Turkey stuffed with brussels sprouts

Peel the Brussels sprouts, the pareggiateli and incideteli with a cut.

Time in salted water to a boil and boil for about 15 minutes to pot.

When they are cooked, drain them and divide them in half.

Collect them into a bowl, add the chopped cooked ham, add salt and pepper.

Mix and stuffed the Turkey with the mixture.

Sew the opening.

Cover the brisket with the fat that needs to be cut into very thin slices, fermatele with several rounds of white kitchen Twine.

Add salt and pepper.

Brush a pan with plenty of oil, lay the Turkey and bake in preheated oven at 180 degrees for an hour and a half.

Check the cooking and occasionally sprinkle with its sauce.

When missing half an hour at the end remove the slices of bacon and cook in the oven for 30 minutes so that the meat is evenly colored Golden.

Remove and let stand 10 minutes.

Place the Turkey on a serving dish and serve hot with a side of potatoes.

Accompanying wines: Trento Cabernet DOC, Chianti Classico DOCG, Solopaca Rosso Superiore DOC.