Thanksgiving recs
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I’ve never been one for gravy -- in the worst cases, it’s lumpy and tastes of uncooked flour; in the best cases, it’s viscous and generic.
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Rolls, braised cabbage and mashed potatoes are homey and fuss-free
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Total time: About 15 minutes Servings: 8 as an appetizer 3/4 cup cranberry sauce 2 to 3 fresh jalapenos, seeded and coarsely chopped (about 3 tablespoons) 1/4 cup chopped cilantro 4 green onions, green part only, thinly sliced 6 tablespoons ( 3/4 stick) unsalted butter, melted 4 (10-inch) flour tortillas 2 cups diced roast turkey 2 cups grated sharp cheddar 1.
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Total time: 20 minutes Servings: 8 to 12 1/2 cup sliced almonds 1/2 head iceberg lettuce, cut into thin strips 1 head romaine lettuce, large ribs removed, cut into thin strips 1/2 cup chopped cilantro 1/4 cup chopped mint 3 cups shredded cooked turkey breast 2 green onions, cut into 3-inch pieces, then julienned 1/2 seedless cucumber, cut into 3-inch-long pieces, then julienned 3/4 cup rice wine vinegar 1/4 cup soy sauce 1 1/2 tablespoons sugar 2 tablespoons rice wine 1/4 cup sesame oil 4 teaspoons toasted white sesame seeds, crushed in a mortar Salt and freshly ground pepper 1.
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A buttery herb crust, earthy vegetables and turkey in a velvety sauce. It’s a twist on the classic and a perfect post-holiday supper.
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Total time: 1 1/2 hours, plus chilling time (up to 1 week) for the dough Servings: 3 1/2 dozen Note: From Amy Scattergood. 3 cups flour 1/2 teaspoon sea salt 1 tablespoon baking soda 3/4 cup (1 1/2 sticks) butter 1 cup brown sugar 1/2 cup molasses (not blackstrap) 1 egg 1 tablespoon finely grated fresh ginger 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/4 teaspoon ground cardamom 1.
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Total time: 2 hours, plus resting and overnight drying time Servings: About 4 dozen 3-inch cookies Note: From Noelle Carter.
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Total time: 3 hours, 15 minutes Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that.
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Sure, nutmeg and cinnamon are Christmas staples, but try adding Hungarian moula, Madagascar vanilla beans and sumac to the mix.
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Total time: 50 minutes Servings: 8 to 12 (makes 2 to 2 1/2 dozen latkes) Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer. 2 pounds boiling potatoes, peeled 2 large onions (1 pound), halved crosswise 4 eggs, beaten 2 teaspoons salt 1 cup matzo meal 1/2 teaspoon pepper 1/2 cup vegetable or olive oil, or a blend of the two, divided 1.
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Total time: 25 minutes Servings: 8 (about 16 latkes) Note: This is an unusual latke that truly celebrates the olive. 3/4 cup olive oil, divided 2 cups chopped onion 1/4 cup chopped garlic 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons salt 2 teaspoons cumin 4 eggs, beaten 4 cups finely chopped pitted green or black brined olives, thoroughly drained 2 to 4 tablespoons water (optional) 1.
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Total time: 45 minutes Servings: 6 (about 12 latkes) Note: Serve the latkes with sour cream or rich yogurt and snipped chives for garnish. 3 pounds beets 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander seed 1/2 cup chopped Italian parsley or cilantro 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 teaspoon baking powder 4 eggs, lightly beaten 1/2 cup flour 1/2 to 3/4 cup olive oil, for frying 1.
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Total time: 35 minutes Servings: 6 (12 to 14 latkes) Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer.
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“What makes a potato pancake a latke?”
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A refresher course on creating a lump-free and delicious gravy.
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Total time: 20 minutes Servings: 6 to 8 Note: The Blue Lake green beans available in markets now work beautifully.
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Most of our Thanksgiving menus are so bound by family ritual they could be carved in stone.
