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The menu of today is:



Roasted Broccoli with Raisin Vinaigrette





1 1/2 pounds broccoli, stems removed, tops cut into large florets

6 tablespoons extra-virgin olive oil, divided

2 tablespoons Sherry wine vinegar

1/2 cup raisins

1 tablespoon water

1/2 teaspoon ground cumin





Method:



Preheat oven to 400 F. Place broccoli on large rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Roast broccoli until tender and brown in spots, about 25 minutes.



Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender. Blend until raisins are finely chopped, about 30 seconds. Season vinaigrette to taste with salt and pepper.



Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.



Main course:



Roast Turkey with Jus, Gravy, or Giblet Gravy



1 roast turkey, giblets roasted in the pan with the turkey

3 tablespoons flour (for gravy) (45 millilitres)

2 cups turkey or chicken broth or water (as needed if there are insufficient juices) (500 millilitres)

3 ounces cold butter, sliced (optional) (90 grams)

salt and pepper to taste to taste



Method:



1. Transfer the turkey to a platter and pour any juices that have accumulated in the cavity into the roasting pan.



2. Chop the giblets until quite fine but not into a purée.



3. If the pan is swimming in juices, pour all the juices into a glass pitcher and skim off and discard the fat with a ladle. If you're making gravy, put 3 tablespoons (45 milliliters) of the fat back in the roasting pan.



4. If there are less than 2 cups (500 milliliters) of juices in the roasting pan, put the pan on the stove over high heat. Move the pan around every couple of minutes so it's heated evenly. Continue in this way until a brown crust forms on the bottom of the pan and the only liquid in the pan is a layer of shiny liquid fat. Pour out the fat; if you're making gravy, leave 3 tablespoons (45 milliliters) of the fat in the pan.



5. If you're making gravy, add 3 tablespoons (45 milliliters) of flour to the fat in the pan and stir over medium heat until it smells toasty, about 3 minutes. Whether making a jus or gravy, add the broth and bring to a simmer. Scrape the bottom of the pan with a wooden spoon to dissolve the juices. Stir in the giblets. Whisk in the butter, if using. Season with salt and pepper.



for vegetarians main course:



Vegetable Shepherd's Pie



Topping:

3 pounds russet potatoes, unpeeled

3 pounds Yukon Gold potatoes, unpeeled

1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes

1 1/2-2 cups whole milk, warmed

Kosher salt



Filling:



1 ounce dried porcini mushrooms

3/4 cup brown or French green lentils

6 garlic cloves, divided, plus 2 tablespoons chopped garlic

1 teaspoon kosher salt plus more

5 tablespoons olive oil, divided

3 cups coarsely chopped onions

2 tablespoons tomato paste

2 bay leaves

2 cups dry white wine

8 cups vegetable broth

2 tablespoons cornstarch

2 tablespoons gluten-free white miso or 2 teaspoons gluten-free tamari soy sauce

Freshly ground black pepper

12 cups 1/2" pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)

1 cup frozen pearl onions, thawed, halved

2 4" rosemary sprigs

2 cups bite-size pieces mixed fresh mushrooms

1/4 cup chopped mixed fresh herb (such as parsley, chives, and sage)



Methods:



For topping:

Preheat oven to 450 F. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt. DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

For filling:

Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 teaspoon salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15-20 minutes. Drain lentils and discard garlic.

Heat 3 tablespoons oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2-3 minutes.

Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.

Strain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 tablespoons water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.

Preheat oven to 450 F. Toss vegetables and pearl onions with remaining 2 tablespoons oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20-25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

Arrange lentils in an even layer in a 3-quart baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.

Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.