Rich and silky, chocolate pots de creme definitely qualify as sexy, romantic desserts perfect for Valentine’s Day.

Emeril Lagasse will be demonstrating his white chocolate pots de creme on “Emeril’s Table” at noon Thursday, Feb. 9, on the Hallmark Channel.

You don’t have to wait until then for the recipe, though.

Here it is, followed by a recipe for regular chocolate pots de creme from Lucinda Scala Quinn, who will demonstrate it on her show “Mad Hungry With..” at 11 a.m. Feb. 9 on Hallmark.

White Chocolate Pots de Creme

6 ounces good-quality white chocolate, finely chopped
1 cup heavy cream
1 cup whole milk
Pinch of fine salt
6 large egg yolks
1/3 cup sugar
1/8 teaspoon grated nutmeg
Fresh raspberries, for serving
Whipped cream, for serving
Fresh mint leaves, for serving

1. Heat oven to 300 degrees and place oven rack in the middle position.

2. Place the chocolate in a heatproof bowl. In a medium sauce pan, over medium high heat, bring cream, milk and a pinch of salt just to a boil. Pour the scalded milk over the chocolate and let stand for 3 to 5 minutes and then whisk until chocolate is melted and smooth.

3. In a separate bowl, whisk together the egg yolks, sugar and grated nutmeg. Slowly and carefully pour the warm chocolate mixture into the egg mixture, whisking constantly. Pour the custard through a fine mesh sieve into a large glass measure with a pour spout. Let the custard cool slightly.

4. Line the bottom of a 9-by-13-inch casserole dish with a folded kitchen towel and arrange six (6-ounce) ramekins on top of the towel.  Divide the custard evenly among the ramekins, then pour enough hot water into the casserole dish to reach half way up the ramekins. Tightly cover the pan with aluminum foil and bake for 50 to 55 minutes, or until the custards are set but still slightly wobbly in the very center.

Transfer the ramekins to a wire rack to cool completely, uncovered, for about 1 hour. Chill the ramekins, covered for at least 2 hours before serving.

The pots de crème can be kept in the refrigerator, covered for up to days before serving.  When ready to serve, garnish with raspberries, whipped cream, and mint leaves.

Makes 6 servings.

Recipe courtesy Emeril Lagasse

Chocolate Pots de Creme

1 1/4 cups half-and-half
3 ounces bittersweet chocolate, finely chopped
1/4 cup sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
Pinch of salt
1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
Whipped cream, for serving (optional)

1. Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
2. In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
3. Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
4. Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
5. Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

Recipe courtesy of Lucinda Scala Quinn.

photo courtesy of Hallmark Channel

Twinkies have been around since 1930, but only now is Hostess getting around to making a chocolate filling.

Chocolate Creme Twinkies apparently passed a limited-edition test last spring with flying colors. Today, Feb. 6, marks their official launch nationwide.

The chocolate is the only other variety of Twinkies available besides the original flavor.

Hostess also owns the Wonder Bread, Sno Balls, Ho Hos and Ding Dong brands.

No word on whether the introduction of a new flavor has anything to do with Hostess’ two declarations of bankruptcy in the last few years (including Jan. 2012), or its struggle for market share amid the trend toward healthier snacks. For its part, the company has blamed its problems on high labor costs associated with union contracts.

Note that the cake still remains a “white” or vanilla cake. It’s the just the filling that is different in the new flavor.

Chocolate Creme Twinkies are being sold in multipacks and single packages.

Maybe this is not on your calendar. It certainly wasn’t on mine. But apparently Feb. 5—or the first Sunday in February of every year—is Yorkshire Pudding Day.

I learned from this from a British food website called recipes4us.co.uk.

The website has some tidbits about the iconic yorkshire pudding, such as:

Yorkshire Pudding’s predecessor, Dripping or Batter Pudding has been cooked for centuries in Britain although originallyit was flatter than today’s versions.
The first Yorkshire Pudding recipe was printed in 1747 by Hannah Glasse who wrote a cookery book called ‘Art of cookery Made Plain and simple’. Hannah is credited for having changed the name from Dripping Pudding to Yorkshire Pudding.
Yorkshire Pudding was often served before the main course to partly fill up diners so that less meat would be needed.
Leftover Yorkshire Pudding was sometimes eaten cold as a dessert, spread with a little jam or sprinkled with dried fruit.

Speaking of dessert, the site does have a dessert version of the pudding that may appeal to Americans more than the traditional savory Yorkshire pudding.

Apple & Blueberry Yorkshires

Makes 4 servings.

