• 1 (12-to 14-pound) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
• 6 ounces black-truffle butter*, softened, divided
• 3 cups water, divided
• 1/2 cup finely chopped shallots
• 2 cups dry white wine
• 4 cups hot classic turkey stock
• 5 tablespoons all-purpose flour

(*) Makes 1/4 pound (1/2 cup) of truffle butter.
Ingredients: 8 tablespoons (1 stick) unsalted butter
1 ounce fresh black truffle, coarsely-grated
1 teaspoon sea salt
In a small mixing bowl, combine the unsalted butter, grated black truffles, and sea salt. Fold together. You can certainly add more truffles. Place the compound butter in the middle of a large swathe of plastic wrap. Form into a log and wrap tight. Store in the refrigerator. Will keep several months.

Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator.

Cooks’ notes: • Butter can be put under skin 1 day ahead; chill turkey, covered with plastic wrap. Let stand at room temperature 1 hour before roasting.

• Flour paste (with truffle butter) can be made 1 day ahead and chilled.

Bon appétit

Brice

(recipe by Shelley Wiseman - photo by: John Kernick)

• 1/3 cup soft goat cheese
• 16 nice dried dates, pitted
• 16 large basil leaves
• 4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
• 16 toothpicks, soaked in water 10 minutes

Bon appétit

Brice

(recipe by Adeena Sussman - photo by Sang An)

• 1/4 pound ground turkey
• 2 tablespoons cranberry sauce
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon bread crumbs
• 1 tablespoon chopped fresh parsley leaves
• 1 egg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 20 store-bought wonton wrappers

For Gravy

• 3 tablespoons butter
• 1 shallot, chopped
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 2 tablespoons heavy cream
• 1 tablespoon chopped parsley leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For Cranberry sauce

• 1 jar (350g) of cranberry in water
• 1 orange, zest cut into stips and juiced
• 1/2 cup sugar
• 1 cinnamon stick

Put all ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens about 15 to 20 min. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

In a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.

Make Gravy

In a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

Bon appétit

Brice

(recipe courtesy Giada De Laurentiis)

• 1 cup hot water
• 1 ounce dried porcini mushrooms
• 1 garlic clove, minced
• 1 tablespoon plus 1 1/4 cups Sauvignon Blanc or other dry white wine
• 2 teaspoons cornstarch
• 8 ounces coarsely grated Gruyère cheese (about 2 packed cups)
• 8 ounces coarsely grated Emmenthal cheese (about 2 packed cups)
• 1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes
• 2 pounds 1/4-inch-thick ham slices, cut into 1-inch pieces

Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper.

Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

Bon appétit

Brice

(recipe by epicurious.com - photo by Leo Gong)