serves 6-10. Bake 400° 40 min.

Cook Potatoes

  • 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.

Add ingredients

  • 2 pkgs herb garlic Boursin
  • 4Tb butter
  • ¹⁄³ C  chopped chives
  • 1½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1¾ C buttermilk – stir in until smooth & fluffy

Bake 40 minutes in 400°

  • Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
  • Remove foil, bake 10 min more.

Cranberry Sauce Bourbon

December 27, 2016

Serves 8-10

  • 2  12oz packages cranberries
  • ²⁄³ C white sugar and 1¹⁄³ C brown sugar  OR >1 C Turbino
  • ¾ C orange juice
  • zest of orange
  • ¾ C water
  • 1-3 TB bourbon

Cook all ingredients  med-hi  15-20 min. Remove from heat & cool.

Tuscan Kale Salad

December 2, 2016

QED delicious, sweeter kale salad. Serves 4-6

  • One bunch Tuscan Kale, remove from stem.
  • One pomegranate – seeds
  • ¼ C raisins or cranberries
  • ¼ C sliced almonds
  • 1 oz shaved romano/Asiago cheese


  • 1 clove garlic
  • 1 T lemon juice
  • 1 T white wine or white balsamic vinegar
  • 3 T oil

Turkey stuffing

January 26, 2012

  • 1 loaf sourdough bread sliced, cubed & dried.
  • 1/2 C chpd parsley
  • 1 can sliced black olives, save juice
  • 1 C pecans/walnuts cut into bite sizes
  • 1 C sliced, browned mushrooms
  • 1 stalk celery finely chopped
  • 1 large onion, chopped and sauteed
  • dash garlic, white pepper & salt
  • 1 tsp fine herbs
  • 1/2 tsp thyme
  • 1/2 tsp tarragon
  • Madiera or 1/2 C sherry
  • moisten with beef broth

Saute bread crumbs in butter, mix all ingredients together. until bread slightly moist. Heat covered in moderate oven.

Herb Butter Turkey

January 26, 2012

Tom Colicchio’s recipe in Bon Appétit/Epicurious. Served Thanksgiving 2011.

Mormor’s gravy base:

  • Turkey giblet, liver & neck (cut into 3 pcs)
  • 4 C beef broth
  • bunch parsley
  • 1 tsp bouquet garni
  • 1/4 tsp white pepper
  • 2 med carrots cut into large pcs
  • 2 TB flour
  • 3 TB butter
  • 2 T Grand Marnier and  1 TB cognac (add liquors last, after cooking)

Brown giblets, etc with 1 TB butter in frying pan, set aside. Use 2 qt sauce pan,  melt 2 TB butter until starts to brown, add 2 TB flour, stir constantly. Add 3 C beef broth. Add giblets, then in frying pan, add 1 C beef broth to deglaze bits from frying pan, add to sauce pan. Add all remaining ingredients, barely simmer 2 hrs. Strain through fine sieve. Add liquor to taste. When turkey is done, add gravy base to turkey gravy (see end of recipe).

14-16 LB Turkey,  preheat oven 425°, use lowest rack position.

  • 1/2 C butter (1 stick, room temperature, divided into pieces)
  • 2 tsp minced fresh thyme plus 15 sprigs
  • 2 tsp minced fresh tarragon plus 5 large sprigs
  • 2 tsp minced fresh rosemary plus 5 sprigs
  • 2 tsp minced fresh sage plus 5 sprigs
  • 4 TB butter (for inside cavity)
  • 4 TB butter to add to pan during roasting (1 Tb at a time)
  • 4 C chicken broth
  • Salt and pepper

Mix 1/2 C butter and all  minced herbs in small bowl. Season with salt & pepper. (Reserve 2 TB herbed butter for gravy) Rinse turkey inside & out, pat dry. Starting at neck end, rub 4 TBs herb butter under skin over breast meat.Place turkey on rack in roasting pan. Sprinkle main cavity generously with S&P.  Place 4 TB plain butter and all herb sprigs in cavity. Tuck wing tips under. Tie legs together loosely. Rub herb butter over outside of turkey. Sprinkle with more S&P.

