Chef vocation

tacchino arrosto farcito

Stuffed roast turkey

Delightfully spectacular!


1 turkey (about 2kg)
10 bacon slices
100 g white wine
50 g smoked extra-virgin olive oil
Rosemary, sage, thyme and garlic
Salt and pepper

For the roast juice:

200 g onions
200g carrots
300g celery
300 g white wine
4 mature tomatoes
100 g extra-virgin olive oil
Water, pepper grains and juniper berries

For the stuffing:

500 g mixed turkey and chicken (legs) mince
150 g breadcrumbs
50 g parmesan cheese
20 g fresh parsley
50 g red wine
50 g melted butter
2 eggs
100 g minced speck ham
Rosemary and sage


For the turkey: blend herbs with wine and salt; season the inner part of the turkey. Place all the ingredients listed for the roast juice on the pan. .

For the stuffing: put meat inside the meat grinder with butter, oil, speck ham, sage and rosemary. Season with parmesan cheese, eggs, breadcrumbs and parsley. Then, form a big meatball. 

Roll the bacon slices with the stuffing inside them and put them inside the turkey. Place meat on the tray (see the recommended accessories), and cook according to the program.

Once the cooking is done, put it inside the blast chiller, cut the turkey into pieces and the stuffing into slices. Pour the roast juice over the whole.




60 % standard




50-80 minutes


Full speed