An Unusual Turkey Stuffing: Poached Gnoccho Grande

Name: An Unusual Turkey Stuffing: Poached Gnoccho Grande
Yield: a 2-pound gnoccho grande serving 10 or more
Ingredients: 8 large eggs; 1/2 teaspoon salt; 2 cups fine dry bread crumbs; 2 cups freshly grated Parmigiano-Reggiano or Grana Padano; 1/8 teaspoon freshly ground black pepper; 1/2 teaspoon freshly grated nutmeg; Zest of 1 lemon, finely grated; Zest of 1 small orange, finely grated; 1/4 cup chopped fresh Italian parsley; 1/3 cup golden raisins; 1/3 cup dried apricots, chopped into 1/4-inch pieces; 1/4 cup pine nuts, toasted; 1/3 cup cooked chestnuts (page 71), chopped into bits (optional); 3 to 4 quarts Turkey Broth (page 80) or broth of Poached Chicken (page 328), heated to boiling in stockpot

December 14, 2011

The way I roast turkey, I never stuff it. Instead, for holidays and special occasions when a turkey needs a special dressing, I make a gnoccho grande, a large loaf-shaped dumpling of bread crumbs, eggs, seasonings, and festive tidbits of dried fruits and nuts, wrapped in cheesecloth and poached in broth. Since I usually cook a big pot of turkey broth the day before I roast the turkey (to have plenty for the roasting pan), I’ll poach the gnoccho grande while it’s bubbling away. The next time you make turkey broth, try this wonderful big dumpling. It’s a great accompaniment to any poultry or meat dish, not just turkey, and a fine soup garnish, or cook it in the broth from Whole Poached Chicken (page 328).

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