Scalloped sweet potatoes

· 3 lg sweet potatoes peeled and halved
· 2 tbsp butter
· ¾ C thinly sliced leek
· 4 tsp all purpose flour
· pinch each salt & pepper
· 1 ¼ C milk
Topping :
· ½ C fine bread crumbs
· 2 tbsp grated parmesan cheese
· 1 tbsp melted butter

Boil sweet potatoes covered (about 15 mins) until tender- drain – cool – slice ¼ inch think. · In lg saucepan, sauté leek in butter about 7 mins – until tender. Add flour, salt and pepper. Cook stirring for 1 minute. Slowly stir in milk, stirring until evenly thickened. Remove from heat and gently stir in sweet potatoes to coat. Arrange sweet potatoes in glass baking dish in rows. Spoon remaining sauce over top. · In small bowl, stir together topping ingredients until crumbly. Sprinkle over dish, and bake uncovered in 425 degree oven until heated through – about 20 mins. Broil until golden on top. Serves 8 – Enjoy!

Turkey breast stuffed with Fennel & Red Pepper

· 1 Boneless double turkey breast
· 1 tbsp olive oil
· Pinch each salt & pepper
· 2 C Chicken stock
· 2 tbsp all purpose flour
· ½ C dry white wine
Stuffing:
· 4 oz pancetta or bacon chopped (optional)
· 1 Onion chopped
· 2 cloves garlic minced
· Half bulb of fennel/anise chopped (2 C)
· ½ tsp salt
· ¼ tsp fennel seeds, crushed
· ½ C chopped roasted red pepper
· ¼ tsp each: pepper & rosemary
· 1 tbsp chopped fresh thyme
· ½ fine bread crumbs (fresh)
· 2 tbsp chopped fresh parsley
· 2 tbsp pine nuts – toasted.

· In a large skillet, cook bacon until crisp. Spoon off fat. · Reduce heat to Med. Cook onion, garlic, fennel, thyme, salt, pepper, rosemary and fennel seeds, stirring often until onion is softened. Stir in red pepper, bread crumbs, parsley and pine nuts. Let cool 10 minutes. · Open turkey breast and lay flat. Fold back filets toward outside of breast. Spread stuffing over breast leaving 1 inch border on all sides. Roll up at 4 evenly spaced intervals. Tie with kitchen string. Brush with oil and sprinkle with Salt & pepper. Place on rack in roasting pan; pour in ½ C of chicken stock. Roast in 325 degree oven adding stock if necessary for 2.5 hrs until no longer pink inside. Transfer to cutting board, tent with foil and let stand for 20 minutes. · Skim fat from pan juices and whisk in flour over heat. Whisk in remaining stock and wine ; bring to boil – stir until thickened. · Slice turkey and serve with sauce. · 8 servings – Enjoy!

Roasted Beets

Roasting beets intensifies their natural sweetness. You can roast them ahead of time, then re-heat them to serve for ease on the big day!

·Trim off stem ends and scrub 2 lbs of beets. Place on double thickness of foil and drizzle with ¼ C water. Wrap foil over beets and seal package tightly. Place on baking sheet at 425 degrees and bake until tender (about 1 hr). Remove from oven, peel beets and quarter. Place in glass baking dish. Drizzle with olive oil and sprinkle with chopped basil leaves, salt and pepper – turn to coat. Serve. (If made ahead, they can be refrigerated up to 1 day and reheated at 425 degrees until heated through)

what a feast!