Ingredients for 10-12 people:1 turkey (approx. 3 kg)300 g “rigatino” (or pancetta) in slices6tbsp extra virgin olive oil salt pepper **** For the stuffing:250 g minced pork250 g minced beef200 g bread, without the crust100 g grated Parmigiano1 cup whole fat milk2 eggs1 apple5 walnuts50 g raisins20 green grapes1/2 tsp powdered nutmeg salt pepper **** For the vegetable broth (alternatively you can use an organic stock cube):2 carrots1/2 onion1 stalk of celery2 cloves of garlic3 ripe tomatoes3 sprigs of parsley250 g grape juice (to mix with the broth when prepared) salt **** For the sauce:50 g butter2 tbsp plain flour20 grapes salt
To prepare the broth, put a saucepan on the stove with 1.5 litres of water, the vegetables (cleaned and washed) and a pinch of salt. Let it boil for 30-40 minutes, until reduced to roughly 1 litre, and then mix in the grape juice.
Clean, wash and dry the turkey. In a bowl mix the 2 types of minced meat with the peeled and diced apple, the walnuts broken into pieces, the raisins (soaked in warm water for 10 minutes and then dried), the skinned, seeded and squashed grapes, the bread (soaked in milk and then squeezed well), the eggs, Parmigiano, nutmeg, and salt and pepper according to taste (it’s better not to add too much, then taste at the end and add more if necessary). Mix everything together well (initially with a spoon or fork and then with your hands); sprinkle the inside of the turkey with salt and then fill it with the stuffing, trying to do so as evenly as possible. Close the open end of the turkey by sewing it up or using toothpicks. Season the outside of the turkey with salt and pepper, cover it with the slices of “rigatino” and truss it up tight with kitchen string. Place it in an oven dish, drizzle with 5 or 6 spoonfuls of olive oil and put it in a preheated oven, at 180 °C. Let it brown all over and then pour in ⅓ of the hot broth. After about an hour, cover with a sheet of kitchen foil and continue cooking for another 1½ - 2 hours, basting from time to time with the pan juices (add more boiling broth if you see that the juices are drying up). Test the flesh by pricking it with a fork: when it’s cooked no “pink” juices should come out. At this point, remove the foil and let the turkey brown for another 15-20 minutes; when it’s finished cooking it should be nicely browned and crisp. Take the turkey out of the oven and drain the juices from the pan. Melt the butter in a heavy-bottomed pan over a low heat, stir in the flour and add the pan juices set aside previously. Pour in the remaining vegetable broth and simmer slowly until the sauce thickens. Stir in the grapes (seeded and squashed) and season with salt. Serve the sauce nice and hot with the turkey cut into thick slices or pieces… Buon appetito!