A rich Sulmonese stuffing recipe that suits both poultry and even pork. We particularly love the texture of this stuffing, rather than minced together this relies on crumbling and cubing!
Ingredients
1 boned turkey leg of about 2 kg
200 g of sausage
120 g of diced pork belly
200 g of already boiled chestnuts
2 carrots
1 onion
1 celery stalk
½ l of stock
150 ml of white wine
pepper, (little)
4 tbps extra virgin olive oil
1 sprig of rosemary
Instructions
Open the boned turkey leg, sprinkle the pepper, add the crumbled sausage, the pancetta and 100 g of chestnuts, also crumbled.
Also put the two carrots, clean and whole, lengthwise. Roll the stuffed thigh, squeezing it very well, place the rosemary sprig and tie with the kitchen string.
Put the oil in a saucepan, brown the onion and the celery into small pieces. Add the turkey roll and brown it on all sides for about 5 minutes.
Soak with the white wine and keep on the heat for 5 minutes. Meanwhile turn on the oven and bring it to a temperature of 170 C.
Put the turkey in an oven dish, add the broth and cook for about 2 hours, turning it every half hour. Times can increase if we have a conventional and non-ventilated oven, so check the cooking well !!
Let the turkey cool, remove the string, cut it into slices at least 2 cm high and serve it on the plate with a nice spoonful of sauce with chestnuts accompanied by baked potatoes and sauteed vegetables.
Recipe by Ciao Abruzzo! at https://ciaoabruzzo.com/sulmonese-sausage-chestnut-stuffing/