Roast Truffle Butter Turkey and Ciabatta Pancetta Stuffing are SO delicious I've vowed to make them on either Thanksgiving or Christmas every year for the rest of my life! And coming from me, a switch-it-up recipe fanatic, that's saying a lot. What's more, this decadent duo is simple to prepare (read: easy no-baste turkey & a stuffing that can be prepared a day in advance) allowing you to enjoy the holiday along with your family!
Recipe for Roast Truffle Butter Turkey (Serves 8-10)
- 12-14 lb free range, organic turkey
- 5 ounces room temperature truffle butter
- 1 whole head of garlic halved perpendicular to stem
- kosher sea salt
- freshly cracked black pepper
- Remove thoroughly defrosted & cleaned turkey from fridge about an hour before you plan to roast. Pat it dry (this helps crisping). Preheat oven to 500 degrees F.
- Season the cavity of the bird liberally with salt and pepper.
- Using your fingers, carefully pull skin away from breast and leg meat, being careful not to puncture the skin. Massage the truffle butter underneath the skin, making sure to spread it evenly around.
- Place the halved head of garlic inside the cavity and truss turkey. Sprinkle liberally with kosher sea salt & fresh cracked black pepper.
- Place turkey in a V-rack in a large, heavy duty roasting pan, breast-side-up, and roast for 30 minutes. (This seals in the juices ensuring tender juicy meat under a crispy skin.)
- Lower temperature to 325 degrees F and continue to roast for 15 to 16 minutes per pound or until a thermometer inserted into the thickest part of the breast registers to 160 degrees F. (No basting is necessary because this is how you get that amazingly crispy skin!)
- Remove turkey from the oven and let rest for at least 20 minutes before carving.
Ciabatta Pancetta Stuffing (Apologies for the fuzzy photograph, my main priority was to EAT! Though I still personally enjoy this composition & the rising steam.)
Recipe for Ciabatta Pancetta Stuffing
- 6 tablespoons unsalted butter
- 8 ounces pancetta, diced
- 2 large onions, finely chopped
- 2 carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 2 tablespoons chopped fresh rosemary
- 3 garlic cloves, chopped
- 1/4 cup chopped fresh flat leaf parsley
- 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
- 2/3 cup freshly grated Parmigiana Reggiano
- Approximately 1 cup low-sodium chicken broth
- Sea salt
- Freshly cracked black pepper
- 2 large eggs, beaten
- Preheat oven to 350 degrees F.
- Butter a large (15” x 10” x 2”) glass baking dish. Melt 2 tablespoons of butter over a medium heat in a large heavy skillet. Add the pancetta and saute until crisp and golden, approximately 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, approximately 12 minutes. Stir in the parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmigiana Reggiano and toss to coat. Add enough broth to the mixture to moisten. Season to taste, with salt and pepper. Mix in the eggs.
- Transfer the stuffing to the buttered baking dish. Cover with buttered foil, buttered side down. (Do ahead tip: Refrigerate at this point overnight. Day of serving, bake as instructed adding 5 or so minutes to the covered foil stage of baking to make up for coming straight out of fridge.)
- Bake until heated through, approximately 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes more.
Ciabatta Pancetta Stuffing