Name: Veronese Rolled Turkey Loaf
Yield: Yield: 8 to 10 Servings
Cuisine: United States
Ingredients: 3 or 4 eggs (use 3 if turkey is around 7 pounds, 4 if it weighs closer to 10), beaten; 3 or 4 large garlic cloves, finely minced; Green Olive Sauce (substitute 2 teaspoons mayonnaise for the mustard), or mayonnaise diluted with some of the cooking broth; 1 half turkey, skin intact (7 to 10 pounds); ½ teaspoon ground allspice; Salt and freshly ground black pepper; 8 to 10 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 1 large onion, peeled and quartered; 3 large carrots, scraped and quartered; 2 celery stalks, including leaves, coarsely chopped

Preparation info

Yield:
8 to 10
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Like its poor relation, the Ashkenazi helzel (a goose neck filled with fat, flour, and scraps of meat), this refined loaf of boned and rolled turkey (similar to a ballotine) relies on gentle cooking within a pouch sewn of poultry skin to keep the contents moist and succulent.

A favorite for holiday meals, variations of this polpettone are found throughout the Jewish communities of Italy, some calling for additions of ground veal or pistachios, some grinding the turkey instead