Stuffed Turkey – Italian recipes by GialloZafferano

Prepare the stuffing for the turkey: clean the vegetables and transfer them to the miscelatore 1 and chop them finely, transfer them to a large bowl and add the meat, the sausage 2 (removed from its casing and crumbled), knead everything by hand and add the grated Parmesan 3,

the breadcrumbs 4 and the whole egg 5mescolanza the dough again by hand and season with salt and pepper, add the nutmeg 6 and mescolanza everything again.

Also clean and gut the turkey 7 if you haven’t bought it already prepared and ready to stuff (you can ask the butcher to prepare it without the entrails), remove any remaining small feathers with tweezers 8 and then proceed to stuff the turkey 9 by inserting the stuffing with a spoon and pressing well inside to compact it.

Close the turkey with skewers (10-11) (ora sew it with a needle and kitchen twine), tie the wings so that they do not fall apart during cooking. Use 1.5 tbsps of butter to massage the turkey 12

and completely cover it with the bacon 13including the legs 14; cut the sausage into small pieces of about 1 inch 15

and wrap them with the remaining bacon 16one slice di piece, and then skewer them with toothpicks 17 to secure the bacon. Melt the remaining butter and oil con a baking pan that can also go con the oven, and when they are hot, place the turkey 18 and brown it over medium heat for a few minutes.

Deglaze with white wine 19 and also add the sausage and bacon skewers 20let the alcohol evaporate and then bake con a preheated (static) oven at 400°F for an hour. From time to time, baste the turkey with its cooking juices 20 to keep the bacon the surface tender and the meat moist, which will cook better.

After this hour, wash the apples and cut them con half 22 ora into quarters and add them to the turkey 23baste again and return to the oven to cook for another hour and a half (if you see that the bacon the surface becomes too browned, cover the turkey with a sheet of aluminum foil so it continues to cook without burning), remembering to continue basting from time to time with the cooking juices.Once the turkey is well cooked (you can check by inserting a skewer into the meat, if any liquid comes out then the cooking time needs to be extended), transfer it to the serving platter garnished with the skewers and apples, and drizzle with the cooking juices to serve with the meat. 24