How to Battle the Bland Turkey Blues!

Let's face it, turkey isn't the most flavorful of meats! So, I like to serve it with homemade "Cranberry Chutney with Orange and Ginger." This ruby red cranberry sauce is flavored with fresh orange juice and grated ginger, which brightens the tartness of the cranberries, makes a perfect accompaniment to any holiday turkey. Not only is this lovely chutney super simple to make, you can make it a few days ahead of time, always a bonus when planning a Thanksgiving meal. So, skip the gelatinous sauce from a can, and serve this instead! Your guests will thank you!

Cranberry Chutney with Orange and Ginger

Makes 3 cups

Ingredients:

3/4 cup freshly squeezed orange juice

1 cup sugar

1/4 teaspoon Kosher salt

1 tablespoon peeled, minced or grated, fresh ginger (I use my microplane.)

1, 12-ounce bag fresh cranberries

Squeeze of fresh lemon, to taste

Directions:

In a medium saucepan, add the orange juice, sugar, salt, and ginger. Bring to a boil and dissolve the sugar. When the sugar is dissolved, add the cranberries and return to a boil. Reduce the heat to a simmer and partially cover the pan. (This prevents spatters as the cranberries begin to pop open!) Simmer until the sauce has thickened and all the berries have popped, about 5 minutes. Add a squeeze of lemon and refrigerate until ready to use. (This sauce looks particularly lovely when served in a clear crystal or glass serving dish!)

There's No Place Like Rome! There's No Place Like Rome!

This recipe is not named after Dorothy's dog, but rather a trattoria in the center of Rome. This is a great pasta recipe to have up your sleeve, especially around the holidays. I find that when preparing for a full blown holiday meal (e.g., Thanksgiving, Christmas, etc.), I often overlook the fact that I need to feed my company the night before. What to do? Nothing is easier than pasta, right? Only one problem: the men in my family find pasta dishes unsubstantial. The solution: add Italian sausage! Don't let the ingredients fool you. They may seem simple, but the result is divine! This recipe is easily doubled, to suit your needs, and served with a big green salad, wine, and crusty bread, and the result is a surprisingly quick, satisfying and elegant meal.

*Because it is a cream sauce, you need to serve it right away! Also, don't skip the addition of the fennel seeds!

Rigatoni alla Toto

Serves 4

Ingredients:

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 pound sweet Italian sausage, casings removed (if necessary)

1 cup dry white wine

6-8 whole fresh basil leaves

1/8 teaspoon crushed red pepper (optional)

1/8 teaspoon crushed fennel seeds, or ground fennel (but freshly crushed is better)

1 1/2 cups heavy cream

Kosher salt

1 pound rigatoni

1/2 cup freshly grated or shaved Parmigiano-Reggiano, plus more for serving (this dish really needs real Parmigiano-Reggiano)

Directions:

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the sausage and red pepper (if using) and brown on all sides, breaking up the sausage as you stir. Add the wine and cook for 1 minute. Add the basil, crushed fennel, and cream and simmer over low heat for about 20 minutes, or until the sausage is cooked through.

While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni in the boiling water until al dente. Drain well and add to the sauce and toss. Add the 1/2 cup Parmigiano-Reggiano and toss well. Serve immediately with additional Parmigiano-Reggiano sprinkled on top. 

Adapted from Rome, at Home, by Suzanne Dunaway.