3/4 cup large-diced dried figs,
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions ( 2 onions)
11 cup (1/2-inch-diced) celery ( 3 stalks)
3/4 pound pork sausage, casings
removed (sweet and hot mixed)
11 1/2 tablespoons chopped fresh
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned
1 1/2 cups chicken stock, preferably
11 extra-large egg, beaten
Kosher salt and freshly ground
11 whole ( 2 halves) turkey breast, boned
and butterflied ( 5 pounds)
33 tablespoons unsalted butter, melted
Place the dried figs and cranberries in a
small saucepan and pour in the Calvados
and 1/2 cup water. Bring the mixture to
a boil over medium heat, then lower the
heat and simmer for 2 minutes. Remove
from the heat and set aside.
Meanwhile, melt the butter in a large
(12-inch) skillet over medium heat. Add
the onions and celery and sauté until
softened, about 5 minutes. Add the sausage, crumbling it into small bits with a
fork, and sauté, stirring frequently, for 10
minutes, until cooked and browned. Add
the figs and cranberries with the liquid,
the chopped rosemary, and pine nuts, and
cook for 2 more minutes. Scrape up the
brown bits with a wooden spoon.
Place the stuffing mix in a large bowl.
Add the sausage mixture, chicken stock,
egg, 1 teaspoon salt, and 1/2 teaspoon
pepper and stir well. (The stuffing may be
prepared ahead and stored in the refrigerator overnight.)
Preheat the oven to 325 degrees. Place a
baking rack on a sheet pan.
Lay the butterflied turkey breast skin side with kitchen twine every 2 inches to make
down on a cutting board. Sprinkle the a compact cylinder.
meat with 2 teaspoons salt and 1 teaspoon Place the stuffed turkey breast seam side
pepper. Spread the stuffing in a 1/2-inch- down on the rack on the sheet pan. Brush
thick layer over the meat, leaving a half- with the melted butter, sprinkle gener-
inch border on all sides. Don’t mound the ously with salt and pepper, and roast for
stuffing or the turkey will be difficult to 1 3/4 to 2 hours, until a thermometer reads
roll. (Place the leftover stuffing in a but- 150 degrees in the center. (I test in a few
tered gratin dish and bake for the last 45 places.) Cover the turkey with aluminum
minutes of roasting alongside the turkey.) foil and allow it to rest at room tempera-Starting at one end, roll the turkey like a ture for 15 minutes. Carve 1/2-inch-thick
jelly roll and tuck in any stuffing that tries slices and serve warm with the extra
to escape on the sides. Tie the roast firmly stuffing. Serves 6 or 7.
2 medium sweet potatoes, peeled
2 tablespoons good olive oil
11 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and
cut each half into 3 long spears. Place
them on a sheet pan and toss with the
olive oil. Spread the potatoes in one layer.
Combine the brown sugar, salt, and pepper
and sprinkle on the potatoes. Bake for 15
minutes and then turn with a spatula.
Bake for another 5 to 10 minutes, until
lightly browned. Sprinkle lightly with salt
and serve hot. Serves 4.
Preheat the oven to 325 degrees. Lightly
butter a 2-quart (9-by-12-by-2-inch) oval
baking dish. Melt the butter and set aside
In the bowl of an electric mixer fitted with
the paddle attachment, beat the eggs and
sugar on medium-high speed for 5 to 10
minutes, until very thick and light yellow.
Meanwhile, sift the cocoa powder and
flour together and set aside.
When the egg and sugar mixture is ready,
lower the speed to low and add the vanilla
seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until
combined. With the mixer still on low, slowly pour in the cooled butter and mix again
just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan.
Add enough of the hottest tap water to the pan to come halfway up the side of the
dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will
come out three-quarters clean. The center will appear very underbaked; this dessert
is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream. Serves 6.
1/2 pound ( 2 sticks) unsalted butter, plus
extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur
Vanilla ice cream, for serving