Good Morning America Recipes

Mario Batali's Stuffed Turkey

A Recipe for Stuffed Turkey That Will Never Be Too Dry

GMA Recipes Dinner
Servings:Over 8
Difficulty: Difficult
Cook Time: min

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.


  • 1 whole turkey breast (boned, halved and butterflied by your butcher - 5 to 6 pounds total)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons plus 1/4 cup extra-virgin olive oil
  • 1/2 pound pancetta, cut into 1/2 inch pieces
  • 1 1/2 pounds ground pork shoulder
  • 10 prunes, pitted and quartered
  • 12 chestnuts, roasted, peeled and halved
  • 2 cups fresh bread crumbs
  • 1 cup Parmigiano Reggiano, freshly grated
  • 2 eggs
  • 2 tablespoons freshly ground black pepper
  • Nutmeg (freshly grated)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon sage, chopped
  • 3 cups dry white wine
  • Cooking Directions

    Pound the butterflied breasts to flatten then season with salt and pepper and refrigerate.

    Preheat the oven to 400 degrees Fahrenheit.

    In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over medium-high heat until smoking. Add the pancetta and cook until golden brown, 7 to 9 minutes. Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly.

    Drain all but 4 tablespoons of the fat from the pan and add the prunes and chestnuts. Continue cooking for 8 minutes until the prunes really start to soften.

    Remove from the heat and allow to cool, about 20 minutes.

    Add the bread crumbs, Parmigiano, eggs, pepper, nutmeg and herbs and just bring together, stirring with your hand. (Overmixing here can result in a lead torpedo for stuffing, so do not overdo it.) Place the two turkey pieces on a cutting board skin side down and divide the stuffing between them. Roll each of the breasts like a jelly roll and tie them firmly in several places with butcher's twine. Place the two rolls on a rack in a roasting pan, skin side up.

    Pour 2 cups of the wine over them, season with salt and pepper, and roast until dark golden brown outside, and a meat thermometer reads 165 degrees at the fattest part of the breast, about 1 hour, plus or minus 10 minutes.

    Remove and allow to rest 15 minutes before carving. Add the remaining cup of wine to the roasting pan and de-glaze, scraping with a wooden spoon.

    Cook for 5 minutes, then add the remaining 1/4 cup of oil. Shake the pan to emulsify the sauce and season with salt and pepper.

    Carve the roast into 1/2 inch slices and drizzle with the pan sauce. Serve.

    Recipe Summary

    Main Ingredients: turkey, pork shoulder, prunes, rosemary, sage

    Course: Dinner, Main Course

    Other Recipes That You Might Like
    Mario Batali's Stuffed Turkey Lombardy-Style
    Mario Takes On Thanksgiving
    Mario Batali's Sausage Ciabatta Stuffing
    Jazz Up Your Turkey With This Tasty Stuffing!
    Mario Batali's Agnolotti Alla Primavera
    A Deliciously Cheesy Dish
    Mario Batali's Grilled Eggplant Parmesan
    A classic Italian dish from Mario Batali
    Mario Batali's Meatballs
    A Tailgating Favorite
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS