Mario Batali's Stuffed Turkey Lombardy-Style

Ingredients

Cooking Directions

Preheat the oven to 350° F.

Prick the sausage in a few places, put it in a small baking dish, and bake for 15 minutes. Let cool, then thinly slice. Increase the oven temperature to 450° F.

Meanwhile, in a 10- to 12-inch sauté pan, heat 4 tablespoons of the butter over medium heat until it melts and the foam subsides. Add the chestnuts, turkey giblets, and onion and cook until the onion is golden brown, 8 to 10 minutes. Remove from the heat, transfer to a large bowl, and allow to cool.

Add the Merguez, Parmigiano, toasted bread, eggs, rosemary, chicken stock and sage to the chestnut mixture and mix lightly, almost as if you were tossing a salad. Lay the turkey breast skin down on a work surface and score the turkey making several incisions. Spread the filling over the flesh, then roll up, starting from a long side, like a jelly roll. Tie the roast in several places with butcher's twine. Place the turkey in a roasting pan just large enough to hold it. Drizzle with olive oil. Season with salt and pepper.

Roast for 50 to 70 minutes, or until the internal temperature is 165° F. Transfer the turkey to a carving board and allow to rest for at least 10 minutes.

Meanwhile, deglaze the pan with wine. Scrape up all of the brown chunky bits left stuck to the pan and bring to a boil. Knead the remaining 2 tablespoons butter with the flour to form a smooth paste, and whisk it into the sauce, bit by bit, until it is slightly thickened. Cook for 5 minutes at a brisk simmer. Season with salt and pepper.

Carve the turkey into 3/4-inch-thick slices and serve with the sauce, and the sautéed apples, if desired.

Recipe courtesy "The Chew."