In the spirit of service journalism, I'm sharing our internationally acclaimed stuffing recipe from last year.
For a 10 lb bird
1 loaf of old, stale bread. A good loaf. Not Wonder.
A good clump of fresh parsley.
Celery
Onions
Carrots
laurel leaf
150 grams of sliced pancetta (or, even better, guanciale)
600 grams of chestnuts
1/2 kilo of "polpa di maiale e vitello" or minced pork & veal
4-5 eggs
a glug of milk
12 teaspoons of Cognac (yes, this is the secret ingredient!). For those of you wondering, yes, Armagnac works just as well.
1. Throw chestnuts into boiling water (30 mins). Afterwards, deshell and throw contents into a bowl. Chuck in the blender. Blend.
2. Cut your stale bread into cubes. Crack open the eggs and add the milk. Mix together to get a mushy mash of old yellow bread. Add diced parsley. Add the diced onions. Add the diced celery. Add the diced carrots. Mix more.
3. Throw the pancetta into a blender and whip up into a mash.
4. In a big bowl, add your mushy bread, your pancetta mash, the chesnut mash and the minced pork. Mix well.
5. Add your cognac.
6. Let sit for half-hour.
7. Turn your oven on.
Now, prepare your bird. (it really should be sourced from your local butcher and not one of those plastic, tasteless, Butterball creations, but even if it is, we've got you covered.)
1. Rub the outside of your turkey and in the cavity with a clove of garlic. Cover your bird with a few strips of pancetta/guanciale.
2. Sprinkle salt on same. Add laurel.
3. If you are feeling decadent, throw a tablespoon (or two) of the Cognac into the cavity as well.
4. Fill your bird with the stuffing. Place in the oven.
After 20 mins, drizzle a glass of white wine on the bird. Repeat after an hour. Keep covered (with aluminum foil or oven paper for duration of cooking.
Enjoy!
Happy Thanksgiving, everyone! Buon Ringraziamento!
For a 10 lb bird
1 loaf of old, stale bread. A good loaf. Not Wonder.
A good clump of fresh parsley.
Celery
Onions
Carrots
laurel leaf
150 grams of sliced pancetta (or, even better, guanciale)
600 grams of chestnuts
1/2 kilo of "polpa di maiale e vitello" or minced pork & veal
4-5 eggs
a glug of milk
12 teaspoons of Cognac (yes, this is the secret ingredient!). For those of you wondering, yes, Armagnac works just as well.
1. Throw chestnuts into boiling water (30 mins). Afterwards, deshell and throw contents into a bowl. Chuck in the blender. Blend.
2. Cut your stale bread into cubes. Crack open the eggs and add the milk. Mix together to get a mushy mash of old yellow bread. Add diced parsley. Add the diced onions. Add the diced celery. Add the diced carrots. Mix more.
3. Throw the pancetta into a blender and whip up into a mash.
4. In a big bowl, add your mushy bread, your pancetta mash, the chesnut mash and the minced pork. Mix well.
5. Add your cognac.
6. Let sit for half-hour.
7. Turn your oven on.
Now, prepare your bird. (it really should be sourced from your local butcher and not one of those plastic, tasteless, Butterball creations, but even if it is, we've got you covered.)
1. Rub the outside of your turkey and in the cavity with a clove of garlic. Cover your bird with a few strips of pancetta/guanciale.
2. Sprinkle salt on same. Add laurel.
3. If you are feeling decadent, throw a tablespoon (or two) of the Cognac into the cavity as well.
4. Fill your bird with the stuffing. Place in the oven.
After 20 mins, drizzle a glass of white wine on the bird. Repeat after an hour. Keep covered (with aluminum foil or oven paper for duration of cooking.
Enjoy!
Happy Thanksgiving, everyone! Buon Ringraziamento!
3 comments:
Or you could do what we do: Let the cooks at the Amish market prepare the turkey, pick it up and slip into the oven before the family arrives, and let them think -- as they have for the past four years -- that we are responsible. It's an age thing. We don't overtax ourselves, and what they don't know won't hurt them
What I really mean, Bernhard, is buon ringraziamento!
I'm guessing the Amish turkey isn't infused with Cognac... Happy belated holidays to you too, Chuck!
Nice Blog.
Boya Badana Ustası
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