Archive for the ‘Recipes’ Category

Ginger Pennies

Tuesday, November 20th, 2012

By popular request, here is my adaptation of Rose Levy Beranbaum’s Ginger Pennies from Rose’s Christmas Cookies, my most-used cookbook ever. This book is so beloved that it is no longer a book, but a pack of loose pages.

Piping out these cookies is tedious, but they are delicious – crisp, buttery, and flavorful – and worth the effort.

  • 1-1/2 c bleached all purpose flour
  • 3/4 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 c firmly packed light brown sugar
  • 1 large egg
  • 1/4 c unsulfured molasses (preferably Grandma’s brand)
  • 12 Tbs unsalted butter (1-1/2 sticks) (don’t substitute another fat)
  • Equipment: buttered or greased cookie sheets (strongly suggest you use insulated sheets, not the thin ones); reclosable gallon-size freezer bag or a pastry bag and 1/4″ tip.

    Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 325 degrees.

    To mix the dough in a food processor:

    In a medium-size bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt until they’re mixed evenly.

    Process the sugar, egg, and molasses in the food processor. Cut the butter into 1″ pieces and add to the processor with the motor running. Process until smooth. Scrape the sides of the bowl with a spatula if necessary. Pulse in the dry ingredients until well blended.

    To mix the dough in an electric mixer:

    Soften the butter to room temperature. In a medium-size bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt until evenly mixed.

    In the mixer bowl, cream together the sugar, egg, molasses, and softened butter. Add the dry ingredients on low speed until well blended.

    Forming the cookies:

    Scrape the mixture into the gallon freezer bag, close securely, and cut off the corner of the bag to create a 1/4″ diameter hole (or you may use a pastry bag with a 1/4″ round tip). Pipe very small 1/2″ mounds on a lightly greased cookie sheet about 1″ apart. The small peaks that form on the mounds are ok. (If you want to use parchment instead of greasing the sheets, tape the parchment down while you’re piping. If you don’t, the parchment lifts up with each piping and this slows you down a lot. Parchment seems to yield slightly better shaped cookies.)

    Bake for about 5 minutes or until browned. For even baking, rotate the cookie sheets from top to bottom and front to back half way through the baking time. Cool the cookies on the baking sheets for 3 minutes then slide them off onto wire racks to cool and crisp. Keep them separate as they are cooling or they will stick together. If they don’t get crisp, add bake for just a little longer, but don’t let them burn.

    Allow the baking sheets to cool completely before using for the next batch.

    Store in an airtight container at room temperature. They will keep several months at low humidity.

    Yields 25 dozen tiny cookies.

    Brussels Sprout Leaf Salad

    Saturday, November 10th, 2012

    This refreshing and delicious salad is adapted from Giada De Laurentiis’ cookbook Weeknights with Giada.

  • 1-1/2 lbs Brussels Sprouts
  • 2 packed cups (2 oz) baby arugula
  • 1/2-1 Belgian endive, cut into 1/4″ cross-wise slices
  • 1/3 c sliced toasted almonds
  • 1/4 c extra virgin olive oil
  • 1/4 c fresh lemon juice
  • Salt & freshly ground pepper
  • 1/3 c grated pecorino romano cheese
  • Toast the almonds by arranging them in a single layer on a baking sheet. Bake in a preheated 350 degree oven for 6-8 minutes until lightly toasted. Check them after 4 minutes to make sure they aren’t browning too quickly. Take them out as soon as they are lightly brown. Don’t let them burn. Cool completely.

    Bring a large saucepan of salted water to a boil over medium-high heat. Have ready a bowl filled halfway with ice and water.

    Use a small paring knife to separate the leaves from the sprouts (reserve cores for another use). Add the sprout leaves to the boiling water and cook for 1 minute. Drain and transfer the leaves to the bowl of ice water. When cool, drain in a colander. [Giada says you may core quarter the sprouts instead of cutting off the leaves. In this case, blanch for 2 minutes instead of 1. I haven’t tried this.]

    Combine the sprouts, arulula, endive, and almonds in a salad bowl.

    In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Add the dressing to the salad and toss. Use as much dressing as you like – I usually use less than recipes call for. Sprinkle with the cheese and serve.

    Serves 4.

