Italian Thanksgiving – I am participating in a Thanksgiving YouTube collab, Thanksgiving Dishes from Around the Globe! #givethanks
Thanksgiving is a big deal in the US. Lots of food and football, an extra-long weekend which some people stretch into 5 or six days. And of course, Black Friday shopping.
And there are a handful of countries that have their day of giving thanks. But none approach what we do here in the states. So I am imagining myself in Italy around Thanksgiving time and what I would prepare given the local cuisine.
I would start with a special cocktail with Limoncello from Sorrento on the Amalfi Coast.
Served with the cocktail would be prosciutto-wrapped prunes with Parmigiano Reggiano cheese.
For dinner, I’m not sure about an entire traditional turkey dinner, but I could have a Turkey breast, stuffed with Italian sausage, prosciutto, sage, and olives.
For dessert, I would make Cannolis, specifically Pumpkin Cannolis.
So this is my contribution to our Thanksgiving around the World YouTube collab, an Italian feast, with a nod to the US traditions. Here are #givethanks and my Italian Thanksgiving.
Thanksgiving Cranberry Limoncello Italian Cocktail
A fun Italian-inspired cocktail for Thanksgiving.
- 3 tbsp Limoncello lemon liqueur
- 2 tbsp cranberry juice (white or red)
- 3-4 tbsp citrus-flavored sparkling water
- 5-6 fresh cranberries
- Pour Limoncello and cranberry juice over ice in a glass.
- Top off with sparkling water and gently stir to combine.
- Add cranberries.
Prosciutto Wrapped Prunes for an Italian Thanksgiving
These Prosciutto Wrapped Prunes are a fun appetizer that everyone can enjoy!
Prep Time 15 mins Cook Time 7 mins Total Time 22 mins
- 15 dried and pitted prunes
- 3 oz. Parmesan cheese cut into 15 small rectangles
- 15 pecan halves
- 7-8 thin slices prosciutto cut lengthwise
- Preheat the oven to 400 degrees F.
- Make an incision on one side of each prune to open it up, and insert a block of cheese and a pecan.
- Pinch the prune shut in your hand to secure it.
- Wrap each prune with a piece of the prosciutto, and secure it with a toothpick.
- Line a baking sheet with a silicone mat or aluminum foil, and arrange the prunes one inch apart with the prosciutto seam up to bake.
- Roast the prunes for 7 minutes, and remove them from the oven.
- Serve immediately.
Italian Thanksgiving Stuffed Turkey Breast
Total: 1 hr 15 min Prep: 15 min Cook: 1 hr Yield: 4 to 6 ppl
8 oz sweet Italian sausage
4 oz prosciutto, finely diced
1 cup chopped pecans
1/2 cup chopped green olives
2 tbsp chopped fresh sage
Salt and pepper
1 four lb. boneless turkey breast
Extra-virgin olive oil, for drizzling
- In a bowl, combine the sausage, prosciutto, pecans, olives, and sage.
- Season with salt and pepper.
- Place the turkey breast on the cutting board skin side down.
- Flatten with your hands or frying pan, season with salt and pepper, and drizzle with olive oil to moisten.
- Spread stuffing on top and roll the turkey around the stuffing.
- Wrap kitchen twine around the breast and tie tightly.
- Place turkey in a roasting pan, drizzle with olive oil, and season with salt and pepper.
- Roast until the internal temperature of the turkey breast is 165 degrees F, about 1 hour or 15 minutes per pound.
- Let rest for 10 minutes, then snip off the kitchen twine.
- Slice the turkey and arrange it decoratively on a serving platter.
- Pour pan juices over the slices and serve.
- Special equipment: kitchen twine
- Electric Mixer
- 8 oz Ricotta cheese drained if needed
- 4 oz Mascarpone cheese cream cheese sub
- 1 cup powdered sugar
- 1 cup unsweetened canned pumpkin
- 2 tsp vanilla extract
- 1 tsp fresh orange zest
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- 12 large cannoli shells
- 1/4 cup powdered sugar Topping
- 1 tsp pumpkin pie spice Topping
- mini chocolate chips Topping
- Place ricotta, mascarpone, pumpkin, and powdered sugar in a large mixing bowl.
- With an electric mixer, mix until smooth and well combined.
- Add the vanilla, orange zest, pump pie spice, & salt until combined.
- Fold in mini chocolate chips.
- Using a pastry bag or sealable bag with a corner cut, fill cannoli shells with pumpkin filling.
- You will need 3-4 tbsp for large cannoli shells.
- Dust over the tops of each cannoli with powdered sugar and pumpkin pie spice
- Sprinkle ends with mini chips
- Serve immediately or refrigerate until ready to serve.
- For best results serve these soon after filling because the cannoli shells will begin to soften.
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