Thanksgiving main page

your answers to turkey talk

Classic roast turkey
Holiday roasted turkey
Perfect roasted turkey
roasted turkey breast with barbecue sauce

SOUPS :
Apple and curry soup
Carrot ginger soup
Celery, chestnut and apple soup
Red pepper bisque

STUFFINGS :
stuffing Q and A

Bulgur stuffing with mushrooms
Chestnut, onion and currant stuffing
Classic stuffing
Corn bread stuffing
Dried tomato and fennel stuffing
Italian stuffing with sausage
Herb potato and bread stuffing
Rye bread stuffing with sausage, apples and bacon
Sausage, cranberry and corn stuffing
Sausage and dried cherry stuffing
Wild rice and chestnut stuffing

DESSERTS :
Apple cranberry crisp
Chiffon mince meat pie
Cranberry walnut tart
Cranberry and pear phyllo tart
Gingerbread and cranberry torte
Pear and almond cream tart
Pumpkin pie pumpkin
Pumpkin pie
Pumpkin-orange pie

DRIED TOMATO AND FENNEL STUFFING

Makes about 12 cups

10 cups diced country style bread
11/2 pounds fennel bulbs
1/2 cup unsalted butter
1/2 cup drained oil-packed dried tomatoes, cut into 1/4-inch dice
3 cups chicken broth
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste

Preheat oven at 325 degrees.
Toast bread cubes on a baking pan until just dry. Trim fennel bulbs, discarding stalks.
Dice stalks into 1/4-inch dice. In a large skillet, melt butter; cook fennel over moderate heat for about 15 minutes. Simmer tomatoes in chicken broth for 10 minutes.
In a large bowl, toss together all the ingredients. Cool. May be made a day ahead.