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
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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.
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