This traditional Alla Lombarda turkey is a show-stopping centerpiece for holiday feasts or special family gatherings. The bird is stuffed with a luxurious mixture of Italian sausage, tart cooking apples, crunchy chestnuts, and pine nuts, creating a perfect balance of savory, sweet, and earthy flavors. Slow-roasted with dry white wine, the turkey develops a golden, aromatic crust while remaining juicy and tender inside. The accompanying side dish of leftover stuffing bakes separately to ensure food safety and perfect texture. It’s a labor of love that rewards your table with authentic Italian hospitality and deep, comforting flavors that everyone will remember.
Norma’s Turkey Alla Lombarda
Description
This traditional Alla Lombarda turkey is a show-stopping centerpiece for holiday feasts or special family gatherings. The bird is stuffed with a luxurious mixture of Italian sausage, tart cooking apples, crunchy chestnuts, and pine nuts, creating a perfect balance of savory, sweet, and earthy flavors. Slow-roasted with dry white wine, the turkey develops a golden, aromatic crust while remaining juicy and tender inside. The accompanying side dish of leftover stuffing bakes separately to ensure food safety and perfect texture. ItâÂÂs a labor of love that rewards your table with authentic Italian hospitality and deep, comforting flavors that everyone will remember.Directions
-
Remove giblets and neck from turkey; rinse and place in a small saucepan with 3 cups water.
-
Bring to a boil; cover, reduce heat and simmer 30 minutes.
-
Remove giblets and neck from broth, reserving broth.
-
Set aside and let cool.
-
Combine breadcrumbs, Parmesan, poultry seasoning, oregano, and pepper in a large bowl, stirring well.
-
Set aside.
-
Remove sausage from casing.
-
Cook sausage in a large skillet over high heat until sausage browns, stirring to crumble meat.
-
Remove meat with a slotted spoon, reserving pan drippings in skillet.
-
Add sausage to breadcrumb mixture; stir well.
-
Add onion to pan drippings in skillet; cook over medium heat until golden.
-
Remove with a slotted spoon and stir into breadcrumb mixture.
-
Combine apples, chestnuts and pine nuts.
-
Add to breadcrumb mixture, stirring well.
-
Remove meat from reserved turkey neck; coarsely chop meat and giblets.
-
Stir meat and giblets into breadcrumb mixture.
-
Combine eggs and 1 cup reserved broth; stir well.
-
Pour over breadcrumb mixture and stir well.
-
Rinse turkey with cold water; pat dry.
-
Stuff dressing into body cavities of turkey.
-
If excess skin around tail has been cut away, tuck legs under flap of skin around tail.
-
If skin is intact, close cavity with skewers and truss.
-
Tie ends of legs to tail with cord.
-
Lift wingtips up and over back; tuck under bird.
-
Spoon remaining dressing into a greased 11 x 7 x 2" baking dish.
-
Cover and chill.
-
Place turkey in a shallow roasting pan, breast side up; rub bird with crushed rosemary.
-
Pour wine into roasting pan around bird.
-
Insert meat thermometer in meaty part of turkey thigh, making sure thermometer does not touch bone.
-
Bake at 325 F (163°C) until meat thermometer reaches 185 F.
-
If turkey starts to brown too much, cover loosely with aluminum foil.
-
When turkey is two-thirds done, cut the cord or band of skin holding drumstick ends to tail; this will ensure that the thighs are cooked internally.
-
Turkey is done when drumsticks are easily moved up and down.
-
Let stand 15 minutes before carving.
-
Bake remaining dressing at 350 F (177°C) for 30 to 40 minutes.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 1847.2kcal
- % Daily Value *
- Total Fat 17.7g28%
- Saturated Fat 3.0g15%
- Cholesterol 17.2mg6%
- Sodium 3004.9mg126%
- Total Carbohydrate 363.8g122%
- Dietary Fiber 33.6g135%
- Sugars 2.4g
- Protein 63.9g128%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
