WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Turkey Lombardy Style
by Tom Buick, Hayward, WI

1/2 pound chopped beef
6 Italian sweet sausages, with skin removed, or 1/2 pound chopped pork
2 eggs, lightly beaten
1/3 cup grated parmesan cheese
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1/2 tsp. poultry seasoning
1 dozen dried prunes, diced or 1 cup golden raisins
1 cooking apple, peeled and sliced
1 dozen chestnuts
3 slices bacon, finely diced
1/3 cup dry white wine
1/3 cup olive oil
4 slices bacon
1/4 tsp. rosemary
3/4 cup dry white wine

Rinse chestnuts in cold water. Peel and cook in lightly salted water until tender, about 20–25 minutes. Drain, remove inner skin, and dice. Place in a large mixing bowl. Dice turkey heart, liver, and gizzard and add to chestnuts. Add beef, sausage or pork, eggs, cheese, salt, pepper, nutmeg, poultry seasoning, prunes or raisins, apple, and diced bacon. Mix thoroughly. Blend in 1/3 cup wine. Stuff turkey loosely and sew up. Place turkey in roasting pan, sprinkle with olive oil, rosemary, and lightly with salt and pepper. Place bacon strips across the breast, cover turkey with tin foil and roast at 325 degrees for about 3-1/2 hours. Baste frequently with pan dripping and 3/4 cup of wine. Serves 8–10.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News