This traditional Sardinian recipe will be a great alternative to your classic Thanksgiving roast. Instead of being cooked in the oven, this bird is boiled, instead of giving you turkey sandwiches as leftovers, this will give you succulent tender meat to add to your salads and a rich stock for your risottos, soups or meat stews. It brings me so many childhood memories because this is the Sunday dish my grandma used to prepare for the family. Like she would have done, I used a nice corn fed rampant chicken: my butcher cleaned it for me so it was ready to stuff. I would have needed the inside organs for the stuffing, but they were not included in the purchase, so I bought some chicken hearts separately. Another must-have ingredient is lard: according to all my family, it is the very ingredient that keeps the stuffing together and gives it the right texture. But worry not, just like I did, you will be able to find it at the supermarket.