Ingredients 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups) 2 1/2 cups chopped yellow onions 1 1/2 cups 1/4" slices celery 1/2 cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 1/2 cups low-sodium chicken broth, divided 2 large eggs Directions Preheat oven to 250°F.
Ingredients 1 acorn squash 2 apples, cored and sliced 1 tablespoon butter 2 tablespoons brown sugar 1 tablespoon finely chopped walnuts 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Directions To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes.
Ingredients 8 medium-size beets, tops removed and scrubbed 1/2 cup balsamic vinegar 1/2 cup good olive oil 2 teaspoons Dijon mustard, such as Grey Poupon Kosher salt and freshly ground black pepper 4 ounces baby arugula 1/3 cup roasted, salted Marcona almonds, toasted 4 ounces soft goat cheese, such as Montrachet, crumbled Directions Preheat the oven to 400 degrees.
Ingredients Topping 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray Beans and Sauce 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Directions Preheat the oven to 475 degrees F.
Ingredients 1 lb sausage 1 lb lean ground beef 1 large diced onion 3 small cans saurkraut 1 large head of cabbage 1/2 c long grain rice, uncooked 1/2 c broth (any kind or water) 4 clove diced garlic (to taste) salt & pepper to taste 1 Tbsp allspice, ground (my own personal addition) Directions Core head of cabbage and put in a stock pot with water (core side down) and steam.