Use this recipe as a stuffing for your turkey or a dressing you can bake separately. Additions like browned sausage, smoked ham, or pecans are natural variations for a hearty option.
Balsamic Vinegar of Modena P.G.I. Leafy Mille-Feuille Potatoes
Makes 4 to 6 servings
Buckwheat Pasta With Bitto, Potato & Cabbage
Serves 4 to 6 Ingredients Kosher salt, as needed 1 1/2 cups small-dice potato 2 cups coarsely chopped savoy cabbage 1 1/4 lb Pizzoccheri (buckwheat pasta) 1 cup grated Bitto or Fontina 3/4 cup grated Parmigiano-Reggiano 1/2 cup (1 stick) unsalted butter 2 garlic cloves 6 sage leaves Directions Preheat […]
Butternut Squash Malfatti with Crispy Pumpkin Seeds
Makes 12 servings Ingredients 5 lb butternut squash 1/2 cup extra-virgin olive oil, divided use 2 tablespoons plus 2 1/2 teaspoons kosher salt, plus as needed to adjust seasoning 1 lb 4 oz diced Spanish onions (about 4 1/2 cups) 8 cloves garlic, minced (about 8 teaspoons) 1/4 teaspoon red […]
Gnocchi alla Fiorentina (Gnudi)
Makes 4 to 6 servings We like these gnocchi with a simple butter-and-sage sauce, but you might like to replace it with a simple tomato sauce. Ingredients 1 lb fresh spinach, blanched, squeezed dry, and chopped 12 oz (1 1/2 cups) fresh ricotta, drained if necessary (see Recipe note) 1/2 […]
Israeli Couscous Risotto with Pumpkin and Chanterelle Mushrooms
Makes 5 servings Vegetables Ingredients 2 shallots, finely chopped 1/4 cup olive oil 2 cups chanterelle mushrooms, washed, dried, and diced Kosher salt, to taste Freshly ground black pepper to taste 2 cups peeled and diced fresh pumpkin or other hard-skinned squash Couscous Risotto Ingredients 1 tablespoon extra-virgin olive oil […]
Mashed Sweet Potatoes with Hazelnut Brown Butter
Makes 8 to 10 servings The browned butter can be made several days ahead of time. Cover and refrigerate, then reheat in the microwave or in a small pot, taking care not to burn the butter. Add a teaspoon or two of honey to the butter, if you like your […]
Potato and Cheddar Pierogi
Makes 6 servings This is a classic filling for these Polish dumplings, but you can jazz it up with your favorite flavors, like drained sauerkraut, roasted garlic, or crumbled crispy bacon. Ingredients Dough 1/2 cup water 1 2/3 cups semolina flour 2 cups all-purpose flour 4 eggs 1 tablespoon kosher […]
Ravioli Filled with Beets, Butter, and Poppy Seeds
Makes 6 servings The bright red beet shines through the pasta dough, making these beautiful ravioli the perfect dish for entertaining. They make for a great pasta course or vegetarian main, but you can add bacon or prosciutto to the stuffing for a more complex flavor. Ingredients Beet filling 1/4 […]
Risotto With Pumpkin and Parmigiano-Reggiano
Makes 4 to 6 servings Ingredients One 3-pound pumpkin (or use 1 1/2 cups of canned pumpkin) 1 quart chicken or vegetable broth 1/2 cup extra-virgin olive oil 1 medium yellow onion, minced 1 1/2 cups carnaroli or vialone nano rice 1/2 cup (1 stick) unsalted butter, cubed 3/4 cup […]
Roasted Brussels Sprouts and Butternut Squash
Makes 6 cups, approximately 10 to 12 servings
Thanksgiving Turkey Brine
Makes enough for 1 large turkey; about 2 gallons This is a relatively simple brine, but it can also be a great starting point for your creative additions. Add sliced apples, fennel seed, rosemary, or virtually any flavoring that suits your Thanksgiving dinner.