Good Morning America: The Chew Thanksgiving
GMA: Clinton Kelly Apple Cider Wassail Recipe
Clinton Kelly shared his Apple Cider Wassail recipe, which you can serve with or without bourbon, depending on the ages and preferences of your guests.
Good Morning America: Mario Batali Stuffed Turkey Recipe Ingredients
This turkey recipe involved deboning the bird and wrapping up an elaborate stuffing inside. This also cooks a lot faster, but the biggest secret is to have your butcher remove the bones and get you started.
- 1 butterflied Turkey Breast
- 1 1/2 lb ground Pork Shoulder
- 12 roasted, peeled, halved Chestnuts
- 1 cup grated Parmigiano-Reggiano Cheese
- 1 tbsp chopped Rosemary
- 3 cups Dry White Wine
- 1/2 lb Pancetta (in 1/2” pieces)
- 10 pitted, quartered Prunes
- 2 cups Breadcrumbs
- 2 Eggs
- grated Nutmeg
- 1 tbsp chopped Sage
- 3 tbsp Olive Oil (+ 1/4 cup)
- Salt & Pepper
Mario Batali: Good Morning America Stuffed Turkey Recipe Directions
- Pound butterflied turkey breasts to flatten them; salt and pepper before chilling overnight in the fridge.
- Preheat oven at 400 F.
- Heat 3 tbsp olive oil on medium high in a saute pan. Cook pancetta for about eight minutes, to golden brown.
- Add pork and cook to brown in its fat, for around 25 minutes.
- Drain most of the fat (but leave a few tablespoons behind). Add prunes with chestnuts and cook about eight minutes, to soften the prunes. Take off heat and let cool for 15-20 minutes.
- Mix pancetta, pork, prunes, chestnuts, breadcrumbs, Parmigiano, eggs, nutmeg, herbs, and pepper together to combine, but don’t overmix.
- Place the two turkey pieces on a cutting board with the skin sides facing down.
- Divide stuffing into two portions and distribute each on one of the turkey pieces.
- Roll the turkey breasts like jelly rolls, using butcher’s twine to help secure them. Place on a roasting pan, skin sides up.
- Pour two cups of wine over the turkey; salt and pepper.
- Roast to a dark golden brown for 50-70 minutes. The turkey breasts are done at an internal temperature of 165 F.
- Let rest 15 minutes before slicing.
- Use remaining wine to deglaze the roasting pan with a wooden spoon. Cook the wine and drippings for five minutes before adding 1/4 cup oil.
- Shake the pan to mix up the ingredients; salt and pepper.
- Serve turkey in slices about 1/2” thick, drizzled with the sauce.