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Courtesy of Cooking Light

Active Time: 20 Mins
Total Time: 55 Mins
Yield: Serves 12 (serving size: 1 potato stack)

Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.

Ingredients
1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes (about 4 small), peeled and cut into 1/4-in.-thick rounds
Cooking spray
1 1/4 teaspoons kosher salt, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Step 1
Preheat oven to 375°F.
Step 2
Melt butter in a small saucepan over medium-high. Add sage and garlic. Reduce heat to medium; cook 5 minutes or until butter is foamy and just starting to brown, swirling pan occasionally. Place sage leaves on a paper towel-lined plate. Discard garlic. Reserve butter.
Step 3
Place 2 potato slices in the bottom of each of 12 muffin cups coated with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1 tablespoon Parmesan. Add 2 potato slices to each cup; top each with 1/2 teaspoon browned butter. Cover with foil; bake at 375°F for 25 minutes or until tender. Remove pan from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 teaspoon salt and remaining 3 tablespoons cheese.
Step 4
Preheat broiler to high.
Step 5
Broil potatoes 3 minutes or until cheese melts. Remove pan from oven; cool. Place potato stacks on a platter; top with reserved sage leaves.

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16 oz shelled frozen edamame, thawed
12 oz fresh green beans
12 oz fresh peas
12 oz fresh sugar snap peas
1/2 bread crumbs
2 tablespoons olive oil
.75 oz fresh mint
1 lime

Open edamame, set aside. Slice beans diagonally, steam for 5 minutes. Add edamame, peas and sugar snaps, steam for another 7-10 minutes or until tender.

Heat oil in skillet, tossing bread crumbs until golden brown. Finely chop half of mint. Zest and juice lime into bread crumbs. Lightly salt and pepper.

Place vegetables in warm serving platter, sprinkle with 2 tablespoons lime juice and the bread crumb mixture. Garnish with remaining mint.

From Chef Diana Penn of Bakeology 101

26.5 oz can of pumpkin puree
1 oz pastry flour
5 grams cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
5 grams salt
10 oz brown sugar
2 oz honey
10 oz eggs (4-5)
20 oz milk
2 raw 9″ pie crusts

Whisk flour, cinnamon, nutmeg, ginger, cloves and salt in small bowl. Place pumpkin with in mixer paddle attachment. Beat in spice blend on low for 2 min. Add brown sugar and honey, mix on medium for 2 min. Stop and scrape sides.

Whisk eggs in bowl. Slowly add half of eggs to pumpkin at medium speed. Stop and scrape. Repeat with remaining eggs. Mix on low and slowly add milk until combined.

Remove attachment and allow custard to rest at room temperature for 35 minutes. Prepare 2 pie crusts. Preheat 400 degrees.

Quickly whisk custard by hand and divide into crusts. Bake for 20 minutes at 400. Reduce temperature to 225 and bake for 25-30 minutes. Remove and cool.

1 pacakages yeast
2 tablespoons sugar
1/2-3/4 cup warm water
1/2 pound butter, room temp.
2 egg yolks, room temp.
2 whole eggs, room temp.
6 oz. sour cream, room temp.
5+ cups flour
1/2 teaspoon salt
1 cup sugar

Activate yeast with 2 tablespoons sugar and water, set aside. Blend eggs, butter, sour cream. Add yeast. Mix flour, salt and sugar. Combine with wet and mix.

Poppyseed
Mix in saucepan on low 2-4 tablespoon butter and 4lbs poppyseed, about 1 cup milk, 2 egg yolks.

Preheat 350˚. Divide into 4 rolls, let rise 30 minutes. Bake 45 min-1hour.

Ingredients

8 TO 12 SERVINGS

Herbed Salt

  • 1/3 cup plus 1 tablespoon coarse kosher salt
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried rubbed sage
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon black peppercorns, crushed
  • 3 small bay leaves, coarsely torn
  • 1 teaspoon finely grated lemon peel

Turkey

  • 1
  • 1 large onion, chopped
  • 1 large celery stalk, chopped
  • 1 whole lemon, chopped with peel
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 cups (or more) Golden Turkey Stock

Gravy

  • 3 1/2 cups (about) Golden Turkey Stock
  • 2/3 cup chopped shallots
  • 1/2 cup all purpose flour
  • 1/2 cup dry white wine
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh rosemary

Preparation

herbed salt

Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.

turkey

Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.

Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.

Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.

gravy

Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.

Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.

Serve turkey with gravy.

via Bon Appetit

via Bon Appetit

Serves 10

1 1/2 pounds butternut squash, peeled, cut into 3×1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2×3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar

Preheat oven to 350° Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. DO AHEAD: Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350° oven until heated through, about 15 minutes.

Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.