Name: Tacchino Ripieno alla Molisana (Stuffed Roast Turkey in the Molise Style)
Yield: Serves 8
Cuisine: Italian
Ingredients: 4.5 kg/10 lb oven-ready turkey, with giblets; 115 g/4 oz/2 cups fresh white breadcrumbs; ½ onion, chopped; 120 ml/4 fl oz/½ cup olive oil; 30 ml/2 tbsp currants, soaked in warm water for 15 minutes, then drained thoroughly; 1.5 ml/¼ tsp freshly grated nutmeg; 30 ml/2 tbsp chopped fresh parsley; sea salt and ground black pepper; stewed lentils or cannellini beans, to serve (see Cook’s Tip); 75 ml/5 tbsp dry white wine; 15 ml/1 tbsp black peppercorns; 3 fresh sage leaves, chopped; 2 garlic cloves, crushed; 15 ml/1 tbsp finely chopped fresh rosemary leaves; 30 ml/2 tbsp pine nuts; 45 ml/3 tbsp freshly grated pecorino cheese; 2 eggs, beaten

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a superb recipe for a stuffed turkey from the little-known region of Molise. The food here has many similarities with its northern neighbour Abruzzo, although Molise also shares some culinary traditions with Campania and Apulia - blending different Italian cooking traditions with its own local rustic ingredients. Classic accompaniments for the roast turkey include cabbage, braised onions, carrots or other seasonal vegetables. The same stuffing can also be used for chicken or game bi