Sulmonese Sausage & Chestnut Stuffing
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Sulmonese Sausage & Chestnut Stuffing

Sausage & Chestnut Stuffing

Sulmonese Sausage & Chestnut Stuffing

We asked our partner chef in Italy, Claudio at what his favourite stuffing is and he came back with this Sulmonese sausage and chestnut stuffing recipe.  It’s a rich combination that suits both poultry and even pork itself and adds a natural sweetness is given to the meat through the use of chestnuts.  We particularly love the texture of this stuffing, rather than minced together this relies on crumbling and cubing!

 

Sulmonese Sausage & Chestnut Stuffing

Prep time: 

Cook time: 

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Serves: 6

A rich Sulmonese stuffing recipe that suits both poultry and even pork. We particularly love the texture of this stuffing, rather than minced together this relies on crumbling and cubing!
Ingredients
  • 1 boned turkey leg of about 2 kg
  • 200 g of sausage
  • 120 g of diced pork belly
  • 200 g of already boiled chestnuts
  • 2 carrots
  • 1 onion
  • 1 celery stalk
  • ½ l of stock
  • 150 ml of white wine
  • pepper, (little)
  • 4 tbps extra virgin olive oil
  • 1 sprig of rosemary
Instructions
  1. Open the boned turkey leg, sprinkle the pepper, add the crumbled sausage, the pancetta and 100 g of chestnuts, also crumbled.
  2. Also put the two carrots, clean and whole, lengthwise. Roll the stuffed thigh, squeezing it very well, place the rosemary sprig and tie with the kitchen string.
  3. Put the oil in a saucepan, brown the onion and the celery into small pieces. Add the turkey roll and brown it on all sides for about 5 minutes.
  4. Soak with the white wine and keep on the heat for 5 minutes. Meanwhile turn on the oven and bring it to a temperature of 170 C.
  5. Put the turkey in an oven dish, add the broth and cook for about 2 hours, turning it every half hour. Times can increase if we have a conventional and non-ventilated oven, so check the cooking well !!
  6. At the end of cooking we remove the brown bottom that has been created in the pan and add it to the liquid and to the sauté that we had left aside in the first phase of cooking in the pan. We also add the remaining chestnuts (100 gr) remaining and boil for about 10 minutes to create a sauce to put on the turkey. If we want a thicker sauce we can add 1-2 teaspoons of potato starch or corn starch (dissolved separately with a little broth and then poured into the pot to thicken the sauce).
  7. Let the turkey cool, remove the string, cut it into slices at least 2 cm high and serve it on the plate with a nice spoonful of sauce with chestnuts accompanied by baked potatoes and sauteed vegetables.