Easy Apple Dip

1 (8oz) package of cream cheese, softened
1/2 cup powdered sugar
1 cup brown sugar
1 tsp. vanilla

Beat together until smooth and creamy. Serve with fresh cut apples.

Ranch Mashed Potatoes

• This Cooking Light recipe has the flavor of ranch dressing without the calories. You can use sour cream or low-fat cream cheese depending on what you have on hand. You can also omit the butter and not really miss it.
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• 13 cups cubed red potato (about 4 pounds)
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped green onions
• 1/4 cup low-fat buttermilk
• 3 tablespoons butter, softened
• 3/4 teaspoon salt
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried dill

Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Mexican Chicken Casserole

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese
• 1 (10-ounce) can enchilada sauce
• 1 can corn
• 2/3 can olives, sliced
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1 ounce tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken, corn and olives; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Peppermint Fluff Brownies

The peppermint fluff in this recipe is what is really special. It is so light and non-greasy--perfect for brownies. You could even make up a box mix and top it with the peppermint fluff for a short cut.

3/4 c unsalted butter

6 oz bittersweet chocolate, chopped

3 eggs

1/4 tsp salt

3/4 c dark brown sugar

3/4 c granulated sugar

1 tsp vanilla extract

1 c sifted flour

3/4 c chopped walnuts

Cracked peppermint candies

1 recipe peppermint fluff

Heat oven to 350 degrees. Line a 9x13 pan with foil or parchment, allowing edges to hang over.

Melt butter and chocolate in microwave or a double broiler; cool slightly. In a bowl, whisk together eggs, salt, sugars and vanilla; whisk in melted chocolate. Fold in flour until just combined. Stir in walnuts.

Spread batter in an even layer in pan. Bake until toothpick inserted in the center comes out with a few crumbs, 20-22 mins (don't over bake). Cool completely in pan.

Make topping and spread over brownies; let set at room temperature, 30 mins. Lift brownies from pan using the parchment overhang. Lightly coat knife with cooking spray, then trim 1/4" off crisp edges of brownies to make clean sides. Cut brownies into squares, cleaning knife after every cut. Sprinkle candy over top.

Peppermint Fluff

Make this when you are ready to frost cooled brownies. In a heat-prrof bowl over a pot of simmering water, combine 1 c sugar, 4 eggwhites and a pinch of salt. Whisk until sugar is dissolved completely and mixture is hot, about 5 mins. Remove from heat, add 1/4 tsp peppermint extract and 3-4 drops red food coloring and whip with electric mixer until mixture holds firm peaks, about 9 mins.

Makes 24 2 1/2" squares

Potato and Red-Pepper Frittata,

1 Tbsp olive oil

1/2 medium onion, thinly sliced

1 red bell pepper, ribbed, seeded and thinly sliced in strips

2 russet potatoes, peeled and cut into thin slices

salt and pepper

8 large eggs

2 tsp chopped fresh rosemary (dried works too)

Preheat oven to 400 degrees. In an 8" ovenproof skillet, heat 1 tsp oil over med heat. Add onion and bell pepper and cook stirring occasionally until onion is lightly browned, about 5 mins. Transfer to a bowl; set aside.

Heat remaining 2 teaspoons of oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 mins. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a spatula.

In large bowl, beat eggs with rosemary, 1/2 tsp salt and 1/8 tsp pepper. Pour over potatoe mixture; tilt pan to distribute evenly. Bake until set, 15-20 mins. Cut into wedges and serve.

Wheat Walnut Muffins

These don't sound like much but they are moist and yummy, especially with some jam or butter. The recipe is courtesy of my old SASCM pal, Alicia Sleight.

1 c flour

1/2 tsp salt

4 tsp baking powder

1/2 c brown sugar

1 c whole wheat flour (you can substitute oats for part of this too)

1 c milk

1/2 c chopped walnuts

2 beaten eggs

1/3 c oil

Stir everything together. Bake 15 mins at 425 degrees.

