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Sliced tacchino ripieno on a wooden board, spiral of sausage and chestnut stuffing visible inside pancetta-wrapped turkey rounds

Roasted Tacchino Ripieno with Sausage and Chestnuts

Butterflied turkey breast rolled around sausage, chestnut, and Parmesan stuffing, wrapped in pancetta and oven-roasted until golden.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Main Course (Dinner / Lunch)
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Turkey
  • 1.3 kg boneless turkey breast, skin-on, butterflied pounded to 1.5 cm thickness
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
Stuffing
  • 250 g mild Italian sausage casings removed
  • 150 g cooked chestnuts roughly chopped
  • 60 g fresh breadcrumbs
  • 40 g Parmesan, grated
  • 1 egg large
  • 2 cloves garlic minced
  • 1 tbsp fresh sage chopped
  • 1 tsp fresh rosemary chopped
For roasting
  • 10 slices pancetta, thin slices (about 120 g); to wrap the roll
  • 2 tbsp olive oil
  • 120 ml dry white wine
  • 250 ml chicken or turkey stock

Method
 

Make the stuffing
  1. Lay the butterflied turkey breast flat and pound it to an even 1.5 cm thickness. Season the inside with salt and pepper.
  2. Cook the sausage in a 20 cm / 8-inch skillet over medium heat, breaking it up with a spoon, until browned, about 6 minutes. Let it cool for a few minutes.
  3. In a mixing bowl, combine the cooked sausage, chestnuts, breadcrumbs, Parmesan, egg, garlic, sage, and rosemary. Mix until it holds together when pressed.
Roll, sear, and roast
  1. Spread the stuffing over the turkey, leaving a 2 cm border on all sides. Roll the turkey tightly from one long side into a log.
  2. Tie the roll with kitchen twine every 3 cm so the stuffing stays centered when sliced.
  3. Wrap the pancetta slices around the roll, overlapping slightly, and tuck the ends underneath.
  4. Heat the oven to 180 C / 350 F. Heat the olive oil in a 33 x 23 cm / 13 x 9-inch oven-safe roasting pan over medium-high heat on the stovetop. Sear the roll on all sides until the pancetta starts to crisp, about 8 minutes total.
  5. Pour the wine into the pan around the roll and let it simmer for 1 to 2 minutes. Add the stock.
  6. Transfer the pan to the oven and roast for 70 to 80 minutes, basting with the pan juices every 20 minutes, until an instant-read thermometer inserted into the center of the stuffing reads 165 F / 74 C.
  7. Rest the roast tented with foil for 15 minutes. Remove the twine, slice into 2 cm rounds, and spoon the pan juices over each slice.

Notes

  • Butterfly the breast yourself or ask the butcher to do it for you.
  • Tie the roll snugly every 3 cm so slices hold together.
  • Sear before roasting so the pancetta crisps instead of steaming.
  • Check the stuffing center, not just the meat, for the 165 F / 74 C reading.
  • Rest 15 minutes before removing twine and slicing.