Oven-baked Stuffed Turkey

Name: Oven-baked Stuffed Turkey
Total time: 190 min
Yield: 4
Ingredients: 1 AIA Minor Turkey Breast; 100 g of sausage; 200 g of ground beef; 2 eggs; 50 g of Parmigiano Reggiano; 50 g of breadcrumbs; Butter as needed; White wine; Rosemary; Bay leaves; Nutmeg; Extra virgin olive oil; Salt; Pepper

The traditional holiday recipe as good as grandma's.

1 AIA Minor Turkey Breast

100 g of sausage

200 g of ground beef

2 eggs

50 g of Parmigiano Reggiano

50 g of breadcrumbs

Butter as needed

White wine

Rosemary

Bay leaves

Nutmeg

Extra virgin olive oil

Salt

Pepper

Description

During the holiday season, there's nothing more suitable for a red table than a oven-baked stuffed turkey. The preparation of this dish takes only a few minutes and the cooking does not require particular attention, so this is the perfect recipe for beginner chefs and for those who want to make a great impression without too much worry.

The recipe is quite simple and if you follow it to the letter you will get a dish that will take you back to grandma's kitchen. With the stuffed turkey you will also make sparks for a romantic date and especially children will be thrilled if you serve the stuffed turkey with crispy roast potatoes or with boiled asparagus.

Small Turkey in Busto

Procedure

To prepare the oven-baked stuffed turkey, take a knob of butter and let it soften at room temperature then rub it inside and outside the turkey. Salt and pepper.

Cut the sausage into small pieces and mix it with the ground meat. Add the grated Parmesan and breadcrumbs, work everything and also add the two eggs, then salt and pepper.

With this stuffing fill the abdominal pocket of the turkey which will then be sewn or held firm with skewers to prevent the stuffing from coming out. Place the turkey on a baking tray covered with parchment paper. Then season the turkey with EVO oil, bay leaves and sprigs of rosemary and with a sprinkle of nutmeg.

Pour a glass of white wine and bake for 180 minutes at 190°C. The meat should be tender. To be sure that the cooking times are not excessive and that, consequently, the meat does not dry out too much, consider one hour of cooking for each kg of turkey.

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