What’s Mario Batali Cooking for Thanksgiving This Year?

Each year he highlights a different region of Italy
Dan Myers

Chef Batali cooked ravioli at a demo during the third annual Identita New York, where chefs from Italy come to cook with New York chefs.

In the Batali household, Thanksgiving is a predictably big day. We had the chance to chat with the superstar chef and TV personality, and he clued us in on his plan for this year’s festivities.

"Every year I choose a different region of Italy to highlight," he told us. "This year will be the area between Montepulciano and Arezzo."

So what’s on the menu? "Instead of roasting a turkey, I’ll be making a turkey porchetta," he said. "I’ll take a 20-pound turkey, debone it, then use the legs and thighs, along with pancetta and pork fat, to make a sausage, which I’ll stuff it with. Then I’ll roll the whole thing up and roast it in my pizza oven for an hour and a half. And because I have the bones I’ll roast them, too, and make a stock with them, which I’ll use to make a gravy, with some fennel in it, then I’ll serve it with a fennel gratin."

Now that’s the right way to prepare a turkey!

But that’s not all: "On the side we’ll have fregole, a gratin of cavolo nero, bruschetta, and ravioli," he added. "And I’ll be washing it down with a whole lot of '97 Brunello."

Related Stories
Batali, Bastianich Opening New Los Angeles Italian RestaurantAlton Brown Describes His Perfect Thanksgiving SandwichEataly Is Making Mario Batali, Joe Bastianich Very Happy

How do we get an invite?