This fast and easy fudge has the surprise addition of roasted and lightly crushed cacao beans, called nibs—in other words, pure chocolate! Their bittersweet, toasty flavor and irresistible crunch is a wonderful contrast to this super-creamy fudge. You won’t need a thermometer to make this fudge because marshmallow cream ensures a smooth texture.

convert Ingredients
2/3 cup evaporated milk
One 7-ounce jar marshmallow crème
2 ounces (1/4 cup) unsalted butter; more for the pan
1 1/2 cups granulated sugar
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1/3 cup cacao nibs, divided

Method
1. Line an 8-by-8-inch pan with foil, folding the excess over the sides to form handles. Grease the foil and set the pan aside.

2. Put the evaporated milk, marshmallow crème, butter, sugar, and salt in a large, heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly with a heatproof spatula. Scrape the bottom and sides of the pan often, as this mixture is apt to burn.

3. Once the mixture comes to a boil, cook for 5 minutes, stirring constantly; it will caramelize a bit, which is fine. Remove from the heat, add the chocolate and the vanilla, and stir until the chocolate is melted and the mixture is smooth. Add half of the nibs, stir to combine, and pour the fudge into the prepared pan. Top with the remaining nibs and allow to set.

4. Once the fudge is firm, lift it out of the pan using the foil handles and cut it into small squares with a long, sharp knife on a cutting board. The fudge will keep in an airtight container.

Recipe © 2009 The Taunton Press, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

This dense, luscious flourless chocolate and vanilla marble cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way. To slice this moist marble cake neatly, use a hot knife (run it under hot running water and dry it), and wipe the blade clean between slices.

convert Ingredients
For the vanilla batter
8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

For the chocolate batter
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon pure vanilla extract
Pinch table salt

Unsweetened cocoa powder, for dusting

Method
1. Position an oven rack in the middle of the oven and heat the oven to 300°F (150°C). Lightly grease a 9-by-2-inch round cake pan and line the bottom with parchment.

2. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.

3. In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. Using a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.

4. To combine and bake the marble cake, spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.

5. Bake the marble cake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don’t over-bake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let the cake cool on a rack until just slightly warm, about 1 1/2 hours. Loosen it from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert the cake onto a large flat plate or board, then remove the pan and carefully peel off the parchment.

6. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert the cake again onto a similar plate so that the top side is up and let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.

Make ahead and freeze: Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate that’s been sprinkled with a little more cocoa powder. Cover with plastic wrap and thaw in the refrigerator overnight or at room temperature for an hour or two.

Recipe © 2009 The Taunton Press, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

These luscious Kahlúa truffle triangles cookies are perfect for a party. Because they’re a bar cookie, they’re not fussy to make and they yield a but batch of pretty and delicious treats.

convert Ingredients
For the crust
6 3/4 ounces (1 1/2 cups) unbleached all-purpose flour
3 ounces (3/4 cup) confectioners’ sugar
1/4 teaspoon table salt
6 ounces (3/4 cup) cold, unsalted butter, cut into 10 pieces, more for the pan
1/2 teaspoon pure vanilla extract

For the kahlúa truffle filling
1 pound semisweet or bittersweet chocolate, broken into squares or very coarsely chopped
3/4 cup whole or 2% milk
4 ounces (1/2 cup) unsalted butter, cut into 6 pieces
4 large eggs
2/3 cup granulated sugar
2 tablespoons Kahlúa

Method
Make the crust
1. Position an oven rack in the center of the oven and heat the oven to 350°F (175°C). Line the bottom and sides of a 9-by-13-inch baking pan with foil, allowing foil to overhang the long sides of the pan to act as handles for removing the cookie later. Lightly butter the foil.

2. In a food processor, combine the flour, confectioners’ sugar, and salt. Process the ingredients briefly to combine, about 15 seconds. Scatter the cold butter pieces and the vanilla over the flour mixture and process, using short pulses, until the dough begins to form small clumps, 1 to 1 1/2 minutes.

3. Turn the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan in a smooth, even layer. Bake until pale golden, especially around the edges, 22 to 25 minutes. Do not overbake or the crust will be hard and crispy. Transfer the pan to a cooling rack and lower the oven temperature to 325°F (160°C).

