Tacchina Ripiena


1 turkey of about 3 or 4 kg,
500 grams of chestnuts,
1 large apple,
1 large pear,
200 grams of pitted prunes,
100 grams of walnuts,
00 grams of sausage,
100 g bacon,
50 grams of butter,
a glass of cognac or brandy,
salt and pepper.

How to make the Tacchina ripiena:

Make a cut on the convex side of the chestnuts and cook for 15 minutes. Peel while still warm, taking care to also remove the inner skin. Soak prunes in water for 2 hours and squeeze. Peel the apple and the pear and cut into cubes. Mix together all the fruits and add the sausage, peeled and diced bacon.

Salt, pepper and flavored with Cognac. Stuff the turkey and sew the openings. Tie legs with string and place the bird in a pan with butter, flavorings, salt and pepper.

Bake in preheated oven at 220 degrees for about 20 minutes, then lower the temperature to 180 degrees and continue cooking for another 3 hours. Sprinkle the turkey often with its own juice. If the bottom of the pan were too dry, add a little water during cooking or white wine.

Serves 8-10

Regional recipe from Lombardy