The Chew: Chef Mario Batali’s Stuffed Turkey Lombardy Style Recipe


The Chew: Mario Batali‘s Stuffed Turkey Lombardy Style

Mario Batali wanted to make a cheap italian style turkey dish so he decided to go with the stuffed turkey lombardy style. He said this dish is an ode to the Northern Italians and the recipes they normally use. There are no fruits in the stuffing; it is all about the pork. And this dish is only going to cost you about $2.43 a serving.

The recipe for Mario Batali’s stuffed turkey Lombardy style is below:



  • 1 12-15 pound turkey (deboned)
  • 8 oz Merguez (lamb sausage) but any other kind of sausage works as well.
  • 6  tablespoons unsalted butter
  • 1 cup roasted chestnut pieces
  • 4 oz turkey giblets cut into 1/4-inch dice (or substitute chicken giblets or livers)
  • 1 medium onion (diced)
  • 1 celery stalk (chopped)
  • 1/2 cup freshly grated ParmigianoReggiano
  • 2 large eggs (lightly beaten)
  • 1  tablespoon chopped fresh rosemary
  • 1  tablespoon chopped fresh sage
  • 1  cup chicken stock
  • Olive oil (for drizzling)
  • Salt and pepper (to taste)
  • 1 cup dry white wine
  • 2  tablespoons all-purpose flour
  • 2 cups toasted cubes bread (recommend rye or brioche)

The Chew: Chef Mario Batali's Stuffed Turkey Lombardy Style Recipe

The Chew watch as Chef Mario Batali makes hit stuffed turkey Lombardy style. Chef Batali stuffs the turkey with chestnut, bread, lamb & numerous spices.


  • Preheat the oven to 350° F.
  • Prick the sausage in a few places, put it in a small baking dish, and bake for 15 minutes. Let cool, then thinly slice. Increase the oven temperature to 450° F.

    Mario Batali said you can use any type of sausage you want.

  • Meanwhile, in a 10- to 12-inch sauté pan, heat 4 tablespoons of the butter over medium heat until it melts and the foam subsides. Add the chestnuts, turkey giblets, and onion and cook until the onion is golden brown, 8 to 10 minutes. Remove from the heat, transfer to a large bowl, and allow to cool.
  • Add the Merguez, Parmigiano, toasted bread, eggs, rosemary, chicken stock and sage to the chestnut mixture and mix lightly, almost as if you were tossing a salad. Lay the turkey breast skin down on a work surface and score the turkey making several incisions. Spread the filling over the flesh, then roll up, starting from a long side, like a jelly roll.  Tie the roast in several places with butcher’s twine. Make sure the twine is tight enough to hold but doesn’t squeeze any of the stuffing out. Place the turkey in a roasting pan just large enough to hold it. Drizzle with olive oil. Season with salt and pepper.
  • Roast for 50 to 70 minutes, or until the internal temperature is 165° F. Transfer the turkey to a carving board and allow to rest for at least 10 minutes.
  • Meanwhile, deglaze the pan with wine. Scrape up all of the brown chunky bits left stuck to the pan and bring to a boil. Knead the remaining 2 tablespoons butter with the flour to form a smooth paste, and whisk it into the sauce, bit by bit, until it is slightly thickened. Cook for 5 minutes at a brisk simmer. Season with salt and pepper. And serve the turkey with the gravy on the side.


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