Porcini Mushroom Turkey Gravy

Ingredients

serves Makes 3 cups, active time 20 minutes, total time 45 minutes

• 4 cups turkey drippings or stock
• 1/2 ounce dried porcini mushrooms
• 1/4 cup butter
• 1/4 cup flour
• 2 tablespoons dry sherry
• 1 tablespoon heavy cream
• Kosher salt and freshly ground black pepper

Procedures

1. Bring turkey drippings or stock to a boil over medium high heat in a medium saucepan. Remove from heat and add in mushrooms. Let steep until mushrooms are tender, about 15 minutes. Drain mushrooms, reserving stock. Finely chop mushrooms.
   
2. Melt butter over medium high heat in medium saucepan. Add in mushroom and cook, stirring occasionally, until mushrooms start to brown around the edges, about 5 minutes.
   
3. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
   
4. Gradually add in reserved turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes.Stir in sherry and heavy cream and continue to cook until warmed through, about 1 minute. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Legacy Cornbread Dressing

Suggested tweaks: If you have your own favorite cornbread recipe, it would likely work here as well. And if you're feeding vegetarians at your holiday table, you could leave out the sausage and use butter to sauté the aromatics.

Ingredients

serves Serves 8 to 10, active time 1 hour, total time 1 hour and 45 minutes, plus overnight to stale cornbread

• Heritage Cornbread
• 2 cups stone-ground yellow or white cornmeal
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 large egg
• 1 1/2 cups buttermilk (whole-fat if you can find it)
• 4 tablespoons melted bacon grease or butter
•  
• Dressing
• 1/2 pound pork breakfast sausage (about 4 links)
• 1 cup 1/4-inch pieces onion (1/2 medium Vidalia onion or large yellow onion)
• 1 cup 1/4-inch pieces celery (about 2 large stalks)
• 4 cloves garlic, minced (about 2 tablespoons)
• 1 teaspoon chopped fresh sage leaves (5 leaves)
• 1 teaspoon chopped fresh marjoram (about 10 leaves)
• 1 teaspoon chopped fresh thyme leaves (about 5 sprigs)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1 loaf Heritage Cornbread (above), cut into 1-inch cubes and staled overnight
• 2 cups chicken stock (homemade or low-sodium store-bought) or homemade giblet stock
• 2 cups 1/4-inch cubed unpeeled Rome apple (2 medium apples)
• 1 teaspoon bacon grease, butter, or oil for the baking dish

Procedures

1. For the cornbread: Place a 10- or 12-inch cast-iron skillet or cake pan in the oven and preheat the oven to 400 degrees.
   
2. In a large mixing bowl, whisk together the cornmeal, sugar, salt, and baking powder. In a pouted measuring cup or small mixing bowl, beat the egg lightly and then add the buttermilk. Whisk together to combine. Dig a little well in the center of the cornmeal and pour in the egg and buttermilk. Use a large rubber spatula or wooden spoon to fold the wet ingredients into the dry ingredients until just combined. Drizzle 2 tablespoons of the bacon grease or butter into the batter and gently fold it in.
   
3. Remove the hot skillet from the oven, add the remaining 2 tablespoons of bacon grease or butter, and brush the entire inside of the pan to coat with the fat. Pour the batter into the pan and bake for 25 to 25 minutes (longer for the smaller pan, shorter for the larger), until the bread feels completely set when tapped lightly with your fingers and the top is just starting to speckle brown. Let cool completely before slicing into 1-inch cubes.
   
4. For the dressing: Preheat the oven to 350 degrees.
   
5. Heat a large deep sauté pan or cast-iron skillet over medium heat. Push the sausage out of the casings and discard the casings. Bread the sausage bits with your fingertips and add them to the hot pan. Cook for 5 minutes, stirring with a wooden spoon and breaking the sausage into smaller bits as it cooks and just starts to brown.
   
6. Add the onion and celery to the sausage in the pan. Stir to coat them in the fat rendered from the sausage. Scrape up any browned bits from the bottom of the pan as the onions and celery release their water. Cook for 5 minutes as they soften. Add the garlic and decrease the heat to medium-low. Sweat the garlic and the vegetables in the pan until softened and very fragrant, about 5 minutes more.
   
7. Turn off the heat. Add the herbs, salt, and cayenne and stir to incorporate them into the rest of the ingredients. If your pan is big enough to accommodate the broken cornbread bits and crumbs, add them now. Otherwise, put them in a large mixing bowl and scrape the sausage mixture into it. Gently fold it all together using a big spatula or wooden spoon. Drizzle the chicken stock over everything, stirring halfway through to be sure of even distribution. The cornbread should be moistened, not drenched. Add the apple chunks and fold them in.
   
8. Pain a 2 1/2-quart oval casserole dish with the grease, butter, or oil. Scrape the cornbread mixture into it and even it out with a spatula or with your hands. Cover the dish with aluminum foil and bake until hot all the way through, about 30 to 40 minutes.
   
