Last year, I got all excited about turchetta and couldn’t wait to get started cooking it as part of a big turkey feast. And then I waited, and waited, and waited, until I had time to spend two days cooking an extravagant meal (not required, I realize, but I love doing it). It was January before I could dedicate the time, plus round up some friends to help us eat all the food I insist on making.
The wait wasn’t bad though, because it gave me time to peruse untold numbers of recipes to find just the right ones for my fusion of Italian food and Thanksgiving food. That was my favorite part. I had a lot of fun cooking too. The meal itself…well…of the thirteen recipes I made, I’ve chosen to share just four with you (although the rustic dinner rolls were really good too). The turchetta and wine-braised turkey legs were overcooked, the pumpkin panna cotta separated, the green bean pasticcio wasn’t beany enough.
Or maybe the main meal just didn’t seem as good because I’d already filled up on the mezzalune I served as an appetizer. Mezzalune are like ravioli, but wrapped in gnocchi dough instead of pasta dough. Gnocchi dough, it turns out, is easier to work with than fresh pasta; it’s sticky, but on a well-floured surface, it stretches easily and doesn’t break.
I made turkey sausage with the turkey tenderloins that don’t get used in the turchetta, but if you don’t feel the need to go overboard on everything, feel free to just buy some sausage, turkey or otherwise. (I also made these with homemade venison sausage for Game Night.) The mezzalune can be formed and boiled ahead of time, so when it’s time to eat, you just need to add them to a skillet with some butter and push them around a bit until they’re nice and crisp and brown. And then don’t spoil your dinner by filling up on them. Or, even better, make these your dinner so you can eat as many as you want.
Makes about 50 appetizer-sized dumplings
1¼ pounds russet potatoes
1 (¾-pound) sweet potato
1 large egg
1 teaspoon salt
½ teaspoon pepper
½ teaspoon grated nutmeg
1½ to 2 cups (7.2 to 9.6 ounces) all-purpose flour, plus more for dusting
⅓ cup (0.67 ounce) grated parmesan cheese
12 ounces turkey sausage
1 cup ricotta
¼ cup (½ ounce) grated parmesan
¼ cup minced parsley
4 tablespoons butter
additional minced parsley for garnish
1. Heat the oven to 400°F with rack in middle. Pierce the russet and sweet potatoes in several places with a fork. Arrange on a rimmed baking sheet and bake, turning once, until no resistance is met when pierced with a fork or skewer. Cool the potatoes slightly, then peel and force through a ricer or the fine holes of a food mill into a large bowl. Spread the potatoes over the surface and up the sides of the bowl to allow steam to evaporate. Cool potatoes completely, stirring once or twice to release more steam.
2. Push the potatoes to the sides of the bowl, forming a well in the center. In the well, beat together the egg, salt, pepper, and nutmeg. Stir the egg mixture into the potatoes. Add 1½ cups of flour and ⅓ cup parmesan to the potatoes, kneading to evenly incorporate. Add additional flour as necessary, until the mixture forms a smooth but slightly sticky dough.
3. In a large mixing bowl, combine the sausage, ricotta, ¼ cup parmesan, and parsley.
4. Divide the dough in half. On a well-floured surface, roll half of the dough to 1/16- to ⅛-inch thickness (a millimeter or two), flouring the top of and below the dough as necessary. Use a 2½-inch round cutter to cut as many circles as possible. Scoop a scant 1 tablespoon of filling into the center of each round. Working one a time, pick up a round, gently pull two opposite sides of the circle, then fold the stretched ends of the dough over the filling, pinching the edges to seal. Transfer to a floured tray or baking sheet. Repeat with the remaining cut rounds. Before re-rolling the scraps, roll, cut, fill, and seal the other half of the dough. Re-roll the scraps as necessary to use up the remaining filling.
5. Bring a large pot of salted water to a boil. Reduce the heat to medium-high, add one-quarter of the mezzalune, and cook until they begin to float, about 2 minutes. Transfer the mezzalune to a tray or damp dishtowel. Repeat with the remaining mezzalune. At this point, the mezzalune can be covered and chilled for several hours before finishing.
6. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter. Transfer half of the mezzalune to the skillet. Cook, flipping occasionally, until browned and crisp on both sides, about 5 minutes. Repeat with the remaining mezzalune. Serve immediately, topping with the remaining parsley.