Reggio-style Turkey Roll
- 1 ¼ lb turkey breast
- ⅝ lb calf’s head , boiled
- 1 onion
- 1 carrot
- salt and pepper
Lay the turkey meat on a cutting board and cover with a layer a finger high of calf’s head boiled and finely chopped.
Season with salt, a pinch of pepper and a dusting of nutmeg, then roll the turkey up very tight.
Cover the roll with the skin of the turkey, tie (or sew) with kitchen string, and cook in salted boiling water with the onion, carrot, celery and a sprig of parsley. Cool and slice. Serve cold.