That first Thanksgiving at my home I asked him to wrap me a duck just like the one I saw in the window. I explained my problem with turkeys to him and he threw in a couple of guinea fowls all barded with pancetta the same way.
Maybe even two lemons. Then, while the duck is roasting, bathe it first in white wine. Then later bathe it with a glass of fresh squeezed orange juice. Maybe even two… Trust me. Those birds were out of this world! But this is better for another dish. As for the rest of the meal, we pretty much follow Italian tradition. Antipasto of salumi and cheeses. Since pumpkin and other squashes are everywhere in November, the first course is usually my favorite pumpkin ravioli in butter and sage with a little sprinkle of cinnamon or maybe even crumbled amaretti cookies.
It never ceases to blow you away. And Thanksgiving for me, after Italy, will never be the same. Now, when I happen to be stateside for Thanksgiving, I go straight for the dark meat. Drumstick please. The main course on my first Turkey Day in Italy was a chicken. Permanent, central markets in most big Italian cities sell whole turkeys the week of Thanksgiving.
But sour, red ribes current berries are the perfect substitution. Boil them with sugar and water or orange juice! Now that you know where to get your yams, you need to top them off right!
Italian marshmallows are long, twisted pink and white ropes of sugary confection too sweet to substitute for their campfire counterparts in the U. Brown sugar is usually carried at any of the larger Italian supermarket chains, like Coop, Conad , or Esselunga.
Sadly, I have never seen cornbread anywhere in Italy. However, packages of polenta are sold in every Italian supermarket. However, even Irish turkeys often gobble in a French or British accent.
Most turkeys raised here have been imported as chicks from either the UK or France before being fattened for christmas in Ireland. Poultry producer John Kent said that, at one stage, Ireland had a thriving poultry industry but since the ban on selling turkeys at marts was introduced in , the industry has collapsed in Ireland but grown in Britain and the North.
In the south, we are importing a lot of these as day old chicks. However, the IFA said farmers add a lot of value in fattening turkeys and preparing them for the Christmas table. My parents got a 40 lb Christmas turkey and my dad considers it small If you're cooking the Turkey this Christmas, then how about this great little gadget to help you out?
It's almost turkey time. We have the recipe for an Irish Christmas feast. Sign up to to get the latest news direct to your inbox daily at 1pm.
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