Food Network Magazine - (11)November 2020

I’m super thankful for local TV

news hosts like Rosanna and others

all over. They’ve been informing

us and providing a sense of

normalcy this year. Can’t say

thank you enough!”

a note from

Sunny

ROSANNA SCOTTO’S

GRANDMA’S STUFFING

ACTIVE: 35 min l TOTAL: 1 hr l SERVES: 6 to 8

2 tablespoons extra-virgin olive oil

½ pound Italian sausage,

casings removed

1 small onion, chopped

½ pound ground beef

½ pound ground veal

Kosher salt

2½ cups rice (uncooked)

¾ pound mozzarella cheese, diced

½ cup grated parmesan cheese

¼ cup chicken broth

1. Preheat the oven to 350 ̊. Heat
   1 tablespoon olive oil in a large skillet
   over medium heat. Add the sausage and
   cook, breaking up the meat, until browned;
   remove with a slotted spoon to a large
   bowl. Add the remaining 1 tablespoon
   olive oil, then add the onion, beef and veal,
   season with a big pinch of salt and cook,
   stirring, until browned, about 10 minutes;
   add to the bowl with the sausage.
   2.Meanwhile, cook the rice according
   to the package directions until al dente.
   Combine the rice, meat mixture, mozzarella,
   parmesan and chicken broth in a large bowl.


2. Place the mixture in a 9-by-13-inch
   baking dish. Bake until the cheese is melted,
   about 20 minutes.

JEROME GRANT’S

PASILLA CHILE–RUBBED

TURKEY

ACTIVE: 30 min l TOTAL: 4½ hr l SERVES: 10

2 to 3 heads garlic, tops trimmed

6 dried pasilla chile peppers

2 vine-ripened tomatoes, quartered

2 onions (1 chopped, 1 quartered)

1 cup agave nectar

Kosher salt

¼ cup extra-virgin olive oil

2 tablespoons dijon mustard

¼ cup chopped fresh cilantro

1 12-pound organic turkey, patted dry

(neck and giblets removed)

½ cup chopped carrots

½ cup chopped celery

Chicken stock or water, as needed

1.Preheat the oven to 400 ̊. Wrap the garlic in

foil and roast on a baking sheet until tender, about

40 minutes. Let cool, then unwrap and squeeze

out 20 garlic cloves onto a plate (reserve the rest

for another use). Reduce the oven temperature

to 350 ̊.

2.Place the pasilla chiles on a baking sheet. Roast

until fragrant and a bit softened, about 4 minutes.

Transfer to a bowl, cover with water and soak

until further softened, 10 to 15 minutes; drain.

Discard the stems, then seed the chiles, if desired.

3.Transfer the chiles to a blender with the garlic,

tomatoes, chopped onions, agave, 3 tablespoons

salt, the olive oil and mustard; puree. Transfer to a

bowl; fold in the cilantro.

4.Spread the chile paste all over the turkey.

Loosen the skin on the breast and drumsticks;

spread some paste underneath.

5.Put the turkey breast-side up in a roasting pan;

stuff the quartered onion, carrots and celery in

the cavity, then tie the legs together with twine.

Roast, basting with the pan juices and rotating

the pan halfway through, until a thermometer

inserted into the breast registers 165 ̊, about

3 hours. Tent with foil if the turkey gets too dark;

add some stock or water to the pan to keep the

drippings from burning. Let rest 30 minutes

before carving.

130 FOOD NETWORK MAGAZINE ●NOVEMBER 2020

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