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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - November 21, 2008, 2008

Variations on Thanksgiving Themes
by Patty Liston

We love the side dishes that go with the requisite Turkey at Thanksgiving. It seems that every holiday we rummage through recipes in order to try out something new and flavorful. These are 2 that we’d like to share.


Panetonne Stuffing
Makes 8-10 Servings
From Michael Chiarello


1 (2.2-pound) panettone
1 stick sweet butter
2 bunches fresh sage, leaves minced
Salt and pepper
1/2 cup dried apricots, julienned
1/2 cup dried sour cherries
1/2 cup golden raisins
1 1/2 cups minced yellow onion
1 cup minced celery or fennel
1 cup minced carrot
Up to 2 cups chicken stock (or turkey if you have it)
2 eggs, optional, use if you like a firmer stuffing

Preheat the oven to 350 degrees F.

Cut the panettone into 3/4-inch squares and place in large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes.

Take off the heat and add half the sage. Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl.

Meanwhile, place the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes. This will plump and soften the fruit for cooking. Drain fruit once plumped.

Raise the oven temperature to 375 degrees F.

Melt the remaining butter and add onion, celery, and carrot. Saute on medium-low heat until soft. Add dried fruit and remaining sage.

Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole.
Bake uncovered until golden brown on top, about 40 minutes.

        
  Download this recipe.


Marinated Butternut Squash
From Mario Batali

2 medium butternut squash, seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chile flakes
1 tablespoon dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves

Preheat oven to 450 degrees F.
Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets. Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.

        

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