The turkey rolls with chestnuts, pears, prunes, and sausage are a simple and tasty main course from the Lodi tradition, slightly modified. Tender turkey breast rolls are stuffed with a rich and flavorful filling based on chestnuts, pears, prunes, and sausage. They are then cooked in a pan and can be served with your favorite side dish or the classic mashed potatoes. The recipe is that of the Christmas turkey or pulin de Nadal in the Lodi dialect. Compared to the original recipe that involves the whole turkey stuffed with the same filling, I opted for a faster and more practical solution, thus preparing rolls that you can prepare based on the number of people. This recipe is taken from the book “The Cuisine of Lodi – Traditional Recipes” edited by the APT of Lodigiano.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Local
- Seasonality: Christmas
Ingredients
- 4 slices turkey breast (4.2 oz per slice)
- 280 g pears (peeled, cleaned)
- 80 g sausage
- 60 g boiled chestnuts
- 40 g dried prunes
- 1 glass dry white wine
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Bowl
- Spoon
- Strainer
- Kitchen String
- Meat Tenderizer
- Pan
- Pot
- Wooden Spoon
Steps
To prepare the turkey rolls with chestnuts, pears, prunes, and sausage…
First, peel the pears, remove the core, and cut them into cubes, then place them in a bowl.
Also cut the dried prunes and already boiled chestnuts, then combine them in the bowl with the pears.
In a pan with a little oil, brown the sausage cut into pieces or, even better, crumbled by hand. When it is golden, add the ingredients from the bowl, namely the pears, prunes, and chestnuts.
Salt and pepper the ingredients in the pan and let everything soften and season until the pears are tender.
When the filling is ready, strain it with the strainer from the liquid released by the cooking of the pears, pressing it with a spoon, so it will be dry and compact.
Pour the filling into the bowl, take the turkey breast slices, pound them with the meat tenderizer to make them tender and thin, then distribute a bit of filling with the spoon.
Wrap the slices of meat forming rolls and tie them well with kitchen string.
In the same pan, pour extra virgin olive oil again, heat it, and when it is hot, place the prepared rolls inside.
Cook the rolls for 15 minutes on medium-high heat, turning them on each side and deglazing them with dry white wine halfway through cooking. Season them again with a sprinkle of pepper and salt to taste.
Serve the turkey rolls with chestnuts, pears, prunes, and sausage hot with your preferred side dish.
