Skip to Content
Recipes

An Italian Thanksgiving Menu

Our Editor-in-Chief shares a recipe for turkey ripieno as well as his complete menu from the Thanksgiving dinner he prepared 20 years ago for friends and family in Tuscany.

A stuffed turkey breast.

Turkey Breast Ripieno.

I've shared the lessons of a year living in Italy here. What I'm sharing now is the unique menu I created in order to celebrate the American holiday of Thanksgiving with my new Italian friends and neighbors.

The primary challenge involved acquiring a turkey, as tacchino is not a staple of the Tuscan menu. But my local butcher found me a big enough bird to feed 12 guests. This created another problem as that 12-person-feeding turkey was not going to fit in my tiny, Italian oven. So, my ever-resourceful butcher simply removed the breast bones from the turkey and stuffed the cavity with ground veal and aromatics.

This adaptation to a boneless turkey forever changed my Thanksgiving menu as a boneless breast, stuffed and rolled, is a main attraction that cooks uniformly, carves easily, and doesn't take up the bulk of the oven space for hours upon hours.

The barn where Andrew Cotto lived in Tuscany.
The barn where Andrew Cotto lived in Tuscany.

Here is my turkey ripieno or stuffed turkey breast recipe along with links to all of the sides I made that holiday in Italy where I gave the American holiday a Tuscan twist.

Quick, Creamy Polenta

Brussels Sprouts in Balsamic Glaze

Focaccia Stuffing with Sausage and Fennel

Chicken Liver Crostini with Pickled Shallot

Turkey Ripieno (Stuffed Turkey)

Turkey Ripieno (Stuffed Turkey)

Recipe by Andrew Cotto
5.0 from 3 votes
Servings

12

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 1 6-7 lb 1 whole boneless turkey breast

  • 2 lbs 2 ground veal or pork

  • 3 cloves 3 minced garlic

  • 2 tbsp 2 chopped sage leaves

  • 2 tbsp 2 chopped rosemary leaves

  • Kosher salt

  • Black pepper

  • 1/3 cup 1/3 extra virgin olive oil

  • 1/4 cup 1/4 honey

  • 1 cup 1 chicken stock

Directions

  • Preheat oven to 375°.
  • Combine garlic, herbs, and ground meat.
  • Place breast, skin-side down on a cutting board; butterfly into an even thickness (pound gently, if necessary, to achieve uniformity).
  • Season both sides with salt and pepper to taste.
  • Skin side down, spread the meat mixture evenly over the turkey with 1-inch borders around each end.
  • Roll the breast into a cylinder.
  • Secure the cylinder with kitchen string in roughly 2-inch intervals.
  • Place on a rack in a roasting pan and add the stock to the bottom. Cover with foil.
  • Roast the breast for 75 minutes. Remove foil.
  • Combine olive oil with the honey and cover the breast on all sides using a pastry brush.
  • Return to oven uncovered and roast until the skin is browned but not burned (15 - 20 minutes) until an internal temperature of 140 degrees is met or until, when pierced to the center, the juices run clear.
  • Remove, cover loosely with foil and let breast rest for 20 minutes before carving into slices of 1-1/2 inch.
  • Allow pan juices to reduce at a simmer and spoon over sliced meat or serve on the side.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

How to Make Chef Andrea Congiusta’s Sacchetti from Legami

Chef Andrea Congiusta shares his Sacchetti recipe from Legami Charleston — a comforting fall pasta filled with leek and Parmigiano Reggiano and topped with mushroom ragout and goat cheese.

October 23, 2025

Pizza, Pasta, and Pesce at the Venice Beach Club in L.A.

Fresh Italian-inspired dishes meet California sunshine at Venice Beach Club, a new seaside spot blending Mediterranean flavor and coastal charm.

October 23, 2025

How to Make Nonna Approved Cacio e Pepe

Celebrate World Pasta Day with Italian Street Kitchen’s nonna approved Cacio e Pepe, the most searched pasta in Italy. Creamy, simple, and full of Roman flavor.

October 22, 2025

Where Is Pizza Going to Go?

The Co-founder and Owner of iconic Roberta's muses on his experience with pizza and what the future holds for this beloved offering.

October 21, 2025

How to Make Sicilian Tapenade for Your Antipasto Platter

Bring a taste of Sicily to your table with this easy olive and caper tapenade. It's a savory spread that adds instant Mediterranean flair to any antipasto platter or appetizer board.

October 21, 2025
See all posts