For stuffing:

2 tablespoons olive oil
6 ounces sausage pork
6 ounces beef chop meat
2 cups Ricotta cheese
¾ cup bread crumbs
4 ounces pine nuts
4 ounces raisins
1 cup Parmesan cheese
½ cup Italian parsley
1 teaspoon five spice
4 whole eggs
Salt and pepper
Ground nutmeg to taste

Makes 6

1/4 cup Butter
Cocoa powder
5 ounces Semi sweet chocolate
3 Eggs
1/4 cup Sugar
Pinch of salt
1 teaspoon Cinnamon
1/2 teaspoon Chili powder
1 tablespoon All purpose flour, sifted

Special equipment:

3/4 cup Soufflé dishes or ramekins

6 medium sized Yukon gold or red skinned potatoes
2 tablespoons vegetable oil
2 tablespoons salt
6 pieces of aluminum foil
1/3 cup gorgonzola or blue cheese
1 teaspoon pepper
1/3 cup heavy cream
¼ cup chopped chives for garnish (optional)

For turkey:

15 pound free range turkey
4 whole garlic cloves
3 stalks thyme
3 stems rosemary
3 stems sage
½ cup olive oil
Salt and pepper

1. Preheat oven to 325F.
2. Render the pork and chop meat in olive oil over medium heat. Allow to cool.
3. In mixing bowl, add remaining stuffing ingredients and mix well.
4. For turkey, chop garlic, thyme, rosemary, and sage. Combine with oil and completely coat bird.
5. Stuff turkey with Neapolitan stuffing mixture and cook for 2 hours.

1. Preheat oven to 350º F.
2. Wash and dry potatoes, and place in large mixing bowl. Toss with vegetable oil and salt. Wrap each potato individually with aluminum foil. Place potatoes onto baking sheet and bake for approximately 45 minutes, or until toothpick is inserted with ease.
3. Remove potatoes from the oven, remove foil, and allow them to cool enough to touch.
4. With a knife, cut quarter sized holes in the top of each potato and discard tops. With a small spoon, hallow out each potato. Reserve the potato flesh in a separate medium size mixing bowl. Make sure to leave some potato around the inside edges to help keep the shape.
5. Mix gorgonzola, pepper, and heavy cream with the potato. Stuff the potato shells with the mixture, mounding each potato with the mixture.
6. Return potatoes to a sheet tray and place under broiler. Remove from oven when golden or at about five minutes.

1. Preheat oven to 400 degrees.
2. Butter soufflé dishes and dust with cocoa powder.
3. Melt butter and chocolate in a small heavy saucepan over low heat until smooth. Cool 10 minutes.
4. Beat eggs and sugar until fluffy.
5. Add salt, cinnamon and chili powder into egg and sugar mixture and beat until blended.
6. Fold in flour and fold in chocolate mixture.
7. Pour into prepared soufflé dishes. Bake 15 minutes until tops are puffed. Center should be moist.