This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
This is the delicious and moist Italian answer to English and American fruitcakes.
Simple but incredibly delicious, this dish goes very well with the highly herbed turkey.
This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.” I skipped the part about cutting the turkey in half and it didn’t seem to make any difference. I didn’t stuff the turkey with my usual cornbread-green chile mixture because I wanted it to be as traditional as possible. That said, I did add some spicy smoked paprika to add a little heat because I’m a capsaicin addict.
Here’s what to do with that sad-looking turkey carcass that keeps staring you in the face after you’ve de-fleshed it. You can do the same thing with chicken parts, trimmings, and carcasses. It’s a classic stock from the French school, and may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bullion in cubes or cans, do yourself a favor, reduce the sodium content, and make this stock from scratch. Breaking the turkey bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.
