Italian cuisine · Meat & Kebab

Tacchino Ripieno

Turkey breast stuffed with chestnuts, herbs and breadcrumbs, rolled and roasted in a white wine stock in the oven.

Ingredients · for 6 servings

• 1.2 kg turkey breast, whole
• 250 g pre-cooked chestnuts
• 100 g breadcrumbs
• 1 onion
• 1 stalk celery
• 1 egg
• 2 sprigs rosemary
• 1 tbsp thyme
• 60 g Parmesan
• 250 ml dry white wine
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Butterfly the turkey breast lengthwise so it opens like a book into a slab about 2 cm thick, then pound between plastic wrap to an even thickness and season with salt and pepper.
2. Finely dice the onion and celery and sauté in 2 tbsp olive oil for 6 min until translucent; roughly chop the chestnuts and finely chop the rosemary needles.
3. Knead the onion mixture, chestnuts, breadcrumbs, grated Parmesan, thyme, rosemary and the egg into a moldable filling and season boldly.
4. Spread the filling over the slab leaving a 2 cm border, roll the meat up firmly from the long side and tie with kitchen twine at 3 cm intervals.
5. Brown the roll all around in the remaining oil in a roasting pot for 8 min, deglaze with the white wine and cook at 180°C for 60–70 min, basting with the stock every 20 min, until the core temperature reaches 72°C.
6. Let the roll rest for 15 min, remove the twine, cut into 1.5 cm thick slices and serve with the reduced stock from the pot.