 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
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 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
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
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