Turkey stuffed with apples & prunes

Method

1. Prepare the stuffing of the turkey: marinate the prunes in Marsala wine for at least one hour.
2. Cut the apples into cubes and marinate them in the orange juice.
3. Put the marinated prunes, the sausage and the apple cubes in a bowl. Mix well, add salt and pepper. Set aside both the Marsala wine and the orange juice, you will need them later.
4. Sprinkle with salt and pepper the inside of the turkey before you fill it with the stuffing. Seal and sew.
5. Massage the meat with a mix of paprika, salt and pepper.
6. Preheat the oven to 200 °C.
7. In a casserole, heat plenty of oil and fry the turkey, turning it so that it browns on all sides.
8. Pour the Marsala wine, the orange juice and a couple of ladles of hot broth on top of the turkey.
9. Seal the casserole with aluminium foil and bake for at least 2 hours (or even 3, depending on the oven).
10. Every 40 minutes check the level of the broth: it should never dry, since you need it to baste the turkey.
11. 15 minutes before you finish cooking, combine the gravy with the other 2 apples, cut into thin wedges, and the remaining whole prunes.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

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Serving suggestion

Serve this dish with baked potatoes or vegetable side-dishes.

Wine selection

Pinot noir, Sauvignon blanc, Chianti classico.

Family tip

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Dish history

Stuffed turkey is the typical Thanksgiving dish in the United States, but its recipe can be adopted in Italy as well, especially if you are looking for something special to surprise your guests with at Christmas time or during any other special occasion.