Salsiccia di Tacchino

Pistachio- and Mortadella-Studded Turkey Loaf

Preparation info

  • Serves

    10 to 12

    • Difficulty

      Medium

Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

There are two ways to make this dish, one for ceremonial occasions and the other for every day. For elegant events, Nella Galletti bones the turkey, carefully saves the skin, and stuffs the filling back into it, making a galantine. But for eating on an everyday basis, she mixes all the ingredients together, rolls them into the form of a sausage, and then bakes it. Serve warm or at room temperature as a delicious main dish. This can also make an excellent antipasto when cut