When it comes to cooking and serving turkey in Italy we tend to choose a smaller, succulent bird which will not dry out as easily as a huge specimen. This is a delicious stuffing mixture, which also works well with goose, duck, or chicken. The special ingredient is the candied fruits in a strong mustard syrup—otherwise known as Mostarda di Cremona. Far too good to save just for Christmas, which is not the tradition in Italy anyway—this is a fantastic choice for a Sunday roast lunch for eight people at any time of the year!
Also delicious using goose instead of turkey. In either case use a free-range bird, which will give you lots of flavor and will taste genuinely rich and gutsy, like a proper farmyard animal! You could also use the stuffing (halving the quantity) to fill a chicken.
“To eat an egg laid within the hour, bread made the same day, and drink wine from the new harvest can never do you harm.”
© 2008 Valentina Harris. All rights reserved.