Mama Scotto’s Stuffing
Ingredients:
• 2 lbs basmati rice
• 1 lb mozzarella di bufala
• ½ lb Parmigiano Reggiano
• 1 lb Fresco crumble sausage
• 1 cup chopped parsley
• 1 tsp salt
• 1 tsp pepper
Method:
1. Cook basmati rice and set aside to cool slightly.
2. Brown the crumble sausage until fully cooked.
3. Combine rice, sausage, mozzarella, Parmigiano, parsley, salt, and pepper.
4. Mix until evenly incorporated.
Sweet Potato Pie (with Marshmallow Topping)
Ingredients for Filling:
• 8 lbs sweet potatoes, baked/boiled, peeled & mashed
• ½ lb butter, softened
• 2 cups brown sugar
• 2 cups granulated sugar (adjust to taste)
• 2 cups evaporated milk (or heavy cream)
• 6 large eggs, lightly beaten
• 3 tsp vanilla extract
• Spices: 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, pinch cloves
• 1 unbaked 15 x 10-inch pie crust
• 4 cups miniature marshmallows
Method:
1. Preheat oven to 350°F.
2. Combine mashed sweet potatoes with butter and both sugars.
3. Add evaporated milk, eggs, vanilla, and spices; mix until smooth.
4. Pour filling into unbaked crust.
5. Bake until set.
6. Top with miniature marshmallows and return to oven briefly to melt and toast.
Thanksgiving Mocktail — “No’spresso Martini”
Ingredients:
• 2 oz Illy espresso
• 2 oz black chocolate syrup
• 1 oz Fever Tree Elderflower tonic water
Garnish:
• Whipped cream
• Crushed pistachio
• Crumbled Oreo
• Whole Oreo
Method:
1. Combine espresso and chocolate syrup over ice.
2. Top with Fever Tree Elderflower tonic.
3. Garnish with whipped cream, pistachios, crushed Oreos, and an Oreo on top.
Roasted Whole Turkey (Beauty Plate)
Ingredients:
• Whole turkey
• Clarified butter
• Mirepoix (carrots, onions, celery)
Method:
1. Preheat oven to 350°F.
2. Brush whole turkey generously with clarified butter.
3. Stuff cavity with mirepoix vegetables.
4. Roast for approximately 3 hours, or until internal temperature reaches 165°F.
Turkey Gravy
Ingredients:
• 1 qt turkey stock
• 1 cup all-purpose flour
• 8 oz unsalted butter
• Garlic, onions, grain mustard, thyme
• Salt & pepper
Method:
1. In a saucepan, melt butter and sauté garlic and onions.
2. Whisk in flour to form a roux.
3. Slowly add turkey stock while whisking until smooth.
4. Season with grain mustard, thyme, salt, and pepper.
5. Simmer until thickened.
Cranberry–Apple Sauce
Ingredients:
• 5 Gala apples, chopped
• 2 cups fresh cranberries
• 8 oz unsalted butter
• 1 cup freshly squeezed orange juice
• 1 cup brown sugar
• 2 tsp ground cinnamon
Method:
1. Melt butter in a pot and add apples and cranberries.
2. Add orange juice, brown sugar, and cinnamon.
3. Simmer until fruit breaks down and mixture thickens.
Sweet Potato Puree
Ingredients:
• 3 lbs sweet potatoes
• 2 cups heavy cream
• 4 oz unsalted butter
• 1 tsp cinnamon
• ½ cup maple syrup
• Salt & pepper
Method:
1. Bake or boil sweet potatoes until tender; peel.
2. Purée with heavy cream, butter, cinnamon, maple syrup, salt, and pepper.
Sautéed Mushrooms
• Cremini mushrooms sautéed with garlic and olive oil.
Haricot Verts
• Sautéed with garlic and olive oil.
Carrots
• Simply boiled.
