Fig, Apple & Sage Stuffing

INGREDIENTS:

• 1 24-oz loaf whole-wheat bread (680 g), trimmed of crust and cut into 1/2-inch pieces

• 1 tbsp olive oil

• 2 to 3 carrots, peeled and finely chopped (about 1 cup)

• 3 to 4 celery ribs, finely chopped (about 1 cup)

• 1 large white onion, finely chopped

• 1 tsp dried thyme (or fresh)

• 1 tsp dried rosemary (or fresh)

• 1 tsp chile powder

• 1/2 tsp sea salt

• Fresh ground black pepper, to taste

• 10 to 12 unsweetened dried figs, chopped (about 1 cup)

• 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped

• 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed

• 1 1/2 tbsp chopped fresh sage

PREPARATION:

1. Preheat oven to 350°F. Divide bread among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted.

2. Meanwhile, in a large saucepan, heat oil on medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage. Stuff turkey and cook according to recipe.

Slow Cooker Chicken & Dumplings

INGREDIENTS:

For the Chicken:

• Cooking spray

• 2 cups low-sodium chicken broth, divided

• 1 medium yellow onion, finely chopped

• 3 medium carrots, peeled and diced

• 2 medium stalks celery, diced

• 2 cloves garlic, minced

• 4 sprigs fresh thyme

• 2 bay leaves

• 2 1/2 teaspoons kosher salt, divided

• 1 1/2 pounds boneless, skinless chicken thighs

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup heavy cream

• 1/3 cup all-purpose flour

• 1 cup peas

• 1/4 cup coarsely chopped fresh parsley leaves

For the Dumplings:

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon granulated sugar

• 1/2 teaspoon kosher salt

• 1/2 cup heavy cream

• 2 tablespoons unsalted butter, melted and cooled slightly

PREPARATION:

Make the Chicken:

1. Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray. Add 1 1/2 cups of the broth, onion, carrots, celery, garlic, thyme, bay leaves, and 1 teaspoon of the salt and stir to combine.

2. Season the chicken all over with the remaining 1 teaspoon salt and pepper and place in an even layer in the slow cooker.

3. Cover and cook until the vegetables are tender and the chicken is cooked through, about 5 hours on the LOW setting.

4. Transfer the chicken to a large plate and cover the slow cooker again. Using 2 forks, shred the chicken into bite-sized pieces. Whisk the remaining 1/2 cup broth, cream, and flour together in a small bowl until the flour is dissolved. Add the shredded chicken, cream mixture, peas, and parsley to the slow cooker and stir to combine. Taste and season with salt and pepper as needed. Cover and continue cooking while you form the dumplings.

Make the Dumplings:

1. Place the flour, baking powder, sugar, and salt in a medium bowl and whisk to combine. Add the cream and butter and stir until the flour mixture is moistened and a soft dough forms.

2. Evenly drop the dough in heaping tablespoons onto the chicken mixture. Cover and cook until the dumplings are cooked through and the tops are no longer sticky, about 1 1/2 hours. Uncover and let stand 15 minutes for sauce to thicken slightly before serving.

Celery Root Bisque with Thyme Croutons

INGREDIENTS:

• 1/4 cup (1/2 stick) butter

• 1 cup chopped celery

• 1/2 cup coarsely chopped shallots (about 3 large)

• 2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)

• 1 10-ounce russet potato, peeled, cut into 1-inch pieces

• 5 cups low-salt chicken broth

• 1 1/2 teaspoons minced fresh thym

• 1/4 cup whipping cream

• Additional chopped fresh thyme

PREPARATION:

1. Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.

2. Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

3. Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Potato, Celery Root & Pear Gratin

INGREDIENTS:

• Olive oil cooking spray

• 1 tbsp olive oil

• 1 leek, white and light green parts only, thinly sliced

• 2 cloves garlic, minced

• 1 12-oz can evaporated milk

• 1 tbsp chopped fresh thyme leaves

• 1/4 tsp ground nutmeg

• Sea salt and fresh ground black pepper, to taste

• 1 celery root (about 1 1/2 lb), peeled and sliced 1/8-inch thick

• 2 yellow-fleshed potatoes (about 1/2 lb each), peeled and sliced 1/8-inch thick

• 2 firm ripe pears (about 1/2 lb each), peeled, cored, and sliced crosswise into 1/8-inch-thick rounds

• 1/4 cup grated Parmesan cheese

PREPARATION:

1. Preheat oven to 375°F. Mist an 8 x 10-inch baking dish with cooking spray.

2. In a medium saucepan on medium, heat oil; add leeks and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in milk, thyme, nutmeg, salt and pepper, and bring to a boil (still on medium). Remove from heat.

3. Reserving most of milk mixture, line base of dish with leeks using a slotted spoon. Arrange alternating slices of celery root, potatoes and pears, starting with edges of dish then filling center with slices to fit.

4. Pour milk mixture evenly over top. Loosely cover with foil and bake for 1 hour. Remove cover, sprinkle with cheese and continue baking until tender and golden brown, 20 to 30 minutes more. Let stand for 5 minutes before serving.

Pork Loin Roast with Butternut Fontina Stuffing

INGREDIENTS:

• 1 tbsp olive oil

• 2 cups peeled and diced butternut squash (¼-inch dice)

• 1/2 cup diced shallots (¼-inch dice)

• 1 cup whole-wheat panko bread crumbs

• 2 tbsp chopped fresh thyme leaves, divided

• 1 tsp each sea salt and fresh ground black pepper, divided

• Olive oil cooking spray

• 1 4-lb boneless pork loin, trimmed

• 1/2 cup shredded Fontina cheese

• 2 cups low-sodium chicken broth

PREPARATION:

1. In a large skillet on medium, heat oil. Add squash and shallots and cook, stirring occasionally, until squash is tender, about 5 minutes. Transfer to a large mixing bowl and stir in panko, 1 tbsp thyme and 1/2 tsp each salt and pepper. Set aside to cool.

2. Preheat oven to 450°F. Set a roasting rack in a roasting pan and mist both with cooking spray.

3. Stand pork on end on a work surface and insert a thin-bladed knife down the center to make a 2-inch opening all the way through. Use your fingers and the end of a wooden spoon to force the slit into a 1-inch diameter hole. Stir cheese into squash mixture, then pack mixture into hole, working from both ends of roast. Sprinkle outside of roast all over with remaining 1 tbsp thyme and 1/2 tsp each salt and pepper.

4. Arrange pork, fat side up, on prepared rack. Add broth to roasting pan and roast for 15 minutes.

5. Baste pork with pan juices. Reduce oven to 325°F and continue roasting and basting every 20 to 30 minutes, until an internal thermometer inserted into the center of roast reads 145°F, about 1¼ hours total cooking time. (NOTE: If pan gets dry, add more broth or water to maintain about ¼-inch liquid.) Transfer pork to a cutting board and let rest, loosely covered with foil, for 15 minutes.

6. Meanwhile, scrape up any browned bits in roasting pan. Strain pan juices into a small bowl, cover to keep warm and set aside.

7. Slice pork crosswise and arrange on a serving platter. Spoon pan juices on top and serve.