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Turkey roast with escarole pancetta and pine nuts

18 to 20-pound boned turkey (retain bones for stock)

4 tablespoons butter

2 cups chopped celery

1 cup chopped onion

3 heads escarole, chopped

1 leek, chopped

1 tablespoon chopped shallot

1/2 cup grated Pecorino Romano cheese

1 cup fresh bread crumbs

1/4 pound pancetta, sliced paper thin

2 tablespoons toasted pine nuts

1/2 cup currants or white raisins soaked in sherry

For mirepoix (saute mix)

1 cup of raw carrots, chopped

1 cup of raw celery, chopped

1 cup of raw onion, chopped

Saute 2 cups of celery in 2 tablespoons butter until tender. Add onion, escarole, leeks and shallots, and saute for another 10 minutes. Add pine nuts and currants or raisins. Mix in grated Romano cheese, bread crumbs and 2 sticks melted butter. Set mixture aside and chill for 10 to 15 minutes.

Lay turkey out on cutting board skin side down. Place thin slices of pancetta on the turkey. Spread chilled vegetable mixture over pancetta-lined turkey. Roll and tie turkey. Roll turkey starting at breast meat side, rolling towards dark meat to keep breast inside of roll to retain moisture. Tie roll with cotton string to maintain shape.

In a large roasting pan, place leg, wing and a saute mix, or mirepoix, of raw carrot, celery and onion in the bottom of the pan. Place rolled and tied roast on top of mirepoix. Baste outside of roast with softened butter. Tent rolled turkey with aluminum foil (do not seal). Bake at 350 degrees. Remove foil after 1 hour to help in browning and for a crisp exterior. Roast until internal temperature is 140 degrees.

Remove roast from oven and set aside to allow time to settle in roaster (approximately 30 minutes). Remove to carving unit. Deglaze pan with stock, wine or water and make your favorite sauce.

Remove string on roast, slice and serve.

Sweet Potato Casserole

5 raw sweet potatoes, peeled and diced

5 raw russet potatoes, peeled and diced
1 teaspoon salt

5 shallots

2 tablespoons olive oil

4 tablespoons butter

1 teaspoon orange zest

1/2 to 2/3 cup half-and-half

Steam chopped sweet potatoes until tender. Boil Russet potatoes in slightly salted water until tender. Roast shallots in olive oil until soft and brown. Mash sweet potatoes with 2 tablespoons butter and orange zest. Mash russet potatoes with shallots, 2 tablespoons butter and half-and-half. Place both potato mixes side by side in a buttered casserole. Swirl together to marble. Keep warm in a slow oven.

Cornbread Stuffing

Make corn bread. Use corn bread for the stuffing.

Corn bread

8 teaspoons vegetable oil

4 large eggs

1 1/2 cups buttermilk

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/2 teaspoon baking soda

2 cups yellow cornmeal

Heat oven to 450 degrees. Oil 2 (9" X 9") baking pans with 4 teaspoons of the vegetable oil. Combine egg, buttermilk, 4 teaspoons oil and blend. Combine dry ingredients of baking powder, salt, soda and cornmeal. Mix in wet ingredients just to moisten. Divide batter evenly between two pans and bake in oven for 15 minutes. Remove from pan.


2 buttermilk corn bread loaves, crumbled

2/3 of a large french bread crumbled, same amount as corn bread
1/3 cup of chopped fresh sage or 3 tablespoons dry rub sage

2 teaspoons salt

1 teaspoon pepper

3/4 cup butter

2 tablespoons butter

2 cups chopped leeks

1 1/2 cups chopped celery

2 red bell peppers

2 yellow bell peppers

3 1/2 cups chicken broth

4 eggs beaten
red and yellow strips of pepper for garnish.

Mix crumbled corn bread and french bread. Add sage, salt and pepper. Melt butter, and saute leeks and celery for 10 minutes. Combine bread mixture and leek/celery mixture. Add chopped red and yellow peppers. Toss until mixed. Blend eggs into 3 cups of the chicken broth. Pour into cornbread mixture, and toss until bread is moistened. Add rest of 1/2 -cup of chicken broth if mixture seems dry. Put dressing mixture into buttered 13" x 9" baking pan. Bake until thoroughly heated, and top is crusty and toasted, approximately 30 to 35 minutes.

Seafood chevre cheese timbale with roasted red pepper coulis

For Timbale:


1/2 pound mild soft goat cheese

1/2 stick ( 1/4 cup) unsalted butter, softened.

4 large raw eggs

4 large egg whites

2 tablespoons freshly grated Parmesan cheese.

Salt and pepper to taste.

20 raw shrimp, peeled and deveined

20 raw scallops

Salt and pepper

Blend goat cheese and butter. Add raw eggs with egg whites and Parmesan cheese. Salt and pepper to taste. Lightly oil 8 to 10 small ramekin dishes. Line bottom first with waxed paper. Place shrimp and scallops on top of waxed paper. Fill ramekins to 3/4 -full with goat cheese mixture. Heat oven to 350 degrees. Bake ramekins in water bath 20 to 25 minutes until knife plunged into center comes out clean. Remove from hot water bath, cool and refrigerate until ready to serve.

Before serving, run sharp knive around timbale to loosen from waxed paper. Turn out timbale onto plate. Surround with red pepper coulis and serve.

Red bell pepper coulis

5 cups roasted, seeded, peeled and chopped red bell peppers

1 tablespoon fresh oregano

1 tablespoon fresh basil

1 tablespoon fresh parsley

1 tablespoon red pepper flakes

1 tablespoon garlic powder

1 tablespoon dried rosemary

1 tablespoon fennel seeds

3 tablespoons sugar

3 tablespoons red wine vinegar

1 teaspoon black pepper

3/8 teaspoon cayenne pepper

Salt to taste

Put ingredients in blender. Blend for 30 to 45 seconds. Chill, and make a pool of coulis sauce on a plate, using 1/2 cup of coulis per serving. Place timbale over coulis and serve.

Holiday pecan and coconut cake

2 cups sugar

1 cup shortening

1 cup butter

5 eggs separated

1 teaspoon vanilla

1/2 teaspoon salt

1 teaspoon soda

1 cup buttermilk

2 cups flour

2 cups coconut

1 cup chopped pecans

Cream sugar, shortening, butter. Add egg yolks one at a time. Beat after each addition. Mix in vanilla. Sift flour, soda, salt together. Alternately add flour mixture and buttermilk. Start and end with flour. Add coconut and nut pieces. Beat egg whites until stiff. Fold into batter. Pour into three 8-inch cake pans that have been greased and floured. Bake at 350 degrees for 40 minutes.


8 ounces of cream cheese

1 stick butter

1 teaspoon vanilla

1 box confectioner's sugar

Combine all ingredients. Use double recipe for the pecan cake.