See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
100g l 3½ oz dried cranberries 100ml l 3½ fl oz Marsala 2 x 15ml tablespoons olive oil 2 echalion or banana shallots, peeled and finely chopped ¼ teaspoon ground cloves ½ teaspoon ground allspice 2 teaspoons chopped fresh sage 1kg l 2¼ lb Italian sausages (salsicce) 2 eggs, beaten approx 50g l 2oz grated Parmesan approx 60g l 2½ oz breadcrumbs
1 x 5kg l 11lb double breast turkey joint, boned, butterflied, with skin left on 4 x 15ml tablespoons duck or goose fat Directions
See on dailymail.co.uk
via Tumblr http://italianentertainment.tumblr.com/post/36501775042
The true Italian Christmas dinner is very much about the capon, but Turkey for you could be easier to find and mora appreciated by relatives. So You need to go to a butcher to get a whole breast joint and you need to ask for it to be butterflied and boned and make sure the skin is left on. I specify Italian sausages for the stuffing. You can go for the milder ones, often sold as ‘sweet’ or the hotter chillified fennel sausages, as you please.
Serves 12 (or many more as part of a buffet)
STUFFING
100g l 3½ oz dried cranberries 100ml l 3½ fl oz Marsala 2 x 15ml tablespoons olive oil 2 echalion or banana shallots, peeled and finely chopped ¼ teaspoon ground cloves ½ teaspoon ground allspice 2 teaspoons chopped fresh sage 1kg l 2¼ lb Italian sausages (salsicce) 2 eggs, beaten approx 50g l 2oz grated Parmesan approx 60g l 2½ oz breadcrumbs
FOR THE TURKEY JOINT
1 x 5kg l 11lb double breast turkey joint, boned, butterflied, with skin left on 4 x 15ml tablespoons duck or goose fat Directions
See on dailymail.co.uk
via Tumblr http://italianentertainment.tumblr.com/post/36501775042