My Italian Nonni made chestnut stuffing too with pecorino. We also had agro dolce braised red cabbage with currants. Iām going to do both this year alongside my turkey thighs. Happy Thanksgiving, dear Domenica!
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!
Iād 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. Iāve never forgotten it, nor have I ever replicated it...though Iāve tried. Chestnut stuffing has moved through my mind this season, but I donāt think Iāll get to it. Hope to see more from you Domenica. Thank you
Ditched the turkey for pork this year as well--but if Iād seen this recipe sooner I might have re-considered turkey. It looks so good! I do like turkey but I donāt love cooking it and I have mixed luck. (My daughter said, why donāt you ask grandpa to mail us some of his turkey itās so much better š¤Æ). I made your porchetta shoulder recently (so good!) and for T day planning to do Giuliaās 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 Iāve ditched it over the years, just too much food.
The one thing I can never not make is my motherās 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.
My Italian Nonni made chestnut stuffing too with pecorino. We also had agro dolce braised red cabbage with currants. Iām going to do both this year alongside my turkey thighs. Happy Thanksgiving, dear Domenica!
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!
Slightly off topic, but I made a cranberry galette yesterday, and I want to make NYTās cranberry curd pie.
Iād 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. Iāve never forgotten it, nor have I ever replicated it...though Iāve tried. Chestnut stuffing has moved through my mind this season, but I donāt think Iāll get to it. Hope to see more from you Domenica. Thank you
My Italian-American mother always made creamed cauliflower as a side dish for Thanksgiving.
Ditched the turkey for pork this year as well--but if Iād seen this recipe sooner I might have re-considered turkey. It looks so good! I do like turkey but I donāt love cooking it and I have mixed luck. (My daughter said, why donāt you ask grandpa to mail us some of his turkey itās so much better š¤Æ). I made your porchetta shoulder recently (so good!) and for T day planning to do Giuliaās 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 Iāve ditched it over the years, just too much food.
The one thing I can never not make is my motherās 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've just arrived at the idea you came to long ago. Forget the turkey! Thinking your mini-porchetta . . . .