Baked Rice Pudding

This is one of my favs. I like to double it (use a 9x13 pan) and eat it for breakfast for several days--yum!

3 eggs, beaten

1 1/2 c milk

1/3 c sugar

1 tsp vanilla

1 c cooked rice

Beat first four ingredients, but do not make foamy. Stir in cooked rice. Pour into 1.5 qt baking dish. Sprinkle cinnamon or nutmeg on top. Place baking dish in a larger dish and fill larger dish with 1 inch of boiling water. Bake for 45-55 mins at 325 degrees or until a knife inserted near the center comes out clean.

Penne with Roasted Asparagus

• 1 pound asparagus
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 1/2 cup plus 2 tablespoons balsamic vinegar
• 1/2 teaspoon brown sugar
• 1 pound penne
• 1/4 pound butter, cut into pieces
• 1/3 cup grated Parmesan cheese, plus more for serving

1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Variations: Penne with Roasted Broccoli and Balsamic Butter: When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.

Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.

Rachael Ray's Penne Wise Pumpkin Pasta

Salt

1 pound whole-wheat penne

2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Grated Parmigiano-Reggiano
Directions
Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

Guacamole

This goes with the Salsa Mexicano recipe:

4-6 avocados, sliced up in a bowl with a knife (mashing bruises them)
2 T. chili vinegar (from the Serrano peppers used in the Salsa)
2 – 3 heaping tablespoons of Salsa Mexicano
½ tsp. Kosher salt to taste
½ tsp powdered chicken broth (Knorr)
¼ - ½ lime, squeezed over top

Mix avocados, chili vinegar and salsa together with a fork or continue with knife. Add salt, powdered chicken broth and lime juice. Mix. MMmmmmmmm, delicious!!!

Salsa Mexicano

This was served at a Stake Relief Society Fireside (our Stake RS presidency are amazing cooks apparently because everything they serve is delicious!)

Chop in blender or food processor:
1 whole, large onion
2 Serrano peppers (in small can in juice w/carrots pickled)
1 small bunch of Cilantro, washed (just use leaf part, not long stems)

Add:
8-10 Roma tomatoes (cut in half or fourths and then chop slightly in blender).

Put in a bowl and then add:
1 tsp. coarse Kosher salt (may add more to taste)
½ tsp. powdered chicken broth
½ lime, squeezed
(If you do not want skins on the tomatoes, roast in oven under broil. Turn as they blacken. Peel skin and blend.)

Thai Beef Tacos with Lime-Cilantro Cole Slaw

Marinade 1-2 lbs Beef Flank Steak for 30 mins. – 1 hour in:
1 T. Sugar
1 ½ tsp. minced garlic
½ tsp. Chili garlic sauce (Lee Kun Kee-Chinese section)
¼ tsp. pepper
2 garlic cloves

Grill steak and cut into strips. Put in corn tortillas (fried first and folded) with shredded cabbage, tomatoes, cheese, and drizzle with Cilantro Dressing.

Cilantro Dressing
In Blender:
2 tomatillas *peeled and cut up
½ bunch Cilantro
1 clove garlic
1 Jalapeno, seeded (then add a few seeds; use rubber gloves)
1 lime, juiced
1 Buttermilk Ranch Dressing (made up: Buttermilk, packet, mayonnaise)

Southwest Chicken Wraps

This was served at a Stake Relief Society training meeting last sunday and was delicious!!! I haven't made it myself yet.

Wraps
3-4 Grilled Chicken Breasts (marinated 30 mins. – 1 hr. in Spicy Ranch dressing) cut into strips
½ bunch cilantro, chopped
Red leaf lettuce, chopped
2-3 Roma tomatoes, chopped
Shredded Monterey Jack Cheese
1 recipe Cilantro Dressing
Tomato Basil flour tortillas/Spinach flour tortillas
1 pkg. low fat Cream cheese/ 2-3 Tbls. Salsa whipped together

Warm 3-4 tortillas between 2 damp paper towels in microwave for 40 seconds. Spread tortilla with cream cheese/salsa spread. Put a few strips of chicken on first (not in middle, but closer to an edge). Top with chopped lettuce, tomatoes, cheese, cilantro and drizzle, generously with Cilantro Dressing, then roll up tight. Cut diagonally and serve both sections with fruit kabobs.

