In addition to giving thanks, there’s so much more to Thanksgiving than canned relish, mashed potatoes and turkey if you’re willing to be creative. We asked our team what out-of-the-box dishes they plan on bringing to the table and you may be surprised what you find!
Apple Crostada. It’s fall, a time for spiced drinks and desserts, so why not make one of our Little Italy favorites for dessert? That’s what Regional Operating Chef Paolo Pineda plans to do, but there’s more: “I like to add fresh pumpkin or butternut squash to this recipe and make it with a gluten free crust. Top it with homemade cinnamon gelato, and you’re set.”
Bacon-Wrapped Maple Sausage, Roasted Potatoes & a Cheese Course. Hayley, from Maggiano’s Training team loves “wrapping maple sausages in bacon. Being from England, a customary dish is roasted potatoes. It has simple seasonings like garlic, onion, chives and basil, but it’s so comforting, I make four trays of it! Another thing I like to make is a cheese and fruit tray – it’s a common dessert course – I use Brie, garlic & herbed goat cheese, sharp cheddar, Gouda, apples, assorted nuts and pepperoni.
Cotija, Cheddar & Chorizo Macaroni and Cheese. Stephanie on Maggiano’s Marketing team said, “I wanted to upgrade the mac and cheese that my mom buys from the frozen section. After years of being inspired by the Culinary team, I thought I’d learn how to make a nice roux and béchamel for the creamiest dish. I’m excited about that kick from the aged, English cheddar, Cotija cheese and chorizo. Instead of elbow macaroni, I’m using penne.”
Homemade Cranberry Sauce. Tyson’s Corner’s Executive Chef John Reavis says, “homemade cranberry sauce is so easy to make and it tastes so great with my family’s dressing recipe. My recipe has a little orange zest and brandy. The best part is the next day – I put the leftover cranberry sauce on my grilled cheese. Just a little fontina and Dijon mustard on the bread, and I spread the cranberry sauce on right before it hits my Panini press.”
Shrimp & Butternut Squash Bruschetta. Chef Jeff Mann, likes to share a light bite with everyone while he performs his culinary magic for his holiday spread. “While we watch parades, dog shows and football, I prepare an appetizer. I like to take advantage of the season’s best ingredients, so with my leftover butternut squash from another recipe, I can make a delicious and light snack.”
by Keith Brunell - Dallas, TX | Written on November 19, 2014
Try bringing an unexpected dish to the Thanksgiving table this year. That’s now new traditions, memories and classics are made. This Chicken Florentine recipe is the perfect twist on the upcoming holiday tradition. You could even substitute the chicken for turkey breast if you’re still craving that annual big dose of tryptophan!
A special thanks goes to our guest, Tammy M., who patiently waited for me to recreate this recipe so we could share it with everyone. We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.
We are excited to share some of our fall favorites and introduce you to new seasonal dishes will bring all of the cozy, familiar flavors of autumn to your table.
Roasted Pear & Gorgonzola Bruschetta. This is a returning fall favorite that uses classic flavor pairings. The Roasted Pear & Gorgonzola Bruschetta has toasted crostinis layered with gorgonzola cheese, roasted pear, imported prosciutto, topped with a balsamic honey glaze and arugula.
Butternut Squash Ravioli†. Another seasonal favorite returning as an On The House Classic Pasta, the flavor of the Butternut Squash Ravioli is perfect for the season. This dish showcases ravioli stuffed with butternut squash, parmesan cheese, brown sugar and spices. These ravioli are cooked in brown butter and sage to balance the sweetness from the stuffing and topped with sun-dried tomatoes, toasted hazelnuts and grated Grana Padano cheese.
Chicken & Mushroom Stuffed Shells. We like to call this Stuffed Pasta, “Rigatoni ‘D’ in a Shell.” Jumbo shells, baked with Grana Padano Parmesan, spinach, sage, sun-dried tomatoes and Marsala cream sauce.
Stuffed Pasta of the Day. Ask your server about today’s Stuffed Pasta.
At participating restaurants, choose the pasta of the day, Chicken & Mushroom Stuffed Shells, Butternut Squash Ravioli or any Classic Pasta when you dine in, and select another for tomorrow, compliments of your chef.
Pumpkin Cheesecake†**. It’s back! This Eat-A-Dish for Make-A-Wish® dessert is made with a gingersnap crust, cinnamon whipped cream, pecan praline crumbles.
We’re proud to offer Ruffino Salute Amico bottled exclusively for Maggiano’s by the world-renowned Ruffino winery in Italy. You can now enjoy an Italian red or white. Cheers to you!
† Dish Contains Nuts *Subject to Availability ** Between 7/3/14 – 6/24/15, Maggiano’s Little Italy will donate $1 to Make-A-Wish® from each select dessert and $.50 from each select beverage purchased, with a minimum guarantee of $150,000 from all in-restaurant promotions. For more information, visit wish.org
We take great pride in bringing you a Lighter Take Chicken Parmesan that is as relevant to modern American families as the original was to the Italian-American immigrants who invented it. We took this pan-seared, lightly breaded, crunchier chicken filet and added a thin blanket of the finest, creamiest mozzarella. It’s topped with julienne-sliced basil for an aromatic sprinkle. The dish arrives dressed in a fresh tomato pomodoro sauce and is served over our hand-cut fettuccine al dente.
Join us at www.lightertake.com to see how we proved to ourselves that the Lighter Take menu lives up to the name Maggiano’s — guaranteed to satisfy, or it’s on us! We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to joinour E-club, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.