Every year at Thanksgiving, my Italian mother (Francesca) made traditional delicious turkey stuffed and baked – Molise style. Our usual 20-pounder would feed 15 to 20 people.
While I love traditions and large family holiday gatherings, there have been times when it’s been just my husband, my son, my mother and me – four of us.
I learned how to make this Tuscan Turkey for Four in Gaiole, the Chianti area of Tuscany. It’s simmered with wine, broth over low heat. After 2 hours, the turkey is fork tender, succulent and delicious. Buon Appetito e Buon Thanksgiving!
Cooking time: 2 hours
Serves: 4
Ingredients:
1 large onion, finely chopped
1 green or red bell pepper, stem & seeds discarded
1 medium carrot, peeled
1/3 cup plus 2 tablespoons olive oil
One turkey breast half with bone (about 3 to 3-1/2 pounds), cut into eighths & skin discarded
1-1/2 cups dry white wine
1-1/4 to 1-1/2 quarts chicken broth (4-1/4 to 4-1/2 cups)
Dash ground nutmeg
3 whole bay leaves
1. In a food processor, mince together the onion, garlic, bell pepper and carrots; set aside.
2. In an 8 to 10-quart saucepot heat the oil. When oil is hot, add the turkey breast pieces and brown them 1 to 2 minutes per side on medium-high heat.
3. Stir in the onion mixture. Cook on medium-high heat, stirring occasionally for 4 to 5 minutes or until onion mixture is tender. Turn over the turkey pieces once.
4. After 4 to 5 minutes, stir in the wine. Cover and cook on medium-high for 6 to 7 minutes.
5. After 6 to 7 minutes, turn over the turkey pieces once; gently stir. Continue cooking for 3 more minutes or until the onion-wine mixture has reduced by half.
6. When mixture has reduced by half, stir in 1 cup chicken broth, dash nutmeg and the bay leaves.
7. Cook, uncovered, on medium-high for 10 minutes or until broth has reduced by half. During this cook time, turn the turkey pieces over once.
8. Stir in 1/2 cup of broth and continue cooking on medium heat for 15 minutes, gently stirring occasionally.
9. Continue cooking on medium-low heat for an additional 1 to 1-1/2 hours, adding 3/4 cup to 1 cup broth every 15 minutes or each time the liquid reduces by half.
10. Serve one to two pieces of turkey per person. Accompany with Drunken Brussel Sprouts and Potato-Yam Chipotle Mash (previously published on this blog).
White wine pairing suggestion: chilled Pinot Grigio.
Text and Photograph ©2012 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
