Thanksgiving Turkey, Nonna Style

Serves 10-12


Pair with Tomato Butter


1 organic Black Spanish Heritage breed turkey (about 15 LBS)

2 cups fresh Porcini mushrooms (or other fresh mushrooms) diced

2 links spicy Italian sausage

2 links sweet Italian sausage

1 cup grated Pecorino Romano cheese

1 cup grated Parmigiano Reggiano cheese

10 chestnuts - boiled

1/2 cup bread crumbs

1 cup arborio rice

2 large sweet onions

10 cloves of garlic, minced

1 tablespoon fresh parsley

1 tablespoon fresh rosemary

1 tablespoon fresh sage

1 tablespoon fresh oregano

1 tablespoon fresh thyme

1 chili pepper (optional)

extra virgin olive oil

2 Sticks of unsalted butter

chicken broth

dry white wine

1 head celery

10 carrots

1 apple

Italian Thanksgiving Turkey.jpg


STEP 1. 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 types of fresh mushrooms that you may have.

Stir and salt as desired. You can also add some chili pepper as desired.

Add the fresh parsley coarsely chopped.

Remove the sausages from their casings and add to the pan. Break up the sausages in the pan into small pieces.

Saute the sausages and add 1 cup of dry white wine.

Cover the pan with a lid and continue to saute` for about 10 mins.

STEP 2. 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.

STEP 3. Assembly of the Turkey

Clean and wash well your turkey in cold water and then give the turkey a nice wash in apple cider vinegar. Dry with a lint-free dish towel and set aside.

Take a large roasting pan with a rack and add the carrots, celery and 1 onion cut into large pieces.

Add 2 cups of dry white wine and 2 cups of chicken broth.

Position the turkey on the rack and fill its cavity 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 (or 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 dome (or the aluminum foil) and continue to cook the turkey until it browns to your liking.