An Unusual Turkey Stuffing: Poached Gnoccho Grande
The way I roast turkey, I never stuff it. Instead, for holidays and special occasions when a turkey needs a special dressing, I make a gnoccho grande, a large loaf-shaped dumpling of bread crumbs, eggs, seasonings, and festive tidbits of dried fruits and nuts, wrapped in cheesecloth and poached in broth. Since I usually cook a big pot of turkey broth the day before I roast the turkey (to have plenty for the roasting pan), I’ll poach the gnoccho grande while it’s bubbling away. The next time you make turkey broth, try this wonderful big dumpling. It’s a great accompaniment to any poultry or meat dish, not just turkey, and a fine soup garnish, or cook it in the broth from Whole Poached Chicken (page 328).
Recipe information
Yield
a 2-pound gnoccho grande serving 10 or more
Ingredients
Preparation
Step 1
To make the dough, whisk the eggs in a large mixing bowl, add the salt, and then whisk in the bread crumbs. Stirring with a wooden spoon, incorporate all the remaining ingredients except broth; when the dough gets too stiff to stir, work it with your hands. It’s ready when it holds together, although it will still be slightly sticky. Shape the dough into a cylindrical loaf about 8 inches long and 4 inches thick.
Step 2
Cut a 40-inch length of cheesecloth and fold it lengthwise so it’s 18 inches wide. Set the loaf at one narrow end of the band, centered, with a margin of cloth on either side. Roll up the loaf in the cheesecloth, so it is wrapped in many layers. Twist the open sides of the cloth in opposite directions, tightening them against the loaf like a piece of candy in a twisted wrapper. Tie the twists on both sides with long pieces of kitchen twine so they can’t unravel. Leave at least a foot or so of twine dangling from each knot.
Step 3
Now lower the gnoccho grande into a stockpot of boiling turkey broth—you should have enough to cover the gnoccho by 1 inch. It can be cooked in a pot of salted water like pasta, but it will be a bit less flavorful, although still good. Tie the free ends of twine to the pot handles or to a big spoon lying on the pot rim, so the gnoccho is suspended in the broth and can’t fall to the bottom. Bring the broth back to a gentle boil, and poach the loaf for 40 minutes or so, then lift it out of the broth and into a bowl (the broth may, of course, be used again). Untie the twine, and roll the loaf out of the cheesecloth. Slice into the center to check that the dough is cooked all the way through—uncooked dough will be wet and mushy. If necessary, rewrap the gnoccho and cook it a bit longer.
Step 4
You can slice and serve cooked gnoccho grande right away, or let it cool, wrap and refrigerate it, and reheat the slices in a pan of broth. As an accompaniment to roast turkey or other main courses, slice in 1/2-inch-thick rounds, then in half-rounds or wedges, and serve on a warm platter. Gnoccho grande also makes a lovely soup garnish: cut the rounds into small cubes and heat them in broth.
