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8/14/2019 Giada de Laurentiis

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All Star Celebrity Chef Thanksgiving

GIADA DE LAURENTIIS

“Everyone in my family loves to celebrate the all American holiday Thanksgiving. What makes our Thanksgivings unique are the Italian ingredients we add to the table.”--- GIADA DE LAURENTIIS of Everyday Italian.

Turkey with Herbes de Provence and Citrus

Ingredients:1 (14 to 15-pound) turkey, neck and giblets reserved1 orange, cut into wedges1 lemon, cut into wedges1 onion, cut into wedges6 fresh rosemary sprigs6 fresh sage sprigs6 fresh oregano sprigs7 tablespoons unsalted butter2 tablespoons herbes de Provence1 tablespoon olive oil1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper6 cups canned low-salt chicken broth (approximate amount)1/3 cup all-purpose flour

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a largeroasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the mainturkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, theherbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over

medium heat just until the butter melts. Rub the butter mixture all over the turkey and between theturkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can beprepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir toscrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to thepan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the



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foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until ameat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degreesF or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platterand tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enoughchicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute.Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10minutes. Season with salt and pepper. Serve the turkey with the gravy.

Prep Time: 45 minInactive Prep Time: 30 minCook Time: 3 hr 0 minLevel: Easy

Serves: 8 to 10 servings

Butternut Squash Lasagna

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for freshlasagna sheets in the refrigerated section of specialty markets. The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for freshlasagna sheets in the refrigerated section of specialty markets.

Ingredients:1 tablespoon olive oil1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubesSalt and freshly ground black pepper1/2 cup water3 amaretti cookies, crumbled1/4 cup butter1/4 cup all-purpose flour3 1/2 cups whole milk Pinch nutmeg 3/4 cup (lightly packed) fresh basil leaves

12 no-boil lasagna noodles2 1/2 cups shredded whole-milk mozzarella cheese1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat.Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer overmedium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and



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then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth.Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to

medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in thenutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend untilsmooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with saltand pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the preparedbaking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash pureeover the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over thenoodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the saucebubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes beforeserving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender,release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place atowel over the top of the machine, pulse a few times then process on high speed until smooth.

Prep Time: 30 min

Inactive Prep Time: 15 minCook Time: 1 hr 25 minLevel: IntermediateServes: 8 to 10 servings

Ciabatta Stuffing with Chestnuts and Pancetta

Ingredients:6 tablespoons (3/4 stick) butter8 ounces pancetta, cut into 1/4-inch dice

2 large onions, finely chopped2 carrots, peeled and finely chopped3 celery stalks, finely chopped2 tablespoons chopped fresh rosemary leaves3 garlic cloves, chopped2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken1/4 cup chopped fresh Italian parsley leaves1 pound day-old ciabatta bread, cut into 3/4-inch cubes



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2/3 cup freshly grated Parmesan1 cup (or more) canned low-salt chicken brothSalt and freshly ground black pepper2 large eggs, beaten to blend

Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skilletover medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using aslotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skilletover medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onionsare very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onionmixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Addenough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper.Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake

until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top iscrisp and golden, about 15 minutes longer.

Prep Time: 20 minInactive Prep Time: hr minCook Time: 1 hr 10 minLevel: EasyServes: 8 to 10 servings

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