The Bird is the Word

Every Tuesday opens up the Fox Recipe Box, fully of tasty treats from award-winning chefs, best-selling cookbook authors, and your favorite TV cooking personalities.


Butternut Squash Bisque with Chipotle Red-Pepper Swirl

This soup gets its luscious texture not from cream but from the rice simmered with the vegetables. To set the bisque off even more, add a splash of chipotle-spiced pureed red pepper, adjusting the amount of pepper to match your guests’ heat tolerance.

Makes 6 to 8 servings

Chipotle–Red Pepper Puree

1 large red bell pepper

1 teaspoon adobo sauce from canned chipotle chiles, or more to taste


2 tablespoons unsalted butter

1 medium onion, chopped

1 medium carrot, chopped

1 medium celery rib, chopped

2 garlic cloves, finely chopped

2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes

4 cups canned low-sodium chicken broth

1⁄3 cup long-grain rice

Salt and freshly ground black pepper

To make the puree, position the broiler rack 6 inches from the source of heat and preheat the broiler. Cut the top and bottom from the bell pepper to make “lids.” Slice the pepper lengthwise and open it up. Cut out and discard the ribs and seeds. Place the opened pepper with its top and bottom, skin side up, on the rack. Broil until the skin is blackened, about 8 minutes. Transfer to a bowl and cover. Let stand for 10 minutes. Remove and discard the blackened peel. Puree the red pepper and adobo sauce in a blender, adding more adobo to taste. Transfer to a small bowl, cover, and refrigerate until ready to use. (The puree can be made up to 5 days ahead.)

To make the bisque, heat the butter in a soup pot over medium heat. Add the onion, carrot, and celery, and cover. Cook the vegetables, stirring occasionally, until they are softened, about 5 minutes. Stir in the garlic and cook uncovered until it gives off its aroma, about 1 minute. Add the squash and stir well. Add the broth and rice and bring to a boil over high heat. Reduce the heat to medium-low. Cover and simmer until the squash is very tender, about 25 minutes. Season with salt and pepper to taste.

In batches, in a blender with the lid ajar, puree the vegetables and broth and transfer to a warmed soup tureen. (Or use a handheld immersion blender to puree in the pot.) Serve in individual bowls, drizzling the red pepper puree over each serving.

from Autumn Gatherings


Turkey Breast with Wild Mushroom Stuffing and Marsala Sauce

Need a great low-fat Thanksgiving entrée? A combination of fresh and dried mushrooms gives hearty flavor to the mild turkey breast, and it’s further enhanced by a Marsala wine sauce.

Makes 8 to 10 servings

1 cup boiling water

1 ounce (about 1 cup) dried porcini mushrooms

8 ounces fresh mushrooms, preferably cremini

1 tablespoon unsalted butter

¼ cup finely chopped shallots

1 garlic clove, minced

1 ½ teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup fresh bread crumbs, preferably from day-old crusty bread

1 large egg white, beaten until foamy

Two 1 1/2 –pound boneless, skinless turkey breast roasts

Nonstick vegetable oil spray

Salt and freshly ground black pepper

1 ½ cups turkey stock or canned reduced-sodium chicken broth

1 teaspoon cornstarch

¼ cup dry Marsala

1 tablespoon unsalted butter, chilled

To make the stuffing, combine the boiling water and dried mushrooms in a small bowl. Let stand until the mushrooms soften, about 30 minutes. Lift the mushrooms out of the water, rinse under running water, and chop coarsely. Strain the cooking liquid through a wire sieve lined with a moistened paper towel set over a small bowl. Reserve the liquid.

In a food processor, pulse the fresh mushrooms until finely chopped. Set aside.

In a large skillet, heat the butter over medium heat. Add the shallots and garlic, and cook, stirring often, until softened, about 1 minute. Add the fresh mushrooms, soaked mushrooms, soaking liquid, rosemary, salt, and pepper. Cover and cook until the fresh mushrooms release some liquid, about 3 minutes. Uncover and cook over high heat until the liquid evaporates, about 10 minutes. Transfer to a medium bowl and cool completely. Stir in the breadcrumbs and egg whites.

