Tacchino Ripieno

Health score
12%
Tacchino Ripieno
45 min.
12
440kcal

Suggestions


Imagine a dish that embodies the warmth of a holiday gathering, where the rich flavors of roasted chestnuts and savory pancetta come together in a delightful stuffing for tender turkey breast. Tacchino Ripieno, or stuffed turkey, is a culinary masterpiece that not only impresses your guests but also fills your home with an irresistible aroma. This recipe, perfect for lunch or dinner, serves 12 and is sure to become a cherished favorite at your table.

With a preparation time of just 45 minutes, you can create a stunning main course that showcases the best of seasonal ingredients. The combination of ground pork shoulder, fresh herbs, and the sweetness of prunes adds depth to the stuffing, while the crispy skin of the turkey breast provides a satisfying contrast. Each bite is a celebration of flavors, enhanced by a luscious pan sauce made from deglazing the roasting pan with dry white wine.

Whether you're hosting a festive gathering or simply looking to elevate your weeknight dinner, Tacchino Ripieno is a dish that brings people together. Serve it alongside your favorite sides, and watch as your loved ones savor every delicious morsel. Get ready to impress with this elegant yet approachable recipe that captures the essence of home-cooked comfort food.

Ingredients

  • tablespoons pepper black freshly ground
  • cups breadcrumbs fresh
  • 12  honey peeled halved
  • cups wine dry white
  •  eggs 
  • 1.5 pounds boston butt pork shoulder 
  • 12 servings pepper black freshly ground
  • 12 servings nutmeg freshly grated
  • tablespoons olive oil extra virgin extra-virgin
  • 0.5 pound pancetta cut into 1/2-inch pieces
  • cup parmesan freshly grated
  • 10  prune- cut to pieces pitted quartered
  • tablespoon rosemary leaves fresh chopped
  •  turkey breast whole halved

Equipment

  • frying pan
  • oven
  • roasting pan
  • wooden spoon
  • kitchen thermometer
  • cutting board
  • kitchen twine

Directions

  1. Pound the butterflied breasts to flatten, then season with salt and pepper and refrigerate.
  2. Preheat oven to 400°F.
  3. In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over medium-high heat until smoking.
  4. Add the pancetta and cook until golden brown, 7 to 9 minutes.
  5. Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly.
  6. Drain all but 4 tablespoons of the fat from the pan and add the prunes and chestnuts. Continue cooking for 8 minutes, until the prunes really start to soften.
  7. Remove from the heat and allow to cool, about 20 minutes.
  8. Add the bread crumbs, Parmigiano, eggs, pepper, nutmeg, and herbs and just bring together, stirring with your hand. (Overmixing here can result in a lead torpedo for a stuffing, so don't do it.)
  9. Place the two turkey pieces on a cutting board skin side down and divide the stuffing between them.
  10. Roll each of the breasts like a jellyroll and tie them firmly in several places with butcher's twine.
  11. Place the two rolls on a rack in a roasting pan, skin side up.
  12. Pour 2 cups of the wine over them, season with salt and pepper, and roast until dark golden brown outside and a meat thermometer reads 165° at the fattest part of the breast, about 1 hour, plus or minus 10 minutes.
  13. Remove and allow to rest 15 minutes before carving.
  14. Add the remaining cup of wine to the roasting pan and deglaze, scraping with a wooden spoon. Cook for 5 minutes, then add the remaining 1/4 cup of oil. Shake the pan to emulsify the sauce and season with salt and pepper.
  15. Carve the roast into 1/2-inch slices and drizzle with the pan sauce.
  16. Reprinted with permission from Mario Batali Holiday Food by Mario Batali. © 2000 Clarkson Potter

Nutrition Facts

Calories440kcal
Protein30.28%
Fat43.68%
Carbs26.04%

Properties

Glycemic Index
21.58
Glycemic Load
4.22
Inflammation Score
-5
Nutrition Score
18.910000116929%

Flavonoids

Cyanidin
0.06mg
Malvidin
0.04mg
Catechin
0.46mg
Epicatechin
0.33mg
Hesperetin
0.24mg
Naringenin
0.27mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.01mg
Quercetin
0.17mg

Nutrients percent of daily need

Calories:439.99kcal
22%
Fat:19.26g
29.63%
Saturated Fat:6.42g
40.11%
Carbohydrates:25.84g
8.61%
Net Carbohydrates:23.72g
8.63%
Sugar:5.57g
6.19%
Cholesterol:103.69mg
34.56%
Sodium:564.96mg
24.56%
Alcohol:6.18g
100%
Alcohol %:3.32%
100%
Protein:30.05g
60.1%
Selenium:37.59µg
53.7%
Vitamin B3:10.27mg
51.33%
Vitamin B6:0.82mg
41.15%
Vitamin B1:0.59mg
39.14%
Phosphorus:378.38mg
37.84%
Manganese:0.5mg
25.16%
Vitamin B2:0.38mg
22.42%
Zinc:2.95mg
19.64%
Vitamin B12:1.02µg
17.05%
Calcium:170.3mg
17.03%
Potassium:532.75mg
15.22%
Magnesium:55.7mg
13.92%
Iron:2.43mg
13.52%
Vitamin B5:1.26mg
12.61%
Copper:0.23mg
11.29%
Vitamin K:10.46µg
9.96%
Folate:37.26µg
9.32%
Fiber:2.12g
8.48%
Vitamin E:0.78mg
5.21%
Vitamin C:3.8mg
4.61%
Vitamin A:206.95IU
4.14%
Vitamin D:0.33µg
2.19%
Source:Epicurious