Make the kahlúa truffle filling and bake the cookies
1. In a medium bowl, melt the chocolate, milk, and butter together over a pot of barely simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.

2. In a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the eggs, sugar, and Kahlúa on medium-high speed until foamy and lighter in color, 2 minutes. Reduce the speed to low and gradually add the chocolate mixture. Stop the mixer and scrape down the bowl and beater. Beat on medium speed until well blended, about 30 seconds.

3. Pour the chocolate batter over the baked crust and spread evenly. Bake until the sides are slightly puffed and a toothpick inserted near the center comes out wet and gooey but not liquid, 30 to 35 minutes. Transfer the pan to a rack. As it cools, the center may sink a bit, leaving the edges slightly (about 1/2 inch) elevated. While the truffle filling is still warm, use your fingertips to gently press the edges down to the level of the center, if necessary.

4. When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. Using the foil as handles, lift the rectangle from the pan and set it on a cutting board. Tipping the rectangle, carefully peel away the foil.

5. Using a hot knife, cut the truffle rectangle lengthwise into 1 1 2-inch strips, wiping the blade clean before each cut. Cut each strip on alternating diagonals to make small triangles. Let the truffle cookies sit at room temperature for about 5 minutes before serving. The baked truffle cookies can be refrigerated, wrapped in plastic, for up to two days.

Make ahead and freeze: You can bake these truffle cookies up to one month ahead: Wrap the cooled baking pan in heavy-duty plastic wrap and freeze (no need to cut them into triangles first).

Recipe © 2009 The Taunton Press, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

This cake was, without a doubt, the hardest recipe to develop in The New Portuguese Table. Cindi Kruth, one of my recipe testers, and I made 13 versions of it until I knew it was as good as the recipe I got at Papas, the tiny restaurant up the hill from my apartment in Lisbon. The problem was—and I have no idea of this was intentional (you know how some cooks can be)—but they gave me a recipe for a classic chiffon cake. Yet their mighty bolo de laranja was dense and rich, and just one slice could satisfy even my appetite.

Friend and Portuguese food scholar Janet Boileau was smitten with the cake and also went to work trying to figure it out. In the end, it took a call to the wonderful Lisbon chef Fausto Airioldi to help me get a handle on the dessert. He agreed with me that this was no stinking chiffon cake. It was too full of the bold flavors of Portuguese. So, that’s when Cindi and I started from scratch, literally. Several weeks later, we came up with this. And if you had a chance to stop one of my book signings, you would have had a sample. It’s what I always serve, and people always ask for, when I’m fending off those huge lines of three and four fans.

If you want the recipe, leave a comment and let me know.

Portuguese Orange-Olive Oil Cake
by David Leite
from The New Portuguese Table: Exciting Flavors from Europe’s Western Coast
(Clarkson Potter, 2009)
Serves 10 to 12

Atenção: Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. Since this cake only gets better with age, don’t even think about taking a bite until the day after you make it, or even the day after that.

convert Ingredients
Nonstick baking spray with flour
4 to 5 large naval oranges
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra-virgin olive oil
Confectioners’ sugar, for sprinkling

Method
1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.

2. Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Set aside.

3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.

4. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.

5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.

6. Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar.

The traditional grasshopper pie is a green pie in an Oreo cookie crust, a “white trash” cooking sort of dish, made with marshmallow fluff and topped with Reddi-Wip. We’ve made the pie much better with homemade vanilla ice cream, now green and minty with the addition of only 1/4 cup of crème de menthe. The secret to gussying up any recipe is to use good ingredients, freshly and properly made. Changing the quality does not necessarily change the character of a dish; it’s still a little “white trash.”

