Home & Leisure

Turkey time: Try this unique spin on stuffed turkey for your holiday table

By Mario Batali, Tribune Content Agency on

1/2 cup walnut pieces

2 cups panko bread crumbs

1/2 cup freshly grated Parmigiano-Reggiano

2 large eggs

1 teaspoon freshly grated nutmeg

1 tablespoon chopped fresh sage leaves

1 bunch fresh flat-leaf parsley finely chopped (1/4 cup)

2 cups dry white wine

2 cups chicken broth

Pound the butterflied turkey breast halves to flatten them, then season with salt and pepper and refrigerate.

Preheat the oven to 400 F

In a 12- to 14-inch saute pan, heat 3 tablespoons of the olive oil over medium heat until smoking. Add the turkey sausage and cook, breaking it up with a wooden spoon as it cooks, until golden brown, 7 to 9 minutes. Drain all but 4 tablespoons of the fat from the pan and add the apples and walnut pieces. Cook for 8 minutes, until the apples soften. Remove from the heat and allow to cool for 20 minutes. Add the panko, Parmigiano, eggs, 2 tablespoons pepper, nutmeg, and herbs, and stir with your hands, as you would for meatloaf or burgers, just until it comes together.

Place the two turkey pieces on a cutting board, skin-side down, and divide the stuffing between them. Roll each of the breasts like a jelly roll and tie them firmly in several places with butcher's twine. Place the two rolls on a rack set in a roasting pan, skin-side up. Pour 1 cup of the wine and 1 cup of the broth over them, season with salt and pepper, and roast until they are dark golden brown on the outside and a meat thermometer inserted into the fattest part of the breast registers 165 F on a meat thermometer, about 1 hour, plus or minus 10 minutes. Remove pan from oven, place the turkey rolls on a cutting board, and let them rest for 15 minutes before carving.

Place the roasting pan on the stovetop over medium-high heat. Add the remaining 1 cup wine and 1 cup broth to the pan and deglaze, scraping the bottom of the pan with a wooden spoon. Cook for 5 minutes, then add the remaining 1/4 cup oil. Shake the pan to emulsify the sauce, and season with salt and pepper.

Carve the turkey rolls into 1/2-inch slices, and drizzle with the pan sauce.

(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)


blog comments powered by Disqus

Social Connections


Working it Out Archie Get Fuzzy Rugrats Carpe Diem The Lockhorns