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What’s Mario Batali Cooking for Thanksgiving This Year?

What’s Mario Batali Cooking for Thanksgiving This Year?

Each year he highlights a different region of Italy

Dan Myers

Chef Batali cooked ravioli at a demo during the third annual Identita New York, where chefs from Italy come to cook with New York chefs.

In the Batali household, Thanksgiving is a predictably big day. We had the chance to chat with the superstar chef and TV personality, and he clued us in on his plan for this year’s festivities.

"Every year I choose a different region of Italy to highlight," he told us. "This year will be the area between Montepulciano and Arezzo."

So what’s on the menu? "Instead of roasting a turkey, I’ll be making a turkey porchetta," he said. "I’ll take a 20-pound turkey, debone it, then use the legs and thighs, along with pancetta and pork fat, to make a sausage, which I’ll stuff it with. Then I’ll roll the whole thing up and roast it in my pizza oven for an hour and a half. And because I have the bones I’ll roast them, too, and make a stock with them, which I’ll use to make a gravy, with some fennel in it, then I’ll serve it with a fennel gratin."

Now that’s the right way to prepare a turkey!

But that’s not all: "On the side we’ll have fregole, a gratin of cavolo nero, bruschetta, and ravioli," he added. "And I’ll be washing it down with a whole lot of '97 Brunello."

How do we get an invite?

Thanksgiving From the Boys: Mario Batali, Emeril Lagasse and Michael Symon's Best Dishes

Emeril, Michael and Mario team up to give you the best Thanksgiving ever.

Mario Batali's Rigatoni With Sausage and Turnips in Green Olive Pesto

Nov. 19, 2012 — -- intro: Let the guys do all the work for you this year. We teamed up with "The Chew" on a delicious Thanksgiving collaboration with Emeril Lagasse, Michael Symon and Mario Batali. From a turkey timeline to Mario's family traditions, this Thanksgiving will surely be a delicious one.

quicklist:1category: title: Thanksgiving Timeline From 'The Chew'url: text: Wednesday Morning:

Wednesday Afternoon:

Set the table and decorate

Wednesday Night:

Thursday Morning:

Thursday afternoon:

For a more detailed timeline, take a look at our stress-free guide here.

quicklist:1category: title: Michael Symon's Thanksgiving Menuurl: text: Sides

quicklist:1category: title: Turkey Day Q&A With Mariourl: text: What?s your favorite Thanksgiving dish?

Stuffing. I can get damn good turkey anytime, but I only get stuffing once a year.

Do you change your menu every year or do you stick with the same tried-and-true favorites?

I change the menu every year. Everyone in the family has their favorites? Mexican was the least favorite because it was the farthest away from the traditional menu. I made a chili adobe gravy that was not a huge success.

Is it a community effort in your family or do you do all the cooking?

I do most of the cooking. The boys (Leo and Benno) make the desserts. This year they're making Carla's chocolate pumpkin cake.

In the spirit of giving thanks, is there a charity you would like to draw attention to this holiday?

The New York Food Bank is in the most trouble. After Hurricane Sandy they need more support.

quicklist:1category: title: Mario's Menuurl: text: Start

quicklist:1category: title:Emeril's Menuurl: text: Start

The Chew: Cranberry Pistachio Stuffing With Ham Recipe Ingredients

Mario Batali’s Cranberry Pistachio Stuffing with Ham recipe was the result of a challenge, but it’s so good you’ll want to copy the recipe! (mesohungry / Flickr)

  • 1 ham steak – cut into 1/2-inch cubes
  • 3 stalks celery – sliced thin
  • 1 small red onion – peeled, small dice
  • 3/4 C dried cranberries
  • 2 jalapenos – sliced thin
  • 1 Pullman loaf – cut into 3/4-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1/4 C olive oil – divided
  • 2 carrots – peeled, small dice
  • 1 small onion – peeled, small dice
  • 12 leaves sage – chopped
  • 3/4 C whole pistachios – shelled
  • 2 cloves garlic – peeled, sliced thin
  • 4 C chicken stock – divided
  • gravy (recipe below) – to serve

For the Turkey Pan Gravy:

  • 3 tbsp flour
  • 1 1/2 C turkey juices – from the pan
  • Kosher salt and freshly ground black pepper
  • 3 tbsp turkey drippings (from Thanksgiving turkey)
  • 1 tbsp butter
  • 1 C turkey stock or chicken stock

Mario Batali: The Chew Braised White Beans Recipe Directions

  1. Soak beans with garlic cloves and rosemary leaves in a large bowl, covered by at least two inches of water. Do this overnight.
  2. The next day, drain the water and cover the beans again. Soak for a second night.
  3. Drain the beans on day three and set them aside.
  4. Heat olive oil on medium in a dutch oven and add your pancetta.
  5. Let pancetta crisp and render its fat.
  6. Add vegetables with salt, crisping and browning them a bit.
  7. Add in rosemary with beans and garlic.
  8. Then add turkey stock, just under the level of the beans.
  9. Cook, covered, for half an hour.
  10. Add olive oil to a nonstick pan.
  11. Mix in breadcrumbs and crisp.
  12. Season with salt and pepper before serving.