    Roasted Beet, Fennel & Orange Salad

    Monday, November 5th, 2012

    This delicious salad, adapted from Sara Foster’s Fresh Every Day, was a big hit at a recent Thanksgiving-themed potluck at work. It is refreshing and surprisingly light. It was yummy with the roast turkey we had at our luncheon and would be good with other roasted or braised meat dishes.

  • 6 medium beets (red, gold, or other types or a mix), trimmed and washed
  • Juice of 1 orange
  • 1/4 c olive oil
  • 2 Tbs balsamic vinegar
  • 2 Tbs maple syrup
  • 1/4 c water
  • Salt and pepper
  • 3 navel oranges, peeled and cut into 1/2″ rounds or quarter-rounds
  • 1 fennel bulb, halved, cored & sliced very thin (save some sprigs of the leaves for garnish)
  • 1/2 – 1 red onion, peeled and sliced paper thin
  • 3 oz crumbled plain goat cheese (about 3/4 c) or more
  • 2 T minced fresh chives
  • 2 T minced fresh mint leaves
  • Preheat the oven to 400 degrees.

    Put the beets on a baking sheet with sides or in a glass baking dish. If you’re using a combination of beets, separate the colors into two or more baking dishes to keep the red beets from coloring the yellow ones. Pour the orange juice, olive oil, vinegar, maple syrup, and the water over the beets. If you’ve separated the beets into multiple baking dishes, distribute these ingredients equally over the dishes. Season with salt and pepper. Cover the baking sheet or dish tightly with foil and roast the beets until they are tender when pierced with a sharp knife. This will take from 40 to 75 minutes, depending on the size and type of beet. Remove from oven, uncover, and cool to room temperature. Reserve the cooking liquid to use as a dressing.

    Peel the cooled beets. Don’t peel the beets under running water or wash them because this will wash away some of the flavor. Slice the beets into 1/4″ rounds or quarter-rounds.

    Arrange the beets, oranges, fennel, and onion on a platter or on salad plates. Don’t toss the veggies, just arrange them. Make it pretty.

    Pour the reserved cooking liquid over the vegetables. You will not need to use it all – add to taste. If you’ve separated the beets by color, taste the two cooking liquids and use the one you like the best. I ended up using about half of the red beet liquid and none of the yellow beet liquid. Season with salt (a nice finishing salt if you have it) and freshly ground black pepper and top with the crumbled cheese, chives, and mint. Garnish with fennel or mint sprigs.

    Serves 6-8

    Notes: You can substitute other cheeses. Foster recommends Stilton or blue cheese as an alternate. She also says you can roast the fennel and onions instead of using them raw and serve the salad warm.

    Chicken Pot Pie

    Saturday, June 16th, 2012

    The best comfort food. Guaranteed to make your friends and family love you.

    The chicken and the stock:

    Make chicken stock. Pick the cooked chicken off the bone, tear into bite size pieces, and set aside. Strain the stock and set 2-3 cups aside. Save the rest for another use (freeze it if you can’t use it right away) and discard the bones and vegetables.

    When you are ready to make the pot pie, preheat oven to 375 degrees.

    The crust:

    Make a single recipe of pie crust. While it is chilling, make the filling. You can substitute your favorite biscuit recipe for the pie crust.

    The filling:

  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 clove garlic, minced (optional)
  • 8 oz mushrooms, cleaned and sliced (optional)
  • 4 Tbs butter
  • 4 Tbs flour
  • 2-3 c chicken stock
  • 1/4-1/2 c heavy cream (optional)
  • Salt and pepper
  • 1 Tbs dry sherry or dry white wine (optional)
  • 1 c cooked peas (optional)
  • The reserved chicken
  • 2 Tbs parsley, chopped
  • Heat the stock in the microwave or a small saucepan.

    Melt the butter in a large saucepan. Add the onion, carrots, celery, and garlic (if using) and saute over medium low heat, stirring occasionally, until softened, but not brown, about 10 minutes. If adding mushrooms, raise the heat to medium high and stir in the mushrooms. Saute until mushrooms are softened and any liquid they’ve exuded is evaporated.

