Tired of the traditional Thanksgiving dinner party? You might not be able to avoid staying with your parents, but at least you can change something on the table. This year give thanks the Italian way with an easy and delicious turkey recipe. Try our “tacchino alla birra” to spice up your Thanksgiving dinner table.
BEER AND ROSEMARY PAN SEARED TURKEY
Thanksgiving isn’t an Italian holiday, but you can add a little “tricolore” touch to your special menu.
This simple recipe for pan-seared turkey breast with beer and rosemary is unbelievably flavorful and delicious. It will give an Italian twist on the American tradition this holiday season.
HOW TO COOK IT
You will need turkey breast cut into thin slices (a couple for each guest). Brush the turkey breast slices with extra virgin olive oil. (Magnifico has a stunning olive oil portfolio!). Sprinkle the slices with salt and pepper and let marinate for 10 minutes. In a large pan heat some extra virgin olive oil with garlic. Remove the garlic once it is browned. Place the turkey slices into the pan. Cook them around three or four minutes (each side). The meat should be lightly browned. Now add a cup of beer and some rosemary. Cover the pan with a lid and let it cook for thirty minutes. When the meat is cooked, eliminate the rosemary and adjust the broth with salt and pepper.
A LITTLE SECRET
Do not use a fork while cooking the meat. Instead, use a couple of spoons. The reason is pretty simple. Never, never pierce the turkey breast slices! Otherwise, the natural juices will flow out and your turkey will be dry and stringy.
A SIDE WITH THANKSGIVING FAVORITES
If you want a side dish, you can pair your turkey breast with a colorful and flavorful salad. Include mixed greens; peeled and sliced oranges; sliced and drained water chestnuts; dried cranberries; salt, pepper and olive oil.
CHESTNUT CREAM SAUCE
A second option to fancy up your turkey breast slices and serve it with a chestnut cream sauce. You will need cooked and sliced water chestnuts (10 ounces), onion (1) and garlic sliced (4 cloves), heavy cream (1 cup), some white wine, butter (1/2 cup), salt and pepper. In a large pot heat butter, onions, and garlic. After five minutes, add the chestnuts and stir for a couple of minutes. Season salt and add the wine and “sfuma” (let it evaporate). Add the cream and cook for a few minutes. Use a mixer to blend your chestnuts cream and serve it warm.
- Donatella Mulvoni