Thanksgiving main page

your answers to turkey talk

Classic roast turkey
Holiday roasted turkey
Perfect roasted turkey
roasted turkey breast with barbecue sauce

SOUPS :
Apple and curry soup
Carrot ginger soup
Celery, chestnut and apple soup
Red pepper bisque

STUFFINGS :
stuffing Q and A

Bulgur stuffing with mushrooms
Chestnut, onion and currant stuffing
Classic stuffing
Corn bread stuffing
Dried tomato and fennel stuffing
Italian stuffing with sausage
Herb potato and bread stuffing
Rye bread stuffing with sausage, apples and bacon
Sausage, cranberry and corn stuffing
Sausage and dried cherry stuffing
Wild rice and chestnut stuffing

DESSERTS :
Apple cranberry crisp
Chiffon mince meat pie
Cranberry walnut tart
Cranberry and pear phyllo tart
Gingerbread and cranberry torte
Pear and almond cream tart
Pumpkin pie pumpkin
Pumpkin pie
Pumpkin-orange pie

CELERY, CHESTNUT AND APPLE SOUP

Serves: 6

1 teaspoon butter
1/4 pound onion, sliced thin
1 leek, sliced thin and washed
2 mcintosh apples, peeled, cored, and cubed
1/2 pound celery root, peeled, and cubed
1 teaspoon salt
1 pinch fresh ground white pepper
1 pinch nutmeg, grated
1 bay leaf
1 stem thyme
1 cup heavy cream
2 quarts chicken stock, boiling hot
3/4 pound fresh chestnuts, peeled
Garnish: diced and cooked apples, cooked chestnut pieces diced and cooked celery root,or
diced and poached fresh foie gras, sliced black truffles and chives

In a medium-sized pot over medium heat, add the butter, onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt, and pepper. Sweat for 8 to 10 minutes. Do not let the vegetables color. Add the chicken stock, cream, and chestnuts. Bring to a boil, and simmer for 30 to 40 minutes. Discard the thyme and bay leaf.

Purée the soup in a blender. Season to taste. Garnish with either: diced and cooked apples, cooked chestnut pieces diced and cooked celery root, diced and poached fresh foie gras, sliced black truffles andchives