Of course for this grasshopper pie you can buy perfectly good vanilla ice cream, but I like ours better because it’s not as sweet as commercial brands. Master it and you’ll not only have a great vanilla ice cream but also an ice cream base for most of the ice creams we make at Campanile. There are many simple, reasonably priced electric ice cream makers on the market that are perfect for these small batches. Despite all of these convenient new machines, I still think the best machines are the ones that use ice and rock salt and make a horrendous grinding sound as they operate. If you use this type of ice cream maker, you’ll definitely want to run it outside or in an unoccupied room, with the machine sitting in a much larger bucket and the door closed.

convert Ingredients
For the crust
1 1/2 cups chocolate cookie crumbs, made from the wafer part of Oreo cookies or other chocolate wafers
2 ounces bittersweet chocolate, cut in 1/4-inch pieces
6 tablespoons unsalted butter, melted and hot
1/2 teaspoon pure vanilla extract

For the vanilla ice cream
2 1/2 cups whole milk
2 cups heavy cream
2 vanilla beans, split and scraped
8 large egg yolks
2/3 cup sugar
Pinch of salt

For the grasshopper pie
1/2 recipe Vanilla Ice Cream (above)
1/4 cup green crème de menthe
Whipped cream, for serving (optional)

Method
Make the crust
1. Put the chocolate cookie crumbs and chocolate in the bowl of a food processor fitted with the steel blade and process until the chocolate is finely grated. With the machine running, add the melted butter and vanilla, and process until evenly incorporated.

2. Transfer the mixture to a buttered 9-inch pie or tart pan and press evenly into the bottom and sides of the pan. It helps to place a piece of plastic wrap over the mixture and press on that so your hands don’t get sticky and covered with the mixture. Place in the freezer.

Make the ice cream
1. Combine the milk, cream, and vanilla bean seeds and pod in a heavy, medium saucepan over medium heat and bring to a simmer. Immediately remove from the heat and cover the pan with plastic wrap. Allow the mixture to steep for 15 minutes.

2. Fill a large bowl with water and ice, and set a medium bowl in it. In a medium bowl, beat together the egg yolks, sugar, and salt until the egg yolks are very frothy and thick.

3. Bring the milk mixture back to a simmer over medium heat and remove from the heat. Making sure the liquid is not boiling, whisking constantly, slowly pour 1/2 cup of it into the egg yolks. Using a heatproof rubber spatula, scrape the now-tempered egg yolks into the saucepan with the milk and cream, whisking constantly. Place the saucepan over medium-low heat and insert a thermometer. Stir constantly with a rubber spatula, moving the spatula in a figure 8 and scraping the sides and bottom of the pan, until the mixture thickens and coats the spatula, and reaches 170ºF (77ºC). Run your finger down the middle of the spatula. The sauce should not run back into the canal created by your finger.

4. Immediately remove from the heat and continue to stir for 1 minute, then strain through a medium strainer into the bowl set in the ice bath. Allow to cool, stirring often, to 40ºF (4ºC). At this point you can refrigerate the base (which is a custard sauce) for up to 2 days.

Assemble the grasshopper pie
1. Whisk together the vanilla ice cream base and crème de menthe, and freeze in an ice cream maker, following the manufacturer’s instructions. Spread the ice cream in the grasshopper pie crust, and place in the freezer until solid.

2. Thirty minutes before serving the grasshopper pie, transfer to the refrigerator. Use a serrated knife dipped into hot water to slice the pie and serve. Top each serving with whipped cream, if desired.

Recipe © 2009 Mark Peel. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Paprika is the most important ingredient in the Austro-Hungarian classic beef goulash. It should be sweet Hungarian paprika, not smoked Spanish paprika. Keep it in the freezer in a well-sealed container and it will stay fresh for several months. If it’s been sitting out for more than 6 months, discard it and get a new batch. Begin the beef goulash a couple of days ahead so you can marinate the meat and easily degrease the finished sauce.

convert Ingredients
3 pounds skirt steak or beef chuck or round, cut in 1 1/2-inch pieces
2 tablespoons canola oil
3 tablespoons sweet Hungarian paprika
Kosher salt and freshly ground black pepper
6 fat garlic cloves, halved, green shoots removed, and sliced
1 large or 2 medium onions, chopped
3 ounces thick-cut bacon, cut in 1/4-inch-wide strips
3/4 teaspoon caraway seeds
2 teaspoons tomato paste
1 1/2 cups chopped, peeled, and seeded tomatoes (fresh or canned)
1/2 pound sweet red peppers (1 large or 2 medium), roasted, peeled, seeded, and sliced (retain any juices)
1 1/2 cups (one 12-ounce bottle) lager beer

Method
1. The beef goulash is best if you begin 2 days before you wish to serve it. To marinate the beef, place it in a large bowl and toss with the canola oil, paprika, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 4 of the garlic cloves, and half the onion. Knead the mixture well so that the seasonings penetrate the meat. Cover and refrigerate overnight.

