Ingredients

• 14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
• 1 pound sweet Italian sausages, casings removed
• 1/4 cup (1/2 stick) butter
• 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
• 1 pound tart green apples, peeled, cored, chopped
• 2 cups chopped celery with leaves
• 4 teaspoons poultry seasoning
• 1 cup dried cranberries (about 4 ounces)
• 4 teaspoons chopped fresh rosemary
• 2/3 cup chopped fresh parsley
• 3 eggs, beaten to blend
• 1 1/3 cups (about) canned low-salt chicken broth

Preparation

Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To bake all stuffing in pan: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Bon Appetit, Nov. 1994

Ingredients

• 2 cups cranberries (about 8 ounces)
• 3/4 cup Tawny Port
• 1/2 cup sugar
• 2 1/2 tablespoons orange juice
• 3/4 teaspoons corn starch
• 1/2 teaspoon dry mustard
• 1/2 teaspoon fresh lemon juice
• pinch ground cloves
• pinch ground ginger
• 3/4 cup golden raisins
• 1 tablespoon grated orange peel
• 1/2 teaspoon grated lemon peel

Preparation

Combine berries and port in heavy saucepan over medium heat. Cook until berries burst stirring occasionally, about 10 minutes. Add 1/2 cup sugar and salt. Stir 1 minute. Combine orange juice, corn starch, dry mustard, lemon juice and spices in small bowl. Whisk to combine. Stir into berry mixture. Add raisins orange peel, lemon peel. Simmer until thickened, stiring occasionally, about 5 minutes. Season with more sugar if desired.

Bon Appetit, Nov. 1994

Ingredients

• 2 lbs. green beans, trimmed
• 2 tbs butter (1/4 stick)
• 2 tbs walnut oil
• 1 cup walnuts, chopped and toasted (about 3.75 oz)
• 2 tbs parsley, fresh, minced

Preparation

Cook beans in a large pot of boiling salted water until just tender, about 5 minutes. Rinse beans with cold water and drain well. (Can be prepared 6 hours ahead. Let stand at room temperature.) Melt butter with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Bon Appetit, Nov. 1994

Ingredients

• 4 large eggs
• 100g [3.5 oz] caster sugar
• 65g [2.5 oz] self-rising flour
• 40g [1.5 oz] cocoa powder
• 300 ml [1/2 pint] double cream
• 300 g [10.5 oz] dark chocolate chips/pieces
• 300 ml [1/2 pint] double cream, whipped
• powdered sugar, for decorating

Preparation

Preheat the oven to 200C/400F. Lightly grease a 33x23cm/13x9" jelly-roll pan, and line with parchment paper.

In a large bowl, whisk the eggs and sugar using an electric mixer until pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until incorporated. (Be careful not to beat any air out of the mixture.)

Pour the mixture into the lined tin and spread out into the corners. Bake in the middle of the oven for 8-10 minutes, until well risen and firm to the touch, and the sides are shrinking slightly away from the edge of the tin.

Place a piece of parchment bigger than the sheet on your work surface. Dust generously with powdered sugar. Invert the cake onto the paper (poof). Remove the bottom lining piece of paper.

Cut a score mark, 2.5cm/1" along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper (with the paper still inside). Sit the roll on top of its outside edge, and cool completely.

While the cake is cooling, make the ganache. Heat the cream in a pan, until you can just keep a finger in it. Remove from the heat and add chocolate, stirring until melted. Cool to room temperature, then put in the fridge to firm up.

Uncurl the roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end, on the diagonal, and place the two pieces on a serving plate to look like a log.

Pipe (star tip) or dollop and spread the icing over the cake. Dust with icing sugar.

BBC/Mary Berry

Ingredients

• 200g de lardons
• 800g de cubes de potiron (ou courge butternut)
• 1 oignon
• 400g de tomates pelées en cubes
• 1 l d’eau
• 2 cubes de bouillon de volaille
• 2 c à s d’huile d’olive
• 1 gousse d’ail
• 1 bouquet garni
• poivre et sel

Preparation

Faites revenir à bon feu les cubes de potiron, l’oignon haché, et l’ail émincé dans une casserole contenant l’huile d’olive. Après 2 min, ajoutez les tomates, l’eau, les cubes de bouillon émiettés et le bouquet garni. Portez à ébullition et laissez mijoter 25 min à feu doux. Laissez reposer 5 min.

