准备

Make the stuffing

• Put the porcini in a bowl and cover with boiling water. Soak until soft, about 30 minutes. With a slotted spoon, remove the mushrooms from the liquid and chop finely. Save the liquid for another use or discard.

  用中火在重型10英寸的煎锅中加热橄榄油。加入香肠并用金属勺子或叉子的侧面煮熟，将肉分成小块，直到变成褐色约5分钟。加入洋葱和大蒜，煮熟，搅拌，直到蔬菜柔软而半透明，约3分钟。搅拌切碎的牛肝菌，洋蓟，百里香和迷迭香，再煮2分钟。将香肠混合物转移到一个大碗中，然后搅拌面包屑和帕米亚诺。调味盐和胡椒粉，然后搅拌鸡蛋。将混合物撒在盘子上，然后在冰箱中冷却15至20分钟。

塞满火鸡大腿

• Position a rack in the center of the oven and heat the oven to 350°F.

  Lightly season the boned thighs with salt and pepper. Spoon 1/2 to 2/3 cup of the stuffing into the empty cavity of one of the turkey thighs and spread the stuffing with the back of a spoon to fill the cavity completely. Repeat with the other thighs. Roll each thigh into a roughly cylindrical shape.

  Tie each stuffed thigh with 2 to 4 loops of twine to secure. (It’s OK if some of the stuffing pokes out at the ends, because the egg holds the stuffing together.) Brush the skin side of the thighs with the olive oil. Lay the thighs seam side down in a small roasting pan or heavy-duty rimmed baking sheet and roast for 30 minutes. Brush the thighs with the pan drippings and continue to roast until the internal temperature reaches 165°F, 15 to 30 minutes more. Remove the strings and transfer the thighs to a warm platter. Let rest 10 minutes and then cut into 1/2-inch-thick slices and serve.