Mario Batali's Stuffed Turkey

Tacchino Ripieno — for non-Italians, that means turkey stuffed with chestnuts and prunes — is chef Mario Batali's favorite way to cook turkey because, he says, it never comes out dry. It features a crisp-well-seasoned skin, can be baked in an hour, and may be cut straight through, just like a regular roast. The recipe is featured in Batali's new book, Holiday Food, published by Clarkson Potter/Publishers. Prepare for a big night: This dish serves eight to twelve people.Full Story
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