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Receta Stuffed Turkey With Prunes (Tacchino Ripieno)
by Global Cookbook

Stuffed Turkey With Prunes (Tacchino Ripieno)
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Ingredientes

  • 1 whl boneless turkey breast - (5 to 6 lbs) halved, and
  •     butterflied by your butcher
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 3 Tbsp. extra-virgin extra virgin olive oil plus
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1/2 lb pancetta cut 1/2" dice
  • 1 1/2 lb grnd pork shoulder
  • 10 x Italian prunes pits removed,
  •     cut into quarters
  • 12 x chestnuts roasted, peeled,
  •     and halved
  • 2 c. fresh bread crumbs
  • 1 c. freshly-grated Parmigiano-Reggiano
  • 2 x Large eggs
  • 2 Tbsp. freshly-grnd black pepper
  •     Freshly-grated nutmeg to taste
  • 1 Tbsp. minced fresh rosemary
  • 1 Tbsp. minced fresh sage
  • 2 c. dry white wine plus
  • 1 c. dry white wine
  • 1/2 c. Brown Chicken Stock (see recipe)

Direcciones

  1. Season the butterflied breast with salt and pepper and set into the refrigerator.
  2. Preheat the oven to 400 degrees.
  3. In a 12- to 14-inch saute/fry pan, heat the oil over medium-high heat till smoking. Add in the pancetta pcs and cook till golden, about 7 to 9 min. Add in the grnd pork and cook till starting to brown in its own fat, stirring regularly. Drain all but 4 Tbsp. of the fat from the pan, then add in the prunes and chestnut and continue cooking for 8 min, till the prunes start to really soften. Remove from the heat and allow to cold, about 20 min.
  4. Add in the bread crumbs, the Parmigiano the Large eggs, the pepper, nutmeg and herbs and just bring together, stirring with your hand. Overmixing here can result in a lead torpedo for a stuffing, so don"teaspoon
  5. Place the 2 turkey pcs on a cutting board and divide the stuffing between them. Roll each of the breasts like a jelly roll and tie them firmly with butchers twine. Place the 2 breasts, skin-side up, on a roasting rack in a roasting pan and pour 2 c. wine over them. Season with salt and pepper and place into preheated oven and cook uncovered till dark golden outside and a meat thermometer reads 165 at the thickest part of the breast, about 1 hour, plus or possibly minus 10 min.
  6. Remove and allow to rest 15 min before carving. Add in remaining 1 c. of wine to the roasting pan and deglaze, scraping with a wooden spoon. Add in chicken stock and cook for 5 min. Add in the 1/4 c. remaining oil and season with salt and pepper. Carve turkey into 1-inch slices and serve with pan sauce.