Il Tacçhino Ripieno (Milano)

Stuffed Turkey

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This stuffed turkey is the great dish on feast days and special occasions. It can be bought already prepared in all poultry shops at Christmas time in Italy. Although the mixture of ingredients may seem a little unusual, the result is excellent and imparts a delicious flavour to the turkey.

The stuffing is made with a little minced veal, the liver and gizzard of the turkey, ham, sausages, shallots, chestnuts, previously shelled and either boiled or roasted, prunes, truffles, all finely chopped or put through a mincer and seasoned with salt, pepper, a little nutmeg, grated cheese, and moistened with a little honey and white wine. The ingredients are cooked in a little oil, and thoroughly mixed, and 1 or 2 eggs are added to bind the stuffing.