Stuffed turkey with pork, chestnuts and prunes


  • 1 whole turkey breast, boneless and cut in half
  • salt
  • freshly ground black pepper
  • 3 tbsp olive oil
  • 1/4 cup of extra olive oil
  • 80 gr. pork belly, diced
  • 80 gr. pork shoulder
  • 12 chestnuts, roasted, without peeled and halved
  • 10 plums, pitted and quartered
  • 2 cups breadcrumbs
  • 1 cup parmesan cheese, grated
  • 2 eggs
  • 1 tbsp grated nutmeg
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp sage, chopped
  • 3 cups white wine

How to do

  1. Salt and pepper the turkey breast and leave it in the fridge overnight.
  2. Preheat oven to 200°C. In a pan, heat 3 tbsp olive oil over medium-high temperature. Add the chopped pork belly and cook it until browned, about 7-9 minutes. Add the pork shoulder and cook it for 25 more minutes, stirring regularly.
  3. Empty the pan, keeping 4 tbsp from the olive oil, where meats were cooked in it and add the chestnuts and prunes. Cook until tender, for about 8 minutes. Leave them aside to cool for about 20 minutes.
  4. In a bowl, mix together the breadcrumbs, the grated parmesan, eggs, 2 tbsp pepper, nutmeg, rosemary and sage. Place the turkey on a clean surface with the skin down and pour over the filling. Then wrap the meat  in a roll and tie it in several places with string.
  5. Place the meat in a baking pan, pour in it two glasses of wine and season it. Cook for about 1 hour. When we remove it from the oven, let it rest for 15 minutes before the cut.
  6. Add the remaining 1 cup of wine in the pan and scrape gently with a wooden spoon. Cook for 5 minutes, then add the remaining 1/4 cup of olive oil. Stir gently the sauce to thicken and season it. Cut the roast into slices and pour over with the sauce.

Good luck!