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Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing


Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing Recipe

Ingredients:
  • 3 tablespoons olive oil
  • 1 1/2 pounds sweet Italian sausages, casings removed, broken into pieces
  • 2 medium fresh fennel bulbs, trimmed, diced, plus 1/4 cup chopped fronds
  • 2 cups chopped leeks (white and pale green parts only)
  • 1/2 cup chopped shallots
  • 5 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 2 cups fresh breadcrumbs made from crustless country-style French bread
  • 1 cup freshly grated Parmesan cheese
  • 1 cup whole-milk ricotta cheese
  • 2 large eggs
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1 tablespoon fennel seeds, ground
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 3 tablespoons olive oil
  • 1 12- to 14-pound turkey; neck, heart, and gizzard reserved for
  • Turkey Stock
  • 2 cups (or more)
  • or low-salt chicken broth
  • if roasting the turkey, or
  • if grilling the turkey
  • Special equipment: Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)
Directions:
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