Make-Ahead Turkey Gravy

No Thanksgiving turkey is complete without a richly flavored gravy, but this is so good you'll be using it year round. Unlike most gravies, it can be made ahead to cut down on cooking stress.

Make-Ahead Turkey Gravy
Makes 3 cups

8 cups Turkey Stock
3 tablespoons unsalted butter
1/2 diced button or crimini mushrooms
3 tablespoons minced shallots
3 tablespoons plus 1 teaspoon all-purpose flour
1/4 teaspoon fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups. This will take about 30 minutes and will concentrate the turkey flavor. Set aside.

In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 3 minutes. Add the flour and cook for 2 minutes, whisking occasionally. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined. Add the remaining stock, thyme, salt, and pepper. Whisk over medium heat for 3 to 5 minutes, or until thickened.

Taste for seasoning and add salt and pepper, as needed.

Make ahead tip: The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat it gently over medium heat before serving.

Turkey Stock

Instad of waiting until Thanksgiving, I make turkey stock year-round. Just as versatile as chicken stock but with a decidedly different flavor, turkey stock is a wonderful addition to soups and sauces.

This stock can be stored until needed and is great in Turkey Tortilla Soup, or in any recipe that calls for chicken stock.

Turkey Stock
Makes about 3 quarts

Turkey bones from 1 (13-pound) whole turkey breast
Pinch of salt and pepper
1 tablespoon expeller-pressed safflower oil
1 gallon water

Preheat the oven to 425°F

Using kitchen shears, cut the bones into pieces that will fit into a stockpot. In a large bowl, toss the bones with the salt, pepper, and oil. Spread the bones on a baking sheet and roast until deeply browned, 30 to 40 minutes.

Remove the bones from the oven and transfer to a stockpot, covering with the water. Bring to a boil, reduce the heat to medium-low, and simmer until the meat falls off the bones and the liquid reduces by 20 percent, 1 to 2 hours.

Using a mesh strainer, strain the stock, discarding the solids, cool, and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

This recipe comes from my cookbook, Pure Food. 

Old Bay Roasted Turkey Breasts

This simple recipe gets its great flavor from Old Bay Seasoning, which you may be surprised to hear is one of the few original seasoning mixes that remains all-natural and free of additives.

Turkeys are sold in a range of sizes, which means the breasts you find at the grocery store may not be the same weight as what I call for in this recipe. If the breast you end up with is smaller, simply scale down the seasoning and cooking time accordingly.

Be sure to buy bone-in breasts if you can. It may seem like a pain to have to do the butchering work yourself, but meat purchased on the bone tends to be of a higher quality, and will leave you with bones and trim for making Turkey Stock (recipe to follow). You can ask your butcher to do this for you - just be sure you go home with the bones for making stocks.

It's also good to keep in mind that these large breasts will continue cooking once they leave the oven, just like larger meat roasts do. Be sure to remove them from the oven before they're fully cooked and allow them to rest before slicing and serving.

Old Bay Roasted Turkey Breast
Serves 12 to 18, or 4 to 6 with plenty of leftovers

1 (13-pound) whole turkey breasts (already butchered: about 9 pounds of boneless, skin-on breast meat)
1/3 cup expeller-pressed safflower oil
1 tablespoon Old Bay Seasoning
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper

With the skin side of the turkey breast facing up, use the tip of your knife to gently remove each breast from either side of the central breastbone and back ribs. Set the breasts aside in a large bowl.

Reserve the bones for making Turkey Stock (recipe to follow).

Add the oil, Old Bay Seasoning, thyme, salt, and pepper to the turkey, mixing thoroughly until the turkey is evenly coated. Cover and place the bowl in the refrigerator for 1 to 24 hours (the longer the better).

Preheat the oven to 400°F

Transfer the marinated turkey breasts, skin side up to a roasting pan and bake for 45 minutes to 1 hour, or until tender and no longer pink. Transfer the breasts onto a cutting board and let rest for 20 minutes.

Cut the breasts into 1/2 inch thick slices and serve immediately.

Roasted Autumn Vegetables

Roasting vegetables brings out their true flavors, and tossing them in a vinaigrette before roasting accentuates the flavors even more. Although red bell peppers are not an autumn vegetable, they add an undeniable flavor and color contrast to the other veggies. Cut the vegetables into uniform pieces to endure even cooking.