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Total time: 40 minutes, plus roasting and peeling time for the chestnuts Servings: 4 to 6 Note: Quartering the Brussels sprouts after they’re cooked ensures that their centers stay slightly crisp. 1 1/2 pounds Brussels sprouts 4 strips bacon, chopped 1 shallot, minced 1 cup peeled and coarsely chopped chestnuts (about 1/2 pound nuts in their shell) 1 cup chicken broth 1 1/2 teaspoons sherry vinegar Salt Freshly ground black pepper 1.
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Total time: 3 hours, plus 2 to 3 days brining time Servings: 12 plus leftovers Note: Adapted from Judy Rodgers.
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Total time: 2 hours, 50 minutes Servings: 11 to 15 Note: This is more a technique than a recipe.
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Servings: 12 to 14 1 (12- to 13-pound) turkey Salt, pepper 4 cups stuffing, about 1 stalk celery, cut into thirds 1 carrot, cut into thirds 1 small onion Melted butter 1.
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Total time: About 4 hours after 1 hour salt-curing Servings: 10 to 12 with leftovers Note: Heritage turkeys are still available at Bristol Farms (most locations), www.bristolfarms.com; and Whole Foods Markets (all Southern California locations), www.wholefoods.com.
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Total time: About 4 hours, depending on the size of the bird Servings: 8 Note: Brining results in an incomparably moist, flavorful turkey.
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Servings: 10 to 12 Basic Bread Stuffing Servings: Enough to stuff a 12- to 14-pound turkey, about 10 to 12. 1/2 cup butter 1 large onion, diced 1 to 2 cups diced celery with leaves 12 cups toasted 1/2-inch bread cubes 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 tablespoon dried sage or 1/4 cup minced fresh sage 1/2 cup chopped parsley 1 cup turkey stock, water or milk 1.
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He who holds the knife gets dibs on the crispy, flavorful turkey skin.
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With the right knife and a few sharp moves, carving a turkey is easier than you think.
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Time: 6 hours, plus 24 hours brining Servings: 12 (with leftovers) Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat.
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Active Work Time: 20 minutes Total Preparation Time: 1 hour 20 minutes Servings: 1 (12- to 14-pound) turkey, about 10 to 12 servings 1/2 cup (1 stick) butter 1 large onion 1 to 2 cups diced celery and leaves 12 cups toasted 1/2-inch bread cubes 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 tablespoon dried sage or 1/4 cup minced fresh sage 1/2 cup chopped parsley 1 cup turkey stock, water or milk 1.
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Servings: About 6 cups stuffing, enough for 8- to 10-pound turkey, or 8 servings. 1 cup minced onion 1/2 cup julienned sweet red pepper strips 1 cup sliced celery 1 clove garlic, minced 1/4 cup butter 1/4 cup minced fresh sage leaves 1 (14-ounce) can artichoke hearts, drained and quartered 1 (4-ounce) can whole green chiles, drained and cut in thin strips 4 cups cubed cornbread 1 cup shredded Cheddar cheese 1 cup hot chicken broth Salt, pepper 1.
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Total time: 1 hour Servings: 6 to 8 Note: From Amy Scattergood.
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Total Time: About 1 hour, 10 minutes, plus 20 minutes cooling time and 30 minutes to bake extra stuffing as pudding.
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The oldest dish on the Thanksgiving table is succotash, a Native American combination of corn and beans that is likely to have been served at the first Thanksgiving.
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Go soak your bird. It’s the best holiday advice you’ll get.
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Mashed potatoes are comforting, but making them can be nerve-racking if you can’t decide which method to use.
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A beautiful turkey is the glorious centerpiece of a Thanksgiving table.
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Here it is: your basic Thanksgiving game plan.
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Resources, web sites and toll-free phone lines for poultry companies and organizations providing up to the minute cooking advice.
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Fresh or frozen? Free-range or organic? Basted or not?
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Balancing the amount of spice is the trick to making this holiday treat.
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cooking charts are not the best way to judge a turkey’s doneness. Always use a thermometer.
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The refrigerator, quick-thaw and microwave methods.
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Toll-free telephone services and Web sites offer answers to cooking and food-safety questions during holiday preparation times.
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Inspired ideas from a dream team of chefs add up to a dazzling feast.
