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Tacchino Ripieno

3.2

(9)

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Tacchino RipienoQuentin Bacon

Turkey Stuffed with Chestnuts and Prunes

This is definitely my favorite way to do turkey because it never comes out dry. My wife, Susi, is always upset when she sees me prepare this abstract-looking sausage of a gobbler, but she's happy when she eats the tender and succulent meat and stuffing, all encased in a crisp and well-seasoned skin. The advantages of this method are twofold: it's in the oven only for an hour, freeing up cooking space for other dishes; and carving is simplicity itself — just cut straight through, like a regular roast.

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