Cilantro Dressing
In Blender:
2 tomatillas *peeled and cut up
½ bunch Cilantro
1 clove garlic
1 Jalapeno, seeded (then add a few seeds; use rubber gloves)
1 lime, juiced
1 Buttermilk Ranch Dressing (made up: Buttermilk, packet, mayonnaise)

The Lady's Coleslaw

Matthew and I were out shopping yesterday and smelled Red Robin burgers in the parking lot. It smelled so great but instead of pitching out $20 for cheeseburgers we made some at home on the grill. I made this coleslaw to go with it and I think turned our pretty good. I added a little celery seed and I didn't have a bell pepper so I used a whole carrot for more color. It's a Paula Deen recipe.

1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up salt)
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

Chex Muddy Buddies

9 cups corn Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar

Measure cereal into a large bowl. Set aside.

Microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable plastic bag.

Add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper to cool. Store in an air tight container in the refrigerator.

Cherry Surprise Dessert

14 oz pkg marshmallows

1 1/4 cup milk

1 1/2 cup cream

20 graham crackers

1/3 cup melted butter

3 Tbsp Sugar

1 can cherry pie filling or 1 can of sour cherries sweetened and thickened

Dissolve marshmallows and milk in a double broiler. Cool until beginning to congeal stirring many times.

Whip cream and fold into marshmallow mixture. Crush graham crackers and mix with butter and sugar.

Pack into 9x13 pan, saving part of the crumb mixture for top of dessert. Pour half of marshmallow mixture over crumbs. Add cherry pie filling for second layer and top with remaining marshmallow mixture. Sprinkle remaining crumbs on top.

Fudge

2 1/4 cups sugar

3/4 cup canned milk

Bring to a boil, boil 5 minutes (4 min high altitude) stirring constantly using a rubber spatula.

1 1/2 cups milk choc chips

1 tsp vanilla

1 1/2 square of butter

1 cup miniature marshmallows

1/2 cup chopped walnuts

Put these ingredients in a large bowl and pour hot syrup over it. Beat until blended well with wooden spoon. Pour in buttered pan.

Orange Chocolate Chip Cookies

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter

1/2 cup white sugar

1 cup packed brown sugar

1 tablespoon orange zest

1 teaspoon vanilla extract

2 eggs

1 1/2 cups semisweet chocolate chips

1 1/2 cups chopped pecans

Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.

Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.

Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

Chile Con Queso Dip and Chile-Lime Tortilla Chips

DIP
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoons cornstarch
1 3/4 cups shredded sharp Cheddar, preferably orange
1 10-ounce can diced tomatoes with green chiles (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper to taste (optional)
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

CHIPS
12 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt

Position oven racks in the middle and lower third of oven; preheat to 375°F.

Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.

Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Chocolate-Dipped Caramallows

Makes about 70 pieces

FOR THE CARAMEL LAYERS
Vegetable oil cooking spray
4 cups heavy cream
4 cups sugar
2 cups light corn syrup
6 ounces (1 1/2 sticks) unsalted butter
1 1/2 teaspoons salt
1 teaspoon pure vanilla extract

FOR THE MARSHMALLOW LAYER
2 1/2 teaspoons unflavored gelatin (one 1/4 ounce envelope)
1/3 cup plus 1/4 cup cold water
1 cup sugar
Salt

FOR FINISHING CANDIES
Tempered Chocolate
White nonpareils, for sprinkling

Make first caramel layer: Coat a rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, then coat parchment with spray. Place 2 cups cream, 2 cups sugar, 1 cup corn syrup, and 6 tablespoons butter in a large pot.

