This is the delicious and moist Italian answer to English and American fruitcakes.
Patate al Forno con Rosmarino (Oven-roasted Potatoes Sprinkled with Rosemary, Garlic, and Peperoncino Powder)
In case you are wondering, yes, potatoes are eaten in Pastaland.
Gnocchi di Zucca (Pumpkin Gnocchi with Shavings of Smoked Ricotta and Sage Leaves)
Simple but incredibly delicious, this dish goes very well with the highly herbed turkey.
Basic Turkey Stock
Here’s what to do with that sad-looking turkey carcass that keeps staring you in the face after you’ve de-fleshed it. You can do the same thing with chicken parts, trimmings, and carcasses. It’s a classic stock from the French school, and may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bullion in cubes or cans, do yourself a favor, reduce the sodium content, and make this stock from scratch. Breaking the turkey bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.
Glazed and Roasted Onions
Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! These can also grilled over a low flame, as shown in the photo. Note: This recipe requires advance preparation.