Serves 6
 
¼ cup unsalted butter plus 1 tablespoon for casserole dish
2 cups mushrooms, sliced
3 tablespoons all-purpose flour
1 cup hot milk
1 cup turkey stock, broth or chicken broth, hot
¼ cup heavy cream, room temperature
1 tablespoon fresh parsley, shredded
1 teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground pepper
3 cups cooked turkey
1 ib. spaghetti, cooked slightly less than al dente and drained
¾ cup shredded Parmesan cheese
¼ cup panko crumbs
Additional parsley for garnish
 

1. Preheat oven to 350º.
2. Use 1 tablespoon of butter to grease the casserole dish.  Set aside
3. Melt ⅛ cup of butter in a large skillet.
4. Add mushrooms and sauté until tender.  Remove mushrooms to a bowl retain as much butter in the skillet as possible.
5. Add the remaining butter to the skillet.  When melted add the flour and whisk until absorbed.
6. Add the hot milk and whisk briskly until well mixed.
7. Gradually add the turkey stock.  Cook stirring constantly, until the sauce comes to a boil.  Remove from the heat; stir in the cream, nutmeg, salt, pepper, parsley and wine.  Fold in the turkey and spaghetti.  Pour into the prepared casserole dish.  Sprinkle with the Parmesan cheese and the panko crumbs.
8. Bake casserole, uncovered, for about 30 minutes.
9. Garnish with remaining parsley and serve hot.

Serves: 6
 
1 4 to 5 lb. edible squash
3 tablespoons honey, divided
1 tablespoon butter
2 tablespoons olive oil
2 medium leeks, cleaned and thinly sliced
7 oz. roasted or steamed chestnuts, roughly chopped
5 oz. dried apricots, diced
½ cup dry white wine
2 teaspoons shredded fresh sage leaves
2 tablespoons of plain raw pumpkin seeds
Salt and freshly ground pepper to taste
 

1. Preheat the oven to 350º.
2. Slice the top off the squash and set aside.
3. Scoop the seeds and strings from the squash and discard.
4. Brush the flesh of the squash and the inside of the lid/top with 2 tablespoons of the honey.  Place the lid on the squash and place the whole into a baking dish.
5. Place the baking dish into the oven and bake until the flesh is tender but not mushy, about 25-30 minutes.
6. Reserving the squash shell and lid, scoop the flesh from the squash, chop it and set aside.
7. In a large sauté pan, melt the butter and mix it with the olive oil over low to medium heat.
8. Add the leeks and sauté until translucent.  Add the squash flesh, apricots and half the wine.  Stir while continuing to cook until apricots are softened.
9. Add the chestnuts, sage, remaining honey and remaining wine.  Blend well and cook for another 5 minutes.
10. Add the pumpkin seeds and season lightly with salt and pepper.  Mix well.  Stuff the squash shell with the mixture.  Top with the lid and serve.

 
Note: This can readily be made in advance and reheated when needed.  Just add a bit of broth or white wine to the stuffing to maintain the moistness.

​Makes 1+ quart
 
2 tablespoons good green olive oil
1 tablespoon butter
2 medium onions, sliced
4 medium or 2 lbs turnips, peeled and diced
3 small sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon white pepper
4 cups chicken or vegetable broth
 
Heat the oil and butter in in a large sauce pot.
When the butter has melted and melded with the oil, add the onions.  Cook over medium heat until the edges begin to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper.  Stir to combine.  Cover and cook for approximately 10 minutes, stirring once or twice.
Add the broth.  Increase the heat to high until the mixture comes to a boil then reduce to a simmer.  Cover and cook for 10 to 12 additional minutes.
Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose.
Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately.
 
VARIATIONS:
Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.
Slice and sauté a ½ lb. of shitake mushrooms in olive oil.  Add to the turnip soup after it has been puréed.  Mix well and let it sit for at least an hour and best overnight.

Serves: 4 for lunch
 
1 recipe of your favorite pre-baked piecrust
2 tablespoons good green olive oil
3 medium leeks, white parts cleaned and sliced
1 lb. Shitake mushrooms, cleaned, trimmed and sliced
1 teaspoon fresh thyme leaves
16 ounces cream cheese, room temperature
8 ounces soft goat cheese, room temperature, divided 6 & 2
4 eggs, room temperature and slightly beaten
2 tablespoons heavy cream
Salt and fresh pepper to taste
3 thick slices of bacon, cooked crisp but still pliable and then diced
 

1. Prepare piecrust and set aside.
2. Preheat oven to 350º.
3. Place olive oil in a large sauté pan and heat.  Add leeks and sauté until translucent.  Remove from the pan and keep warm.
4. Add the mushrooms to the same pan and sauté slowly until their liquid has been released, about 6 minutes.
5. Return the leeks to the pan.  Add the thyme leaves and stir all to blend well with the mushrooms.
6. In a large bowl, whip the cream cheese and 6 oz. goat cheese with the eggs and heavy cream until all is a thick creamy consistency.
7. Pour the custard into the prepared piecrust.  Distribute the bacon pieces throughout the custard.  Place in the middle of the hot oven and bake until custard is about three-quarters set, approximately 12 to 15 minutes.
8. Remove the dish from the oven.  Distribute the leek and mushroom mixture across the top of the custard.
9. Distribute the remaining goat cheese in dabs across the leek mushroom filling.  Return to the oven and cook for 5 to 8 additional minutes.
10. Serve immediately.