Turkey Meatloaf Reggiana Style

Boil the veal head in water with celery, carrot, onion, and parsley, keeping it simmering slowly and evenly. Avoid over-boiling, which will make the liquid cloudy and could cause the meat to flake excessively. Continue cooking until the head is tender and easy to handle, then drain and let it cool.

Finely chop the now lukewarm head, until you obtain a mixture Smooth and free of large chunks. A fine grain allows the filling to distribute evenly throughout the turkey slice and makes slicing the roll easier. Keep the mince compact, without adding liquid.

Pound the turkey breast slice well with a meat tenderizer, working gently to thin it without breaking it. Spread it out on a flat surface and make sure it's as evenly thick as possible: this will ensure even cooking and the filling will remain well-seared inside.

Cover the turkey slice with the chopped head, spreading it in an even layer and leaving the edge free for sealing. Season with salt and pepper the surface, then season with a grating of nutmeg and chopped parsley. The filling should be uniform, without excessive accumulation.

Roll the turkey slice from the longest side, forming a compact, even cylinder. Cover the roll with the turkey skin or wrap it in a white cotton cloth, then tie it tightly with kitchen twine. Make sure the seal is secure and that the filling doesn't leak out of the ends.

Place the roll in salted water along with the celery, carrot, onion, and parsley. Bring the liquid to a gentle boil, then continue cooking slowly: the broth should simmer without boiling. Cook until the roll is firm and cooked through.

Turn off the heat Let the roll cool completely, immersed in its broth. This rest allows the meat and filling to firm up, maintaining a moist and stable texture. Wait until the roll is cool before removing the cloth or skin and slicing.

Untie the cold roll and cut it into even slices, using a sharp knife to avoid crushing the filling. Serve cold, accompanied by pickles or a salad. The slices should remain compact, with the turkey tightly wrapped around the chopped head.