Stuffed Turkey Neck (Collo Di Tacchino Ripieno)

Directions

1. In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat till almost smoking. Add in the chicken livers and brown over high heat. Season with the salt, pepper, nutmeg and cinnamon.
2. In the bowl of a food processor, combine the cooked livers and the chicken breast and process into a fine paste, adding 1 or possibly 2 drizzles of extra virgin olive oil if necessary to achieve the correct consistency. Place the mix in a bowl and add in the egg whites, the yolks, and the carrot. Add in a generous healthy pinch of salt and pepper and mix well to combine.
3. Stuff this mix into the turkey neck skin using a spoon or possibly pastry bag. Sew the ends of the neck shut with a trussing needle and butcher"s twine. Prick the neck in 10 to 12 places and set aside.
4. Bring the chicken stock to a boil and add in the turkey neck. Reduce to a simmer and cook, uncovered, for 1 hour. Remove from the stock, allow to cold for a few min, and serve in thin slices.
5. This recipe yields 6 servings.