Thanksgiving 2022 Menu and Gateau Recipe

Here's what we're making. Including cheesy baked mashed potatoes.

The Mapes + Morisani Thanksgiving 2022 Menu

I made a super small Thanksgiving last year. Just some simple roasted turkey legs, stuffing, and mashed potatoes. For dessert, I think I did a Melissa Clark dried fig recipe.

Well, this year I got my act together and started planning early! It will likely just be Giuseppe and me (maybe our neighbors?!). But I’m so excited because I’ve been testing so many recipes over the last year (for our book!) and reading a ton of cookbooks.

Being The American in a tiny Italian town I use to feel that I had to make certain traditional Thanksgiving dishes in order to feel a sense of home, but not anymore. That means we’re ditching the turkey and doing a beer beef roast. The stuffing will have hints of red and lots of spice. My aunt’s favorite mac & cheese recipe might look a little more Calabrian. Mashed potatoes will be covered in smokey scamorza and baked. And we’ll just see what happens with the gravy.

This year I’m focused on what I actually want to eat on Thanksgiving. I’m so excited! Here’s what’s on the Menu…

Beef Roast by David Lebovitz

This recipe is from My Paris Kitchen pg 198. We’re skipping the bread cause we’re doing stuffing. David is a genius and his use of mustard throughout the book is over the top, so in other words, perfect. Don’t have access to the recipe? We almost used this recipe instead, we would have replaced the wine with beer!

Calabrian Stuffing by EXAU

See our previous newsletter for the full recipe and ingredient breakdown : ) We use fresh Calabrian salsiccia (sausage) for this recipe which can often be found at an Italian butcher. However, if they don’t have it we did include some workarounds in our previous newsletter. And recently I also spoke with one of my Italian friends who asked around and her friend’s mom (who’s Calabrese!) recommended something really clever. She likes to mix together paprika and dried red pepper flakes (you can grind them together to make a nice powder).

Some spice options for Calabrian chili: Sweet Calabrian chili powder and/or Hot Calabrian chili powder

Mac & Cheese by Food Network but EXAU edited

I recently messaged my Tia letting her know how much I missed some of our family recipes. She is known for her Mac and Cheese and that’s exactly what I’m craving for Thanksgiving. She sent me this recipe and when I tell you I yelled WHO?! when I saw it was by Emeril Lagasse. I was immediately teleported to 2004, the peak of Food Network daytime television.

I think when I’m making it I’m just going to start yelling BAM! and give Giuseppe a good scare. Although I think he’s seen enough of my antics to not be surprised by anything.

We’re going to be skipping the hot sauce and using sweet red Calabrian pepper powder or paprika instead of the seasonings. Also going to add a dash of nutmeg! We don’t have half & half in Calabria so I’ll use the following proportions: 1/4 panna and 3/4 regular milk.

Gateau di Patate by EXAU (AKA Potato Pie)

Giuseppe’s mom, Lina, makes this recipe a few times a year and it’s so delicious. We’ve mentioned before that capturing Lina’s recipes can be quite the task which requires us to retest the recipe multiple times over. This one has worked out really well and I can’t wait to make it again!

Recipe below!!! YUMMMMM.

Gravy by EXAU, TBD

We’ll use half of the bits from the bottom of the pan from the Beef roast and the salsiccia for this. I made a stock last week and stuck it in the freezer. I also have bones in the freezer in case I need more stock!

Tip: If you’re eating anything with beef bones over the next week or so make sure to keep the bones, you can freeze them, and make your Thanksgiving broth.

Squash, Pomegranates, Brussel Sprout Salad by EXAU

Inspo recipes for this are from Half Baked Harvest & Elizabeth Minchilli. TBH I’m not sure I’ll find brussel sprouts. If not, our orange tree is full. This could turn into some sort of squash/pom/orange salad! Sage slightly fried in the Turi sounds delightful to finish it. And smoked sea salt.

Pumpkin Pie by Sally

We haven’t tried this recipe before but I already made pumpkin puree and stuck it in the freezer and we have lots of spices!!

Damn That’s Flaky Pie Crust by Inspired Taste

Used this recipe already for 2 apple pies. Flakiest pie crust I’ve ever made.

