Fabio Viviani’s Italian Thanksgiving stuffing

With Thanksgiving just two weeks away, it’s time to consider which great side dishes will be gracing your holiday table. Chef Fabio Viviani, author of “Cafe Firenze Cookbook,” shares an Italian twist on fall favorites. Learn how to make a delicious stuffing and macaroni and cheese:

Italian stuffing

Ingredients

    • 1 pound each diced bell pepper, celery and onion
    • 1 pound ground Italian sausage
    • 5 cloves of garlic, roughly chopped
    • Black pepper
    • 1/2 pound basil, roughly chopped
    • 1 cup of rosemary sprigs (whole sprigs)
    • 1/2 lb. butter
    • 3 cups heavy cream
    • 2 whole eggs
    • 1 lb of white bread (crust removed)

Preparation

Baking Directions:

Melt butter, and add ingredients and caramelize in sauté pan. Add caramelized mixture to a bowl and add 3 cups heavy cream, 2 whole eggs and 1 lb of white bread crumbled with the crust removed. Mix together and stuff the turkey.

Italian macaroni and cheese

Ingredients

    • 2 lbs penne or corkscrew pasta
  • Sauce

    • 1 qt heavy cream
    • 1 qt half-and-half
    • 1 lb Taleggio cheese or 1 lb white Cheddar
    • 1 lb grated Parmesan
    • 1/2 lb crumbled blue cheese
    • 1/2 lb sharp Cheddar cheese

Preparation

Baking Directions:

Cook pasta according to package, minus 2 minutes — we want the pasta al dente. For sauce: Bring a pot of water to a boil, place a mixing bowl on top. Add creams and grated cheeses to bowl. Mix until cheese is melted. Once melted, add cheese sauce to pasta and toss until coated. For baked macaroni and cheese: See instructions above. Once pasta is tossed, place in a buttered baking dish. Top with 1½ cups bread crumbs. Bake for 5 minutes at 425 to 450 degrees.

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