Pendant ce temps, faites rissoler les lardons dans une poêle anti-adhésive, sans matière grasse, en débutant la cuisson à feu doux et en l’augmentant quand le gras commence à fondre. Égouttez-les sur du papier absorbant.

Retirez le bouquet garni de la soupe et mixez-la finement. Ajoutez les lardons et rectifiez l’assaisonnement.

Servez bien chaud, avec du pain.

Delhaize

Ingredients

• 1 pie crust
• 3 granny smith apples, peeled and grated
• 1/2 stick butter, melted
• 1 1/2 c. sugar
• 2 tbsp. flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 c. milk
• 2 eggs, beaten

Preparation

Grate apples into deep-dish pie crust. Drizzle with butter. Mix dry ingredients, add milk, then eggs. Pour cream mixture over apples. Bake at 400 F for 10 minutes, then 350 for 30–40 minutes.

PostSecret

Ingredients

• 4 thin center-cut boneless pork chops (about 1 pound total)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 cup finely diced onion (about 1/2 large onion)
• 4 cups rough chopped green cabbage (about 1 pound)
• 1 tablespoon butter (optional)
• 3/4 cup heavy whipping cream
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon white pepper, or to taste
• Chopped fresh parsley, for garnish

Preparation

Pat the pork chops dry and season with salt and pepper.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.

Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.

Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine.

Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.

Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

WaPo

Ingredients

• 5 ounces raw pepitas (about 1 cup)
• 2 tablespoons canola oil
• ½ cup shallots (finely chopped)
• 1 jalapeño (stemmed, seeded and finely chopped)
• 3 cloves garlic (minced)
• Kosher salt
• ¼ cup parsley (lightly packed)
• ¼ cup cilantro (lightly packed)
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon orange zest (finely grated)
• Tortilla chips (for serving)

Preparation

In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.

In the skillet, heat the canola oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.

Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth. Season with salt. Transfer the sikil pak to a bowl and serve with tortilla chips.

Food & Wine

Ingredients

• 4 c. bread flour, plus extra for shaping
• 2 tsp. kosher salt
• 1 tsp. active dry yeast
• 2 c. room temperature tap water

Preparation

In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.

The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and it’s surface will be covered with bubbles.

Line a sheet pan with parchment paper. Preheat the oven to 425ºF.

Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this.

Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes.

Transfer pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely.

If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8-10 minutes at 350˚F.

Café Sucre Farine

Ingredients

• 1 package yeast (7g)
• 1/2 c. warm water
• 1 c. + more for the pan sugar (divided)
• 1/2 c. scalded milk
• 1/3 c. + 1/2 c. + 4 tbsp. + more for the pan butter, melted
• 1 tsp. salt
• 1 egg
• 3 1/2 to 4 c. flour
• 2 tbsp. ground cinnamon
• 3/4 c. raisins, walnuts, or pecans (optional)
• 2 c. powdered sugar
• 1 tsp. vanilla
• 3 to 6 tbsp. hot water

Preparation

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl, mix milk, 1/4 c. of the sugar, 1/3 c. of the melted butter, salt, and egg. Add two cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on a lightly floured surface for 5 to 10 minutes. Place in a well-greased bowl, and let rise until doubled (usually 1 to 1 1/2 hours).

Punch down dough. Roll out on a floured surface into a 9x15" rectangle. Spread melted butter all over dough. Mix the remaining 3/4 c. of sugar and the cinnamon, and sprinkle over the dough. Sprinkle with the raisins, walnuts, or pecans, if using. Starting on the long side, roll up dough. Pinch the edge to the roll to seal. Cut into 12–15 slices. Coat the bottom of the pan with butter, and sprinkle it with sugar. Place cinnamon rolls closely together in the pan and let rise until doubled, about 45 minutes. (If making the night before, let rise and then refrigerate.)

Bake at 350F for about 25–30 minutes, or until nicely browned.

Meanwhile, mix the 4 tbsp. of melted butter, powdered sugar, and vanilla. Add hot water, 1 tbsp. at a time, until the glaze reaches glaze consistency. Spread over the rolls after they’ve slightly cooled.

Paula Deen