Roasted Autumn Vegetables
Serves 4

1/3 cup extra-virgin olive oil
2 garlic cloves, smashed and minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon House Herbs from Pasta & Co or other Italian herb blend
1 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1 medium yellow onion, cut into 1/2-inch pieces
1 small celery root, peeled and cut into 1/2-inch pieces

Preheat oven to 400°F

In a large bowl, combine the olive oil, garlic, rosemary, herbs, salt, and pepper. Add the squash, bell pepper, onion, and celery root. Toss until the vegetables are evenly coated in the dressing.

Pour vegetables onto two baking sheets in a single layer.

Roast without stirring for 20 minutes. Rotate the pan and continue roasting for another 20 minutes or until the vegetables are brown and easily pierced with a fork.

Serve warm or at room temperature.

Make ahead tip: This is a great make-ahead dish; the vegetables will keep up to 5 days in the fridge. Reheat them, covered, in a 350°F oven for 20 to 30 minutes. 

Brussels Sprouts with Garlic Bread Crumbs

The much-maligned Brussels sprout can be the hit of the dinner table with just a few added ingredients. A sprinkling of garlic bread crumbs on top gives it a nice crunch.

Brussels Sprouts with Garlic Bread Crumbs
Serves 4 to 6 as a side dish

1 1/3 artisanal white bread
4 garlic cloves, minced
2 tablespoons

Preheat the oven to 325°F

Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden. Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed. Set aside


In a medium skillet over medium-high heat, heat the olive oil. Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize. Set aside.


Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork. 

Drain the Brussels sprouts and place them in a large bowl. Add the onions and toss. To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs. 

Serve warm or at room temperature.

Make ahead tip: The Brussels sprouts will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F oven for 20 to 30 minutes.

Wild Mushroom Stuffing

The Pacific Northwest has a cornucopia of mushrooms: morels and porcini in the spring, chanterelles and black trumpets in the fall and winter, and fresh shiitakes all year round. Earthy mushrooms bring a new dimension ot stuffing.

Wild Mushroom Stuffing
Serves 4 to 6 as a side dish

12 ounces artisanal sourdough bread (about 1 medium loaf)
1 ounce dried shiitake mushrooms
3 1/2 tablespoons unsalted butter
7 ounces fresh mushrooms, such as crimini or chanterelles, wiped clean
3 tablespoons pale dry sherry
1/2 large yellow onion, chopped
1 1/2 large celery ribs, chopped
2 garlic cloves, minced
2 1/4 teaspoons fresh thyme
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh marjoram
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 ounces semihard cheese (preferably Flagship), shredded (about 1/2 cup)
1/2 cup of Turkey Stock, Chicken Stock, or store bought low-sodium chicken or vegetable broth

Preheat the oven to 325°F

Cut the bread into 1/2-inch cubes and spread them on two baking sheets. Bake for about 30 minutes, stirring occasionally, or until the cubes are dry and light brown. Set aside to cool.

Bring 2 cups water to a boil in a small saucepan. Add the dried shiitakes and stir to submerge them. Remove the pan from the heat, cover, and let the mushrooms steep for 30 minutes. Strain the broth into a measuring cup. You will need 1 1/2 cups of the broth for the stuffing; reserve aside. Cut off and discard the stems from the shiitakes. Thinly slice the caps and reserve.

While the mushrooms are steeping, heat a medium skillet over medium-high heat and melt 1 1/2 tablespoons of the butter. Add the fresh mushrooms and let them cook without stirring for 2 to 3 minutes, or until some of the mushrooms are beginning to brown. Stir the mushrooms and cook until the liquid has evaporated, 3 to 5 minutes. Add the sherry and simmer for 2 minutes. Remove the mixture to a bowl and set aside.

Return the skillet to the stove over medium-low heat and melt the remaining 2 tablespoons of butter in it. Add the onion, celery, garlic, thyme, sage, and marjoram. Cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from heat.

Increase the oven heat to 375°F and butter an 8-inch baking dish.

To assemble, use your hands to toss the bread with cooked mushrooms, shiitakes, onion mixture, salt, pepper, and half of the cheese in a large bowl. In a separate bowl, combine the 1 1/2 cups mushroom broth with the stock. Drizzle half the liquid over the bread mixture while lightly tossing. Let sit for 3 to 5 minutes for the bread to absorb the liquid. Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy (you might not use all of the liquid).

Pour the bread mixture into the baking dish and pat it down. Sprinkle the stuffing with the remaining cheese and cover it with a piece of lightly buttered aluminum foil. Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top layer is just beginning to brown. Serve warm.


Make ahead tip: The cooked stuffing will keep up to 3 days ahead in the refrigerator