Main Dishes

From the kitchen of Julie Drey

1 lb pasta
24 oz grated extra sharp cheddar
1 tablespoon butter
1 tablespoon flour
~1 cup milk

Boil water and cook pasta. Drain, melt butter in pot low heat. Add flour to form roux. Add milk, stirring continuously add cheese. Turn off heat, add pasta.

With meat
1 ring turkey sausage
6 slices bacon
olive oil

Cut sausage into 3/4″ rounds, brown in skillet with oil on high heat. Simmer for 15-20 minutes as pasta cooks. Cut bacon into 1/2″ pieces, turn heat back up and brown. Drain oils and fat, add to pasta.


From the kitchen of Julie Drey

1 large onion, diced
2 stalks celery, diced
4 garlic cloves, diced
1 1/2 lbs ground meat (beef, turkey)
olive oil
3 tablespoons Italian seasoning
1 can stewed tomatoes
1 can tomato paste
1 lb cheese tortellini
32oz spaghetti sauce

Boil water for pasta and cook. Heat separate skillet with olive oil, add vegetables, and simmer. Add meat and brown on high heat, stirring constantly. Add seasoning. Drain oil, add paste and stewed tomatoes.

In pasta pot, heat spaghetti sauce. Add meat mixture and pasta, stir to blend.

1 lb lean ground turkey
2 tablespoons dijon mustard, divided
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon parmesan cheese
2 teaspoons vegetable oil, divided
1 medium onion, thinly sliced
1 teaspoon honey

Combine turkey, 1 tablespoon mustard, garlic, salt, parmesan, thyme and pepper, mix thoroughly. Form 4 patties, 1/2 thick.

In skillet heat oil over medium heat, cook onion 6-8 minutes. Place in bowl toss with honey and 1 tablespoon mustard.

In same skillet, heat 1 teaspoon oil and cook patties 8-10 minutes, flipping once. Top with onions and desired condiments on roll.

1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
4 garlic cloves, chopped
1 lemon zested
1 lime zested
1 orange zested
1/2 cup lime juice
1/2 cup orange juice
1/2 cup lemon juice
1 tablespoon kosher salt
2 pounds chicken breast

Blend all ingredients for marinade. Place rinsed chicken and marinade in sealed bag and refrigerate for 10-12 hours or more if needed. Preheat to 400˚. Place breasts in baking dishes, cover with foil and bake 45-50 minutes.

Adapted from Bon Appetit

2.5 lbs butternut squash
2.5 lbs apples, peeled
2 garlic cloves
1 yellow onion
1 carrot
2 celery stalk
1 cinnamon stick
1 tsp star anise
16oz BEER
2 qt vegetable broth
2 oz maple syrup
16 oz heavy cream
1oz olive oil
tt salt pepper

In a pot, sweat the garlic, onion, carrot and celery in the oil until translucent. Add butternut squash and sweat additional 5 min. Add apples and sweat 5 more minutes. Add water, cinnamon, and star anise. Bring to a boil, then reduce to a simmer for 30 minutes. Add heavy cream and simmer for additional 15 min. Add maple syrup and positive contact, remove from heat. Puree soup until smooth and homogenous. Strain through fine china cap. Season to taste with kosher salt and pepper. Adjust consistency with broth, cream or beer.

153 grams 00 flour or King Arthur Bread flour, or King Arthur Sir Lancelot (higher gluten)
153 grams all purpose flour
8 grams fine sea salt
2 grams activated dry yeast
4 grams EVOO
200 grams warm water (65% hydration)

Combine dry, add wet, combine.

Knead 3 min. Rest 15 mins. Knead 3 mins. Cut in 2, shape and place, covered on flour surface. Room temp for 3-4 hours. Or at fridge temp 8-24 hours, warming 30 mins after. Shape into pies and top.

DOUBLE: 612 flour, 16 salt, 4 yeast, 8 oil, 400 H2O
TRIPLE: 918, 24, 6, 12, 600
QUAD: 1,224, 32, 8, 16, 800



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


  • 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


  • 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


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.


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.


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