I know this is late notice but I just received the monthly newsletter from the James Beard Foundation. On the front page is a recipe for Stuffed Turkey Lombardy-Style by Mario Batali. It’s a turkey breast stuffed with sweet Italian sausage, prosciutto di Parma, and roasted chestnuts. I want to eat it right now. I don’t know if this is legal but I’m printing it below.
Tacchino Ripieno alla Lombarda (Stuffed Turkey Lombardy-Style)
Mario Batali
Molto Italiano (2005)
“I love serving turkey year-round because it is easy and delicious. (It is also very economical.) This is the way I do my Thanksgiving turkey, which makes it a lot easier than a whole bird when it comes down to carving.”
– Mario Batali, Molto Italiano (2005)
Yield: 4 servings
Ingredients:
8 ounces Luganega or sweet Italian sausage
6 tablespoons unsalted butter
2 ounces thinly sliced prosciutto di Parma, cut into 1/4″ cubes
1 cup roasted chestnut pieces
4 ounces turkey giblets, cut into 1/4″ dice (or substitute chicken giblets or livers)
1 medium Spanish onion, diced
1/2 cup freshly grated Parmigiano-Reggiano
2 large eggs, lightly beaten
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 boneless turkey breast with skin, from a free-range organic turkey, butterflied so it is evenly 1/2″ thick (have a butcher do this)
4 ounces thinly sliced prosciutto cotto (Italian cooked ham)
1 cup chicken stock
1 cup dry white wine
2 tablespoons all-purpose flour
Method:
Preheat the oven to 350°.
Prick the Luganega or sausage in a few places, put it in a small baking dish, and bake for 15 minutes. Let cool, then thinly slice. Increase the oven temperature to 450°.
Meanwhile, in a 10- to 12-inch sauté pan, heat 4 tablespoons of the butter over medium
