From Chiara Ferragni to Benedetta Parodi: Alessandro Enriquez's Thanksgiving in the Italian style – Italian Cuisine

Alessandro Enriquez celebrated the American anniversary of Thanksgiving in tricolor and digital version with a parterre of exceptional guests. And he gives us his special Citrus Thanksgiving Turkey recipe!

Who said we shouldn't celebrate the Thanksgiving in Italy, maybe with a nice stuffed turkey? The young designer Alessandro Enriquez thinks differently and, as a good lover of the table, loves to take advantage of the traditional American holiday for an evening with friends. A convivial tradition that this year has had to adapt to the times (and Covid restrictions) and reinvent itself through digitalization in secure social distancing. Then, beautiful boxes with colored hearts complete with everything needed for the special dinner were delivered to the guests, who shared their delicious “Enriquezian” experience on social media! And here is the perfect mosaic for a parterre of exceptional guests: the dessert Chiara Ferragni, the queen of Italian cuisine Benedetta Parodi, the actress and model Greta Ferro, the television faces Melissa Satta is Paola Di Benedetto, the beautiful Italian models Simone Susinna is Marco Fantini, the influencer Candela Pelizza, the PR Andrea Caravita and the food lover Francesco Maccapani Missoni.

Browse the gallery

The Thanksgiving Menu by Alessandro Enriquez

Thanksgiving Day is celebrated every last Thursday of November bringing a huge stuffed turkey to the table and lots of fun with friends and family. Alessandro Enriquez celebrated the American anniversary of Thanksgiving in tricolor and digital version. "I did not want to give up, in this difficult time, this celebration of gratitude. Surely it was not easy to think and realize it as in other years, but perhaps more than in the past this time I really felt the warmth and affection of my friends gathered … even if from a distance. We just have to wait together for a beautiful and different 2021, with great impatience!”Said the volcanic stylist with a thousand ideas (how about a POP coffee granita?).

Thanksgiving in the Italian style of Alessandro Enriquez is a tasty mix of American tradition and Italian culture, where the designer's pop colors and his citrusy food choices deliver the plane ticket for a gastronomic trip to America with Made in Italy luggage. It starts with the Pumpkin Cream with Sicilian Citrus Fruits and Pugliese Almond Crumble to get to the traditional Palermo recipe, the Sicilian Anelletti.

Even the classic turkey does not escape Italianization. Alessandro Enriquez has developed a version with a more Mediterranean scent with the Sicilian restaurant Muddica. Almonds have thus taken the place of chestnuts for the filling, while citrus fruits and spices, which recall the Sicilian childhood of the designer, have joined the other ingredients binding together with the scent of Jack Daniel's Honey, for a truly delicious result.

For dessert, we rush back to Italy with the classic Neapolitan baba, but in a special version. Alessandro Enriquez and the chef Crescenzo Morlando they decided to give it a twist by wetting it with Pop Caffe, a delicious Sicilian coffee with almond notes, and giving it the alcoholic honey note with the American liqueur Jack Daniel's Honey. There were also the typical Cookies with chocolate chips made by Baghi's, American inspiration for an Italian product, combined with the toast with "Chenin Blanch" from Mandrarossa.

Browse the gallery

The recipe for Citrus Turkey

Alessandro Enriquez wanted to share with us the recipe of his very special Turkey and a tip from a true connoisseur: "My accompaniment is certainly not traditional: baked tangerines and lemons confit with potatoes together with a spicy fruity sauce. You can reheat half a jar of orange marmalade with the turkey and chilli sauce for a special flavor!“, Advises the gourmet. The last essential tip for the excellent success of this recipe? "Serve with love after 30 minutes from the end of cooking!“, Greedy!

Citrus Thanksgiving Turkey by Alessandro Enriquez

1 turkey of about 7 kg
200 g butter
Salt and Pepper To Taste.
sage, rosemary, mint to taste
grated citrus peels

For the filling:

500 g sausage
300 g of Donna Francesca almonds
400 g wholemeal bread crumbs
500 g whole milk (approx.)
Salt and Pepper To Taste.
sage – rosemary – Jack Daniels Honey q.s.

The previous evening

Clean and dry the turkey. Soak the wholemeal bread in warm milk. Prepare the filling by mixing with your hands the peeled and coarsely chopped sausage, the chopped almonds, the soaked and squeezed wholemeal bread, a little salt, a sprinkling of pepper and chilli, a glass of Jack Daniels Honey, a few leaves of sage and mint , apple and citrus peels and a few finely chopped rosemary needles. Cover and let it rest in the fridge until the next day.

The next day

Fill the front and back openings of the turkey with the filling from the day before, pushing the filling. Carefully sew the leather flaps of the openings with a needle and white thread.


For cooking, use a large baking pan with a high edge where the turkey can sit comfortably with the breast facing up. Sprinkle it all with the butter massaging well together with salt, pepper and a generous amount of chopped sage and rosemary and citrus peels. (you can also put this compound under the skin)

Bake in a convection oven at 160 °. The stuffed turkey needs about 1 hour of cooking for each kilo of weight, it should never be turned but only brushed every 20 minutes with its cooking juices.

The turkey is cooked when the skin is well toasted and crunchy and when the thigh is soft. It should measure about 70 ° with a kitchen thermometer.

Deglaze with a glass of Jack Daniels Honey.

All for one, one for all

For this evening of friendship and traditions, Alessandro Enriquez he carefully studied his menu collaborating with the Sicilian restaurant Muddica and other realities in the world of Italian cuisine, selecting only 100% made in Italy ingredients: from Sicilian coffee Pop Caffe with Turkey fromAncient Falorni Butcher, passing through the almonds Donna Francesca and the wine Mandrarossa. To color the dishes with stars and stripes, the inevitable Jack Daniel's Honey, Alessandro's favorite. Extreme care also in the mise en place, scenographic and impactful in full "Enriqueziano" style, perfectly successful thanks above all to the precious support of the products Ballarini, Staub, Bitossi, Richard Ginori, Seletti and Love Therapy.

In this historical period where everything is more difficult, 360 degree collaborations like these warm the heart, thanks Alessandro!

This recipe has already been read 293 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page