Tag: Thanksgiving

Thanksgiving in the Italian style with Benedetta Parodi and Alessandro Enriquez – Italian Cuisine

Special menu for Thanksgiving Day in a tricolor key for a convivial evening in the name of good taste – in every sense

Benedetta Parodi + Alessandro Enriquez + Aethos Kitchen = Italian Thanksgiving! As has become tradition, the imaginative designer has organized a special evening with an original menu to celebrate Thanksgiving Day. At the Milanese restaurant, American proposals revisited "Italian-style" were served, dishes chosen from the new book by Benedetta Parodi and recipes from Alessandro Enriquez's heart. In a journey of glamorous taste that starts from fashion and reaches the kitchen, even the mise en place is colored with stars and stripes between iconic Seletti objects and brocante elements knotted with tricolor ribbons and red carnations. At the exclusive dinner table, creative guests and celebrities, from Cristina and Roberto Parodi to Francesco Maccapani Missoni, from Candela Pelizza with his twin sister Vanessa to Barbara D’Urso, as far as Michela Proietti, Alessandra Grillo and Alessandra Airò, Andrea Caravita, Rosa Cracco, among many. To enliven the evening, the voices of Blind, Matilde Caressa, daughter of Benedetta, e Tommaso Partesana, successful busker. All the guests wore the colorful looks from Alessandro Enriquez's Fall Winter 22 collection.

To accompany the dishes, custom themed baked goods created by the Sicilian Tommaso Cannata: crispy breads with dried fruit, beetroot breadsticks and leavened doughs with vegetables. The iconic turkey, chosen by The Ancient Falorni Butcher, Tuscan excellence, prepared with a special recipe from Benedetta, which Alessandro customized with Sicilian almonds and pistachios.

To confirm the Italian touch, as dessert the panettone of the master pastry chef Nicola Olivieri of Olivieri 1882 accompanied by a mascarpone cream together with the typical American cheesecake and the tricolor tiramisu, now signature of the evening, to be enjoyed while toasting with a selection of Iron 13.

“The table unites! There is no better way to thank and thank each other than through love for one's neighbor, in an immense explosion of colors! " thus concludes Alessandro Enriquez. Well said!

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Thanksgiving turkey – Italian Cuisine

Thanksgiving turkey

The secret to Thanksgiving turkey isn't the meat, it's not the filling, it's not the cooking – it's the marinade. A 7 kg meat recipe, long and difficult, but super good

The Thanksgiving Day or Thanksgiving it is one of the most heartfelt American holidays, and even in Italy a bit like it already happened for Halloween, it is becoming fashionable. Giving thanks is always nice, and turkey is such a little considered meat, that it is the right occasion to make it a "Sunday roast".

Here is the recipe signed by Sonia Peronaci; including recycling the next day with a true gourmet sandwich. As per American tradition, in fact, the day following Thanksgiving, it is customary to use turkey to make sandwiche and thus optimize what was prepared the day before.

Sonia Peronaci's Thanksgiving turkey recipe

For the marinade
1 turkey of about 7 kg
2 large cups of coarse salt
sugar 1 cup
laurel 15 leaves
mixed peppercorns 1 tbsp
juniper berries 10
sprigs of rosemary, 4
thyme 10 branches
sage 8 leaves
mace 3 pieces
peeled and coarsely chopped onions, 3
celery 2 stalks coarsely chopped
carrots, peeled and coarsely chopped, 4

For the stuffing
bread cut into cubes 1 kg
eggs 8
extra virgin olive oil to taste
chopped celery stalks 50 g
chopped onion 200 g
chopped carrots 150 g
peeled rennet apples, sliced ​​3
chopped parsley 5 tbsp
chopped sage 1 tbsp
fresh thyme 2 tbsp
boiled and chopped peeled chestnuts 500 g
dehydrated red fruits 200 g
grated pecorino cheese 150 g
grated parmesan / parmesan cheese 150 g
lukewarm milk (or vegetable broth) to taste
diced smoked bacon 250 g
fresh ground pepper

For coverage
Sliced ​​bacon 400 g
Dijon mustard 300 g
Chestnut honey 100 g

Preparation of the marinade
Rinse the turkey well under cold water. Prepare the marinade by dissolving the salt and sugar in 5 liters of water, along with all the spices and herbs, then let it cool. Add the other 5 liters of cold water and dip the turkey in it. Leave it to marinate like this for at least 12 hours but it would be better for 24 hours, keeping it immediately in the refrigerator. After the indicated time has elapsed, remove the turkey from the marinade and dry it well with kitchen paper. Drain the marinating water well, keeping the vegetables, herbs and spices aside and seasoning them with a little salt, pepper and a drizzle of extra virgin olive oil.

Stuffing and cooking
Massage it both externally and internally with salt and pepper. Heat the olive oil in a large saucepan. Add the bacon and brown it over low heat without making it crunchy, until it releases its fat. Add chopped celery, carrot and onion and sauté over low heat for about 15 minutes. Meanwhile, add the warm milk to the diced bread to soften it, then squeeze it very well and add the rest of the ingredients. Knead to obtain a compact mixture with which you are going to stuff the turkey.
Spread the turkey on the outside with honey and mustard, then coat it with the bacon that you will brush with mustard.
Place the turkey, with the breast side facing up, on a rack that you have placed in the baking sheet. Fold the wings under the turkey and tie the thighs with kitchen twine. Surround the turkey with the vegetables kept aside and bake everything for 3 hours at 140 degrees then lower and continue for 6 hours at 80 degrees. The core temperature of the turkey must reach 68 degrees.
If it becomes too dark, cover it with aluminum. When cooked, raise the oven to 200 degrees and cook for 10 minutes (without aluminum) to create the necessary browning.

For the gravy
1 liter of turkey stock (if necessary add some chicken stock)
the turkey cooking vegetables
flour 30 g

Pour the turkey stock into a tall, narrow container, also adding the vegetables. Blend everything with an immersion blender and if you need to thicken the mixture add the flour and bring to a boil to thicken, then add salt and pepper if necessary. Here is your accompanying sauce.

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.

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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.

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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!

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