Bring to a boil, stirring until sugar dissolves and butter melts, about 5 minutes. Cook over medium heat, stirring often, until mixture registers 245 degrees on a candy thermometer, about 20 minutes. Remove pot from heat, and stir in 3/4 teaspoon salt and 1/2 teaspoon vanilla. Pour into prepared pan without scraping bottom of pot. Let stand.

Make the marshmallow layer: Sprinkle gelatin over 1/3 cup water in a mixer bowl, and let soften, about 5 minutes. Mix sugar and remaining cup water in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture registers 238 degrees on a candy thermometer, about 10 minutes. (You may have to tilt pan to get an accurate read.)

Remove pan from heat, and whisk sugar syrup and a pinch of salt into gelatin. Pour into a mixer bowl, and whisk on medium-high until cool and thick, about 10 minutes. Spread marshmallow evenly over caramel to cover, and let stand for 30 minutes.

Prepare second caramel layer with remaining ingredients as in step 2. Pour over marshmallow layer, covering entire surface, and let stand, uncovered, until set, about 8 hours. Using a 1 1/4-inch round cutter, cut out 70 rounds. Using a fork, dunk each round in chocolate (pictured, page 228). Scrape bottom of fork against edge of bowl to remove excess, and place dipped candies on a parchment-lined baking sheet. Sprinkle nonpareils on top, and let stand until set. Caramallows will keep, covered and refrigerated, for up to 5 days.


Helpful Hint: These indulgent treats include two caramel layers, and each layer must be made separately at different times. Start the second one after the marshmallow layer has set on top of the caramel.

Chocolate-Coconut Charlotte

FOR THE COCONUT CUSTARD
1 cup unsweetened finely shredded coconut
3 large egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1 cup whole milk
1 cup coconut milk
1/2 ounce (1 tablespoon) unsalted butter
1 teaspoon pure vanilla extract

FOR THE CHOCOLATE CUSTARD
1/2 teaspoon unflavored gelatin
1/4 cup plus 2 tablespoons whole milk
2 large egg yolks
1/4 cup sugar
1 cup heavy cream
5 1/4 ounces bittersweet chocolate, finely chopped (1 cup)

FOR THE RUM SYRUP
1/3 cup sugar
1/3 to 1/2 cup dark rum

FOR ASSEMBLY
Vegetable oil cooking spray
Chocolate Ladyfingers and Cake Rounds
1 cup heavy cream, whipped to stiff peaks

Make the coconut custard: Preheat oven to 300 degrees. Spread coconut on a baking sheet, and bake until light gold, about 3 minutes.

Whisk together yolks, cup sugar, and the cornstarch in a bowl. Bring milk, coconut milk, and remaining 1/2 cup sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add 1/3 of the milk mixture to yolk mixture, whisking constantly. Add remaining milk mixture in a slow, steady stream, whisking constantly. Return to saucepan, and cook over medium heat, whisk-ing constantly, until slightly thickened, about 3 minutes. Remove from heat, and whisk in butter and vanilla. Fold in coconut, then transfer to a bowl. Press plastic wrap directly on surface of custard, and refrigerate until chilled and firm, about 1 hour (or overnight).

Make the chocolate custard: Sprinkle gelatin over 2 tablespoons milk in a small bowl, and let stand until softened, about 5 minutes. Whisk together yolks and sugar in a medium bowl.

Bring cup cream and remaining cup milk to a simmer in a medium saucepan over medium heat. Add 1/3 of the cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Place over medium heat, and cook, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat, and stir in softened gelatin.

Place chocolate in a medium bowl. Strain cream mixture over chocolate, and let stand for 1 minute. Stir until smooth, and let cool. Whisk remaining 3/4 cup cream until medium-stiff peaks form. Fold 1/3 of the cream into chocolate mixture, then fold in the rest.

Make the rum syrup: Bring sugar and rum to a boil in a small saucepan, stirring until sugar dissolves. Let cool.