    Whisk in the flour and cook for a minute, stirring. Mix may be lumpy, but that’s ok. Whisk in 2 cups of the stock and cook, stirring, until sauce is smooth and thickened. Stir in the cream and/or sherry, if using. Taste the sauce and add salt and pepper to taste. Add the peas, if using. Stir in the chicken and the parsley. The filling should be somewhat saucy, not dry or really thick. Add some additional stock or cream if it needs to be thinned a bit.

    Assembling the pot pie:

    Pour filling into a buttered 2 quart baking dish. Roll out the pie crust and drape it over the filling. Have fun with the edges. Cut a few slits in the crust to let the steam escape during baking. You can do this ahead of time and bake just before serving.

    Bake until crust is golden brown and filling is bubbly, about 30-40 minutes. If you assembled the pie ahead of time, bake longer to ensure that everything is hot. Either way, keep an eye on it. If it’s getting brown before it’s getting bubbly, lay a piece of foil on the top. If it’s getting bubbly but not brown, increase the heat to 425 to brown it.

    (James Beard’s recipe for “Old-Fashioned Rich Chicken Pie” in James Beard’s American Cookery says to bake at 450 degrees for 15 minutes, then at 350 degrees for 35 minutes. You can try it that way if you want. He also brushes the crust with some beaten egg yolk blended with a T of cream. )

    Serves 4-6.


    If you want to substitute biscuit dough for pie crust dough, place biscuits on top the filling instead of crust. Biscuits can be drop biscuits or rolled biscuits.

    If you end up with a lot of chicken and veggies and the filling seems to need more sauce, you can also make another cup or two of veloute sauce or bechamel and add it to the filling before assembling the pot pie.

    You can make these in individual baking dishes as well.

    Veloute Sauce

    Saturday, June 16th, 2012

    This is a basic sauce, similar to Bechamel, but made with stock instead of milk. This recipe is for one cup.

  • 2 Tbs butter
  • 2 Tbs flour
  • 1 cup chicken stock (or other stock – homemade is vastly superior to storebought)
  • Salt and pepper to taste
  • 2-3 Tbs heavy cream (optional)
  • Warm the stock in the microwave or on the stove.

    Melt the butter in a saucepan. Whisk in the flour and cook for a minute or so to take the rawness out of the flour. Whisk in the hot stock and continue whisking until the sauce comes to a boil and is smooth and thickened. Taste it and add salt and pepper as needed. Nap with heavy cream if you want a creamier sauce.

    Pie Crust

    Saturday, June 16th, 2012

    This is my favorite pie crust recipe. It was adapted from The California Heritage Cookbook by The Junior League of Pasadena and The Complete Book of Pastry by Bernard Clayton, Jr. The Clayton book is a good one for your cookbook library and it is still in print.

    This recipe is for a single 9″ or 10″ crust. Make two recipes if you need a double crust.

  • 1-1/2 c all purpose flour
  • 1/4-1/2 tsp salt (use 1/4 for a sweet pie, 1/2 for a savory dish)
  • 6 Tbs cold unsalted butter
  • 3 Tbs cold shortening or lard (if you use lard, be sure it is fresh)
  • 5-6 Tbs ice water
  • Food processor method:

    Pulse dry ingredients together. Cut butter into cubes and add to dry ingredients. Pulse for 3 seconds several times until butter is the size of grains of rice. Don’t overmix.

    With motor running, add just enough ice water to make the mixture start to lose its dry look. Don’t add so much water that mix actually comes together in a ball. Mix should still be crumbly, but no longer powdery. Pay attention, as the dough can turn from dry to too wet pretty fast.

    Dump the dough out and very gently press it together into a ball. You want it to come together, but use a light hand and don’t knead the dough much. If you do, the crust will be tough, not tender. If the dough is not coming together with gentle pressing, sprinkle some more water on it and try again. If it is sticky, you added too much water, but just let it be and sprinkle extra flour on your rolling-out surface. Don’t put it back in the food processor again.

    Hand mix method:

    Whisk together the dry ingredients. Cut the butter into the dry ingredients with two table knives or a pastry cutter until the butter is the size of small peas or large rice grains. You can also kind of flick the fat between your thumb and fingers to break it down into small flakes. I like doing it this way, but your hands can’t be warm and you need to maintain a light touch.

    Sprinkle on ice water while you gather the ingredients together with your fingers. Add only enough water to bring the dough together into a ball. You can gently knead it two or three times if necessary, but use a light touch and don’t work the dough too much or it will be tough.

