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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.)

 

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