Grab Oil for the Holiday Today!

There’s still time to get oil for Thanksgiving. We recommend selecting expedited shipping at checkout. Orders with 4+ bottles will ship UPS ground shipping which takes about 5 days.

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Olive Oil Club Waitlist

OMG, the Olive Oil Club waitlist is the longest its ever been (!!!). If you’ve been meaning to join the EXAU Olive Oil Club, please join the waitlist ASAP. We’re going to be closing the original waitlist soon and starting a 2nd one.

New memberships will be announced to the 1st waitlist first (we are going in order by signup date). All memberships will reopen early December.

Existing members, you can login to your account here. If you’re having trouble logging in please see our FAQ page, scroll down to EXAU Olive Oil Club Questions and follow the steps. If you’re still having trouble please contact us at hello@exauoliveoil.com.

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Gateau di Patate Recipe

If you aren’t familiar with this dish it’s essentially mashed potatoes that are baked in the oven with cheese and a crunchy breadcrumb crust! Some folks like to add salami or prosciutto, but we like it simple, with just cheese.

This can act as our mashed potatoes for Thanksgiving. We highly encourage you to weigh out all ingredients because we did mostly chop and/or finely grate the cheese so the units of measurement by cup won’t be accurate.

Lastly, let this dish rest. It will be so tempting to cut into it and take a bite but it needs to form into a cake. It should be served warm but not fresh out of the oven. It can also be easily reheated (cover with foil). This is a great dish to make ahead or heat up early in the day.

If you’re feeding a large crowd double this recipe and bake it in a larger dish, a 13x9 baking dish will work.

Ingredients

• 1kg (2.2lb) potatoes

• 1/2 tsp freshly cracked black pepper

• 1/8 tsp finely grated nutmeg

• 5 tbsp extra virgin olive oil for the potato mixture, plus 1 tbsp for the top

• 1 egg

• 60 grams (1/2 cup + 2bsp) finely grated parmigiano for potato mixture, plus 10 grams (2 tablespoons) for the top

• 40 grams (1/3 cup) chopped scamorza or provola (provolone) for potato mixture, plus 10 thin slices for the top (can also use a mix of gouda, smokey cheeses work well)

• 1/2 cup breadcrumbs

Instructions

1. Clean the potatoes well then put them in a pot and cover them with 1 1/2” water. Boil them until they’re tender with a fork, usually about 45 minutes.

2. Drain the potatoes then let them cool for 10 - 15 minutes. I like to rinse them with cool water and then lay them out on the counter.

3. Carefully peel the potatoes (be careful!).

4. Run them through a ricer into a large bowl. If you don’t have a ricer use a regular potato masher. Or roughly chop the potatoes then use a fork to smash them up. You want them to have a creamy texture with little to no lumps.

5. Salt to taste. I start off with 2 large pinches. Don’t oversalt because we’re adding the cheeses. Also, add the pepper and nutmeg. Mix well.

6. Let the mixture cool completely.

7. Preheat the oven to 350F (180C).

8. Add 5 tbsp extra virgin olive oil, the egg, finely grated parm, and chopped scamorza to the potatoes and mix well.

9. Lightly grease a 10x10 baking dish with oil and add the mixture to the baking dish. Add the rest of the parm and scamorza on top.

10. Sprinkle on the breadcrumbs in an even layer and then drizzle with the remaining oil.

11. Bake for 35 to 45 minutes or until the top is nice and golden brown.

12. Let rest for 60 minutes.

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Christmas Shipping Cutoff

Sorry to bring this up so early but the carrier cutoff dates always sneak up so quickly! And we don’t want anyone running out of oil : )

Christmas Shipping Cutoff Dates

US Ground shipping: Thursday, December 15

US Air shipping: Sunday, December 18th (large orders not eligible)

Canada shipping: Friday, December 9

Orders placed after these days *can possibly* make it to the final destination on time. However, there are no guarantees because during the holidays carriers do not guarantee shipping times.

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Grazie mille for reading. We wish you and yours an incredible and delicious Thanksgiving! Xx

-Skyler & Giuseppe

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