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Roast Turkey With Sage

Time:5 hours 30 mins
Ingredients
  • Mushroom Stuffing
  • 1 whole turkey (12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (giblets discarded)
  • 4 large carrots, halved crosswise
  • 2 large onions, cut into 8 wedges
  • 2 bunches fresh sage, leaves separated from stems (about 1 cup), stems reserved
  • 2 tablespoons butter, softened
  • Coarse salt and ground pepper
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Polenta with Marinara and Meatballs

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • Six (28-ounce) cans crushed tomatoes
  • 1 cup dry white wine
  • 1/2 cup (1 stick) unsalted butter
  • Kathleen's Meatballs
  • 4 cups loosely packed fresh parsley leaves, chopped
  • 2 cups loosely packed fresh basil, chopped
  • Coarse salt and freshly ground pepper
  • 8 cups fine yellow cornmeal (preferably Goya brand)
  • 4 cups freshly grated Locatelli cheese
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Chiles Rellenos

Ingredients
  • 2 teaspoons canola oil
  • 3/4 cup minced yellow onion
  • 1 teaspoon minced garlic
  • 1 cup long-grain brown rice
  • 1 1/2 tablespoons chili powder, or less to taste
  • 2 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 teaspoon salt
  • 1 1/3 cups peeled, seeded, diced acorn squash, (about 3/4 pound)
  • 1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
  • 1 teaspoon canola oil
  • 1/2 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 fourteen-ounce can whole peeled plum tomatoes, drained and coarsely chopped
  • 1/4 cup chili powder
  • 1 teaspoon salt
  • 1 1/2 tablespoons fresh lime juice
  • 6 medium (about 1 pound) fresh poblano peppers
  • 1 tablespoon coarsely chopped cilantro
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Pork Tenderloin Medallions with Piperade

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Cornmeal-Crusted Oyster and Black-Eyed Pea Salad with Jalapeno Dressing

Ingredients
  • 1 cup dried black-eyed peas or 1 (14-ounce) can black-eyed peas
  • 1/2 onion stuck with 2 cloves (for dried peas only)
  • 1 dried bay leaf (for dried peas only)
  • 1 red bell pepper, stemmed, seeded, and diced
  • 4 scallions, finely sliced
  • Jalapeno Dressing
  • 1 small celery root, peeled and thinly sliced
  • 2 tablespoons fresh lemon juice
  • Pinch of coarse salt
  • Canola or peanut oil, for frying
  • 1 pint (about 24) shucked oysters
  • 1 cup Cornmeal Coating
  • 10 ounces fresh spinach, cleaned and thinly sliced
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Bay Scallops en Papillote

Ingredients
  • 4 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 1/2 pound chanterelle mushrooms, stems trimmed and sliced lengthwise 1/4 inch thick
  • 1/4 teaspoon fresh thyme leaves
  • Coarse salt, (to taste)
  • Freshly ground pepper (to taste)
  • 1/2 pound Yukon gold potatoes
  • 1/4 cup clarified butter
  • 2 large leeks (white and pale green parts only), halved and thinly sliced
  • 1 tablespoon zest of orange, thinly sliced
  • 1/4 teaspoon ground coriander
  • 1/4 cup mirin (Japanese cooking wine)
  • 2 pounds bay scallops
  • 4 tablespoons prepared truffle butter
  • Apricot Mignonette
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Chicken with Artichokes and Mushrooms

Ingredients
  • 2 lemons
  • 8 fresh baby artichokes
  • 3 tablespoons dry white wine
  • 2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 tablespoon champagne or white-wine vinegar
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 whole skinless, boneless chicken breast (about 8 ounces), split
  • 1/3 cup orzo (rice-shaped pasta)
  • 4 ounces enoki mushrooms, 1 inch trimmed from stems
  • 4 ounces oyster mushrooms, stems trimmed (white mushrooms may be substituted)
  • 4 teaspoons fresh thyme leaves
  • 2 large cloves garlic, peeled and lightly crushed
  • Two 24-inch lengths parchment paper
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Ricotta Gnocchi with Crispy Artichokes

Ingredients
  • 1 pound imported dry ricotta cheese
  • 1/2 large egg
  • 1/2 cup tip "00" flour or all-purpose flour, plus 1 cup for dusting
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 3 baby artichokes
  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic
  • 2 teaspoons sherry vinegar
  • Grated Parmesan cheese, for serving
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Spaghetti with Veal Bolognese Sauce

Ingredients
  • 1 dried one-quarter-ounce package porcini mushrooms
  • 1 large clove garlic
  • 1 small onion, (about 5 ounces), peeled and cut into quarters
  • 2 small carrots, peeled and cut into chunks
  • 1 large rib celery, strings removed, cut into chunks
  • 1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice
  • 1/2 cup dry red wine
  • 1/4 cup Tomato Sauce Tomato Sauce
  • 3 1/2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 pound spaghetti
  • 6 tablespoons freshly grated Parmesan cheese, optional
  • Olive-oil, cooking spray
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Crunchy Sesame Chicken Wings

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