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THERE’S MUCH TO be thankful for in Southern California. I’m thankful that, at its current rate of appreciation, in 30 years my home should be worth $2.9 billion. I’m thankful for mansionization so I can experience what it’s like to live next to a dwelling with the size and aesthetics of Russia’s Hotel Moskva right in Valley Glen. I’m thankful screenwriters are fighting for residuals when their dialogue is used on ring tones, because $1 million up front with $600,000 on the back end for penning “Scooby-Doo IV” simply isn’t adequate compensation. I’m thankful to live in a place where the City Council recognizes gay marriage, provided one gay spouse doesn’t give the other a lap dance. I’m thankful I live in a community that allowed me to dabble in Kabbalah, Scientology, Taoism and Buddhism, and that was just the last week in February. I’m thankful Will Rogers never met Michael Eisner. I’m thankful I got one of the last 310 area codes before the 424 overlay goes into effect, so I can deceive people who receive my business card into thinking I am important. I’m thankful that the constant ringing in my ears turned out to not be tinnitus but rather the wail of car alarms. I’m thankful I was able to give up bungee jumping and extreme kayaking — I now secure my adrenaline rush passing through intersections on the Orange Line. I’m thankful to live in a city where it’s possible to meet the mayor by setting up a TV camera and waiting two minutes. I’m thankful I was able to witness Mr.
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The Times’ editorial page has had a lot to be thankful for over the last century or so. Here’s a sampling.
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Here are some more traditional tips from weight-loss experts on how to minimize the caloric damage from a Thanksgiving meal.
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A California Thanksgiving
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With the right knife and a few sharp moves, carving a turkey is easier than you think.
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You’ll find all kinds of things labeled as carving knives.
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Celery sticks meet Marcona almonds when you add smart touches to the time-honored relish tray.
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THE oldest dish on the Thanksgiving table is succotash, a Native American combination of corn and beans that is likely to have been served at the first Thanksgiving.
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Too much to do? At least the green vegetables will be a snap. Blanch them, then forget about them till the very last minute.
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YOU’VE wandered the aisles of wine shops, imagining what would really delight your guests; you’ve sought out the most delicious possibilities your budget will allow.
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Russ Parsons answers your important questions about holiday cooking and preparation.
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MOST of our Thanksgiving menus are so bound by family ritual they could be carved in stone.
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APPARENTLY there are people on the planet who actually think you can serve turkey without potatoes.
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Total time: 10 minutes, plus chilling time THANKSGIVING dinner without cranberries would be as forlorn as if the turkey were missing.
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THERE are few foods on the holiday table that carry the mystique of gravy.
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There are great wines for every Thanksgiving dinner, potlucks included. Match the mood, and guests will forgive the driest of turkeys.
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Total time: 45 minutes, plus roasting/blanching and peeling time for the chestnuts Servings: 6 to 8 3 cups peeled and coarsely chopped chestnuts (about 1 1/2 pounds nuts in their shells) 1/2 pound celery root, peeled and cut in 1/2 -inch dice 1 shallot, sliced 1 1/4 cups chicken or vegetable broth 1 tablespoon salt 1/4 cup butter, cut into small pieces 1.
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Total time: 30 minutes Servings: 12 Salt 2 cups fresh or frozen baby lima beans 2 cups half-and-half 4 cups corn kernels, from about 6 to 8 ears Pepper to taste 8 strips bacon, fried brown and crisp, coarsely chopped 1.
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Total time: 45 minutes Servings: 4 to 6 Note: From Russ Parsons 1 pound cipollini or pearl onions 3 to 3 1/2 ounces pancetta, in 1 slice about 1/4-inch thick 2 tablespoons olive oil 2 teaspoons balsamic vinegar 1/4 cup plus 3 tablespoons chicken broth , divided 2 teaspoons minced fresh rosemary Salt Freshly ground black pepper 1.
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Total time: 1 hour Servings: 6 to 8 Note: From Donna Deane 1 1/2 pounds baby parsnips, peeled; root ends trimmed 2 tablespoons thyme leaves 1 tablespoon chopped marjoram leaves 3 tablespoons olive oil Salt Freshly ground white pepper 1.
