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Italian Thanksgiving Turkey

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Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 5 Users Voted

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Description

A classic Italian Thanksgiving Turkey made with the Italian touch! Not just any stuffing... a stuffing of delicious Porcini Risotto and much more!

The video of this recipe is now available on the Cooking with Nonna Roku Channel and you can enjoy it on a large screen TV in the comfort of your living room.

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Ingredients
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Serves
15 Persons
  • 1 Turkey - of about 15 Lbs
  • 2 Cups - Fresh Porcini Mushrooms or other type of fresh mushrooms diced in small pieces
  • 2 Links - Hot Italian sausage
  • 2 Links - Mild Italian sausage
  • 1 Cup - Grated Romano cheese
  • 1 Cup - Grated Parmigiano cheese
  • 10 Chestnuts - Boiled
  •  1/2 Cup - Bread crumbs
  • 1 Cup - Arborio rice
  • 2 Large onions
  • 10 Cloves of garlic, finely minced
  • 1 Tbs - Fresh parsley
  • 1 Tbs - Fresh rosemary
  • 1 Tbs - Fresh sage
  • 1 Tbs - Fresh oregano
  • 1 Tbs - Fresh thyme
  • Hot pepper
  • EV olive oil
  • 2 Sticks of butter
  • Chicken broth
  • Dry white wine
  • 1 Head - Fresh celery
  • 10 Carrots
  • 1 Apple 
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Directions/Steps

Clean and wash well your turkey in cold water and then give him a nice bath/wash in apple cider vinegar. Dry with paper towels and leave aside.

Stuffing Preparation: 

  • In a large saute` pan, add about 5 Tbs of EV olive oil and one sliced onion.
  • Once the onion is translucent, add the minced garlic.
  • Chop the fresh rosemary, sage, oregano and thyme and add to the pan.
  • Add a cup of chicken broth to prevent from burning.
  • Add the fresh Porcini mushrooms (you can also use dry Porcini mushrooms, soak in lukewarm water before using) or any other type of fresh mushrooms that you may have.
  • Stir and salt as desired. You can also add some hot pepper as desired.
  • Add the fresh parsley coarsely chopped.
  • Remove the sausage from the casing and add to the pan. Break up the sausage in the pan in small pieces.
  • Saute the sausage and add 1 cup of dry white wine.
  • Cover the pan with a lid and continue to saute` for about 10 mins.

Risotto Preparation:

  • In a large saute` pan, add 1/2 stick of butter and 3 Tbs of EV olive oil.
  • Once the butter has melted, slowly add the Arborio rice to the pan and stir continuously so that the rice will coat itself with the liquids.
  • Add 1 cup of dry white wine and continue to stir.
  • Once the wine is almost totally absorbed, add one cup of chicken broth and continue to stir.
  • Add the chestnuts and stir.
  • Add the grated Pecorino Romano cheese and stir.
  • Add the grated Parmigiano cheese and stir.
  • After the cheese has melted completely, pour all the content of the other pan into the Risotto.
  • Mix well and cook for 2 more minutes.

Assembly of the Turkey:

  • Take a large Roaster pan with a rack and add the carrots, the celery and one onion cut into large pieces.
  • Add 2 cups of white wine and 2 cups of chicken broth.
  • Position the turkey on the rack and fill its stomach with the Risotto stuffing.
  • Close the neck opening with an apple.
  • Tie the legs. Tie the wing and spread butter all over the body.
  • Cover the turkey with a dome of aluminum foil and place in the oven.
  • Cook the turkey at 400F for the first 20 mins. then lower to 300F and continue to cook for 20 mins. for each pound of the turkey.
  • Every 30 mins. bathe the turkey.
  • Once the cooking time has terminated, remove the aluminum foil and continue to cook the turkey until it browns to your liking.

Buon Appetito

and a

Very Happy Thanksgiving

to you and your Family!!!

 

PS: You will most likely have some leftover stuffing after you fill the bird. Do not worry, put in an oven pan with some vegetables and white wine/chicken broth and bake for the last hour together with the turkey... you will need this extra stuffing as everyone will love it!

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Reviews
Review by tlen , Monday, 22 November 2010 vote imagevote imagevote imagevote image
Yummi Yummi!!
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Review by jmoret , Tuesday, 23 November 2010 vote imagevote imagevote imagevote image
Great recipe! Looks delicious, and actually very easy to make.
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Review by TinaMB , Sunday, 24 November 2013 vote imagevote imagevote imagevote image
Will definitely give this recipe a try; its a meal on its own... delish!
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Review by audreygaia , Wednesday, 27 November 2013 vote imagevote imagevote imagevote image
Very delicious and easy to make----but when do you add the bread crumbs? I added them at the end----tempted to eat the stuffing before I stuff the turkey! That's how good it is!
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Review by Stregalibby , Tuesday, 24 November 2015 vote imagevote imagevote imagevote image
Delicious idea instead of the usual bread stuffing. Love the risotto and chestnuts, and all the wonderful cheese. Yummy!
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