To assemble the charlotte: Place a 6-by-3-inch cake ring (see the Guide), on a parchment-lined rimmed baking sheet. Coat ring with cooking spray. Arrange ladyfingers upright inside ring, curved side touching ring. (Use just enough to fit snugly.) Fit 1 cake round in bottom of cake ring.

Brush ladyfingers and cake with syrup. Spread 3/4 cup chocolate custard in ring, then top with 1 cup coconut custard. Repeat with cake, syrup, and custards, leaving 3/4 inch from top of ladyfingers.


Cover, and refrigerate for at least 4 hours (or overnight). Let stand at room temperature for 15 minutes, then gently remove cake ring. Top charlotte with whipped cream, and refrigerate for 15 minutes. Tie with bow, if desired, before presenting at the table. Slice, and serve immediately.

Roasted Dry-Brined Turkey

Coarse salt and freshly ground pepper
14 dried bay leaves, 10 crushed, 4 left whole
1 whole fresh turkey (22 to 24 pounds), giblets and neck reserved for Simple Giblet Stock
6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for baking dish if needed
1 cup dry white wine, such as Sauvignon Blanc
Stuffing
1 cup water, plus more if needed

FOR THE PAN GRAVY
Pan drippings, reserved from turkey
1 cup dry white wine, such as Sauvignon Blanc
1/4 cup all-purpose flour
Simple Giblet Stock, or 4 cups homemade or store-bought low-sodium turkey or chicken stock
1 ounce (2 tablespoons) unsalted butter, softened
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Make the turkey: Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, and pat dry with paper towels. Rub 2 tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg portion, 1 1/2 teaspoons on each wing, and 2 tablespoons on each breast. Place turkey in a large oven bag and seal tightly, removing any trapped air. Place on a rimmed baking sheet, and refrigerate for 48 hours.

Remove turkey from bag, and let stand at room temperature for 1 hour. Combine 1 stick butter, the wine, and whole bay leaves in a small saucepan over medium heat. Bring to a simmer, then remove from heat.

Preheat oven to 425 degrees with rack in lowest position. Rinse inside and outside of turkey, and pat dry with paper towels. Place turkey, breast side up, on a rack in a roasting pan. Tuck wings under turkey. Season cavity with salt and pepper, and loosely fill it with 4 cups stuffing. (To bake remaining stuffing, see recipe below.) Tie legs together with kitchen string. Rub remaining 1/2 stick butter on turkey, and season with salt and pepper. Pour water into roasting pan.

Place turkey, legs first, into oven. Roast for 30 minutes, then baste with butter-wine mixture. Reduce temperature to 350 degrees, and roast, basting with butter-wine mixture every 30 minutes, for 2 1/2 hours. (Add more water to roasting pan if necessary to prevent pan drippings from burning.) Rotate pan, and roast until skin is golden brown and thickest part of thigh (avoiding bone) and center of stuffing register 165 degrees on an instant-read thermometer 30 to 45 minutes more. (If turkey is done before the stuffing, remove turkey from oven, and spoon stuffing into a buttered baking dish, and continue to roast until golden and center registers 165 degrees.) Transfer turkey to a rimmed baking sheet, reserving pan juices and roasting pan, and let rest for 30 minutes before carving.

Make the pan gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until fat rises to the surface, about 10 minutes. Pour or spoon off fat.
Place reserved roasting pan on 2 burners over medium heat. Add wine, and bring to a gentle simmer, scraping browned bits with a wooden spoon. Whisk flour and giblet stock in a large bowl until combined. Add defatted pan juices, whisking to combine, then pour into roasting pan. Simmer, stirring occasionally, until reduced by half and thickened, 10 to 15 minutes.

Remove pan from heat, and whisk in butter. Strain through a sieve, and discard solids. Stir in parsley. Season with salt and pepper if desired.

To carve the turkey: Place the turkey in front of you, breast side up, and use your hand to hold it steady. Cut through kitchen string, and discard. Remove drumsticks first by placing a knife against the thigh, cutting alongside body, and slicing through the skin to expose the joint. Apply pressure at the joint with the tip of the knife, then twist the knife, and cut through the joint to release the drumstick. Repeat on the other side. (For an illustrated how-to, see Turkey Carving 101.)

