My Italian Nonni made chestnut stuffing too with pecorino. We also had agro dolce braised red cabbage with currants. I’m going to do both this year alongside my turkey thighs. Happy Thanksgiving, dear Domenica!
Putting pecorino in the stuffing is a brilliant twist. I love all those assertive Italian flavors--they do so much to enhance the turkey. I am filing away your braised thighs recipe for next year. It sounds wonderful. Happy Thanksgiving!
I'm on my own for Thanksgiving this year, and I'm going to try my hand at your turchetta. For at least four decades I hosted a traditional Thanksgiving dinner, sometimes stressful, but so important to me. Though I miss it, now I get to experiment, so thank you for sending so many recipes our way today (I also have a big, beautiful cauliflower in the fridge...). Also, I LOVE chestnuts, so probably will make our family's no-recipe-just-make-it dressing that we find delicious, even cold in the days following. Chestnuts make it special. Happy Thanksgiving!
There are things I miss about my family’s traditional Thanksgiving. My mom was so good at keeping those traditions alive. I’m much more easily distracted by all the recipes out there and all the veg at the farmers market. But it IS also fun and interesting to experiment. Happy Thanksgiving, Barbara
I’d REALLY like more info on chestnuts...how to treat them, cook them, peel them and the stuffing recipe. One long ago thanksgiving a local gourmand brought a chestnut puree side to our table. I’ve never forgotten it, nor have I ever replicated it...though I’ve tried. Chestnut stuffing has moved through my mind this season, but I don’t think I’ll get to it. Hope to see more from you Domenica. Thank you
Funnily enough, I've never written down the stuffing recipe, only taken notes on it. When it works, it's fantastic. Not everyone in my family loves chestnuts like I do, so I sometimes have to leave them out :-/ Maybe I'll take more detailed notes this year...I adore anything chestnut.
I love cauliflower and that sounds delicious. I think we may make the cauliflower gratin with mascarpone that I linked to in the text of the newsletter (I didn't link to it by name, but there is a link towards the top of the newsletter).
Ditched the turkey for pork this year as well--but if I’d seen this recipe sooner I might have re-considered turkey. It looks so good! I do like turkey but I don’t love cooking it and I have mixed luck. (My daughter said, why don’t you ask grandpa to mail us some of his turkey it’s so much better 🤯). I made your porchetta shoulder recently (so good!) and for T day planning to do Giulia’s pork loin roast, rolled and stuffed. She has an ingenious stove top method that works so well!
We always had a lasagna or stufffed shells at thanksgiving growing up but I’ve ditched it over the years, just too much food.
The one thing I can never not make is my mother’s stuffing. It is a bread stuffing with sausage meat, cubed mozzarella, and raisins (i often use dried cherries now). It is so delicious! I regret that I never thought to ask her its origins.
I think I may have made that Giulia stovetop roast, or a similar one, for a piece I did some years ago for the Washington Post on Italian roasts. It's so good. Your mom's stuffing sounds fantastic, and unique. I wonder if she just made it up. My mom never wrote down her stuffing recipe, and every year it was slightly different but always delicious. I do the same thing, though I try to take notes. Some years it comes out great, other years it's a little lacking. We'll see what happens this year!
The only reason I'm not making the porchetta along with the turkey breast this year is because my son (who REALLY love it) won't be here. But he's coming home for Christmas, so I see a mini-porchetta in our near future. Here's the recipe link, in case you need it (I forgot to include it in the text of the newsletter, but am going to add it): https://www.domenicacooks.com/blog/homestyle-porchetta
My Italian Nonni made chestnut stuffing too with pecorino. We also had agro dolce braised red cabbage with currants. I’m going to do both this year alongside my turkey thighs. Happy Thanksgiving, dear Domenica!
Putting pecorino in the stuffing is a brilliant twist. I love all those assertive Italian flavors--they do so much to enhance the turkey. I am filing away your braised thighs recipe for next year. It sounds wonderful. Happy Thanksgiving!
Agreed! Happy to hear it. ❤️
I'm on my own for Thanksgiving this year, and I'm going to try my hand at your turchetta. For at least four decades I hosted a traditional Thanksgiving dinner, sometimes stressful, but so important to me. Though I miss it, now I get to experiment, so thank you for sending so many recipes our way today (I also have a big, beautiful cauliflower in the fridge...). Also, I LOVE chestnuts, so probably will make our family's no-recipe-just-make-it dressing that we find delicious, even cold in the days following. Chestnuts make it special. Happy Thanksgiving!
There are things I miss about my family’s traditional Thanksgiving. My mom was so good at keeping those traditions alive. I’m much more easily distracted by all the recipes out there and all the veg at the farmers market. But it IS also fun and interesting to experiment. Happy Thanksgiving, Barbara
Slightly off topic, but I made a cranberry galette yesterday, and I want to make NYT’s cranberry curd pie.
Adriana has been eyeing that cranberry curd pie...
I’d REALLY like more info on chestnuts...how to treat them, cook them, peel them and the stuffing recipe. One long ago thanksgiving a local gourmand brought a chestnut puree side to our table. I’ve never forgotten it, nor have I ever replicated it...though I’ve tried. Chestnut stuffing has moved through my mind this season, but I don’t think I’ll get to it. Hope to see more from you Domenica. Thank you
Funnily enough, I've never written down the stuffing recipe, only taken notes on it. When it works, it's fantastic. Not everyone in my family loves chestnuts like I do, so I sometimes have to leave them out :-/ Maybe I'll take more detailed notes this year...I adore anything chestnut.
My Italian-American mother always made creamed cauliflower as a side dish for Thanksgiving.
I love cauliflower and that sounds delicious. I think we may make the cauliflower gratin with mascarpone that I linked to in the text of the newsletter (I didn't link to it by name, but there is a link towards the top of the newsletter).
Ditched the turkey for pork this year as well--but if I’d seen this recipe sooner I might have re-considered turkey. It looks so good! I do like turkey but I don’t love cooking it and I have mixed luck. (My daughter said, why don’t you ask grandpa to mail us some of his turkey it’s so much better 🤯). I made your porchetta shoulder recently (so good!) and for T day planning to do Giulia’s pork loin roast, rolled and stuffed. She has an ingenious stove top method that works so well!
We always had a lasagna or stufffed shells at thanksgiving growing up but I’ve ditched it over the years, just too much food.
The one thing I can never not make is my mother’s stuffing. It is a bread stuffing with sausage meat, cubed mozzarella, and raisins (i often use dried cherries now). It is so delicious! I regret that I never thought to ask her its origins.
I think I may have made that Giulia stovetop roast, or a similar one, for a piece I did some years ago for the Washington Post on Italian roasts. It's so good. Your mom's stuffing sounds fantastic, and unique. I wonder if she just made it up. My mom never wrote down her stuffing recipe, and every year it was slightly different but always delicious. I do the same thing, though I try to take notes. Some years it comes out great, other years it's a little lacking. We'll see what happens this year!
I've just arrived at the idea you came to long ago. Forget the turkey! Thinking your mini-porchetta . . . .
The only reason I'm not making the porchetta along with the turkey breast this year is because my son (who REALLY love it) won't be here. But he's coming home for Christmas, so I see a mini-porchetta in our near future. Here's the recipe link, in case you need it (I forgot to include it in the text of the newsletter, but am going to add it): https://www.domenicacooks.com/blog/homestyle-porchetta
Happy Thanksgiving, Wayne!
Thank you! 🦃