Tuesday, November 20, 2012

An Italian’s Guide to Thanksgiving: Giada De Laurentiis’ Mouthwatering Menu

Some of you may know that I'm a big fan of Giada. All her recipes and cooking are so good! Let's take a look at her Thanksgiving menu to see what she’ll be whipping up this Turkey Day. I can't wait to try one of these.

When it comes to planning big meals for special occasions, we often look to celeb chef Giada De Laurentiis for recipes and meal-planning tips. After all, she’s used to cooking for crowds and critics alike—from Hollywood’s elite to pioneering food editors. But there’s no one Giada loves cooking for more than her own family.

All the classics have a spot at her table (turkey included, of course!), but the standouts are unexpected sides like corn muffins with sun-dried tomatoes and hints of garlic, stuffed mushrooms and roasted veggies.



1 1/2 cups Prosecco, chilled
1 1/2 cups orange juice, chilled
1 1/2 cups pomegranate juice, chilled
Mint leaves, for garnish


Combine the Prosecco, orange juice, and pomegranate juice and pour into 4 Champagne glasses. Garnish with mint leaves and serve.

Garlic and Sun-dried Tomato Corn Muffins


2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs


STEP 1: Preheat the oven to 375 degrees F. Grease 2 muffin tins.
STEP 2: In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine.
STEP 3: In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine.
STEP 4: Spoon the mix into the muffin tins, filling up the cups about halfway.
STEP 5: Bake until golden brown on top, about 15 minutes.

Stuffed Mushrooms
Makes 28 servings


1/2 cup Italian-style dried breadcrumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed


STEP 1: Preheat the oven to 400 degrees F.
STEP 2: Stir the breadcrumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
STEP 3: Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.
STEP 4: Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom.
STEP 5: Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts


1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper


STEP 1: Preheat oven to 400 degrees F.
STEP 2: Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables on baking sheet and add the dried herbs, salt and pepper.
STEP 3: Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
STEP 4: Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to photos to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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