Italy's Chef De Laurentiis Shares Thanksgiving Dinner Ideas

Celebrated Italian Chef/Star Giada De Laurentiis shares various ideas for warm home thanksgiving dinner especially for those who will have a virtual gathering through Zoom.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Prep. Time: 15 Min.

Cook Time: 5 Min.

Total Time: 20 Time.

INGREDIENTS:

• 1 32-ounce can whole tomatoes, drained
• 1 cup fresh basil leaves washed and spun dry
• 4 tablespoons extra-virgin olive oil
• 6 cloves garlic peeled
• Kosher salt and freshly ground black pepper
• 2 large French baquettes sliced 1-inch thick (about 36 slices)
• 1 1/2 pounds fresh mozzarella cheese sliced 1/4-inch thick

INSTRUCTIONS:

• Preheat oven to 375 degrees F.

• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

• Place bruschetta on decorative platter and garnish with basil leaves.

MUSTARD-SPICE CRUSTED TURKEY BREAST

Prep. Time: 10 Min.

Cook Time: 1 Hour and 30 Min.

Inactive Time: 20 Min.

Total Time: 120 Min.

INGREDIENTS:

• 1/4 cup whole-grain mustard recommended: Maille
• 2 garlic cloves minced
• 2 teaspoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon allspice
• 2 teaspoons chili powder
• 1 tablespoon brown sugar
• 1 teaspoon extra-virgin olive oil
• 1 4 1/2 to 5-pound turkey breast, on the bone, rinsed and patted dry with paper towels
• 10 cipollini onions
• 3 medium carrots peeled, and cut into 2-inch pieces
• 2 cups low-sodium chicken stock
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper for seasoning

INSTRUCTIONS:

• Preheat the oven to 350 degrees F.

• In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan.

• Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes.

• Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.

• Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan.

• Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.

• To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.

LEMON SMASHED POTATOES

Prep. Time: 10 Min.

Cook Time: 35 Min.

Total Time: 45 Min.

INGREDIENTS:

For The Potatoes:

• 2 pounds baby or fingerling potatoes
• 1/4 cup olive oil plus extra as needed
• 3 cloves garlic peeled and halved

Dressing:

• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 lemons zested
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

• For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes.

• Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

• In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute.

• Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes.

• Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

• For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

• Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

• Transfer the potatoes to a serving bowl and serve.

POUND CAKE WITH LIMONCELLO ZABAGLIONE

Prep. Time: 1 Hour and 45 Minutes

Cook Time: 15 Minutes

Full Time: 120 Minutes

INGREDIENTS:

For The Berries:

• 2 cups mixed berries
• 1 tablespoon lemon juice 1/2 lemon
• 2 teaspoons limoncello
• 2 teaspoons sugar

For The Limoncello Zabaglione:

• 4 egg yolks
• 3 tablespoons limoncello
• 3 tablespoons sugar
• 1/2 teaspoon lemon zest 1/2 lemon
• 1/2 teaspoon lemon juice 1/4 lemon
• Half 10 3/4-ounce pound cake

INSTRUCTIONS:

• Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.

• Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice.

• Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes.

• Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.

• To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.