From The Cookbook: Happy Cooking

Whip up this meaty Giada Raffy’s Polpettone Two Ways with just 9 ingredients and in 1 hour and 15 minutes! Made with ground beef, pork, breadcrumbs, Parmesan, eggs, parsley, salt, black pepper, and olive oil, it’s a main course that’s sure to impress. Serve it with a twist, topped with parsley and Parmesan for that extra flair.

Recipe Ingredients

• 2 cups diced day-old bread, crust removed
• 2 1/2 cups milk, at room temperature
• 2 small shallots, minced
• 2 garlic cloves, minced
• 1 large egg, at room temperature
• 1/2 cup freshly grated Parmesan cheese
• 1/4 pound thinly sliced prosciutto di Parma, chopped fine
• 1 pound ground turkey
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 teaspoon kosher salt
• 1 1/2 cups marinara sauce, homemade or store-bought

How To Make Giada Raffy’s Polpettone Two Ways

Prepare the Mixture

1. Soak Bread: Mix bread and milk, and let it soak for 5 minutes.
2. Add Flavorings: Add shallots, garlic, egg, Parmesan, and prosciutto, and mix until well combined.
3. Add Turkey and Parsley: Add ground turkey and parsley, and mix until just combined.
4. Shape the Loaves: Divide the mixture equally into 2 oblong-shaped loaves.

Cook the Loaves

1. Brown the Loaves: Add 1 tablespoon of olive oil and 1 tablespoon of butter to each pan. Cook the loaves until golden brown, about 10-12 minutes.
2. Simmer and Braise: Add the marinara sauce to the skillet, bring to a simmer, and braise the loaves for 25 minutes, turning halfway through.
3. Rest and Serve: Let the loaves rest for 10 minutes before slicing and serving with their respective sauces.

Prepare the Sauces

1. Emulsify the Sauce: Use an immersion blender to blend the sauce until emulsified and creamy.
2. Reheat the Marinara: Reheat the marinara sauce, scraping up any brown bits from the pan.

Recipe Tips

• Protein Power: Swap out the ground beef for ground turkey or chicken to create a leaner Polpettone, perfect for those looking for a lower-fat option that still packs plenty of flavor.
• Spice it Up: Add a pinch of red pepper flakes to the meat mixture for an unexpected kick of heat that will elevate this classic Italian dish to new heights.
• Mushroom Mastery: Use cremini or shiitake mushrooms instead of button mushrooms for added depth of flavor and texture, resulting in a Polpettone that’s both earthy and savory.
• Freezer Friendly: Prepare the Polpettone mixture up to a month in advance and store it in an airtight container in the freezer, then thaw and cook as needed for a quick weeknight dinner.
• Breadwinner: Substitute the breadcrumbs with gluten-free panko or almond meal to cater to guests with dietary restrictions, without sacrificing the Polpettone’s signature texture and crunch.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Beef Tenderloin With Red Wine-Rosemary Butter
• Giada Grilled Vegetables
• Giada Strawberry-Mint Omelet

Giada Raffy’s Polpettone Two Ways

Recipe by Giada De Laurentiis

0.0 from 0 votes

Course: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

42

minutes

Calories

580

kcal

Whip up this meaty Giada Raffy’s Polpettone Two Ways with just 9 ingredients and in 1 hour and 15 minutes! Made with ground beef, pork, breadcrumbs, Parmesan, eggs, parsley, salt, black pepper, and olive oil, it’s a main course that’s sure to impress. Serve it with a twist, topped with parsley and Parmesan for that extra flair.

Ingredients

• 2 cups diced day-old bread, crust removed
  

• 2 1/2 cups milk, at room temperature
  

• 2 small shallots, minced
  

• 2 garlic cloves, minced
  

• 1 large egg, at room temperature
  

• 1/2 cup freshly grated Parmesan cheese
  

• 1/4 pound thinly sliced prosciutto di Parma, chopped fine
  

• 1 pound ground turkey
  

• 2 tablespoons chopped fresh flat-leaf parsley leaves
  

• 2 tablespoons extra-virgin olive oil
  

• 2 tablespoons (1/4 stick) unsalted butter
  

• 1/4 teaspoon kosher salt
  

• 1 1/2 cups marinara sauce, homemade or store-bought
  

Directions

• Prepare the Mixture
  
• Soak Bread: Mix bread and milk, and let it soak for 5 minutes.
  
• Add Flavorings: Add shallots, garlic, egg, Parmesan, and prosciutto, and mix until well combined.
  
• Add Turkey and Parsley: Add ground turkey and parsley, and mix until just combined.
  
• Shape the Loaves: Divide the mixture equally into 2 oblong-shaped loaves.
  
• Cook the Loaves
  
• Brown the Loaves: Add 1 tablespoon of olive oil and 1 tablespoon of butter to each pan. Cook the loaves until golden brown, about 10-12 minutes.
  
• Simmer and Braise: Add the marinara sauce to the skillet, bring to a simmer, and braise the loaves for 25 minutes, turning halfway through.
  
• Rest and Serve: Let the loaves rest for 10 minutes before slicing and serving with their respective sauces.
  
• Prepare the Sauces
  
• Emulsify the Sauce: Use an immersion blender to blend the sauce until emulsified and creamy.
  
• Reheat the Marinara: Reheat the marinara sauce, scraping up any brown bits from the pan.