Roasting times for turkey; place turkey in oven.

  • Roast 20 min at 425°
  • Reduce to 350°, roast 30 min
  • Pour 1 C chicken broth over turkey; add 1 TB plain butter to pan
  • Roast another 30 min, baste with pan juices; then pour another 1 C broth over turkey and add 1 TB butter to pan. Cover turkey loosely with foil.
  • Baste turkey with pan juices and add 1 C broth and 1 TB butter to pan every 45 min (about 1 hr 45 min longer) until thermometer in thickest part of thigh is 175°F.
  • Transfer turkey to platter, let stand 30 min (internal temp will rise 5-10 degrees more)


  • Strain juices from pan, use fat separator  and mix into gravy base.
  • Melt reserved 2 TB herbed butter in heavy saucepan on medium heat. Add 1/4 C flour (wondra) and whisk constantly until roux is golden brown about 6 min. Gradually add gravy base mixture, increase heat and whisk constantly until gravy thickens, boils and is smooth. Reduce heat to med, boil gently to reduce volume. Season with S&P.

Sunset 2011, made this for Thanksgiving. 8 Svgs. Preheat oven 400°

  • 4 Lbs fingerling potatoes, halved if large.(Makah Ozetta)
  • 12 oz red pearl onions

Bring potatoes to a boil in pot salted water, simmer until tender (10-15 min). Drain and put into bowl. Blanch onions in boiling water 2 mins, rinse to cool, then peel.

  • 2 Tbs unsalted butter, melted
  • 2 Tbs extra virgin olive oil
  • 1 tsp salt (Maldon flakes)
  • 1/2 tsp pepper

Add butter, oil & spices to potatoes & onions, stir. Divide onto two baking sheets, bake, stir occasionally about 25 minutes. (Until potatoes are tender & golden.) Transfer to shallow serving dish.

  • 1/4 C Crème fraîche
  • 1/4 C heavy cream
  • 1/4 C chopped chives
  • 4 oz bacon (cooked until crisp, chpd fine)
  • 1/4 tsp salt and 1/8 tsp pepper

Beat creams together with electric mixer until stiff peaks form. Stir in chives, bacon and S&P. Top potatoes with ceam mixture, stir to coat.

Let’s start with dessert, why not? And a decadent dessert at that. This is a Tyler Florence recipe from FoodNetwork, “Bourbon and Chocolate Pecan Pie.”

Ingredients bake at 350 (or hotter up to 380), 45 minutes

Pie Pastry (basic but with a twist: add ground pecans) chill 30 minutes

  • 1 Cup all purpose flour
  • 1/4 C ground pecans
  • 1 T sugar
  • pinch salt
  • 1/2 C (1 stick) unsalted butter, cold, cut into small pieces
  • 2 TB ice water (plus more if needed)


  • 1/4 Cup (1/2) stick unsalted butter
  • 2 oz unsweetened chocolate
  • 3 large eggs
  • 1 Cup sugar
  • 3/4 Cup Dark corn syrup
  • 1/2 tsp vanilla extract
  • 3 TB bourbon (Maker’s Mark used)
  • 1/4 tsp salt
  • 1 1/2 Cups pecan halves/pieces.


Pastry: Combine dry ingredients: flour,pecans,sugar,salt – then add the butter, mix with hands or pastry blender until mixture is like crumbs. Add ice water, work to bind the dough until it holds together but not too wet or sticky. Squeeze together, if too crumbly add more ice water, 1 TB at atime. Wrap in plastic and refrigerate for 30 minutes.

Roll out dough into 12 ” circle. Lay in a 9″ pan. Press dough into pan so it fits tight, trim excess around rim.Place pie pan on cookie sheet.

Filling: Melt butter & Chocolate in saucepan on med-low, remove from heat and let cool. Beat eggs until frothym then add sugar. Stir in syrup, vanilla, bourbon,salt and then the chocolate/butter mixture.

Arrange pecans on bottom of pie crust, pour egg mixture over. Bake until filling is set and puffed, about 45 minutes (or longer) Test for doneness – stick in thin knife, if pretty clean, it’s done.