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Thanksgiving with an Italian Accent

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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

  • Make the green beans.

Just before serving

  • Slice the turkey breast and thighs.
  • Stir the parsley into the mashed potatoes.

The Menu

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