• 1 onion, chopped
• 1 tablespoon unsalted butter
• 2½ pounds boneless skinless chicken breasts
• 1 quart unsalted chicken broth
• 1½ teaspoons salt
• 1/2 teaspoons. freshly ground pepper
• 24 large hard-cooked eggs, peeled
• 1 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2  tablespoons fresh lemon juice
• Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

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• 1 small ham bone
• 1(32-ounce) container unsalted chicken broth
• water
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped 
• 1 red bell pepper, finely chopped
• 3 cloves garlic, minced 
• 2 cups chopped smoked ham
• 2 pounds fresh collard greens,washed and trimmed 
• 2 tablespoons apple cider vinegar 
• 1/2 teaspoon salt
• 1/2 teaspoon hot sauce

Smothered Collard Greens with Ham

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• 1 (4-pound) pork loin
• Creole seasoning
• Sausage Jambalaya
• Butcher twine

For Jambalaya

• 1/2 pound smoked sausage, finely chopped
• 1 sweet onion, finely chopped
• 1 stalk celery, finely chopped
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced
• 2 cups uncooked long grain rice
• 1 teaspoon Creole seasoning
• 4 cups chicken broth
• 4 green onions, chopped

Jambalaya-Stuffed Pork Loin

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• 1 trimmed beef tenderloin (about 4 pounds)
• salt and pepper to taste
• 3/4 teaspoon dried thyme leaves, in all
• 2½ cups crumbled blue cheese, in all 
• 1/3 cup plain dry bread crumbs
• 3 tablespoons olive oil, in all
• 1 cup port wine
• 1 cup plus 2 quarts chicken broth, in all
• 1 large onion, chopped
• 1 pound pearl barley
• 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
• 1 cup dry white wine
• 7 ounces prewashed baby spinach
• 1 cup coarsely grated Parmesan cheese
• 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

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• 5 cups chicken broth
• 3/4 cup apples,diced, unpeeled
• 1½ cups Arborio rice
• 6 tablespoons country ham, finely diced, pancetta or prosciutto can be substituted
• 3/4 cup semi-fry hard cider
• Asiago cheese for garnish
• fresh sage leaves for garnish
• freshly ground pepper to taste

Note:choose firm sweet-tart applese e.g. McIntosh, Stayman, winesap. Hard cider can be found in some super markets and liquor stores and is slightly alcoholic.

Image shows spinach on the side.

Apple And Country Ham Risotto

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• 2 oz. turkey or chicken sausage, ground or removed from casing (optional)
• 1 large challah (about 1½ lbs)
• 2 tablespoonextra virgin olive oil (or 6 tbsp if not using sausage)
• 1large sweet yellow onion, chopped
• 2cloves garlic, minced
• 1 lbcarrots, peeled and chopped
• 1 lbcelery, peeled and chopped
• 1/4 cupfresh parsley, chopped
• 1 tablespoonfresh sage, chopped (or 1½ teaspoon dried sage)
• 1 tablespoonfresh marjoram, chopped (or 1½ teaspoon dried marjoram)
• 2 teaspoonsfresh oregano, chopped (or 1 teaspoon dried oregano)
• 1 quart (4 cups)chicken broth or turkey stock
• 1 lbsliced white mushrooms
• 2eggs, beaten
• salt and pepper

Slow-Cooker Challah Stuffing

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• 8 tablespoons (1 stick) butter, divided
• 1½ lbs sage sausage, removed from casing
• 1 large onion, finely chopped (about 2 cups)
• 4 large stalks celery, finely chopped (about 2 cups)
• 4 cloves garlic, minced, divided
• 1/4 cup fresh sage leaves, minced (or 2 teaspoons dried sage leaves)
• 32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade
• 3 whole eggs
• 2½ lbs (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in 250˚ oven for 1 hour.
• 1/2 cup fresh parsley leaves, minced
• 2 tablespoons fresh oregano leaves, minced
• Kosher salt and freshly ground black pepper
• 1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), rinsed and patted dry

Note: Read more about best bread for stuffing here. 

Herb-Roasted Turkey Breast And Stuffing

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• 1/4 cup butter or chicken fat
• 1/2 cup flour
• 27 ounces chicken broth
• 2 carrots, peeled and cut into julienne strips
• 1 onion, finely chopped
• 1/2 cup leeks, chopped
• 1 cup white wine
• 1 teaspoon Worcestershire sauce
• 2 cups good quality sharp cheddar cheese, grated
• cayenne pepper to taste
• salt to taste
• 1/2 cup heavy cream
• chopped chives, for garnish

English Country Cheddar Soup

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• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, chopped
• 1 tablespoon plus 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 2 stalks celery, chopped
• 4 large carrots, sliced
• 1 cup frozen peas
• 1½ cups all-purpose flour
• 2 cups low sodium chicken broth
• 3 cups shredded cooked turkey or chicken
• 1 cup mashed sweet potato, about 3/4-pound sweet potato, cooked and mashed
• 2 teaspoons baking soda
• 1½ cups buttermilk

Turkey Sweet Potato Potpie

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• 2 (15oz) cans garbanzo beans, undrained
• 2 tablepoons olive oil
• 1 lb hot Italian sausage, casings removed
• 4 teaspoons fresh rosemary, chopped
• 2 large garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup tomato paste
• 5 cups low-salt chicken broth
• 8 ounces (about 2 1/3 cups) orecchiette pasta (little ear shaped or other small pasta)
• 1½ cups Romano cheese freshly grated

Note: For a milder soup use sweet Italian sausage, rather than hot.

Spicy Pasta, Bean And Sausage Soup

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