2. The next day, scrape the onions and garlic off the beef and set aside with the remaining onions and garlic. Heat a large, heavy casserole or Dutch oven over medium-high heat and add the bacon. Cook until the bacon renders its fat, then remove it from the pan with a slotted spoon. Set aside in a bowl.

3. Add the beef to the pan in batches and brown on all sides. Remove with a slotted spoon and set aside in a bowl with the bacon (there will be a lot of juice in the pan; pour off the liquid from the pan between batches but retain with the meat.).

4. To make the goulash, add the remaining onions to the pan with 1/2 teaspoon salt and 1/2 teaspoon pepper. Turn the heat to medium and cook, stirring, until the onions soften, about 5 minutes. Add the remaining garlic, caraway, and tomato paste and cook, stirring, until the tomato paste caramelizes slightly (it will turn a rusty color). Add the tomatoes and cook, stirring, for about 5 minutes, until they have cooked down slightly. Add the roasted peppers and their juice and stir together for a few more minutes, then return the meat and bacon to the pan with any juices that have accumulated in the bowl. Add the beer, 1 teaspoon salt, and water if necessary. The beef should be almost submerged. Bring to a simmer, cover, and simmer over low heat for 3 hours, until the beef is fork-tender. From time to time, skim the fat from the top of the simmering stew. Taste and adjust the seasonings.

5. Using a slotted spoon, remove the beef and vegetables from the liquid and place in a bowl. Pour the liquid into another bowl. Cover and refrigerate overnight if serving the following day (if serving the same day, allow to rest for 1 hour and degrease, following the directions below). The next day, lift off the fat that has accumulated on top of the liquid and discard. Combine the beef and gravy in a pot, reheat gently, correct the seasonings, and serve the goulash with noodles, Spaetzle, rice, or parsleyed potatoes.

How to Degrease a Warm Broth
Allow the broth to rest for 15 minutes, or up to 1 hour if possible, so that the fat rises to the surface. Dip the bottom of a ladle into the center of the pot and rotate it around in a small circle to push the grease to the edges of the pot. Without tipping the bowl of the ladle into the liquid, push the ladle bowl straight down and push it toward the edge of the pot, then slowly press down until the top of the ladle bowl is just barely level to the top of the grease, so that the grease slips into the ladle. Continue, beginning in the center of the pot and pushing out to the sides, until you no longer see a greasy layer on the surface of the broth or gravy.

Recipe © 2009 Mark Peel. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Clams casino is one of those classic American dishes that inspired me to write this book. I wanted to renew interest in some dishes that were delightful in their original incarnations, but then were overdone, often badly, to such an extent that they fell out of favor. If you make the these clams casino this way (and this recipe is different from the classic because I don’t crumble the bacon), you’ll understand why it became so popular. Cut the bacon into small slabs, which protects the clams from overcooking while infusing them with its flavor. The bacon crisps up around the edges, giving you a nice contrast of chewy and crisp textures. The clams casino can be prepped ahead of time through step 4.

convert Ingredients
1 tablespoon chopped chives
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1/2 small garlic clove, green shoot removed, roughly chopped
Pinch of kosher salt
Freshly ground black pepper to taste
4 tablespoons unsalted butter, softened
1 1/2 ounces bacon (2 strips)
Rock salt for the baking sheet (optional)
24 cherrystone clams, shucked and left on the half shell
1/2 lemon

Method
1. In a mortar and pestle, mash together the herbs, garlic, salt and pepper. Add the butter and mash together.

2. Cook the bacon until just cooked through but not crisp. Remove from the heat and cut in 1-inch pieces.

3. Preheat the oven to 400ºF (200ºC). Cover a baking sheet with a 1/2-inch-thick layer of rock salt, if using. Heat in the oven for 5 minutes. Now preheat the broiler.

4. Place the clams casinos on top of the salt (this is just to keep them steady). Top each with about 2 drops lemon juice and 1/2 teaspoon of the butter mixture. Lay a piece of bacon over the top.

