Eggplant Parmesan from Ina Garten

 Eggplant Parmesan

Diane notes:  This was great! I made it for Niv's birthday as a request from Lindsay. I don't like goat cheese so omit it next time and add maybe ricotta?  2 big eggplants were barely enough for the casserole dish. The slices of eggplant shrink in the oven when you bake them.  Increase to 3 eggplants.  Don't cut the pieces too thin. 1/4 inch is best. Do not peel them.  Don't over-salt them.  Increase the amount of garlic.  Use the big sheet pans next time.  

Ina Garten 

2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick

3/4 cup good olive oil 

1 tablespoon dried oregano 

Kosher salt and freshly ground black pepper 

1 (24-ounce) jar marinara sauce, such as Rao's 

1/2 cup julienned fresh basil leaves 

1 pound fresh buffalo mozzarella, thinly sliced 

8 ounces garlic and herb goat cheese, such as Montrachet 

1½ cups freshly grated Italian Parmesan cheese

For the Topping:

1 1/3 cups fresh bread crumbs from a country loaf

4 garlic cloves, minced 

1/4 cup chopped fresh basil or parsley leaves 

1/4 cup good olive oil 

1. Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
2. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
3. In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
4. For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
5. Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

 Thanksgiving Creamy Mashed Potatoes

Food Network

1. Preheat the oven to 350 degrees F.
2. Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
3. Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
4. Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
5. Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

Ingredients

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5 pounds Yukon gold or russet potatoes

1 1/2 sticks softened butter, plus more for baking

1 1/2 (8-ounce) packages cream cheese, softened

1/2 cup half-and-half

1/2 cup cream

Salt and freshly ground black pepper

Milk, if needed, for thinning

Sausage Stuffing Ina Garten

 Sausage Stuffing 

1. Preheat the oven to 300 degrees F.
2. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
3. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
4. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
5. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)

8 tablespoons (1 stick) unsalted butter

2 cups medium-diced yellow onion (2 onions)

1 cup medium-diced celery (2 stalks)

2 Granny Smith apples, unpeeled, cored and large-diced

2 tablespoons chopped flat-leaf parsley

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

3/4 pound sweet or spicy Italian sausage, casings removed

1 cup chicken stock

1 cup dried cranberries