About Pat Howard

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

Recipe Summary

  • 2 pounds medium asparagus
  • ½ pound very thinly sliced pancetta
  • Finely grated zest and juice of 1 orange
  • 2 teaspoons Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 teaspoons chopped thyme

Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

Carla Hall Opens Up About the Vibe on Set of The Chew Since Mario Batali's Firing

"It has been so much fun because we've had to raise the energy," says Hall.

The daytime cooking show The Chew went from having five hosts to three in less than a year, and the change naturally had an affect on the remaining stars.

Mario Batali was fired from the show in December following sexual misconduct allegations, and Daphne Oz announced her departure shortly before that in August. Now, Carla Hall tells PEOPLE that with only herself, Michael Symon and Clinton Kelly on set, “nobody can hide.”

“With three people, you really can’t say, ‘Okay, those four will take care of it,&apos” says the author of the upcoming cookbook Carla Hall’s Soul Food. “You have to be engaged and I think we’ve become closer, because even when you have a cooking segment and it’s the three of us, everybody is joining in. It has been so much fun because we’ve had to raise the energy.”

Hall says that while all five hosts “were such good friends,” the three remaining are still having a blast, joking and laughing with each other from the start of the day.

“In the makeup room, Michael will come in and he’s talking to his dad or his mom on the phone every morning, and he will have a story,” she says. “So we know that during segment one, if Michael stands up, I want you to know at home, you’re in for a really good story.”

The chef added that there are no plans to bring in a new host to her knowledge. “We are going to keep it at three and what we have found is that it leaves room for when we have guests,” she says. “You know, things happen in life and so we just make lemonade. We just get in there and we’re in it together.”

The Chew cohosts addressed Batali’s absence from the show in December by reading a statement to the viewers shortly after multiple women accused him of sexual misconduct. The next day, ABC announced they were terminating their relationship with Batali and that he would be leaving the show.

As a longtime friend to Batali, Hall revealed that she still speaks with him to check in. “He’s doing all the good work that he was doing before, and being reflective,” she says. “He’s such a good guy and all the other work that he’s done. He says he’s working on stuff, you know, as we all are. No one is perfect. We have challenges.”

As first reported by Eater, Batali was accused of groping several different women that involved “inappropriate touching in a pattern of behavior that spans at least two decades.” Three of the accusers worked for Batali, with one former employee claiming that he grabbed her from behind and pressed her against him repeatedly over the course of two years. Two others described incidents where Batali groped them.

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In a statement to Eater following the allegations,Batali said: “I apologize to the people I have mistreated and hurt. Although the identities of most of the individuals mentioned in these stories have not been revealed to me, much of the behavior described does, in fact, match up with ways I have acted. That behavior was wrong and there are no excuses. I take full responsibility and am deeply sorry for any pain, humiliation or discomfort I have caused to my peers, employees, customers, friends and family.”

A Complete Timeline Of Mario Batali's Downfall

From the original allegations to the most recent police involvement.

Rumors of the chef's misconduct had plagued his career for decades, but it wasn't until last year's Eater exposé that his entire empire came crumbling down.

May 23, 2019 &mdash The disgraced chef will face a criminal assault charge of indecent assault and battery in Massachusetts court on the 24th. The charge seems to be linked to a 2017 incident when the chef allegedly groped a woman who tried to take a photo of him.

Batali's camp has not yet issued a statement on the charge.

March 6, 2019&mdashThe New York Times reports Batali has finally been dissolved from all of his restaurant partnerships. According to Tanya Bastianich Manuali, formally of the Batali & Bastianich Hospitality Group, he now "will no longer profit from the restaurants in any way, shape or form.&rdquo

A new Eater investigation publishes the accounts of seven additional women who allege Batali touched them without their consent. Eater also published video clips from two of the women showing their encounters with Batali. He declined to comment for the piece.

May 25, 2018 &mdash Joe Bastianich confirms three of Batali's restaurants will close on July 27. The restaurants &mdash Carnevino Italian Steakhouse, B&B Ristorante and Otto Enoteca e Pizzeria &mdash are all located on the Las Vegas Strip. "These restaurants have continued to succeed, and they are a tribute to every one of you who works in them and brings great dining experiences to our guests," he wrote. "Unfortunately, our partner in these restaurants, Las Vegas Sands Corp., has decided to end our relationship."

May 22, 2018 &mdash The Batali and Bastianich Hospitality Group also confirms they are ending all ties to Batali in a statement, saying they were "actively negotiating with Mr. Batali to buy his interests in the restaurants." He's set to be completely ousted from the company by July 1.

