We all have our own way of cooking the cluckiest of fowl, but here are a few of my favorite accoutrements. If the overwhelming need to indulge everyone with whom you share DNA arrises, resist the urge and try marrying a few ingredients to make as many happy as possible… Thanksgiving, in fact, is the day that most thanks is probably felt the day following, as we all rush back to our real lives- those not flavored with Aunt B’s way of mashing a freaking potato or listening to grandpa slurping his dinner. As my mothers family always gets together then, and we inevitably end up on a farm somewhere, my thanks is offered when all the hay from the yearly “hay bale family photo” is plucked from my plumped form. 

All the sides that are fit to print ( and worth gaining a few LB’s for…) 

Creamed Spinach

2 bags of frozen chopped spinach, thawed and squeezed dry ( you can use a kitchen towel )

5-6 tbsp of butter, melted

1 and 1/3 c of flour

4 cups of warmed milk

pinch of salt, pepper and nutmeg

3 c of mozzarella, shredded

1 c of parmesan

In large shallow saute pan, combine flour with melted butter, whisking for 5-7 minutes until lightly golden. Add 1 c of warmed milk at a time, whisking quickly to prevent clumps. Once all milk has been added, season with salt, pepper and ground nutmeg.

If room allows, add in spinach and mozzarella and stir to incorporate.  Finish with layer of Parmesan on the top and bake for 20-25 minutes at 325, or serve immediately off the stove. * For a less guilty version, substitute chicken stock with the milk.  

Baguette Stuffing with Italian Sausage and Shiitake Mushrooms

1 large baguette or crusty loaf of bread, hardened with age ( 1-2 days for bread with an outer crust ) 

2 tbsp of olive oil 

2 tbsp of butter

3/4 pound of Italian sausage, casing removed if any

I small onion or leek, finely minced

1 rib of celery, finely minced

1 pound of fresh shiitake mushrooms, stems removed

3 cups of chicken broth, warmed

salt and pepper to taste ( about 1- 2 tsp each )

Begin by taking the bread and cutting into very small pieces. Place in the bottom of a flat oven proof dish and set aside. * For an even more amazing version, saute your bread in 3 tbsp of butter and a tbsp of olive oil. Sprinkle with salt… 

In a medium to large saute pan, add the olive oil and butter. Once melted, add onion and celery and cook on low heat until translucent but not browned. Add mushrooms, allowing them to crispin around the edges before adding in the sausage. Once the sausage goes in, break it up with a wooden spoon until it browns and separates into smaller ground bits. Take this lovely mixture, and pour over the flat baking dish that you have added the bread to. Add to the warmed stock the salt and pepper and then pour over mixture. Stir to incorporate well. ( hint: the right amount of liquid should make the bread appear soaked through, without any remaining in the bottom of the dish. If this happens, just pour off what is in the bottom, so as to prevent a mushy dressing. You can always add a bit more liquid if you feel it looks dry and it will soak it up… 

To reheat, 275* -300* for 20-30 minutes.

Sage Brown Buttered Mashed Potatoes 

This is my favorite way of eating butter! 

2 sticks unsalted butter

8 large fresh sage leaves

2-3 pounds of yukon gold potatoes

2-3 tbsp of salt and 1 tbsp of pepper

2-3 cups of warmed half and half or whole milk 

Boil, un-peeled, the potatoes. ( I prefer to leave them whole when boiling )

Strain and mash a bit with a fork to open up the potatoes. Place a kitchen towel over the large bowl/ pot with the potatoes, to create a steam effect, ridding them of any remaining liquid. ( hint: the more dehydrated your spuds are, the better they absorb the cream, butter, etc that you add back, creating a tastier mash )

In a small saucepan, add the butter. Melt slowly until the butter begins to foam. Once it begins to foam, watch carefully, but allow the butter to continue bubbling until the foam turns a light brown in color. Remove immediately, adding in the sage. ( careful when adding the sage- make sure it is well dried before adding ) It will crackle a bit as the sage fries, and once the sage begins to crispin, pour into a bowl.

Taking the potatoes, add the salt and pepper and all but a tiny bit of the sage browned butter. Mash or blend to incorporate. Add in 1 c of the warmed half and half at a time, again to desired consistency. 

Put into serving dish and top with reserved sage butter and a fresh sage leaf. The fried sage bits will add to the dazzling flavor of this dish…

Happy Holidays!!!