By Heather Burger

  • 5 lbs. yukon gold, purple caribe, or russet potato, peeled and cut in half
  • 2.5 lbs. yellow onions, peeled and chopped fine
  • 1 large head of celery, leaves removed and reserved for another use, stalks chopped fine
  • 2 bunches Italian parsley, coarse stems removed, leaves chopped fine
  • 3 sticks unsalted butter, plus additional for greasing baking dish and dotting top of casserole
  • 6 pieces good quality white or wheat sandwich bread (such as Pane D'amore hearth or grandma's deli bread) toasted and torn into bite-sized pieces
  • 4 large eggs
  • 3 cups hot turkey or chicken stock (or good quality canned broth)
  • salt and pepper to taste

Place potatoes in a large stockpot and cover with water. Boil gently until a skewer passes easily through the potatoes. Drain and return potatoes to the pot.

While the potatoes are cooking, melt two sticks of butter over medium heat in a large heavy saucepan. Add onions, celery and parsley and cook, stirring occasionally until the mixture begins to brown, about 15 minutes. Add additional butter as needed throughout cooking to prevent the mixture from sticking to pan. When nearly all the liquid given off by the vegetables has evaporated and the mixture is browning, stir in toast pieces.

Mash the potatoes with a waffle-type masher, adding the eggs one at a time, along with a little bit of the stock. Gradually add the vegetable mixture to the potato mixture, adding enough stock as you to achieve the consistency of slightly lumpy mashed potatoes. Stir in salt and pepper to taste.

Transfer dressing to buttered baking dishes, using the edge of your spoon to form soft peaks across the top. Cool for 30 minutes, cover and refrigerate overnight.

Preheat oven to 375 degrees. Dot top of casserole with butter and bake in the middle of the oven for approximately one-hour, until the top is brown and the dressing is hot all the way through. Serve with roast turkey or other poultry and gravy.

To freeze:

In lieu of transferring to a casserole dish, scoop prepared dressing into freezer bags and freeze up to 3 months. To use, thaw in refrigerator overnight, transfer to baking dish and continue with recipe.

Cold Beet Soup

by Heather Burger
  • 1 ½ pounds beets
  • 2 garlic cloves, sliced
  • 3.5 ounces shallots, peeled and sliced
  • 1 bay leaf
  • 1 teaspoon coriander seeds
  • 3 cloves
  • ⅛ teaspoon crushed red pepper
  • 1 tablespoon honeyv
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • ½ teaspoon freshly ground pepper

Garnishes: whole-milk yogurt, chopped fresh dill, chives

Peel and slice the beets and put them in a large saucepan. Cover with 8 cups water and add the garlic, shallots, bay leaf, coriander, cloves, crushed red pepper, sugar, vinegar, oil, pepper, and salt. Bring to a boil, then reduce to a simmer and cook uncovered for about 20 minutes, or until the beets are knife-tender. Check the seasoning of the broth. It should be distinctly sweet, sour, peppery and flavorful. Correct the seasoning. Cool slightly.

Remove the bay leaf. Purée the soup in a blender, then strain through a colander into a large bowl or pitcher. Chill in the refrigerator until cold. Flavor improves if refrigerated overnight.

To serve, pour into chilled small glasses. Garnish with yogurt, fresh dill, and chives.

Nets 6 cups soup