If friends and family are the heart of Thanksgiving, then food is the soul. Though the traditional roast turkey still reigns supreme with over 40 million sold in America each year, it’s also a time to enjoy a cornucopia of different foods and herbs from around the country and the world.

Tips For The Turkey

Contributed by Chef Robert Bell
Former Owner and Chef of Cafe Courtney, the famous Chez Melange and most recently, Mama Terano

The delicious tradition of Thanksgiving is a holiday founded on celebrating the relationships of family and friends. A staple of this food coma-inducing dinner, cooking the turkey, can be a daunting task, but it doesn’t have to be. I’ve provided some time-tested tips on how to deliver a savory, mouth-watering roasted turkey to the table.

Thawing The Turkey
If your turkey is frozen, thaw in the refrigerator Three days or so in advance. A raw turkey will yield about one portion per one pound, maximum. The night before roasting, remove the bird from the package and remove the bag of innards and the neck. Use these for your gravy. Pat dry the turkey, rub in and out with fresh lemon. Massage the skin with kosher salt and
place back in the refrigerator.

The Tools
• Have a thin prong meat thermometer.
• A heavy duty roasting pan with handles and a roasting rack for the turkey to set on.

Getting Ready to Roast
• Your turkey should be room temperature. Pull from the Refrigerator an hour or so before you roast it
• Trim off excess Fat and Skin Flaps
•  Preheat the oven to 450 degrees
• Massage again with extra virgin olive oil, kosher salt and fresh black pepper.

I like to cook the Stuffing outside the Bird. If you prefer inside the bird, Stuff both cavities loosely. Now tie the legs together, you’re are ready to roast the turkey.

Cooking Times
Unstuffed Bird: 12 Minutes per Pound
Stuffed Bird: 16 Minutes Per Pound

• Roast first 30 minutes at 450 degrees the balance at 375 degrees
• After the first 30 minutes, baste with drippings
and fresh sweet butter, then turn the turkey 180 degrees. Do this about every 20 minutes
• Start checking for doneness about 30 minutes before the estimated time
• When the meat thermometer reads approximately 175 degrees it is fully cooked. Remove from oven and let rest for about 20 minutes before carving
• Carve and serve

Stuffing Ideas

Don’t be afraid to put a different, delicious twist on stuffing with some additions and substitutions for a new “traditional” dish.

European Flair
French or Italian bread
Thyme, parsley, rosemary, sage
Italian sausage
Sauteed mushrooms with butter and garlic

Southern Style
Savory corn bread
Sausage, ham, bacon, or oysters
Tabasco or cayenne pepper
Red bell peppers

Island Tastes
Hawaiian sweet bread
Shiitake Mushrooms
Blueberries
Whole cooked rye or wheat berries (Farro)
Turkey liver and gizzards (chopped)
Sauteed wild mushrooms in butter

Rice Dressing
Brown, wild, white rice
Dried fruit such as raisins, currants, apricots
Carrots, onions, celery
Pinenuts
Parsley, thyme

HELPFUL NOTES
All bread for stuffing needs to be dry so that it will absorb the chicken broth, drippings etc.

Chicken broth should be added to moisten the stuffing before cooking

When baking the stuffing separately, generally you need not cover it. It should be crispy on top and moist below.

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IF YOU’RE TIRED OF TURKEY…

The Original Giuliano’s Meatballs

Frances Giuliano’s original recipe
Contributed by Paul Giuliano

Ingredients:
1 pound ground beef (15% lean)
½ pound ground pork
1½ cup bread crumbs (plain)
½ cup whole milk
5 large fresh eggs
1 cup imported Romano cheese, grated
3 cloves garlic (pressed)
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon finely chopped Italian parsley

Directions:

1. Mix all ingredients well, incorporating into a smooth, soft mix.
2. Using an ice cream scoop or your hands, form meatballs; fry in vegetable oil over medium heat browned and cooked through.

The original Giuliano’s opened in Gardena in 1952. Frances and Gaetano Giuliano’s goal was to bring the tradition of classic Italian cuisine to southern California.

The Original Giuliano’s Delicatessen
1138 W Gardena Blvd, Gardena, CA 90247
(310) 323-6990
giulianosgardena.com

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Gaetano’s Penne Asparagi

Contributed by Vince Giuliano

Ingredients:
11/2 Cups Penne (Uncooked)
3 Qts Boiling Water
1.5 tsp Salt
8 Oz Grilled Chicken
2 Tblsp Extra Virgin Olive Oil
2 Garlic Cloves, minced
1 Cup Chopped Roma Tomatoes
1 Cup Chopped Mushrooms
2 Cups Chopped Asparagus
1/2 Cup Chicken Stock
1 Tbslp Butter
Salt to taste
2 Tblsp Parmesan

Directions:

1. Cook the pasta in a boiling pot of salted water.
2. Season the chicken with your favorite seasoning. Grill. Slice.
3. In a sauce pan, heat the extra virgin olive oil and garlic.
4. When the garlic is golden, add the Roma tomatoes, mushrooms and asparagus. Toss for two minutes on medium heat.
5. Add the chicken stock and butter. Reduce. Add salt to taste.
6. Add the pasta, a little pasta water and grilled chicken.
   Cook for one minute.
7. Add the parmesan cheese.
8. Enjoy!

