An Unusual Turkey Stuffing: Poached Gnoccho Grande

• 8 large eggs
• 1/2 teaspoon salt
• 2 cups fine dry bread crumbs
• 2 cups freshly grated Parmigiano-Reggiano or Grana Padano
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• Zest of 1 lemon, finely grated
• Zest of 1 small orange, finely grated
• 1/4 cup chopped fresh Italian parsley
• 1/3 cup golden raisins
• 1/3 cup dried apricots, chopped into 1/4-inch pieces
• 1/4 cup pine nuts, toasted
• 1/3 cup cooked chestnuts (page 71), chopped into bits (optional)
• 3 to 4 quarts Turkey Broth (page 80) or broth of Poached Chicken (page 328), heated to boiling in stockpot

1. To make the dough, whisk the eggs in a large mixing bowl, add the salt, and then whisk in the bread crumbs.
2. Stirring with a wooden spoon, incorporate all the remaining ingredients except broth; when the dough gets too stiff to stir, work it with your hands.
3. Its ready when it holds together, although it will still be slightly sticky.
4. Shape the dough into a cylindrical loaf about 8 inches long and 4 inches thick.
5. Cut a 40-inch length of cheesecloth and fold it lengthwise so its 18 inches wide.
6. Set the loaf at one narrow end of the band, centered, with a margin of cloth on either side.
7. Roll up the loaf in the cheesecloth, so it is wrapped in many layers.
8. Twist the open sides of the cloth in opposite directions, tightening them against the loaf like a piece of candy in a twisted wrapper.
9. Tie the twists on both sides with long pieces of kitchen twine so they cant unravel.
10. Leave at least a foot or so of twine dangling from each knot.
11. Now lower the gnoccho grande into a stockpot of boiling turkey brothyou should have enough to cover the gnoccho by 1 inch.
12. It can be cooked in a pot of salted water like pasta, but it will be a bit less flavorful, although still good.
13. Tie the free ends of twine to the pot handles or to a big spoon lying on the pot rim, so the gnoccho is suspended in the broth and cant fall to the bottom.
14. Bring the broth back to a gentle boil, and poach the loaf for 40 minutes or so, then lift it out of the broth and into a bowl (the broth may, of course, be used again).
15. Untie the twine, and roll the loaf out of the cheesecloth.
16. Slice into the center to check that the dough is cooked all the way throughuncooked dough will be wet and mushy.
17. If necessary, rewrap the gnoccho and cook it a bit longer.
18. You can slice and serve cooked gnoccho grande right away, or let it cool, wrap and refrigerate it, and reheat the slices in a pan of broth.
19. As an accompaniment to roast turkey or other main courses, slice in 1/2-inch-thick rounds, then in half-rounds or wedges, and serve on a warm platter.
20. Gnoccho grande also makes a lovely soup garnish: cut the rounds into small cubes and heat them in broth.

eggs, salt, bread crumbs, freshly ground black pepper, nutmeg, lemon, orange, fresh italian parsley, golden raisins, dried apricots, pine nuts, chestnuts, turkey broth

Taken from www.epicurious.com/recipes/food/views/an-unusual-turkey-stuffing-poached-gnoccho-grande-384526 (may not work)