Name: Tacchino Ripieno
Yield: Makes 8 to 12 servings
Ingredients: 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 extra-virgin olive oil, plus 1/4 cup; 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 freshly grated Parmigiano Reggiano; 2 eggs; 2 tablespoons freshly ground black pepper; Freshly grated nutmeg; 1 tablespoon each chopped fresh rosemary and sage; 3 cups dry white wine

Tacchino RipienoQuentin Bacon

Turkey Stuffed with Chestnuts and Prunes

This is definitely my favorite way to do turkey because it never comes out dry. My wife, Susi, is always upset when she sees me prepare this abstract-looking sausage of a gobbler, but she's happy when she eats the tender and succulent meat and stuffing, all encased in a crisp and well-seasoned skin. The advantages of this method are twofold: it's in the oven only for an hour, freeing up cooking space for other dishes; and carving is simplicity itself — just cut straight through, like a regular roast.

Recipe notes

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