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May 22, 2018 &mdash The next day, TMZ reports that though announced after the first allegations against Batali came out that they were donating their proceeds to Women Employed, the women's organization, "hasn't received a dime because no deal was ever struck."

In fact, the group said in a statement that, "this donation did not move forward because distributors did not want to be associated with Batali and pulled the product from their shelves."

May 21, 2018 &mdash The day after the 60 Minutes interviews, the New York Times reports the police were investigating a second sexual assault complaint against Batali, this one from a woman whose story had not yet been reported. She alleges Batali drugged and raped her at his restaurant Babbo in 2004.

Batali has said he &ldquovehemently [denies]&rdquo allegations that he engaged in any nonconsensual sex.

May 20, 2018 &mdash On an episode of 60 Minutes , Anderson Cooper speaks to a group of Batali's former female employees, all of whom allege he harassed, assaulted, and terrified them. Batali allegedly assaulted at least two women while they were unconscious, one of whom says she went to the New York Police Department's Special Victims Division after the 2005 party where the abuse happened (the woman declined to file a police report). That night, the NYPD confirmed it was investigating the claims against Batali.

Mario Batali then issued a statement that said "I vehemently deny the allegation that I sexually assaulted this woman."

December 12, 2017 &mdash The next day, the Washington Post publishes further allegations against Batali &mdash at this point in time, there are nine women who've come forward against him. His restaurant group confirms he is stepping away from all day-to-day operations, though he maintains financial ties.

Batali issued a second apology to the paper, this one explaining, "I take full responsibility for my deplorable actions and am deeply sorry for any pain, humiliation, or anguish I caused.&rdquo

December 11, 2017 &mdash The Food Network immediately freezes its order of six more episodes of Molto Mario. Per Eater, the show had already been filmed and was set to air in 2018.

December 11, 2017 &mdash Chef Tom Colicchio replies to Anthony Bourdain's "It&rsquos Batali. And it&rsquos bad" tweet following the Eater article to say, "and no one should be surprised." Bourdain's girlfriend, Asia Argento, is one of the tens of women who've accused Harvey Weinstein of sexual assault.

December 11, 2017 &mdash Eater publishes a comprehensive investigation including four women's allegations against the chef. The article details his alleged sexual harassment of employees and fellow chefs over the course of two decades. At the time, Batali was still co-hosting The Chew, but the article confirmed ABC asked him to step away from the show ahead of Eater's publication. He issued a statement to the site saying the allegations &ldquo[matched] up&rdquo with his past behavior.

His apology continued: "That behavior was wrong, and there are no excuses. I take full responsibility and am deeply sorry for any pain, humiliation, or discomfort I have caused to my peers, employees, customers, friends, and family."

53 Italian Seafood Recipes for the Feast of the Seven Fishes

Looking for recipes to serve at your Feast of the Seven Fishes? We've got you covered with 53 of our best Italian seafood recipes. You'll find delicious versions of baccalà, clams casino, shrimp pasta, fried squid, bagna cauda, a variety of seafood stews, and more. They're all perfect for this traditional Italian-American feast that's served on Christmas Eve and features seven (or more) fish dishes. Hope you're hungry!

Want to turn your Feast of the Seven Fishes into a snacky cocktail party? We have a whole menu for you here.

The Chew: Don’t Fumble Your Crumble

Do you need a quick and easy holiday dessert this season? Check out Mario Batali’s Tart Cherry Crumble Recipe, as featured on The Chew for Thanksgiving.

Here are a few tips to make sure your crumble dessert always turns out right.

  • Use cold butter.
  • Add spices when topping fruit. Think cinnamon, cumin, rosemary or saffron. Just use about 1/2 tsp.
  • Add uncooked oats, cold cereal, or granola for texture.

The Chew: Mario Batali Mixed Herb Pesto Recipe

When does Batali use pesto? “I keep it around for when I just want to put something in the oven or just boil it,” he said, noting that Pesto can be a great way to “add a little bit of a gilding of the lily.”


  • 1/2 cup toasted Walnuts (optional or use another type of nut)
  • 1 cup Basil leaves
  • 1/2 cup Tarragon leaves
  • 1/2 cup Parmigiano-Reggiano Cheese
  • 1 clove Garlic
  • 1/2 cup Parsley leaves
  • 1/3 cup Extra Virgin Olive Oil
  • Salt & Pepper


  1. Pulse nuts with herbs and garlic in a food processor.
  2. Leave the motor running as you drizzle in the olive oil.
  3. Mix in cheese and sprinkle with salt and pepper.
  4. Serve with your choice of roasted vegetables.
  5. Store leftover pesto in an airtight container, covered with a layer of oil to prevent oxidation.

About Pat Howard

Pat Howard is a freelance writer in Los Angeles who loves to learn recipes and try new things in the kitchen.