9. Tip: If you're making this for a holiday meal and have to consider cooking times and oven space, you can bake the dressing at whatever temperature your oven is set to for roasting meat (i.e. the turkey). Adjust the total time up or down accordingly. If you cook your turkey low and slow, at 325 degrees or less, then add 20 to 30 minutes to the total baking time for the dressing. If your oven is set above 350 for other dishes, bake the dressing for fewer minutes, checking to be sure it doesn't dry out in the higher temps. You can also work through the first few steps a day ahead, refrigerating until ready to proceed. Add the cornbread, stock, and apples just before baking.
   
10. Alongside:
    Apple and herb stuffed roast turkey
    Baked honey ham
    Oven-fried buttermilk herb chicken
    Sage and thyme rubbed pork loin
    Fried catfish filets

Cranberry-Glazed Roast Chicken

Special equipment: Potato masher

Ingredients

serves Serves 4 , active time 30 minutes, total time 30 minutes

• 4 whole chicken legs (about 2 1/2 pounds)
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 shallots, minced (about 1/2 cup)
• 6 ounces fresh cranberries (about 1 cup)
• 6 tablespoons honey
• 1 tablespoon packed light brown sugar
• 1/2 teaspoon dry mustard
• 1 teaspoon minced fresh thyme leaves

Procedures

1. Adjust oven rack to upper middle position and preheat oven to 425°F. Place chicken, skin side up, on rimmed baking sheet. Pat dry, then rub with 1 tablespoon oil and season with salt and pepper.
   
2. Bake chicken until 3/4 cooked through (about 130°F) and skin is golden, 15 to 20 minutes (Spoon off rendered fat if oven begins to smoke).
   
3. While chicken is baking, make glaze. Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add shallots and 1/4 teaspoon salt. Cook until shallots have softened, about 3 minutes. Add cranberries and 1/2 cup water. Bring to simmer (adjust heat if necessary), and simmer until berries have softened and are breaking down, gently mashing a few times with a potato masher.
   
4. Reserve 1/2 cup cranberry mixture. Strain remaining cranberries, pressing firmly against strainer (you should have about 1/2 cup). Return to pot and stir in honey, brown sugar and dry mustard. Bring to simmer over medium high heat and reduce until thick and syrupy, about 3/4 cup. Stir in thyme and season to taste. Reserve about 1/4 cup to glaze chicken.
   
5. When chicken is ready, remove from oven and spread 1 tablespoon glaze over each chicken leg. Increase heat to 475°F and cook until chicken is cooked through (170°F) and glaze has darkened and caramelized, 5 to 10 more minutes.
   
6. Combine reserved cranberries with remaining glaze (not used to glaze chicken) and serve with chicken.

Poha Chivda (Indian Flattened Rice Snack)

Special equipment: Heavy bottomed cast iron skillet

Ingredients

serves Serves 8 , active time Prep 10 mins, cooking 15 mins, total time 25 minutes

• 4 tablespoons vegetable oil
• 1/2 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 3 green Thai chillies slit lengthwise
• 1/4 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 15 curry leaves
• 1/2 cup roughly chopped cashew nuts
• 1/2 cup roasted peanuts
• 1/2 cup toasted dried coconut slices (optional)
• 2 tablespoons golden raisins
• 2 cups flattened rice (also called beaten rice)
• Kosher salt
• 1 1/2 tablespoon sugar

Procedures

1. Heat oil in a heavy bottomed skillet over medium heat until shimmering. In quick succession add the mustard, cumin, and fennel seeds. Stand back to avoid splatter. Stir until fragrant and the seeds pop, about 30 seconds. Add green chillies, asafoetida, turmeric powder, and curry leaves. Stir until fragrant, about 1 minute. Reduce heat to low.
   
2. Add cashew, peanuts, coconut slices. Fry till the cashew turns golden brown, about 5 minutes. Add raisins and stir to combine. Add flattened rice, salt, and sugar and stir very gently until the rice is totally coated yellow with the flavoured oil and nuts. Remove from heat, spread on absorbent kitchen towel and cool. Adjust seasoning if needed. Store in an air tight container in a dry place for up to 2 months

Browned Brussels With Maple Butter

Suggested tweaks: If you're pressed for stovetop space, you can make the maple-butter mixture ahead of time and store it in the fridge. Let it come to room temperature before adding it to the Brussels sprouts.

Ingredients

serves Serves 4 to 6, active time 15 minutes, total time 30-25 minutes

• 2 tablespoons extra virgin olive oil
• 2 pounds Brussels sprouts, stem ends trimmed, outer leaves peeled, and halved (quartered if large)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons pure maple syrup

Procedures

1. Preheat the oven to 425°F. Brush 1 tablespoon of the olive oil on a baking sheet and transfer it to the hot oven for 5 minutes.
   
