Roast Turkey
with Garlic, Chives, Fried Sage & Toasted Pecans

Serves 10-12

  • One 18-pound turkey, rinsed and pat dried
  • 4 tablespoons dried Chives
  • 2 Garlic cloves, smashed and peels removed
  • ½ cup chopped pecans
  • 1 cup whole sage leaves
  • 2 sticks unsalted butter, softened
  • 4 tablespoons olive oil salt and pepper
  • 2 cups chicken, turkey, or vegetable stock


  1. Preheat oven to 350’ F.
  2. Toast pecans on a foil-lined baking sheet for 10 minutes. Remove from oven and set aside to cool.
  3. Heat the olive oil in a small skillet. Add the smashed garlic and sage leaves and cook over low heat for 5 minutes, stirring often. Drain garlic and sage leaves on paper towels.
  4. In a food processor, pulse the chives, toasted pecans, garlic, and fried sage leaves with the butter just until combined.
  5. Starting at the neck of the turkey, carefully separate the skin from the breast and legs to make pockets. Rub half of the butter mixture under the skin of the breast and legs. Season the cavity of the turkey with salt and pepper.
  6. Place the turkey in a roasting pan and rub the outside of the skin with the remaining butter mixture. Season the outside of the turkey with salt and pepper. Add the stock to the bottom of the pan.
  7. Roast the turkey for 3 ½ to 4 hours, or until a thermometer measures 170’ F at the leg joint. Baste the bird with the stock every 30 minutes.


You may add quartered onion, chopped carrots, and celery to the cavity of the bird or to the bottom of the roasting pan for extra flavor, or if you plan to make gravy.

Using a large oven roasting bag will brown the bird beautifully without having to baste, while reducing the cooking time to almost half.

Roasted Autumn Vegetables with Sage, Rosemary & Thyme

Serves 12

  • 2 large parsnips, peeled and sliced into 1-inch pieces
  • 1 pound Brussels sprouts, halved
  • 2 pounds butternut squash, peeled and cut into 1-inch pieces
  • 1 medium head of cauliflower, cut into 1-inch pieces
  • 1 fennel bulb, outer skin of the bulb removed and cut into 1-inch pieces (include stalks)
  • ½ cup brown sugar
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons each sage, rosemary, and thyme


  1. Preheat oven to 400’ F.
  2. Place cut vegetables into a non-greased baking dish.
  3. Drizzle olive oil over all.
  4. Add the balsamic vinegar and herbs. Toss to coat.
  5. Roast for 30-45 minutes, or until just fork tender.

Cheese Ravioli with Pumpkin-Sage Sauce

Serves 6

  • One 24-ounce package frozen cheese ravioli
  • 1 cup chicken or vegetable stock
  • 1 shallot, finely chopped
  • 1 small jar store-bought Alfredo sauce (12-15 ounces)
  • 1 small can of pumpkin (12-15 ounces)
  • 2 tablespoons ground sage


  1. In a medium saucepan, cook the chopped shallots in the stock until nearly reduced by half, about 8-10 minutes.
  2. Meanwhile, cook the ravioli in boiling water as directed. Drain and set aside with a cover on the strainer to keep warm.
  3. Add the Alfredo sauce, pumpkin, and ground sage to the saucepan and heat through, stirring often. (Don’t let it boil.)
  4. Pour the hot sauce over the cooked ravioli and toss to coat. Serve immediately.


This dish is particularly good with chopped walnuts sprinkled on top.

You may easily serve a crowd with this dish by simply doubling the recipe.