Coronation Turkey


Coronation chicken has been a British staple since it was first served at Queen Elizabeth’s coronation in 1953. I’m far from the first person to make it with Turkey but since I’ve never seen it in America, I thought it might be a good time to introduce it as an alternative to the usual recipe ideas for your Thanksgiving leftovers. This version uses a mixture of Victoria Amory’s supremely delicious mayonnaise and greek yoghurt. I love the mix of flavors with sweet, savory and a touch of heat from the curry; a nod to the waning British Colonies.


Coronation Turkey

Serves 6


1 tablespoon curry powder

1 teaspoon Worcestershire sauce

1/2 cup Greek yogurt

1/2 cup Classic Lemon Mayonnaise

3 1/2 cups cooked turkey, diced

5 tablespoons good mango chutney

1/4 cup golden raisins

1/2 cup chopped cilantro

1/2 cup sliced almonds, toasted

Lettuce for serving (we used radicchio and frisée)



1. In a medium bowl mix curry, Worcestershire, yogurt and mayonnaise.

2. In a large bowl combine turkey with mayonnaise mixture. Add in chutney and toss until well coated.

3. Mix in raisins and cilantro and half of the almonds then chill for at least an hour (recipe can be made a day in advance).

4. Once chilled, spoon coronation turkey onto a bed of greens and top with the remaining almonds. It also works well in a sandwich.


Cranberry Marmalade Sauce


This sauce is a vibrant addition to your Thanksgiving spread and is the simplest side to throw together. By using marmalade instead of zest you not only produce an utterly delicious dish but you also save yourself the time of zesting all that citrus. This sauce also makes a killer sandwich spread for post-Thanksgiving turkey sandwiches.


Cranberry Marmalade Sauce


1 apple (Honey Crisp, Fuji or Gala all work great)

12 oz bag fresh cranberries

1 orange, juiced (makes about 1/2 cup juice)

1 jar English Breakfast Marmalade

1 cup water

3 cinnamon sticks

1/4 teaspoon sea salt

2 tablespoons brown sugar



1. Chop the apple into 1/4 inch chunks and combine with fresh cranberries in a medium-sized saucepan.

2. Squeeze the orange juice into pan and add marmalade and remaining ingredients and bring to a boil.

3. Reduce to a simmer and partially cover for 10 minutes, stirring from once or twice while cooking.

4. Remove lid and heat for 10 minutes on medium-low, stirring with a wooden spoon and mashing the apple and cranberry pieces as the sauce thickens.

5. Remove the saucepan from heat and allow to cool. Serve at room temperature and be sure to remove the cinnamon sticks before placing on the table. You can make this sauce in advance.

Harvest Bread Stuffing with Chorizo


I have been fighting a losing battle since moving to America 14 years ago. Every year at Thanksgiving, I insist on making what I consider to be stuffing. It’s completely different from stuffing in America in that it’s mainly meat based with very little bread at all – just a few breadcrumbs for binding. I try to convert someone each year and I actually caught a few young’uns early before they were corrupted to the ways of American stuffing. My first American Thanksgiving, I even tried to introduce bread sauce to the table but as I looked at it through new eyes, I realized that, like marmite, unless you grew up with it, you were never going to be convinced it was anything other than disgusting. My stubborness has kept me from trying all the myriads of American stuffing that are laid out each year at the annual banquet that I’m lucky enough to attend.


Aurora convinced me to put aside my pig headedness and create a stuffing with Nashoba Bakery’s Harvest Bread which screams Thanksgiving with its cranberries and pecans. We added just enough of Schaller & Weber’s Chorizo to satisfy my meat cravings and out of the oven came a stuffing that was so delicious that I ate it on its own for dinner. It still has a gentle nod to my roots across the pond but has its feet firmly placed in America and may very well have finally converted me.


Harvest Stuffing with Chorizo

8 Servings


1 loaf of Harvest Bread (crust removed, cut to small cubes)

1 stick unsalted butter, plus extra for buttering baking dish

1 large onion, diced

3 leeks, thoroughly cleaned (sliced into half moons)

3 celery stalks, diced

1 large fennel bulb, diced

Salt and freshly ground pepper to taste

2 tablespoons minced fresh rosemary

2 tablespoons minced fresh sage

2 chorizo sausages, casing removed and sliced

2 1/2 cups chicken stock

2 eggs

3/4 cup chopped fresh flat leaf parsley



1. Preheat the oven to 350° F. Butter a baking pan or casserole dish. Toast bread in the oven for 10 minutes until just crisp. Allow to cool.