2. Meanwhile, in a large mixing bowl, toss the sprouts with the remaining tablespoon of olive oil and the salt and pepper. Pour the sprouts out onto the hot baking sheet and spread into a single layer. (Take the time to place each sprout cut side down for especially crisped and browned sprouts.)
   
3. Roast the Brussels sprouts for 15 to 20 minutes, until fork-tender and a dark brown crust forms on the sides exposed to the baking sheet.
   
4. While the sprouts roast, melt the butter in a small saucepan over medium-high heat, swirling it around as it becomes liquid. Keep a close eye on the butter as it starts to foam. If you look closely at the liquid butter as it cooks, you can see tiny specks of brown appear (which are the browning milk solids). Continue heating it until it starts to smell nutty and turns from off-white to golden to light brown. Immediately remove from the heat and stir in the maple syrup. Stir briskly as the mixture sizzles and spurts. Set aside in the saucepan until the Brussels finish roasting.
   
5. Remove the Brussels from the oven and transfer to a serving bowl. Drizzle the maple butter all over, tossing to coat evenly. Serve immediately.
   
6. Alongside:
   Bacon-crusted Roast Turkey
   Apple, Pear, and Sage-stuffed Pork Loin Roulade
   Slow-cooked Chicken and Cippoline
   Herb-stuffed Leg of Lamb
   Butternut Ricotta Lasagna

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Ingredients

serves Serves 6 to 8, active time 1 hour, total time 1 hour 15 minutes

• 4 tablespoons unsalted butter, divided
• 1 pound cipollini onions, trimmed and peeled
• Kosher salt and freshly ground black pepper
• 2 pounds green beans, trimmed
• 2 tablespoons canola or vegetable oil
• 1 pound button mushrooms, washed, trimmed, and cut into quarters
• 1 medium shallot, finely chopped
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 teaspoon picked fresh thyme leaves
• 1 teaspoon soy sauce
• 1 teaspoon juice from 1 lemon

Procedures

1. Melt 3 tablespoons butter in a large non-stick or cast iron skillet over medium heat. Add cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.
   
2. Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.
   
3. Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine.
   
4. Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.

Quince Hand Pies

Special equipment: large saucepan, stand mixer, rolling pin, 3 inch round cutter

Ingredients

serves Makes 16-24 pies, active time 2 hours, total time 3 hours

• For the Crust
• 1 cup unsalted butter
• 2 cups all purpose flour
• 3 tablespoons sugar
• 3/4 teaspoon salt
• Cold water
•  
• For the Quince
• 2 large quince
• 1 lemon
• 3/4 cup sugar
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/2 vanilla bean, split and scraped
• Pinch each of ground cardamom, allspice and coriander
•  
• To Bake
• 1 egg yolk
• 2 teaspoons water
• Sugar in the raw

Procedures

1. For the Crust: Cut butter into half inch cubes and place in freezer for at least 30 minutes. Combine flour, sugar and salt in bowl of stand mixer. Begin mixing on lowest speed with paddle attachment. Gradually add butter, allow to mix until butter is broken into no larger than pea-sized pieces. Slowly dribble in cold water until dough just comes together. Pat into two discs, wrap tightly with plastic and chill at least 30 minutes.
   
2. For the Quince: Peel quince and cut into quarters, regularly rubbing with cut lemon to prevent browning. Carefully cut out cores, then cut quarters crosswise into quarter inch thick slices. Toss with lemon juice. In large saucepan, combine quince with sugar, butter, cream, vanilla and spices. Cook over medium heat, stirring frequently, until quince is cooked through and mixture is caramelized, about one hour. Remove from heat and add more spices to taste, if you like. Allow to cool to room temperature before assembling pies.
   
3. To Assemble: On lightly floured surface, roll one disc of dough to one eighth of an inch thick. Cut out as many three inch circles as you can, reserving scraps, laying circles on a parchment-lined sheet to chill. Repeat with second disc of dough, then roll scraps and cut as many circles as you can with them. Discard scraps.
   
4. Make egg wash by whisking egg yolk with water. Place 2 teaspoons of quince in center of each chilled dough circle, then use a fingertip to egg wash the edge of half of each circle. Fold unwashed half over filling and gently press edge to seal. Place pies in freezer 5 minutes, then cut 3 small slits in top of each pie, brush each pie lightly with egg wash and sprinkle with sugar in the raw. Pies may be frozen for later baking at this time.
   
5. To Bake: Place rack in center of oven and preheat to 375°F. Lay out as many pies as you wish to bake on parchment-lined baking sheet, keeping an inch between them. Bake from fresh or frozen for ten minutes, then turn and bake for roughly another 10 minutes, up to 15 if pies were first frozen. Pies are done when quince bubbles from cut vents and crust is golden brown. Allow to cool slightly before serving.