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Total time: 15 minutes Servings: 4 4 ounces chanterelles 1 tablespoon pistachio, hazelnut or walnut oil 2 cups fresh corn kernels (cut from 3 small ears) 3/4 teaspoon coarse sea salt Freshly ground pepper to taste 1.
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Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 1/2 pound chestnuts 1 pound Brussels sprouts 2 slices thick-cut bacon 1 shallot, minced 3 tablespoons red wine vinegar Salt Freshly ground black pepper 1.
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Total time: 20 minutes, plus 2 hours, 15 minutes simmering time Servings: 6 Note: From Michel Richard 2 tablespoons olive oil 1 onion, diced 1/4 pound bacon, cut in thin strips 1 pound collard greens or mixed collard and mustard greens, ribs removed, chopped 2 cups chicken stock 3/4 cup green Le Puy lentils or other lentils Salt and pepper Balsamic vinegar 1.
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Total time: 1 hour, 15 minutes Servings: 8 Note: From Corie Brown and Donna Deane 5 pounds assorted squash such as buttercup, delicata, kabocha and carnival 1/4 cup olive oil 1 1/4 teaspoon salt, divided 1/4 teaspoon pepper 1/2 cup butter 2 tablespoons minced sage 1/2 teaspoon ancho chile pepper 1/4 teaspoon ground cumin 1.
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With just a little extra effort, you can create a really special sauce.
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Total time: 20 minutes plus cooling time Servings: About 2 cups Note: From Donna Deane 1 1/2 cups ruby Port 3/4 cup sugar 3 cloves 1/2 stick cinnamon 3 allspice berries 4 black peppercorns 2-inch-by- 1/2 -inch strip of orange peel 1 (12 ounce) package cranberries, washed 1.
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Total time: 25 minutes, plus 2 hours chilling Servings: Makes 6 cups Note: From Lydia Shire 2 cinnamon sticks 30 whole cloves 8 whole allspice 3 cups water 3 (12-ounce) bags cranberries 3 cups sugar 1.
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You need mashed potatoes, creamy and soulful, to soak up the gravy -- and sweet potatoes, because they taste both so different and so good with the turkey.
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Total time: 1 hour, 20 minutes Servings: 10 to 12 Note: From Daniel Boulud 1 (1 1/2 -inch) cinnamon stick 3 whole allspice 3 whole cloves 1 star anise 1/4 teaspoon fennel seeds 1 sprig fresh thyme 1 small bay leaf 1 (1- by 2-inch) piece of orange peel 1/2 medium butternut squash, cut in half lengthwise, seeds scooped out 1/2 large acorn squash, cut in half lengthwise, seeds scooped out Salt Pepper 1 tablespoon olive oil 1 onion, diced 1 Golden Delicious apple, peeled, cored and cut into 1/2 -inch cubes 1/2 medium banana, peeled and cut into 1/2 -inch slices 1 tablespoon sugar 1/2 cup orange juice 3 pounds sweet potatoes (about 3 potatoes) peeled and cut into 1-inch dice 2 cups milk 2 cups cream 1/2 cup (1 stick) softened unsalted butter, divided 1 teaspoon sea salt 1/8 teaspoon freshly ground white pepper 1.
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Total time: 1 hour, 50 minutes Servings: 6 to 8 Note: From “Daniel Boulud’s Cafe Boulud Cookbook,” by Daniel Boulud and Dorie Greenspan 1 pound assorted wild mushrooms, separated by variety, cleaned, trimmed and sliced 2 tablespoons (approximately) unsalted butter, divided Salt Freshly ground white pepper 2 cloves garlic, peeled, split, germ removed, finely chopped 1/4 teaspoon finely chopped thyme leaves 3 cups heavy cream 1/8 teaspoon freshly grated nutmeg 4 pounds Idaho or other russet potatoes 1/4 cup finely grated Parmesan cheese 1.
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Total time: 1 hour, 20 minutes Servings: 10 to 12 2 tablespoons softened unsalted butter 4 pounds sweet potatoes Salt, freshly ground black pepper 1 1/2 cups heavy cream 1 tablespoon chopped fresh thyme 1.
