Tacchino Selvaggio Ripiene con Salsicce di Coniglio

(Wild Turkey Stuffed with Rabbit Sausage)


5 Links Rabbit sausage - casings discarded
1 Lg. Onion
1/2  Cup  Parsley - Italian flat leaf
Q.B.     Sage
Q.B.   Thyme
1/2 Cup Olive oil - Extra Virgin
1/2 Cup Bread Crumbs
1/2 Cup Walnuts - shelled and broke into small pieces
1/4 Cup Pine nuts (pignole)
2 Lg. Eggs
Q.B.    Salt and Pepper
1 8 Lb. Turkey - wild
5 Med. Potatoes - red & quartered
2 Med. Onions - white & quartered
4 Med. Carrots - cut into 2 inch pieces


Put the sausage into a fry pan along with the onion, parsley, sage, thyme and olive oil.  Saute until the sausage is no longer pink.   

Put the sausage mixture into a mixing bowl and add the bread crumbs, walnuts, pine nuts, eggs and salt and pepper.  Add a cup of  water and mix well, being sure to amalgamate all the ingredients.  Set aside.

Remove the gizzards from the turkey and rinse it thoroughly in cold water.  Pat dry and then salt and pepper the cavity.

Stuff the main cavity, as well as the neck cavity with the rabbit stuffing.  Seal the neck cavity with a toothpick or steel turkey pin.  Simply cross the legs and tie  them together to seal the main body cavity.  Rub the exterior of the turkey with olive oil, salt and pepper.  surround the bird with the potatoes, carrots an onions.  Sprinkle them generously with olive oil.  Bake in a 400 F. oven until the internal temperature of the turkey reaches 170 F.  This should take about 20 minutes per pound of turkey.  

Remove the turkey from the oven at the appropriate time, and allow to sit in its juices for 10 minutes.  Serve with the vegetables.

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Last updated on:05/04/00 12:44:17 AM