5. Place the clams under the broiler for 2 to 3 minutes, until the butter is sizzling. Serve the clams casino  immediately.

Recipe © 2009 Mark Peel. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

It’s not your normal type of dread, like the kind that takes up residence in your stomach every time you pay bills or when your boss unexpectedly arrives at your weekend place with Vuitton bags in hand. No, this dread is more primal. It occurs every November when I know I’ll once again be facing a fixture of the Thanksgiving table: pumpkin pie.

Now, I’m all for tradition. But come on, people! It’s been 382 years since the Pilgrims sat down and made history. Shouldn’t we have a little more to show for it in the dessert department? Refusing to be a gastronomic automaton and mindlessly bake yet another pumpkin pie, I instead went searching for a new American classic.

First I turned to Craig Underwood, owner of the Underwood Family Farm in Moorpark, CA. Each year he sells his pumpkins at the annual Fall Harvest Festival. With more than 70,000 people foraging for the perfect orange gourd, I figured he’d have some ideas.

“Oh, people make all kinds of things,” he said. “But pies are the most popular.”

When I asked what his favorite dessert was, his voice warmed: “Pumpkin bread.” (As it happens, the recipe was from an 1970 Los Angeles Times article.)

Of course, that’s like asking a father which of his children is his favorite. So he added pumpkin cookies and cheesecake to the list. That got me thinking that cake—minus the cheese—could possibly be this year’s pumpkin pie. Yet something was missing.

That night I was crunched down in bed nursing a wicked flu and flipping through the pages of The Vineyard Kitchen by Maria Helm Sinskey (HarperCollins, 2003). My eye landed on a recipe for a cake slathered with maple-flavored cream cheese frosting — the missing link. With that, I tumbled into the most restful sleep, perhaps owing as much to NyQuil as to the dessert I was certain would change the face of the American Thanksgiving menu.

The next morning as I was rummaging through the cupboard gathering ingredients, I remembered the words of Sara Jane Underwood, Craig’s wife: “There’s a dirty little secret in the pumpkin world,” she warned. “The canned stuff tasted nothing like the real thing.” If I wanted true pumpkin flavor, it was into the pumpkin patch for me.

According to Sara Jane, sugar babies, which are about eight inches in diameter, are the pumpkin of choice because they have thick flesh and little moisture. To use them in the below recipe, quarter one pumpkin, and remove the stems and seeds. Place the pieces skin-side up on a foil-lined baking dish. Bake for 45 to 60 minutes at 350 degrees. Let cool, scoop the flesh into a food processor, and whir.

A fever of 103 degrees prevented me from pumpkin picking, so I reached into the pantry for the canned version, which still created a cake that had neighbors pleading for the recipe.

So with apologies to Mayflower descendants everywhere—America, may I humbly introduce your new Thanksgiving dessert.

Recipe
Pumpkin Cake With Maple–Cream Cheese Frosting

Article © 2002 David Leite. Photograph © 2003 Pornchai Mittongtare. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Confused by all the conflicting information about brining a Thanksgiving turkey? Well, no wonder. There are as many brining techniques out there as there are cooks—and some of the methods are pretty weird. But a well-made brine can make a turkey more flavorful and eminently juicy. This video, from our sister site Fine Cooking, takes you step-by-step through the process of brining.

Check out some of our favorite brined turkey recipes
Brined Herb-Butter Roasted Turkey with Pinot Noir Gravy
Brined Roast Turkey with Sage Butter Rub
Brined Roast Turkey with Juniper-Ginger Butter

On Thanksgiving, do you reach for dressing or stuffing? (Don’t know the difference?) Have you heard all kinds of food safety stories about the harmfulness of undercooked stuffing? It’s enough to make you want to buy a turkey sandwich at the deli and call it a day. But in this video, from our sister site Fine Cooking, you’ll learn how to safely stuff a turkey, cook it properly, serve the stuffing with style.

Check out some of our favorite stuffing recipes
Rustic Bread Stuffing with Cranberries, Hazelnuts, and Oyster Mushrooms
Wild Rice, Cornbread Stuffing with Pears, and Dried Cranberries
Herbed Bread Dressing with Bacon, and Prunes