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Truffled Turkey

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Submitted by: kuvarica

 

The stuffing for this small turkey contains Portobello mushrooms, ham, dried plums (prunes), Parmigiano-Reggiano and mozzarella cheeses, Marsala, parsley, chives, and white truffles.
 

Ingredients

  • 1 small (5-6 lb.) Turkey, thawed (sometimes called fryer-roasters)
  • Kitchen Twine
  • Stuffing:
  • 2 slices dry White Bread
  • 1 cup milk for bread soaking
  • 7 oz sliced Portobello Mushrooms
  • 5 oz shredded Mozzarella cheese
  • 3 oz diced Ham
  • 7 oz Dried Plums (prunes), soaked, drained, pitted and chopped
  • 4 Garlic cloves, minced
  • 2 cups chopped Chives
  • 2 Egg Yolks
  • 2 little White Truffles, sliced
  • 2 cups chopped Parsley
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 shots of Marsala
  • 2-3 teaspoons of Olive Oil
  • 1-2 cup of Vegetable Broth, for basting
  • Salt, pepper

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Method

Wash turkey with cold water outside and inside; pat dry. Prepare Stuffing: Heat oil in a heavy skillet; add half of minced garlic and half of chopped chives; saute for 1-2 minutes. Add mushrooms, salt, pepper and marsala; saute for 8-10 minutes. Mix soaked bread (discard excess milk), parsley, rest of garlic and chives. Add egg yolks, sliced truffles, grated Parmigiano, shredded mozzarella, chopped plums, chopped ham, and sauteed mushrooms; season with salt and pepper. Mix well. Heat the oven at 325F. Stuff the turkey with the stuffing. Tie shut with twine. Put the turkey in the greased roasting pan and roast about 2 1/2 hours or till tender. Baste the turkey with vegetable broth every 20 minutes. When done, let it cool a little bit, and than slice the turkey, arrange on the platter, and put stuffing in the center.

 

Notes:

 

Number of Servings: 8

 

Submitted by: kuvarica ()

 

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