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Italian-American Christmas: Turkey breast stuffed with Italian sausage and Marsala-steeped cranberries

Italian-American Christmas: Turkey breast stuffed with Italian sausage and Marsala-steeped cranberries | Le Marche and Food | Scoop.it

The true Italian Christmas dinner is very much about the capon, but Turkey for you could be easier to find and mora appreciated by relatives. So You need to go to a butcher to get a whole breast joint and you need to ask for it to be butterflied and boned and make sure the skin is left on. I specify Italian sausages for the stuffing. You can go for the milder ones, often sold as ‘sweet’ or the hotter chillified fennel sausages, as you please.

Serves 12 (or many more as part of a buffet)
STUFFING

  • 100g l 3½ oz dried cranberries
  • 100ml l 3½ fl oz Marsala
  • 2 x 15ml tablespoons olive oil
  • 2 echalion or banana shallots, peeled and finely chopped
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 2 teaspoons chopped fresh sage
  • 1kg l 2¼ lb Italian sausages (salsicce)
  • 2 eggs, beaten
  • approx 50g l 2oz grated Parmesan
  • approx 60g l 2½ oz breadcrumbs

FOR THE TURKEY JOINT

  • 1 x 5kg l 11lb double breast turkey joint, boned, butterflied, with skin left on
  • 4 x 15ml tablespoons duck or goose fat


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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini