Turnip Applesauce Casserole

turnips

What you Need :


  • 2-3 medium turnips, peeled and diced
  • 1 cupprepared applesauce
  • 6 tbspunsalted butter, cubed
  • 1 tbspbrown sugar
  • 1 tbspkosher salt
  • ¼ tspground black pepper
  • 2eggs, lightly beaten
  • 1¾ cup Japanese style unseasoned bread crumbs
  • 2 tbspunsalted butter, melted and cooled

How to Make It :

Cook diced turnips in boiling water until tender, about 10 minutes. Drain, mash and mix with remaining ingredients except bread crumbs and melted butter. Spoon the turnip mixture into a 2 quart casserole pan that has been sprayed with pan release. In a separate small bowl, mix bread crumbs and melted butter until well combined. Sprinkle bread crumb mixture over turnips and bake at 350°F for 60 minutes or until mixture is hot and top is golden brown. Makes 12 servings.

Recipe courtesy of Melissa Peterson

Apple Chestnut Stuffing

What you Need :


  • 1 pound fresh chestnuts, peeled and chopped
  • 4 cups of cornbread, cut into 1” cubes and toasted
  • 2 sage leaves, finely minced
  • 1 large egg
  • 6 slices of bacon, chopped
  • 1 onion, chopped
  • 2 ribs celery, sliced
  • 2 – 3 apples, peeled, cored and chopped
  • 1 cup vegetable or chicken broth
  • salt and pepper to taste
  • butter for baking dish

How to Make It :

In a large bowl, lightly beat egg and add chestnuts, cornbread cubes, and sage. Set aside. In a large skilled, over medium heat, cook bacon. When bacon is nearly cooked, add onion, celery and apples and cook until onions are soft. Add to chestnut mixture and mix to combine. Add up to 1 cup of broth. Season with salt and pepper. Butter a 9 x 13” casserole dish. Lightly pack stuffing into dish and bake, covered, at 325, for 20 minutes. Remove cover and bake for an additional 10 – 15 minutes until stuffing begins to brown.

Recipe courtesy of Melissa Peterson

Simple Moussaka

What you Need :


  • 2  medium eggplant, cut into 3/4-inch cubes
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon grated nutmeg
  • 1 pound ground lamb or beef
  • 1 large onion, finely chopped
  • 2 cinnamon sticks
  • 2 garlic cloves, pressed or finely chopped
  • 1/4 teaspoon ground cloves
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon pepper
  • 3 tablespoons bread crumbs

How to Make It :

  1.  Heat oven to 450 degrees
  2. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes. (This minimizes the bitterness of the eggplant).
  3. Toss the eggplant with the olive oil and spread on a baking sheet. Roast until tender, about 40 minutes. Remove from oven. Reduce oven temperature to 400 degrees.
  4. Bring 5 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the pot.
  5. In a small bowl, whisk together the milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup parmesan cheese, butter, 1/4 teaspoon salt and nutmeg. Adjust seasonings if needed.
  6. In a large skillet over medium-high heat, brown the lamb (or beef). Make sure to break it up as it cooks. Season with 1/4 teaspoon salt.

Rustic Leek and Potato Tart

What you Need :


  • 2 small red potatoes, sliced 1/8 – 1/4 inch thick
  • 1 tablespoon olive oil
  • 3 leeks (white and light green parts), cut into ¼ rings
  • 2 sprigs fresh thyme, chopped
  • salt and pepper
  • flour for rolling dough
  • 1 pie crust (store bought or your favorite recipe)
  • 3/4 cup Gruyére cheese, grated
  • 1 egg, beaten with a little water

How to Make It :

  1. In a small saucepan, add potato slices and cold water to a boil. Reduce heat to a simmer. Cook until just tender. Remove from heat. Drain and set aside.
  2. Preheat oven to 375°. In a large skillet, over medium heat, add oil, leeks and thyme. Season with salt and pepper. Cook, stirring frequently until soft. Remove from heat.
  3. Lightly dust countertop with flour and roll 1 piecrust to 12-inch diameter. Place crust on a parchment-lined baking sheet. Spread leek mixture onto center of piecrust leaving a 2-inch outer border. Sprinkle with half of the cheese. Lay potato slices in a single layer on top of leeks. Sprinkle top with remaining cheese.
  4. Fold edges of piecrust over filling to create a rustic tart. Brush tart edges with egg wash and bake until crust is golden brown and cheese has melted, about 40 minutes.
  5. Remove from oven and let stand for a few minutes before serving.

Serves 4-6.

Recipe courtesy of Melissa Petersen