Give thanks with this Italian-inspired feast, enlivened with Parmigiano, pine nuts, and plenty of olive oil.
This Thanksgiving menu is traditional American, but seasoned with Italian flavors: The bread stuffing is accented with fennel, escarole, and pine nuts; green beans are punctuated with bitter radicchio and sweet, nutty Parmigiano shavings, and the mashed potatoes are flavored with a healthy dose of extra-virgin olive oil instead of the usual butter. Instead of a whole turkey, it features breast and thighs cooked separately, but with very Italian flavors: porchetta-style for the breast; while the thighs are rolled with porcini, artichokes, and sausage. Dessert is a not-too-sweet ricotta tart with orange. Mangia!
Menu Timeline
Two days ahead
- Make the cranberry mostarda cover and refrigerate.
A day ahead
- Prepare and roll the turkey breast.
- Make the tart crust, wrap well in plastic, and store at room temperature.
In the morning
- Make the orange ricotta filling, bake the tart, and refrigerate.
Four hours before dinner
- Make the stuffing but don’t add the broth yet.
- Roll and prep the turkey thighs.
Two hours before dinner
- Sear and roast the turkey breast
90 minutes before dinner
- Prep the ingredients for the green beans.
An hour before dinner
- Take cranberry sauce out of refrigerator to return to room temperature.
- Add the broth to the stuffing and put it in the oven.
- Roast the turkey thighs.
- Boil the potatoes.
30 minutes before dinner
- Remove turkey breast from oven and let rest.
- Mash the potatoes, season to taste, and keep warm.
15 minutes before dinner
Just before serving
- Slice the turkey breast and thighs.
- Stir the parsley into the mashed potatoes.
