Every November, Americans gather for a meal centered around family, friends, food and gratitude. Comforting dishes make up a spread that is familiar yet unique to each table. Growing up as an Italian-American, I always wondered why my Thanksgiving dinner didn’t resemble those of my friends. Now I realize that we were just doing it “the Italian way,” covering all of the courses; antipasto (starter), primo (first or pasta), secondo (second or main), contorni (side dishes) and my favorite, dolci (desserts). We start with a robust antipasto of assorted meats, cheeses and marinated vegetables, followed by a pasta course of stuffed shells. At this point, my stomach is usually content, but the meal has hardly started. Next comes the turkey, a beautifully browned bird that my mother starts at 5:00am. Sides of mashed potatoes, sausage stuffing, candied yams, turnips, cranberry sauce and gravy are passed around until our forks drop in complete surrender. A few hours, a football game and a nap later, we miraculously find an appetite for an assortment of autumnal pies, served alongside vanilla ice cream for an optional a la mode.
Tacchino Porchettato
The turkey is undoubtedly this holiday’s main attraction. It’s also the source of one of my fondest childhood memories. Waking on Thanksgiving morning to the savory scent of the turkey baking in the oven made this special day something I would and continue to anticipate all year. Much like my family, Giacomo Romano, chef and owner of Ciccio Bar & Alimentari in New York City salutes his Florentine roots on Thanksgiving. While Italy does not celebrate this holiday, he sees the Italian culture in America’s gathering of of family and friends to enjoy a big meal together. He has shared with us how he prepares his Tuscan Turkey, or Tacchino Porchettato, which is stuffed with the traditional, hearty flavors and ingredients of his native region, like pork, chestnuts, torn bread and a variety of herbs. While he does not serve it at the restaurant (they are closed on Thanksgiving), he enjoys preparing it at home for his family, friends and even his Ciccio customers. If you are tired of a traditional bird, give this Italian-inspired recipe a try!
Tuscan Turkey reveal
Giacomo Romano’s Tacchino Porchettato
Serves 8-10 people
Ingredients:
1 10 lb. turkey, deboned
1/2 lb. Italian sausage
2 cups stale bread, torn
1 cup chestnuts, shelled
1 cup baby bella mushrooms, chopped
1 stalk celery, chopped
1 white onion, chopped
2 cups turkey or chicken broth
1/4 cup white wine
4-5 sprigs fresh rosemary
3-4 spring fresh thyme
1 bunch fresh sage leaves
Salt, pepper
1 clove garlic
1 carrot
1 juniper berry (optional)
6 oz. guanciale, 4 ounces cubed, 2 ounces sliced
Method:
Prepare turkey so that it is cleaned and deboned. Place on cutting board face up and open.
Roast chestnuts. Remove from oven once toasted, cool and chop.
Sauté whole clove of garlic in olive oil. Add chopped onion and celery and cook until softened.
Tie up herbs and add bundle to sauté pan.
Add in sausage and cook until brown.
Add in chopped chestnuts. Chop mushrooms and add to pan. Cook until everything is soft.
Add white wine and reduce. Remove garlic clove and herb bundle.
Add sautéed vegetables and bread into a large mixing bowl. Slowly add broth until everything is moistened and there is a bit of additional broth in the bowl. Set aside to let bread soften and absorb the broth a bit.
Once stuffing has absorbed all of the liquid, spread chopped guanciale and mixture of chopped herbs on the inside of the turkey. Evenly spread stuffing on top, pushing into the leg cavities.
Close and tie up turkey in the style of a porchetta, wrapping string around several times so that the stuffing inside of the bird is completely secured.
Add some water, slices of carrot, celery and onion to the bottom of a roasting pan. Place turkey on the roasting rack.
Salt and pepper the turkey. Lay 4 slices of guanciale crossways along the top, and secure 1 sprig of rosemary long ways along the strips by looping it under the strings.
Bake turkey at 325 degrees for 1.5 hours covered with foil, and then for another 30 minutes to an hour uncovered or until the turkey breast temperature reaches 165 degrees.
Remove turkey and let rest for 30 minutes to 1 hour.
In the meantime, make a quick gravy from the pan drippings by making a roux with the fat and some flour. Whisk until thick, and then add the rest of the drippings. Continue to whisk vigorously until the gravy is smooth.
Slice turkey like porchetta and serve with gravy.