RECIPES

Main Course — Yield: 10 to 12 Portions A beautifully roasted turkey seasoned with the classic flavors of porchetta: toasted fennel, juniper, garlic, black pepper, and rosemary. Roasted over aromatic vegetables and finished with repeated coats of reduced chicken glaze for a rich, glossy mahogany skin. Served with a deeply flavorful pan jus. Porchetta-Spiced Roast Turkey with Chicken Glaze & Pan Jus Ingredients For the Porchetta Rub 3½ tbsp Diamond Crystal kosher salt (or 2 tbs

Side Dish — Yield: 4 to 6 Portions Creamy Yukon Gold potatoes whipped with warm cream, butter, and roasted garlic. Finished with a rich roasted garlic butter and fresh chives for a classic, comforting side dish. Mashed Potatoes with Roasted Garlic Butter Ingredients 2 Heads Garlic, roasted 1 tbsp Extra-Virgin Olive Oil 3 lb Yukon Gold Potatoes, peeled and cut into 2-inch dice Kosher Salt, as needed 10 Sprigs Fresh Thyme ½ cup Heavy Cream ½ cup Whole Milk 12 tbsp Unsalted Butt

Scott Conant’s spiced butternut squash soup is silky, rich, and full of warm autumn flavors. Roasted squash, caramelized shallots, and fragrant spices come together in an elegant soup finished with spiced olive oil, crispy shallots, and roasted root vegetables.