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Total time: 30 minutes Servings: 10 to 12 4 pounds Yukon gold or russet potatoes Sea salt to taste 3/4 cup whole milk 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter, softened, cut up Freshly ground white pepper to taste 1.
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It’s the day serious cooks have been waiting for all year. What better way to begin it than with the aromas of apple and pumpkin pie?
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City Bakery owner Maury Rubin really knows pies and tarts -- and he’s willing to share.
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Servings: 8 to 10 Active Work Time: 45 minutes Total Preparation Time: 2 hours plus 2 hours cooling CRISP TOPPING 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut in pieces 1 cup light brown sugar, packed 1 cup flour 1 teaspoon cinnamon 1/8 teaspoon salt 2/3 cup pecans 1.
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I used to ask for lemon meringue pie every year for my birthday instead of chocolate cake.
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It’s fall in California and local pears, pomegranates and persimmons give bakers plenty of reasons for new holiday traditions.
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Servings: 48 bars Active Work Time: 45 minutes Total Preparation Time: 1 hour 15 minutes Note: To blanch (peel) hazelnuts, roast them in a 350-degree oven in a single layer until you can smell them, 10 to 15 minutes.
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Total time: 1 hour, 30 minutes Servings: 8 Pastry for 9-inch tart pan 1/2 pound blanched almonds 2/3 cup plus 1 tablespoon sugar, divided 3 eggs 2 teaspoons vanilla extract 2 teaspoons grated orange zest 1 tablespoon Oloroso or other sweet Sherry 1/4 teaspoon salt 2 tablespoons butter, cut into 8 pieces 3 ( 1/2-pound) Bartlett pears, firm but ripe Apple cider vinegar 1 tablespoon butter, melted 1.
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My newest favorite Santa Monica restaurant is Rustic Canyon.
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Cheddar-sage cornbread Total time: About 1 hour Servings: 9 to 12 Note: This is best served the day it is made, but any leftovers make an excellent stuffing. 1 cup coarse yellow cornmeal 1/2 cup flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup buttermilk 3 tablespoons peanut or vegetable oil, divided 2 large eggs 1 1/2 cups grated sharp white cheddar 1 cup fresh corn kernels, raw or frozen and thawed 1 small onion, peeled and finely chopped 1/4 cup chopped fresh sage Butter (optional) 1.
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Total time: 40 minutes Servings: 12 Note: From Donna Deane 2/3 cup yellow cornmeal 1 1/3 cups flour 1/3 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup dried apricots, chopped 1 tablespoon minced fresh rosemary 1 egg 1 1/4 cups buttermilk 3 tablespoons butter, melted Dried cranberries for garnish Rosemary sprigs for garnish 1.
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Total time: 30 minutes, plus 10 minutes standing time Servings: 8 Note: From Christian Shaffer. 2or 3 medium turnips, peeled 2or 3 medium rutabagas, peeled 1/2 medium red onion, quartered 2 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon freshly ground white pepper 6 tablespoons olive oil 1 bunch watercress, tough stems removed 1.
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The wine is decanted, the turkey’s carved and your family’s around the table.
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Salad rolls, traditionally filled with juicy shrimp and pork, can be stuffed with just about anything, including grilled chicken, salmon or leftover Thanksgiving turkey.
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Servings: 6 1 yellow pepper 1 sweet red pepper 2 green peppers 2 tablespoons margarine or oil 1/2 cup bulgur 1 cup chicken broth 1/2 pound ground turkey 1 clove garlic, minced 3/4 cup chopped onion 1 tablespoon minced fresh sage leaves 2 tablespoons toasted pine nuts 1.
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Total time: 55 minutes, plus chilling time Servings: 12 canapes Note: Adapted from “The French Laundry Cookbook” by Thomas Keller Avocado salsa 3 tablespoons very finely diced red onion 3 tablespoons peeled, seeded and very finely diced cucumber 1/4 cup plus 2 tablespoons very finely diced avocado 1 teaspoon olive oil Squeeze of lemon juice Salt Freshly ground black pepper 1.
