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A MARIO BATALI RECIPE

Focaccia and turkey stuffing

by Fitz Tallon, Executive chef at Eataly NYC

Post_Image_Holidaze Stuffing _12_08_2014_8


Ingredients

Serves 8 people as a side dish

1 cup picked turkey wing meat poached in 2 cups olive oil (2-3 wings depending on size)

Salt, to taste

1 loaf Focaccia bread

3 large sage leaves

Extra-virgin olive oil

1 cup brown turkey stock (or chicken stock)

¼ cup, diced fennel bulb

¼ cup, diced celery

¼ cup, diced Spanish onion

¼ cup Castlevetrano olives, pitted and sliced

¼ cup pine nuts, toasted

3 ounces grated Parmigiano-Reggiano

 

 

Directions

Season the turkey wings with salt for an hour prior to cooking.

 

Cover the wings in olive oil and poach, covered, in the oven at 300 degrees F until tender.

 

Once cool, pick the meat, discarding the skin and bones, to yield about 1 cup cooked turkey meat.

 

Meanwhile, cut the focaccia into ½-inch cubes and cut the sage leaves into thin strips or chiffonade. Coat the focaccia cubes in extra virgin olive oil and add the sage. Toast the cubes on a sheet tray in 300 degrees F oven for 10 to 12 minutes until they are crisp.

 

Bring half a cup of the brown turkey stock to a boil and season to taste.

 

Meanwhile, prepare an ice bath and set aside. Blanch the fennel, celery, and onions in the stock and then shock in the ice bath.

 

Once cool, drain and reserve the vegetables. Combine the toasted focaccia, sliced olives, toasted pine nuts, cooked vegetables and cooked turkey meat and mix well.

 

Add half a cup of warm brown turkey stock and mix well until the bread absorbs all the stock. Place the mixture in your favorite baking dish and cook, covered in foil and in a preheated 350 degrees F oven for about 25 to 30 minutes or until hot.

 

Remove the foil, top the stuffing mixture with the grated Parmigiano-Reggiano and place back in the oven until the cheese is a melted and turns golden brown.

 

Serve immediately.

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