Thanksgiving is almost here – are you ready? As you prepare to surround yourself with your loved ones this year, you’ll want to prepare a spread that is a true treat for the senses. Here's how at Vero, we spice things up for our special holiday recipes!
This year, we took classic Thanksgiving dishes and gave them an Italian spin. Our turkey dinner is flavorful, juicy, mouthwatering, and our sides will be the talk around the table this year. We put in a lot of time and imagination to create recipes that are simple yet masterful and feature unforgettable flavors. Here are a few of our favorite recipes, which are featured in our Thanksgiving Meal Kit:
Roasted Fennel Pollen Turkey: The secret to this extremely juicy and delicious turkey is our fennel pollen yogurt marinade. When you cook the turkey, the yogurt prevents it from drying out, yielding a delectable, flavorful main dish. You won’t want to go back to brining once you try this!
- Double Star Farms free-range turkey
- 16 oz. fennel pollen yogurt
- 1 carrot
- 2 stalks celery
- 1 small onion
- 1 apple
- 1 bunch rosemary
- 1 bunch sage
- 32 oz. chicken stock
- 2 lemons
1.) Preheat oven to 350. Pull out the neck and gizzard packet and discard or use in your own recipe. Rinse turkey and pat dry.
2.) Rough chop apple, carrot, celery, and onion and stuff inside turkey. Stuff herbs inside turkey.
3.) Quarter slice lemons, place fennel fronds and lemon wedges in the bottom of your roasting pan. Place turkey on roasting rack over fennel fronds in pan. Smear fennel pollen yogurt marinade over the turkey and under the skin of the breast.
4.) Season with your best salt and pepper. Cover with a loose piece of aluminum foil.
5.) Pour ½ chicken broth in the bottom of the pan. Place in oven. Cook approximately 15 minutes per pound or, if using a meat thermometer, the turkey should read 165 degrees. Baste with chicken broth (add remaining broth as needed) once an hour.
6.) During the last half hour, increase the oven temperature to 475, remove the foil and let the turkey brown. Place turkey on a platter and let rest for a half hour before carving. Save pan drippings for gravy.
Fig, Walnut, and Sage Ciabatta Stuffing: This is one of Chef Katie’s favorites. We combine fig, walnut, and sage, along with chicken stock and egg with a simple ciabatta bread to create this side dish. Sweet, salty, and savory, your family will be clamoring for more of this stuffing!
- 1 loaf ciabatta bread
- 16 dried figs
- 1 cup walnuts
- 3 stalks sage
- 2 carrots
- 2 stalks celery
- 1 large or 2 small fennel bulbs
- 2 eggs
- 32 oz. chicken stock
- 2 oz. EVOO
1.) Preheat oven to 350. Tear bread into bite-size pieces in large mixing bowl and leave uncovered to dry out.
2.) Dice figs and add to bread. Chop walnuts and add to bread. Chop sage and add to bread.
3.) Dice carrots, celery, and fennel. Heat oil in large sauté pan over medium heat.
4.) Add diced carrots, celery, and fennel to pan. Add salt to taste, and sauté for 8-10 minutes or until caramelized, stirring as you go.
5.) Once caramelized, remove from stove and add to bread mixture. Crack eggs and add to bread.
6.) Finally, add chicken broth and salt and pepper to taste and mix with your hands until all ingredients are incorporated. Cover tightly with foil and place in oven. Take the foil off the last 10 or 15 minutes to get a nice crunch on the top of your stuffing.
Fiori Mac and Cheese: This creamy, cheesy dish is a real crowd-pleaser with the kids and one of our favorites!
- 16 oz. fresh noodle
- 8 oz. cream
- 2 oz. mascarpone
- 2 1 oz. grated parmesan
- 2 oz. fontina
- kosher salt or table salt
1.) Loosen up noodles with fingers before cooking.
2.) Fill 6 qt. pot 2/3 of the way with water.
3.) Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you’re done cooking pasta. You may need it for the sauce.)
4.) Add 2 T kosher salt to boiling water. Water should be salty.
5.) Heat cream in large sauté pan and cook on high heat until it begins to simmer. Once the cream begins to simmer, reduce heat to medium. Simmer for 2-3 minutes, stirring as the cream reduces. Reduce cream by half.
6.) Reduce heat to low, add fontina, 1 oz. grated parmesan, and mascarpone one cheese at a time, stirring constantly to ensure the cheese melts into sauce. Turn off heat.
7.) Drop pasta into boiling salted water and give a quick stir to keep from sticking. Cook pasta for 2-3 minutes or until desired al dente.
8.) When pasta has finished cooking, strain and add to sauté pan. Toss or stir your noodles into sauce until all noodles are coated.
9.) If pasta appears to be dry or sauce is too thick, you may add a few tablespoons of pasta water.
10.) Add salt and pepper to taste.
11.) Transfer your pasta to serving dish and garnish with grated parmesan.
We believe in keeping holiday recipes simple, yet delicious! The holiday season isn't over yet: keep an eye out for our Holiday Lasagna Kit, coming in December. Happy Thanksgiving!