    For both methods:

    Flatten the dough ball slightly and wrap the dough in waxed paper or plastic wrap. Refrigerate 30 minutes before rolling out.

    Dust your countertop or pastry board with flour and roll out the dough into a circle 1/16″ to 1/8″ thick, large enough to cover your baking dish. Roll from the center out to the edges. Don’t use a back-and-forth motion. Roll the dough onto your rolling pin or fold it in quarters and transfer to your pie pan or to the top of your pie, depending on your recipe.

    For a single crust recipe, trim the edges, leaving about an inch of dough overhanging the pan. Fold this overhang under along the edge of the pie pan and pinch it into a nice decorative edge. For a double crust recipe, follow the directions in the recipe for filling the unbaked bottom crust, then roll out a second crust and drape over the filled pie, tucking in the overhanging dough and pinching into a decorative edge. Follow your pie recipe for further instructions.

    To bake blind – If your recipe calls for a pre-baked crust, preheat the oven to 425 degrees. Prick the crust with the tines of a fork in several places. Line the crust with aluminum foil and weigh it down with pie weights or dried beans if you have them (if you don’t, just fold over some extra foil into the center and sort of crumple it up to support the sides of the crust against the pan). For a partially-baked crust, bake for 15 minutes, then lift out the foil and weights and allow to cool before filling. For a fully-baked crust, take out the foil and weights and return the partially-baked shell to the oven for an additional 10-20 minutes until the dough becomes light golden brown. Different ovens will require different times, so watch the crust and don’t let it get too dark.


    Sometimes I use 5 Tbs of butter and 4 Tbs of shortening or lard. The key is to have a total of 9 Tbs of fat for this amount of flour. You can also use all butter (crust can be a bit tough and somewhat oilier) or all shortening (crust will be flaky, but less flavorful).

    The key to flaky, light crust is to keep everything very cold and to handle it as little as possible. I keep shortening in the freezer for this purpose and use it directly from the freezer. If you have hot hands, cool them before you handle the crust. Some cooks roll out their pie crust on a marble slab, which stays cool.


    Sunday, February 26th, 2012

    The basic white sauce. Use for everything.

  • 2 T butter
  • 2 T flour
  • 1 c milk
  • Salt and pepper
  • Warm the milk in the microwave or stovetop. Don’t boil.

    Roux: Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for a minute or two, whisking constantly, to take the rawness out of the flour. Whisk in the hot milk, whisking constantly until it comes to a gentle boil. Simmer gently for a minute or so until thickened. Season with salt and pepper to taste.

    Variation: Put a sprig or two or thyme or other herb in the milk when you warm it. Remove the sprig when the sauce is done.

    More variations: Add grated cheese to make a cheese sauce (with a tsp. of Dijon mustard added for macaroni and cheese, for example). Use chicken stock instead of milk (or half stock and half milk) to make a veloute sauce (for your chicken pot pie, for example). Add some heavy cream to enrich the sauce. Add a dash of sherry at the end.

    For a really thick sauce, use 3 T butter and 3 T flour. For a thinner sauce use 1 T butter and 1 t flour.

    Ideas: Add cooked chicken and put it over toast. Mix in some tuna and cooked veggies and put it over noodles. Endless possibilities.

    Turkey Soup from Leftovers

    Thursday, November 24th, 2011

    Make a simple, comforting soup from your turkey leftovers. The stock is a bit cloudy, not clear like a stock made from raw meat, but has good flavor.

    For the turkey bone stock:

      Cooked turkey bones and skin leftover from your
      Roast Turkey, coarsely chopped
      1 onion, coarsely chopped
      2 carrots, coarsely chopped
      2 celery stalks, coarsely chopped
      Any leftover Turkey Stock
      1 bay leaf
      1 tsp dried thyme or sprigs of fresh thyme
      1 bay leaf
      a tsp of black peppercorns
      1 T salt more or less

    For the soup:

