Turkey, Stuffing & Gravy the Italian-American Way

Roasted Turkey Infused with rosemary, sage, lemon & garlic resting
Roasted Turkey stuffed with aromatics resting

This year I’m making a roasted boneless turkey breast stuffed with spinach and prosciutto. But I’m thinking fondly of my whole succulent roasted turkey and stuffing. Did I make the wrong choice for my Thanksgiving table?

Nope, I’ve gotten over my ambivalence. I’m sticking with the stuffed turkey breast and roasted garlic & olive oil mashed potatoes. But if you want a whole roasted turkey, with a delicious sausage-chestnut stuffing and classic pan gravy, try my favorite recipes for all three.

The turkey is infused with rosemary, sage, garlic and lemon. The stuffing studded with sausage and chestnuts is a perfect flavorful partner for the moist and tender turkey. The easy pan gravy brings it all together.

Take advantage of that hot oven. Add my easy roasted brussels sprouts and your Thanksgiving plate is complete.

Make up your mind already. Which way will you go this Thanksgiving?

Either way make my pumpkin ricotta cheesecake the day before to top off your holiday festivities.

Buon appetito! Happy Thanksgiving!

Roasted Turkey & All The Fixings

Roasted Turkey Resting

Still undecided about your Thanksgiving dinner?

Try my recipes for Roasted Turkey scented with rosemary, sage, lemon and garlic, chestnut/sausage stuffing and easy pan gravy.

While the oven is hot, add brussels sprouts roasted with pine nuts and parmigiano and butternut squash roasted with honey and sage. Just add your favorite appetizers, dessert and wines for a delicious Thanksgiving meal.

How easy is that? No slaving over pots and pans on top of the stove, everything just roasts in the oven. Make the easy pan gravy while the turkey rests on the counter before carving. Spend less time in the kitchen and more time with your friends and family around the Thanksgiving table.

There are lots of other vegetable recipes on my blog and you can get my free vegetable eBook recipes there too.

Happy Thanksgiving! Buon appetito!

Italian-American Thanksgiving – Roasted Turkey, Chestnut-Sausage Stuffing, and Gravy

Bada Bing.

Last Thanksgiving I posted the Italian-American menu for the 4-course Thanksgiving dinner I served at my house in San Francisco. I gave you great wine suggestions for your meal.

This year I’m sharing my recipes for the roasted turkey, chestnut and sausage stuffing and gravy that I’ll make with my family in northern Jersey. I love this meal but I only make it once a year so I’m always happy when Thanksgiving rolls around.

The turkey is golden brown and scented with rosemary, sage, lemon and garlic. The chestnut and sausage stuffing has a crispy crust and adds big flavor to your Thanksgiving table. The gravy is scented by the herbs and garlic and ties everything together.

I don’t know what vegetables we’ll make or what the antipasti or dolce (dessert) courses will be. We’ll decide when the family gathers next week. We’re very democratic about these things.

I do know one thing. My sister Rose will assemble her famous pedestal fruit bowl to accompany an assortment of roasted nuts to help end our Thanksgiving meal. I know Rose’s will be better than the one I made last year. And I know that it will be the centerpiece for our table, has been since we were kids.

I can’t wait to see everyone. A bunch of us will hit the markets to get the best ingredients. Six of us spanning 3 generations will be in the kitchen cooking together. Best of all 20 will be at the table for a day of feasting.

Have a great Thanksgiving! Buon appetito!

[amd-recipeseo-recipe:68]

[amd-recipeseo-recipe:69]