Northern Italian Stuffed Roast Turkey Recipes

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THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING



Thanksgiving Turkey with Italian Meat Stuffing image

Each Thanksgiving we all looked forward to my Mom's delicious turkey with Italian meat stuffing. When she got older and could no longer cook, I took over the Thanksgiving dinners. She is no longer with us but each year members of my family continue to ask for Grandma's recipe so they can make it for their own family. I would now like to pass it on to you.

Provided by travelrose

Categories     World Cuisine Recipes     European     Italian

Time 6h30m

Yield 20

Number Of Ingredients 16

1 pound ground beef
½ (1 pound) loaf day-old Italian bread
1 large onion, chopped
2 large stalks celery with leaves, chopped
½ cup chopped fresh mushrooms
4 cloves garlic, chopped, or more to taste
1 tablespoon chopped fresh flat-leaf parsley
½ cup freshly shredded Parmesan cheese
1 large egg
salt and ground black pepper to taste
1 (15 pound) whole turkey, neck and giblets removed
2 tablespoons olive oil
2 lemons, cut in half
2 cloves garlic, chopped, or to taste
2 teaspoons garlic powder, or to taste
1 cup water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. Drain grease. Place the ground beef into a large mixing bowl.
  • Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.
  • Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
  • Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.

Nutrition Facts : Calories 611.8 calories, Carbohydrate 7.6 g, Cholesterol 225.2 mg, Fat 29.1 g, Fiber 0.6 g, Protein 75 g, SaturatedFat 8.7 g, Sodium 289.5 mg, Sugar 0.7 g

NORTHERN ITALIAN STUFFED ROAST TURKEY



Northern Italian Stuffed Roast Turkey image

Once you make this turkey - It will be a standard on the table! The Italian Sausage stuffing is so good...

Provided by Kimschmee

Categories     < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 lb roasted chestnuts, finely chopped
1/2 lb stuffed olives
1 1/2 lbs Italian sausage, bulk
1 1/2 ounces mushrooms, diced
12 lbs turkey
5 slices pancetta
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup olive oil, Extra Virgin
1 tablespoon flour, all-purpose

Steps:

  • Mix chestnuts, olives, sausage meat and mushrooms. Stuff Turkey with this mixture and sew closed. Place the turkey in a roasting pan with the breast up.
  • Lay pancetta strips across the breast. Season with salt and pepper and cover with olive oil. Roast in a slow oven, 300 F until tender (cook according to turkey directions).
  • When the turkey is nearly done, remove the pancetta slices, sprinkle the turkey with flour and baste it with pan juices. Return to the oven for 10 minutes. Repeat the basting several times while the turkey cooks for 30 more minutes.

Nutrition Facts : Calories 1011, Fat 56.9, SaturatedFat 16.4, Cholesterol 341.1, Sodium 1077.7, Carbohydrate 13.1, Fiber 1.1, Sugar 2.5, Protein 104.3

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