2. In a large cast iron pan, melt butter and add in onion, leeks, celery and fennel. Season with salt and pepper and cook until slightly golden (about 12-14 minutes).

3. Stir the fresh rosemary and sage into the onion mixture.

4. Remove the onion mixture to the side in a large bowl and add the chorizo to the cast iron pan. Cook the chorizo until browned (about 5 minutes).

5. Add the chorizo to the bowl with the onion mixture and then add in toasted bread. Toss together until well mixed.

6. Add chicken stock, beaten eggs and parsley to the bowl and mix well. Season once more with salt and pepper.

7. Dish stuffing mixture into prepared baking dish and bake until browned at the top (about 40-45 minutes).  Serve warm.


Acorn Squash with Brown Sugar Glaze


What better way to find out how to use products in cooking than asking the producers themselves? We spoke to siblings Ken and Toan about their sauces and glazes and loved how they merged East and West in inventive ways. Since I’m a sucker for all roasted squash, I was excited to try their suggestion of basting the squash with their brown sugar glaze. I decided to add some texture with some fried sage leaves as a hark back to my Italian grandmother who always threw a bunch into the pan no matter what she was frying. The slight crunch and nutty flavor balanced perfectly with the sweetness and soft texture of the squash.


Acorn Squash with Brown Sugar Glaze


1 acorn squash

1 bottle Brown Sugar Ginger Glaze


Salt and freshly ground pepper

Sage leaves (optional)



1. Preheat oven to 350° F.

2. Deseed squash, slice in half and then into long slices.
3. Lay slices flat on a baking sheet covered in aluminum foil.
4. Add a pat of butter on each piece
5. Brush on Sweet Ginger Glaze and season with salt and pepper.
6. Roast for 30 minutes, check for doneness by color or poke with fork for softness.

7. Brush once more with ginger glaze and return to oven for another 10 minutes.

8. In a frying pan, heat 2 tablespoons of butter until it begins to foam. Add a handful of sage leaves and fry til crispy.
6) Remove squash from oven and sprinkle with fried sage leaves. Serve warm.

Mole Beef Nachos


Is there such a thing as an original recipe? It’s something I’ve been thinking a lot about recently. The question was asked at a recent panel I attended at the 92nd Y called Food + Media and it seemed that the general consensus was everything’s been done before by someone somewhere; everything’s an adaptation. I would imagine that the likes of Ferran Adrià, Heston Blumenthal and Wylie Dufresne might disagree with their fantastical creations like Ice Cream Curry and reverse spherical olives.


I’m a long way from joining their lofty ranks of molecular gastronomy, but I did stumble upon a culinary combination in the down and dirty Tex Mex world that made me want to eat nothing else for a week. A cursory google search for “Mole Beef Nachos” comes up empty so I’m planting the flag and claiming ownership. That’s quite a big achievement given the amount of time I spent making it, i.e practically none, thanks to Bunches & Bunches incredible Mole sauce. I went for the Smoked Oaxacan Mole this time but I can’t wait to try it with the Red Chilaca Mole!



Mole Beef Nachos

Serves 2 to 4 people (depending on greediness)


2 lbs of organic beef chuck

Sea salt and freshly ground pepper

2 small onions, coursely chopped

1 jar of Smoked Oaxacan Mole Sauce

1 bag of corn tortilla chips

1 (8 oz block) Monterey Jack or Cheddar cheese, grated

1 jalapeño, thinly sliced



1 avocado, diced

1/4 cup of fresh cilantro leaves

Sour cream, to taste



1. Preheat the oven to 350°F.

2. Season the meat generously with salt and pepper and place in a large dutch oven.

3. Scatter the onions around the beef and pour the entire jar of mole over the beef. Fill the (now empty) jar with water, shake well and pour over it all over the beef.

4. Cover and cook in the oven for approximately 3 hours. I turned the meat over a few times during cooking but this step isn’t completely necessary.

5. Remove the meat to a board, shred with two forks and return to the pot.

6. To assemble the nachos, fill the bottom of an oven proof dish or cast iron pan with tortilla chips, cover with desired amount of cheese, then add mole beef and scatter with jalapeño slices.

7. Bake in the oven for 10 minutes or until the cheese has melted and then add toppings to your taste.