      2-4 T olive oil or a combo of oil and butter
      1 onion, diced
      1-2 carrots, diced
      2 celery stalks, diced
      1-2 cloves garlic, minced (optional)
      The strained turkey bone stock (above)
      1/2-1 tsp dried thyme
      2 T or so fresh parsley, chopped
      Leftover roast turkey meat, chopped
      Something starchy such as 1/4 lb fettuccini or noodles, 1/2 cup rice, a couple of chopped small white potatoes, a cup of cooked cannellini or other beans, or croutons or chunks of leftover coarse Italian bread (optional)
      Extra vegetables such as 1/2 c frozen tiny peas or corn, fresh chopped green beans, leftover cooked vegetables, or any other vegetables you have in your refrigerator (optional)
      Fresh parsley (optional)
      Any leftover turkey gravy (optional)
      A squeeze of fresh lemon juice (optional)
      A bit of cream or a dollop of sour cream (optional)

    Make the turkey bone stock:

    Pick off any meat remaining on the turkey carcass and set aside to add to the soup later. Put the remaining bones and all the other stock ingredients into a large soup pot. Add enough leftover Turkey Stock (from before you roasted your turkey) and/or water to cover by 1-2 inches. Bring to a simmer and simmer, partially covered, for an hour or two.

    Strain the stock through a colander or sieve into a large bowl or pan. Squeeze the remaining veggies lightly to get out as much liquid as you can without squishing them. Discard the bones, veggies, and other solids (or feed some of the meat to your dog, if that’s allowed)

    If you’re not making a soup with this stock right away, you can freeze it for later.

    Make the soup:

    Heat the oil or oil/butter combo over medium heat in a large pot. Add the chopped onions, carrots, and celery and stir until onions are translucent and veggies are starting to brown. If you are adding garlic, add it after the onions, etc have cooked a few minutes. Don’t let the oil/butter burn. Reduce the heat if the veggies are browning too fast.

    Add 4 or more cups of turkey bone stock (the amount depends on how much soup you want to end up with, how many additional ingredients or how much leftover turkey you have to add, etc – you can always add more stock or if you underestimate the amount of liquid you will need) and bring to a simmer. If you’re adding fresh vegetables such as green beans, add them now. If you are adding rice, add it now. Simmer for 20-30 minutes. If you are adding pasta, potatoes, cooked dry beans, or frozen veggies, add them after the soup has simmered for about 10 minutes. Simmer an additional 10-15 minutes until these ingredients are almost tender. Add the leftover turkey meat, and any leftover cooked vegetables and gravy, and bring back to the simmer, cooking only until the turkey is hot, about 5-10 minutes. (If you cook it more than this, the leftover turkey will disintegrate into shreds, which is still tasty, but not as aesthetically pleasing.) if you want to add a bit of creaminess to the soup, add a half cup or so of heavy cream with the meat.

    Taste the soup for salt and pepper and add more if necessary. Add a tablespoon or so of freshly chopped parsley if you have it and/or a squeeze of fresh lemon juice. If you are using the sour cream, add a small dollop to each bowl. if you are serving the soup with croutons or bread chunks, add those at the table.


    This is a loosey-goosey soup. The basic soup without all the optional ingredients is very soothing, but you can add pretty much anything to it and can vary the proportions depending on what you have around. I wouldn’t add all these optional ingredients. if you’re adding a starchy ingredient, just use one. You can’t really go wrong with adding extra veggies, but think about whether they will complement each other. For any optional ingredient, be sure you allow time for it to cook through without getting mushy. I’d avoid really strong veggies like brussell sprouts or broccoli. You can add leftover stuffing, but it gives an unsatisfactory texture to the soup that I don’t like.

    I sometimes like to add a lot of fettuccini so that it turns out less like turkey noodle soup and more like turkey soupy noodles.

    Roast Stuffed Turkey & Gravy

    Sunday, November 20th, 2011

    This is a combination of my mother Kitsy Bell’s recipe and the Roast Turkey recipe in From Julia Child’s Kitchen. See Roast Turkey – Need to Know for things you need to know before you start. That post explains buying the turkey and the various steps you need to take to get it all done in time. This isn’t a one-day process.

    Recommended equipment:

      Large turkey roasting pan that can go on the burner as well (not the flimsy aluminum ones)
      Bulb baster
      Trussing needle, small metal skewers, or round toothpicks
      White kitchen twine
      2 wide spatulas or turkey lifters
      Cutting board or serving platter


      1 recipe Turkey Stuffing
      1 recipe Turkey Stock
      1 stick butter, melted
      Flour for the gravy
      Extra herbs if desired
      Pretty things to put around the turkey on the serving platter


    Preheat oven to 325 degrees.

