Tacchina Ripiena

Ingredients

One turkey of about 3 or 4 kg,
500 grams of chestnuts,
One large apple,
One 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,
sage,
rosemary,
salt and pepper.

How to make the Tacchina ripiena:

Cut the convex side of the chestnuts and cook for 15 minutes. Peel while still warm, taking care also to remove the inner skin. Soak prunes in water for 2 hours and squeeze. Peel the apple and the pear and cut them into cubes. Mix 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, lower the temperature to 180 degrees and continue cooking for another 3 hours. Sprinkle the turkey often with its 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

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.