Ingredients

Stuffing
3 tablespoons butter
1 1/2 large onions, chopped
4 ribs celery, chopped
3 tablespoons chopped fresh sage, divided
4 cloves of garlic, minced
4 or 5 cups croutons, preferably sourdough
1/4 to 1/2 cup chicken broth
Salt and freshly ground black pepper
1/2 teaspoon dijon mustard
1 tablespoon oil
8 small fingerling potatoes, washed, sliced into bite-sized pieces (1/4-1/2 inch)
Chicken
1 (4- to 5-pound) roasting chicken, split in half
2 or 3 tablespoons butter, softened
Salt and freshly ground black pepper
Paprika
1-2 tablespoons chopped fresh sage

Directions

1. For the stuffing, heat the butter in a large, heavy skillet over medium-high heat. Add the onions, celery, and 2 tablespoons sage and sauté until very soft, about 12-15 minutes. Add the garlic and saute for 3 minutes more.
2. Add half the croutons, stir well, and then add the remaining croutons. Stir in 1/4 cup of chicken broth. Remove from the heat. Season with salt and pepper. Cover and let sit for 10 minutes. Stir again to distribute moisture evenly and cover. Add more chicken broth if stuffing seems too dry.
3. While the stuffing rests, prepare the potatoes. Whisk together the mustard, oil, and remaining tablespoon of fresh chopped sage in a small bowl. Season with salt and pepper. Toss with the potatoes.
4. Preheat the oven to 450°F.
5. Stir the potato mixture into the stuffing. Transfer the stuffing to a baking dish or large cast-iron skillet that holds both chicken halves.
6. Rinse the bird halves and pat dry. Rub the softened butter all over the chicken and under its skin. Season all over with salt and pepper. Place the chicken on top of the stuffing.
7. Sprinkle generously with the paprika and a little more chopped sage.
8. Roast for 15 minutes, then reduce heat to 375°F. Continue roasting for about 45 minutes or longer (depending on the size of the chicken), until golden brown and the juices run clear when you prick the meatier part of the thigh. Cover with foil if the chicken is browning too quickly.
9. When ready, serve directly from the pan set on a hot plate at the center of the table, or transfer the chicken to a cutting board and cut into pieces, then place on a platter with the stuffing. Allow it to rest 10 to 15 minutes before carving.

Serves 4-6.

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Ingredients

2 cups short-grain or Arborio rice
6 cups milk
1 cup sugar
1/2 vanilla bean, split lengthwise
1 teaspoon grated orange zest
1/4 cup orange juice
1/4 teaspoon kosher salt
1 cup canned pumpkin
1/4 cup dark brown sugar (optional)

Directions

1. In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat.
2. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point.
3. Cover and refrigerate up to 2 days ahead. To rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.

Serves 8.

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Ingredients

Cooking spray
1 cup rolled oats
2 tablespoons vegetable oil
1/4 cup wheat germ
1 tablespoon honey
3 cups mixed dried fruit
1 tablespoon ground cinnamon
2 cups mixed nuts
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup shredded coconut
1 cup peanut butter M&M's

Directions

1. Preheat the oven to 300 degrees F. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the vegetable oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.
2. Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3 to 5 more minutes. Let cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M's. Store in an airtight container.

Makes 8-1/2 cups.

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Ingredients

2 cups puffed-rice cereal
1 cup roasted peas
1 cup roasted pepitas
1/2 cup sesame sticks
1/2 cup toasted shredded coconut (sweetened)
2 tablespoons unsalted butter
2 tablespoons light-brown sugar
1 tablespoon ground ginger
1/4 teaspoon salt

Directions

1. Preheat oven to 250 degrees with rack in center. Place puffed rice, peas, pepitas, sesame sticks, and coconut in a large bowl.
2. In a small saucepan, melt butter over medium heat. Add brown sugar and ginger; heat until sugar has melted. Pour over puffed-rice mixture. Season with salt; toss well with a wooden spoon to coat evenly.
3. Spread on a rimmed baking sheet, and bake 30 minutes. Remove from oven; let cool completely. Store in an airtight container at room temperature up to 5 days.

Makes 5 cups.

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