    Wash and dry the turkey. Remove any loose fat from the cavity and discard.

    Lightly stuff the cavities with the Turkey Stuffing. Don’t stuff the bird until you are ready to roast. Put the extra stuffing in a casserole and bake with the turkey for the last hour or so of cooking.

    Truss the turkey. This entails closing the cavity openings and securing the wings and legs to the body. Use a trussing needle or, if you don’t have a needle, tie or wrap the twine around the bird at the wings and legs, tuck the wingtips behind, and/or tie the leg ends together.

    Put the turkey breast side up in the big roasting pan and rub/pour about half the butter over it. Bake at 325 degrees, basting every 30 minutes or so with the butter or drippings in the roasting pan. If the turkey starts to get too brown, you can lightly cover with a tent made of foil.

    Use the turkey timetable to determine the length of cooking required. Turkey is done when the leg wiggles in the socket and/or the thigh meat reaches a temperature of 180 degrees.

    Remove the turkey from the oven. Transfer it to a cutting board or serving platter and let it rest for a minimum of 30 minutes before carving. Longer is okay. Don’t discard the juices in the pan. Use for gravy – see below.

    Make the Gravy:

    Spoon the excess fat off the top of the juices remaining in the roasting pan. Put the pan on the stove burner and stir in 2 T flour for every cup of Turkey Stock you have left. If you don’t have as much stock as you like, you can supplement with Chicken Stock that you made on another occasion and put in your freezer. Use a spatula to scrape up the brown bits on the bottom of the pan and thoroughly incorporate the flour into the fat. Let this cook for 30 seconds or so, then stir in the stock, scraping and stirring until it comes to a gentle boil and is homogenous. Taste for salt and pepper and add more if needed. You can add more fresh herbs or other things to the gravy if you want.

    The next day, you can make Turkey Soup from Leftovers.

    For more information on turkeys, including recipes, go to the National Turkey Federation‘s website.

    Turkey Stuffing

    Sunday, November 20th, 2011

    This is my mother Kitsy Bell’s recipe for a tasty stuffing for your Roast Turkey, which I’ve tweaked over the years. Mix the dry ingredients for the stuffing and make the stock the day before you plan to cook the turkey, but don’t stuff the turkey until just before you roast it.

      1 recipe non-sweet, coarsely-grained Cornbread
      About 6 slices of non-sweet, coarsely-grained bread
      4-5 sticks of celery, chopped
      2-3 onions, chopped
      A handful of chopped parsley
      1-2 T or more each minced fresh sage and thyme
      1/2 to 1 c Turkey Stock
      1/2 c or so melted butter
      Salt & pepper

    Slowly toast the bread slices in a 200-250 degree oven until they are dried out. Allow 1 hour or more for this. You can do this days ahead if you want.

    Crumble the dry bread slices and the cornbread into a large bowl. You don’t want large hunks, so crumble rather finely. Add the chopped veggies and herbs, salt, and pepper to taste. Pour some melted butter and stock over and toss together (with your hands is best). Add just enough liquid to gently moisten the dry ingredients. You don’t want it to be wet. Store in plastic bags in the refrigerator until you are ready to stuff the turkey.

    To stuff the turkey, gently fill the cavities with stuffing. Don’t mash it in tight, as it will swell during cooking and get too dense. Secure the turkey skin flaps over the cavity openings to hold the stuffing. If you have a trussing needle and twine, sew them closed. If you don’t, you can use skewers or toothpicks.

    You’ll have extra stuffing, which you can put in a casserole, cover, and bake with the turkey. Add extra butter and stock to stuffing that’s baked in a casserole to make it moister and baste with some of the turkey drippings if you want. I like to keep my drippings for gravy so I don’t usually put them on the casserole stuffing.

    This recipe is a general guide. You can change the amount of veggies, you can saute the veggies before you add them, you can add other things like oysters, water chestnuts, nuts, cooked sausage, lightly sauteed bits of the turkey liver, etc. You can vary the herbs or used dried herbs (use about 1/3 of the amount called for in the recipe for starters). Have fun with it!