More is Better

 By DELISH - as a child I remember my Grandfather loved to make turkey tetrazzini - looking for ways to use up our leftover turkey I decided to try this recipe and it will definitely be on my post turkey list! Yummo!! Cooking spray 1   lb.   spaghetti ( I broke it into fours - so 2" lengths) 6   tbsp.   butter, divided 2   cloves garlic, minced 1   lb.   sliced baby bella mushrooms 1/2   c.   white wine 1/4   c.   all-purpose flour 2   1/2   c.   low-sodium chicken broth 1   c.   heavy cream Kosher salt Freshly ground black pepper 2   lb.   leftover roast turkey, chopped (about 5 cups) 1   c.   shredded white cheddar 1   c.   frozen peas 1   tsp.   dried oregano 1   c.   panko bread crumbs 1/2   c.   freshly grated Parmesan 2 T EVOO Step 1  Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling...

 From Ina Garten this was clearly the hit of the dinner and will become a new family favorite! She also has a apple version I will need to try maybe with a roast pork. 6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed  2 tablespoons good olive oil  1 tablespoon unsalted butter  2 ounces pancetta, small-diced  4 cups sliced leeks, white and light green parts (4 leeks)  1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced  1 tablespoon chopped fresh tarragon leaves  1/4 cup medium or dry sherry  Kosher salt and freshly ground black pepper  1/3 cup minced fresh flat-leaf parsley  4 extra-large eggs  1½ cups heavy cream  1 cup chicken stock, preferably homemade  1½ cups grated Gruyère cheese (6 ounces), divided  Preheat the oven to 350 degrees.  Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and but...

We spent Thanksgiving in Boulder this year and had dinner at a friends Ashley whose older sister Courtney made this turkey and shallot gravy and it was over the top delicious - so good when we made our post Thanksgiving turkey at home I made it - we loved every delicious bite!! Makes 10 servings  3/4 cup butter, room temperature  3 tablespoons chopped fresh parsley plus 3 whole sprigs  2 tablespoons chopped fresh sage plus 3 whole sprigs  2 tablespoons chopped fresh thyme plus 3 whole sprigs  3/4 teaspoon salt  1/2 teaspoon coarsely ground black pepper  1 15- to 16-pound turkey, rinsed, patted dry 1 1/2 pounds shallots, peeled, halved lengthwise through root end  3 cups ( or more ) canned low-salt chicken broth ( I used turkey broth)  1 cup dry white wine  2 tablespoons all purpose flour    Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepar...

 From DELISH this was easy and delicious especially for a cold fall night. Will definitely make it again. I doubled the carrot amount and people still wanted more ...so next time triple...we also served it with a crispy warm baguette. Not e this recipe serves 8-10 -we halved it. 1   (3- to 4-lb.) beef brisket ( or a chuck roast) Kosher salt Freshly ground black pepper 2   tbsp.   neutral oil 1   1/2   lb.   baby potatoes, halved 4   large carrots, peeled and cut into 2" pieces 2   shallots, sliced into 1/4"-thick rounds 4   c.   apple cider 1   1/2   c.   low-sodium beef or chicken broth  6   sprigs thyme 2   bay leaves 3/4   tsp.   cayenne pepper Preheat oven to 325°. Pat brisket dry with paper towels; season all over with salt and black pepper.  In a large Dutch oven over medium-high heat, heat oil. Add brisket and cook, turning occasionally, until browned, about 5 minutes per side...

 From DELISH - I needed a easy and quick dish to gift a friend for dinner. This was perfect. Originally I was going to halve the recipe originally then decided to make the full recipe so bought a second cheese tortellini a different brand -- I found the Buitoni larger ones were softer and more cooked through. 2   tbsp.   extra-virgin olive oil, plus more for baking dish 1   onion, chopped 3   garlic cloves, minced 1   1/2   lb.   ground beef 1/2   c.   dry red wine, such as cabernet or merlot 2   tbsp.   tomato paste 1   (28-oz.) can crushed tomatoes 1   tsp.   dried oregano Kosher salt Freshly ground black pepper 2   (9-oz.) packages refrigerated cheese tortellini 2   c.   shredded mozzarella 2   tbsp.   freshly grated Parmesan 1/4   c.   Freshly sliced basil, for garnish Step  1 Preheat oven to 350° and grease a large baking dish with oil. In a large pot over me...

From DELISH we had a similiar sauce in Dublin Ireland and found this similiar ingredient recipe - you can serve it over mashed or buttered noodles. 3   tbsp.  extra-virgin olive oil 1   1/2   lb.  skinless, boneless chicken thighs ( we used chicken breast) Salt and freshly ground pepper 1/2   lb.  white mushrooms ( we had fancy oyster ones) 1  shallot 3/4   c.  dry white wine 1   1/4   c.  chicken stock or low-sodium broth 1/2   c.  heavy cream 2   tbsp.  Grainy mustard (we used dijon) 2   tbsp.  chopped tarragon Buttered noodles Step  1 In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet. Step  2 Add the remaining 1 table...