• Ingredients: 33
  • Serves: 4

Pasta with white beans, pesto and sun-dried tomatoes with freshly grated parmesan cheese.

Ingredients

  • 1/4 cup freshly grated Parmesan cheese

Turkey:

  • 1 14- to 16-pound fresh turkey
  • 1 cup coarse salt
  • 2 Granny Smith apples, quartered
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 orange, quartered

#1 Basting Sauce (to use at start of roasting):

#2 Basting Sauce (to use at end of roasting):

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes.
  2. Step 2 Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  3. Step 3 Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten.

    For this step you will need

Nutrition information

Calories 430 Carbohydrates 62 g (21%)
Fat 12 g (18%) Protein 16 g (32%)
Saturated Fat 3 g (13%) Sodium 469 mg (20%)
Polyunsaturated Fat 2 g Fiber 8 g (33%)
Monounsaturated Fat 7 g Cholesterol 5 mg (2%)