Use a long-handled spoon to scoop out the stuffing, and transfer it to a serving bowl. Slice the thigh meat from the bone.

Place the knife horizontally at the bottom curve of the breast, and slice in toward the rib cage along the length of the breast to create a "guide cut." Then make a vertical slice from the top down alongside the rib cage to loosen the breast meat. Cut the breast vertically into 1/4-inch-thick slices, being careful to preserve some skin. Repeat on the other side. Insert the knife tip at wing joint closest to the turkey, and twist to release wing. Repeat on the other side.

Classic Mashed Potatoes

4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
Salt and pepper
1 cup heavy cream
1 cup whole milk
4 oz (1 stick) unsalted butter

Place potatoes and 2 tbsp salt in a large sauce pan. Cover with cold water by 2 inches and bring to a boil. Reduce heat to medium-low, and simmer until tender, 8-10 mins.

Meanwhile, heat cream, milk and butter in a small saucepan over medium-low heat, stirring occasionally, until butter melts.

Drain potatoes and mash until smooth. Pour warmed cream mixture over potatoes in a slow, steady stream, and stir until smooth. Season with salt and pepper. Serve immediately or keep in a covered bowl over simmering water for up to 2 hours.

Hazelnut and Turkey-Sausage Stuffed Mushrooms

1 tablespoon olive oil
6 ounces raw turkey sausage (about 2 links), removed from casing
24 medium white button mushrooms (about 1 pound)
1/4 cup finely chopped blanched hazelnuts
2 garlic cloves, minced
1 shallot, minced
1 teaspoon chopped fresh rosemary, plus more for garnish
Coarse salt and ground pepper
1 large egg, lightly beaten
2 tablespoons whole-wheat or plain dried breadcrumbs

Preheat oven to 375 degrees. In a large skillet, heat oil over medium. Add sausage and cook, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Remove stems from mushrooms, trim ends, and finely chop. Add chopped stems, hazelnuts, garlic, shallot, and rosemary to sausage; season with salt and pepper. Cook until vegetables are tender, 4 to 6 minutes; transfer to a bowl and set aside to cool.

To cooled sausage mixture, add egg and breadcrumbs; stir to combine. Place mushroom caps on a large rimmed baking sheet and season cavities with salt and pepper. Stuff caps with sausage mixture, packing tightly.

Bake mushrooms until tops are browned and caps are tender, 25 to 30 minutes. Sprinkle with additional rosemary before serving.

Helpful Hint: Look for blanched (or skinless) hazelnuts at the supermarket. If you can’t find them, bake hazelnuts with the skin still on at 350 degrees until skins crack. Rub the nuts in a kitchen towel to remove the outer layer. You can make the mushrooms ahead through step 2; cover and refrigerate up to a day. Increase baking time by about 5 minutes.

Mini Chicken Lettuce Wraps

2 tablespoons rice vinegar
1 tablespoon sugar
Coarse salt and ground pepper
1 medium carrot, cut into matchsticks
1/2 green mango, peeled and cut into matchsticks
1 tablespoon vegetable oil, plus more for grill grates
2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
3 thin chicken cutlets (about 3 ounces each)
24 small leaves Bibb lettuce, from about 3 heads (3 ounces each)
1/4 cup fresh cilantro leaves

In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day.

Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool.

Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.

Helpful Hint: If you can’t locate a green (unripe) mango, pick a firm one. To store, refrigerate carrot and mango mixture, grilled chicken (unsliced), and cleaned lettuce leaves, separately, up to a day.

Chocolate-Dipped Gingersnaps

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.

8 small gingersnaps
1/3 cup bittersweet chocolate chips, melted (see Tip)
1 tablespoon finely chopped crystallized ginger
1 tablespoon finely chopped dried cranberries

Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.

TIP: Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

MAKE AHEAD TIP: Refrigerate in an airtight container for up to 5 days.