by pete | Nov 28, 2016 | sauces and seasonings, side
Remove neck and giblets (including heart) save liver for stuffing. Chop the neck into a few smaller pieces with a meat cleaver.  (It’s kind of fun to do) Brown neck and giblets in a large saucepan. When brown add water and at least a cup of white wine. One... by pete | Jan 7, 2015 | side
This recipe is borrowed from the Food Network. It was featured on the Barefoot Contessa but came from someone else’s cookbook. Ingredients 1 1/2 cups light olive or vegetable oil 3 tablespoons unsalted butter 5 to 6 shallots, peeled and sliced into thin rings 2... by pete | Jan 7, 2015 | side
aka “the onions” is essential for Thanksgiving. Ingredients 1/2 pound of shallots, chopped 1 large yellow onion, halved and sliced thin 2 bunches of leeks, green tops discarded, halved lengthwise and sliced thin 2 garlic cloves, minced 3 tbsp unsalted... 
by pete | Jan 7, 2015 | side
This will be enough to stuff a large turkey 18lbs and up. You can bake extra in a baking pan along with the turkey. Lately there have been recommendations against cooking the stuffing in the bird but it really doesn’t taste as good done separately. Just make...