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MAKES 6 SERVINGS

½ pound Italian sausage (preferably cotecchino), removed from casings and crumbled (see note)

1 cup yellow onion, chopped

½ cup celery, chopped

2 teaspoons minced garlic

2 tablespoons cracked fennel

½ cup chestnuts

1½ cups dried cranberries

1 (8-ounce) package (1 1/3 cups) wild rice

3 cups chicken stock

1 cup water

1 bay leaf

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 teaspoons fresh sage leaves, chopped

2 teaspoons fresh thyme leaves, chopped

½ pound ground pork shoulder butt

1 (7-pound) turkey breast, deboned and butterflied

4 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

To make the stuffing: Heat a large saute pan or saucepan over medium-high heat. Add the sausage and cook, stirring about 7 minutes. Remove the sausage with a slotted spoon and discard all but 1 tablespoon of fat from the pan.

Add the onions, celery, garlic and fennel to the remaining fat in the pan, stirring until soft (about 3 minutes). Add chestnuts and cook, stirring until lightly toasted and fragrant (2 to 3 minutes). Add cranberries and rice; continue to stir 1 minute. Add the stock, water, bay leaf, salt, pepper, sage and thyme; bring to a boil. Stir well, reduce the heat and cook undisturbed at a bare simmer until rice is tender and liquid has been absorbed (about 50 minutes). Remove from heat. Let stand undisturbed for 10 minutes.

Discard the bay leaf; fluff the rice with a fork. Add the cooked sausage and allow to cool. When cooled, mix in ground pork and adjust the seasoning with more fresh herbs, salt and pepper to taste. (Note: Cotecchino is highly seasoned.)

To stuff: Season the inside of the turkey breast generously with salt and pepper. Fill with cooled stuffing (being careful not to overstuff). Next, carefully roll the breast around the stuffing and tie closed with butcher twine. (If breast is overstuffed, it will squeeze out the sides when tied.) The rolled turkey breast should be refrigerated until time to roast.

Preheat oven to 400 degrees. Heat a roasting pan or saute pan on the stove top with olive oil and butter. After browning the turkey breast on all sides, roast in the oven for 40 minutes or until internal temperature of the breast reaches 160 degrees. Allow to rest 10 minutes before slicing.

Note: Cotecchino, a spiced sausage from the Emilia Romagna region of Italy, is available through Isola Imports Co. of Chicago. Other cased Italian sausage can be substituted, but seasoning should be adjusted.

Chef Chris Macchia

Nutrition facts per serving: 1192 calories, 33 g fat, 10 g saturated fat, 391 mg cholesterol, 66 g carbohydrates, 152 g protein, 806 mg sodium, 5 g fiber