• 1 tablespoon olive oil
• 1 tablespoon finely minced garlic
• 2 bunches Swiss chard or mustard greens, about 2 pounds total, trimmed, and sliced into one-inch strips
• Salt
• ¼ cup water
• Creamy Polenta with Parmesan cheese (click here for recipe)
• 2 tablespoons vinegar
• 8 eggs
• Black pepper

Greens with Poached Eggs and Creamy Polenta

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• 16 eggs at room temperature
• 8-ounce package cream cheese at room temperature
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Accent seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 cups milk

Microwaved Creamy Scrambled Eggs

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• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 3 tablespoons unsalted butter
• pinch of salt
• pinch of nutmeg, freshly grated preferred

Dutch Baby Puffy Pancakes

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• 4 medium potatoes, about 1¼ lbs
• 2 tablespoons olive oil, more as needed
• 2 medium onions, coarsely chopped
• 2 cups cooked turkey, diced
• 1 cup tangy barbecue sauce
• 4 large eggs
• salt and freshly ground black pepper

Barbecued Turkey Hash

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• 2 quarts turkey stock (or low-sodium chicken stock)
• 3/4 cup long grain white rice
• 2 cups roasted turkey, shredded
• 4 eggs 
• 2 lemons, juiced

Greek Turkey Lemon Rice Soup

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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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• 3 large sweet potatoes
• 1 cup heavy cream
• 3/4 cup cornmeal
• 3/4 cup brown sugar
• 3 tablespoons butter
• 1 tablespoon ground cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup honey
• 4 large eggs
• pinch of nutmeg
• salt and freshly ground black pepper

Sweet Potato Spoon Bread With Cornmeal

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• 1/3 cup sugar
• 6 egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• pinch of ground cloves
• 1/8 teaspoon salt
• 1 cup light cream
• 1 cup heavy cream
• 2/3 cup solidly packed puréd pumpkin, canned pumpkin is fine
• 1/2 cup pure maple syrup

Maple Pumpkin Custard

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• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites at room temperature
• 1/4 teaspoon kosher salt

Coconut Macaroons

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Crust

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold butter cut into chunks
• 3 to 4 tablespoons cold water

Filling

• 1¼ cups firmly packed brown sugar
• 4 medium (1½ cups) sweet potatoes, cooked with skins removed and mashed*
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup evaporated milk
• 3 eggs

*1½ cups vacuum-packed canned mashed sweet potatoes may be substituted but we like to cook our own.

Home Made Sweet Potato Pie

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