Thanksgiving Recipe: Mario Batali's Lombardy-Style Stuffed Turkey

Stuffed Turkey

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

If you're looking to spruce up your annual Turkey Day centerpiece, we highly recommend this Italian-inspired recipe from JBF Award–winning chef, restaurateur, and culinary icon Mario Batali. Riffing on the traditional whole-roasted bird, Batali butterflies the breast; stuffs it with hearty sausage, chestnuts, prosciutto, Parmigiano-Reggiano, and a host of aromatics; and rolls it up into one festive package. “I love serving turkey year-round because it's easy, delicious, and economical," says Batali... Read more >

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On the Menu: Week of May 18

 

A reception at the James Beard House

 

Monday, May 19, 7:00pm
Exuberant Italian 
After summers spent off the coast of Naples, chef Christian Petroni has taken his Italian childhood food memories and adapted them to fit today’s palate at his Westchester eatery, Fortina. Petroni also runs a well-loved take-out shop, Cooked & Company, which reflects a similar ethos of rustic Italian farmhouse traditions with an exuberant, modern spin.

 

Wednesday, May 21, 7:00pm 
Los Angeles Hot Spot 
At the tender age of 25, chef Miles Thompson is already revolutionizing the Los Angeles dining scene with his intriguing spin on avant-garde comfort food. Originally a pop-up concept, Thompson’s build-your-own-tasting-menu experience has matured into a sought-after restaurant offering progressive haute cuisine.

 ... Read more >

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On the Menu: Week of April 20

 

Here's what's happening at the Beard House this week: 

 

Monday, April 21, 7:00 P.M.

Modern Japanese Izakaya

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. Join us when executive chef Jonah Kim shares his take on this unique dining tradition.

 

Tuesday, April 22, 7:00 P.M.

Made in Memphis

This spirited collaboration of Tennessee’s culinary titans is music to our ears and palates. Join us as the talented group pays homage to their hometown with a spectacular menu of Southern-inspired, Memphis-made fare.

 

Wednesday, April 23, 12:00, noon... Read more >

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On the Menu: Week of February 16

Photo taken by Philip Gross

 

Here's what's on the Beard House calendar next week: 

 

Tuesday, February 18, 6:00 P.M. 

Winter Park, FL 

For this special Friends of James Beard Benefit dinner, all of Orlando’s talented past JBF Award nominees are joining forces to create one spectacular meal in conjunction with the 2014 JBF Award semifinalist announcement.​ Click here for reservations.​

 

Wednesday, February 19, 7:00 P.M. 

Nouvelle Louisiane 

At Latil's Landing Restaurant, named one of the 20 best restaurants in America by Esquire, chef Jeremy Langlois creates dishes in his signature nouvelle Louisiane style, which brings together the Bayou State's local... Read more >

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