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Total time: 1 hour, 55 minutes Servings: 12 Note: From Michel Richard 1 to 3 heads Savoy cabbage (enough for 12 large leaves) 1 tablespoon hazelnut oil (or olive oil) 2 pounds mixed mushrooms (button, shiitake and portabello), finely chopped 1 teaspoon curry powder Salt Pepper Olive oil 1 onion, minced 2 cloves garlic, chopped 2 cups chicken stock 1.
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Total time: 1 hour, 15 minutes, plus 1 hour standing time Servings: 8 Note: From Christian Shaffer.
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Total Time: 25 minutes Servings: 4 Note: From Donna Deane. 1/2 cup rice vinegar 1/2 cup cranberry juice 1/4 cup minced dried cranberries 1 tablespoon minced shallot 2 teaspoons sugar 1/2 teaspoon chopped fresh rosemary 2 teaspoons olive oil Salt Cracked pepper 1 pear 1 apple 1 lemon, cut in half 1 endive, sliced crosswise 5 cups mixed salad greens 1/4 cup toasted walnuts, coarsely chopped 1.
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Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons.
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If you thought decanting was a ritual reserved for venerable bottles of Bordeaux or expensive Cabernet Sauvignons from the Napa Valley, you’re wrong.
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A tasting finds easygoing wines for the meal’s crazy array of flavors.
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Holiday guests? Amuse their bouches, don’t overwhelm them. These smart starters are perfect, easy nibbles.
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Celery sticks meet Marcona almonds when you add smart touches to the time-honored relish tray.
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Total time: 20 minutes Servings: 8 1 tablespoon capers, drained and rinsed 2 oil-packed flat anchovies, drained 1 cup pitted Provencal olives 1/4 cup best-quality olive oil Finely grated zest of 1 small lemon Freshly ground black pepper 2 to 3 small fennel bulbs (about 3 inches wide), washed and dried 1.
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Total time: 45 minutes, plus 60 minutes marinating and at least 1 hour chilling time Servings: 10 to 12 (makes about 3 1/4 cups) Note: From “Bouchon” by Thomas Keller.
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Total time: 25 minutes plus 30 minutes chilling Servings: 6 to 8 1/2 cup dried cranberries 1/2 cup plus 2 to 4 tablespoons Calvados (or applejack) 1 egg yolk, at room temperature 1/2 teaspoon sea salt or more to taste 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/4 cup walnut oil 1/2 cup peanut oil 1 large Granny Smith apple 2 cups cooked wild rice 1/2 cup toasted pecans, chopped fine 1/2 to 1 cup crumbled Maytag blue cheese 1.
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Total time: 2 hours, 35 minutes plus 2 hours rising time Servings: 24 slices Note: From Amy Scattergood.
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Total time: 2 hours Servings: 12 Note: From Noelle Carter.
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Total time: 1 hour, plus 45 minutes roasting time for the garlic Servings: 6 to 8 Note: Adapted from “Autumn Gatherings: Casual Food to Enjoy With Family and Friends” by Rick Rodgers.
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Mixed greens soup Total time: 1 hour, 45 minutes Servings: 12 Note: From Donna Deane 2 tablespoons olive oil 1/2 cup chopped carrots 1 cup chopped leeks, white part only 1 clove garlic minced 8 cups chicken broth 1 medium potato (about 8 ounces), peeled and cut into 1-inch cubes 4 cups chopped kale 4 cups chopped mustard greens 4 cups chopped collard greens 1/2 cup heavy cream 1/8 teaspoon freshly ground white pepper Salt (optional) Lemon slices, cut into quarters 1.
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Dear SOS: Now that Hans Röckenwagner is no longer making ginger scones for sale, perhaps he will share the recipe.
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Total time: 30 minutes, plus more time for maceration. 1 cup dried apricots 1 cup raisins 1 cup pitted prunes 1/2 cup currants 1/4 cup bourbon 1/4 cup butter 3 apples, diced, unpeeled 3 onions, diced 3 stalks celery, diced 1 cup unsalted cashews 1 cup walnut halves 1 cup whole almonds 2 cups cranberries 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground cloves 2 teaspoons summer savory 1 cup minced parsley 2 teaspoons salt 2 eggs, beaten Mix apricots, raisins, prunes and currants in small plastic food bag.