Gaetano’s originally opened as a deli in 1993 by Gaetano Giuliano and was transformed into what it is today, serving delicious entrees and family favorites

Gaetano’s Restaurant
2731 Pacific Coast Hwy, Torrance, CA 90505
(310) 326-3354
gaetanosonline.com

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Bettolino’s Kitchen’s Carbonara di Gamberi

Contributed by Andreanna & Sean Liguore

Ingredients:
8 oz spaghettini (or your preferred pasta)
2 tablespoons olive oil
2 cloves garlic, minced
4 oz pancetta, diced
8 large shrimp, peeled and deveined
1/4 cup shrimp bisque
1 cup housemade parmesan sauce
Salt and black pepper to taste
1/4 cup pasta water
2 egg yolks
1/4 cup grated Parmesan cheese

Directions:

1. In a large sauté pan, heat olive oil over medium heat. Add minced garlic, diced pancetta, and peeled shrimp. Sauté until the shrimp turn pink and the pancetta becomes crispy, about 3-4 minutes.
2. Pour in the shrimp bisque and stir, allowing the flavors to meld for another 2 minutes.
3. Introduce the housemade parmesan sauce to the pan and gently simmer, stirring occasionally. This will create a luscious, creamy texture.
4. To ensure a silky consistency, add 1/4 cup of pasta water to the sauce, stirring until well combined.
5. Cook the spaghettini according to the package instructions until al dente.
6. Drain the pasta, and immediately toss it into the pan with the sauce and shrimp. The rough texture of handmade pasta ensures it clings to the sauce, delivering maximum flavor.
7. Turn off the flame and quickly add the egg yolks and grated Parmesan cheese. Gently stir to incorporate, allowing the yolk to create a velvety richness that harmonizes with the other flavors.
8. Serve hot and savor the culmination of Italian culinary passion. With every forkful, experience the warmth and care poured into crafting this masterpiece at Bettolino Kitchen.

Bettolino Dipping Oil

Contributed by Andreanna & Sean Liguore

Ingredients:
1 cup extra virgin olive oil
3 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, finely chopped
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon black pepper
1 teaspoon sea salt

Directions:

1. In a clean glass or ceramic container with a lid, pour the extra virgin olive oil.
2. Add the minced garlic, chopped basil, thyme leaves, finely chopped rosemary, red pepper flakes, black pepper, and sea salt into the container with the olive oil.
3. Gently stir the ingredients together to ensure they are evenly distributed throughout the oil
4. Seal the container with the lid and let it sit at room temperature for 1 to 2 days. This allows the flavors to infuse into the oil naturally. You can leave it longer for a stronger flavor if desired.
5. After the infusing period, give the dipping oil a good stir to ensure the flavors are well-mixed.
6. Serve your Bettolino Dipping Oil alongside fresh ciabatta bread from Giuliano’s bakery for a delightful appetizer or use it to enhance the flavor of pasta, vegetables, or other dishes.

Enjoy the rich, herb-infused flavors and the taste of supporting your local community through quality ingredients!
Note: This dipping oil can be stored at room temperature for up to one month. Make sure to store it in a cool, dark place, away from direct sunlight.

Bettolino Kitchen is owned and
operated by a 4th generation South Bay restaurant family who’s Great Grandparents founded Giuliano’s Gardena and parent’s founded Gaetano’s Restaurant in Torrance.

Bettolino’s Kitchen
2211 Palos Verdes Blvd
Redondo Beach, CA 90277
(310) 375-0500
bettolinokitchen.com

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SOMETHING SWEET FOR THE HOLIDAYS

Two of our favorite fall flavors are brought together in this delicious Pumpkin Maple Muffin recipe. Their moist, pumpkin
interior, and their mouth-watering, maple-glazed exterior will surely make it feel like Autumn. Don’t like to bake, but you like good food? Head over to Good Stuff in Palos Verdes every weekend in November to pick up some of these delicious treats! I can’t wait for you to enjoy them. Happy Fall!

Maple Pumpkin Muffins

Contributed by Lisa Boyd

Ingredients:
2¼ cups granulated sugar
2/3 cup vegetable oil
3 eggs
1½ cups canned unsweetened pumpkin puree
22/3 cups All-purpose flour, fluff then measure
1 ½ teaspoons Kosher salt
¾ teaspoons baking soda
1½ teaspoon baking powder
2 teaspoon allspice
2 teaspoon cinnamon
1 teaspoon ground cloves
1/2 cup water

Directions:

1. Whisk sugar, oil, eggs, and pumpkin puree in large bowl until combined. Set aside.
2. Combine remaining dry ingredients in separate bowl.
3. Alternate whisking in the dry ingredients and the water into the egg/sugar/pumpkin mixture, starting and ending with the dry ingredients.
4. Place batter in lined muffin pans. (Recipe makes about 24 cupcakes)
5. Bake at 375°F for 12-15 minutes or until the muffin top bounces back when slightly pressed down by your finger.

Baker Boyd’s Batch
@BakerBoydsBatch
BakerBoyd.com

Available at GOOD STUFF on weekends
550 Deep Valley Drive, Suite 151
Rolling Hills Estates