Place a turkey breast, skin side down, on a work surface. Using a sharp knife, cut a deep, diagonal incision into the thickest part of the breast from the center of the roast almost to the edge, being careful not to cut completely through to the skin. Open this flap like a book. Make another cut on the other side, to butterfly the other side of the roast, and fold out in the other direction. Pound gently with a meat mallet, rolling pun, or empty wine bottle to flatten to an even thickness. Repeat with the other breast.

Spread half of the filling over one breast. Starting at a long side, roll up into a thick cylinder. Tie the breast crosswise in several places with kitchen string. Repeat with the remaining stuffing and breast. (The turkey breasts can be prepared up to this point 4 hours ahead, covered with plastic wrap, and refrigerated.)

Position a rack in the center of the oven and preheat the oven to 350 F. Spray a flameproof baking dish large enough to comfortably hold the turkey breasts with nonstick spray.

Spray a large nonstick skillet with nonstick spray and heat over medium heat until very hot. Season the turkey with ¼ teaspoon salt and 1/8 teaspoon pepper. Add the turkey breasts and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer the turkey to the prepared dish. Pour the broth into the dish and cover loosely with aluminum foil. Bake until a meat thermometer inserted in the centers of the breasts reads 165 F, about 40 minutes. Transfer the breasts to a serving platter and cover with aluminum foil to keep warm.

from Thanksgiving 101


Mile-High Pumpkin Pie

This pumpkin pie recipe uses a no-bake method for the filling.


1 ¾ cups all-purpose flour

1 tsp salt

¼ tsp granulated sugar

½ cup cold unsalted butter

¼ cup ice water

Pumpkin Filling

¼ cup cold water

1 packet (1/2 oz) powdered unflavored gelatin

1 cup cream cheese, softened

½ cup granulated sugar

½ cup whipping (35%) cream

2 cups roasted pumpkin

1 ½ tsp salt

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground ginger

½ tsp ground nutmeg

Mile-High Meringue

1 cup pure maple syrup

3 large egg whites

1 tsp cream of tartar

Prepare the Shell:

In a bowl, combine flour, salt, and sugar. Using a box grater, grate butter into the flour mixture. Toss together, like a salad, using your fingers. Add water, a few tablespoons at a time, kneading dough until it comes together.

Turn dough out onto a lightly floured work surface. Divide in half and shape each half into a disk. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.

Preheat oven to 350 F. On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Trim edges to leave a 1-inch overhang; fold edges under, and crimp with your fingers by pinching the dough. (alternatively, you can use a lightly-floured fork to crimp, or cut out shapes with the remaining dough and decorate the edges.)

Line shell with parchment paper round, and fill with pie weights. Chill for 15 minutes. Transfer to oven, and bake for 15 minutes. Remove pie weights and parchment paper. Bake for 15 to 20 minutes more, until golden. Remove from oven and set aside.

Prepare the Filling:

In a small bowl, combine cold water and gelatin; let bloom for 10 minutes.

In a stand mixer fitted with paddle attachment, cream the cheese and sugar until smooth. Add cream and mix until incorporated, stopping the mixer occasionally to scrape down the sides. Add pumpkin, salt, cinnamon, cloves, ginger, and nutmeg; beat until smooth. Set aside.

In a small saucepan, cook gelatin mixture over low heat, stirring until gelatin is completely dissolved, about 1 minute. Add to pumpkin mixture and mix until well combined.

Pour filling into prepared pie shell, cover and refrigerate for at least 1 hour or overnight.

Prepare the Meringue:

In a saucepan, heat maple syrup over high heat until it registers 250 F on a candy thermometer, about 20 minutes.

Meanwhile, beat egg whites and cream of tartar until stiff peaks form. Gradually add maple syrup in a slow, continuous stream, beating until whites puff up and take on a glossy shine, about 10 minutes.

Preheat broiler. Dollop meringue mixture over pie and, with the back of a spoon, make large, swooping curls. Place on a rimmed baking sheet and broil until meringue is golden brown, about 10 minutes.

from Earth to Table