Vegetable Oil
2 small apples
1 ounce butter
2 ounces sugar (granulated, brown or caster)
5 ounces milk
1 Egg
75e/3oz Plain3 ounces all-purpose flour
2 tablespoons maple syrup plus extra for serving
3 ounces ffrozen or ffresh blueberries

1. Preheat the oven to 400 degrees. Place about ¼-inch depth of oil in the bottom of 4 of the holes of a large 6-hole muffin tin and place in the oven while the oven is pre-heating.
2. Peel and core the apples then cut into dice (no larger than ½inch).
3. Melt the butter in a small frying pan stir in the sugar then add the apple and cook over a medium heat for 4 to 5 minutes, turning and stirring frequently, until just softened.
4. Using a slotted spoon, transfer the apple mixture to a large plate, spread out and place in the fridge while you make the batter.
5. Meanwhile, place the milk, egg, flour and maple syrup in a mixing bowl and beat with a hand or electric whisk until well blended and smooth.
6. Add the cooled apple to the batter and mix well.
7. Make sure the oil in the muffin tin is very, very hot. If it’s not sizzling, then heat it some more. Once sizzling, divide the apple/batter mixture between the four holes then sprinkle the fresh or frozen blueberries on top.
8. Place in the oven immediately and bake for 15 minutes until golden brown and slightly risen.
Best served hot with ice cream and drizzled with extra maple syrup.

Recipe and photo courtesy of http://www.Recipes4us.co.uk

If you’ve never been to an oyster roast, and you like oysters, let me just say that a good one is well worth a 45-minute drive from Winston-Salem.

This one will have shrimp as well as oysters, plus an ice cream bar and “other goodies.”

It goes from 6:30 to 11:30 p.m. It will not be at the gallery, but at F&M Trolley Barn at 125 E. Liberty St. in Salisbury.

Cost is $65 a person.

For tickets or more info, call 704-636-1882 or go online at www.waterworks.org.

I’ve been cooking with cauliflower a lot lately. During winter, it becomes a regular vegetable in my house simply because first-rate cukes, green beans, and other summery vegetabels are hard to come by.

And roasting is by far my favorite way to cook cauliflower.

Here’s a different way to serve roasted cauliflower. WIth help from prosciutto and pasta, this becomes a whole meal.

Ziti with Roasted Cauliflower, Prosciutto di Parma and Toasted Breadcrumbs

8 slices Prosciutto di Parma (4 ounces), divided use
2 slices country-style bread, crusts removed, torn into pieces
1/3 cup olive oil, divided use
1 large head cauliflower (about 2-1/2 pounds), trimmed and chopped
2 tablespoons salt, divided use
8 ounces dry ziti
4 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup chopped flat-leaf parsley
1/4 teaspoon hot red pepper flakes, or taste

1. Heat oven to 425 degrees. With a sharp knife, chop 4 slices of the Prosciutto di Parma (including all of the fat) into small pieces; cut remaining prosciutto into 1-inch strips. In a food processor, pulse the bread to form crumbs. In an ovenproof pan, mix the breadcrumbs with 1 tablespoon of the olive oil; toast in the oven until golden and crisp, stirring once or twice, about 5 minutes.
2. On a large baking sheet, mix cauliflower with 3 tablespoons of the olive oil and 1/4 teaspoon of the salt. Roast until browned, stirring occasionally, about 30 minutes.
3. Meanwhile, fill a large pot with 4 quarts of water and add remaining salt; bring to a boil. Add ziti and cook until al dente, 10 to 12 minutes; when done, drain well, reserving 1 cup pasta water. While pasta cooks, in a large skillet over medium-high heat, heat remaining 1 tablespoon oil; add the chopped prosciutto and cook until crisp, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in pasta, roasted cauliflower and wine. Stir well, adding small amounts of pasta water as needed for a saucy consistency. Stir in parsley and hot pepper flakes. To serve, spoon pasta into shallow bowls. Top with prosciutto strips and bread crumbs. 

Makes 4 servings.

Recipe and photo courtesy of legendsfromeurope.com.

If it seems as if a lot of doughnuts are flying through the blogosphere this week, it’s no coincidence.
Krispy Kreme has invited about 15 bloggers from around the country for a two-day “bloggers summit” to help connect with its fans on the Internet.
“We’ve done a lot lately in terms of fan engagement in the digital world, a lot in terms of social media,” said Lafeea Watson, Krispy Kreme’s public relations/media manager. “This is just another way to reach our fans in a channel that we know they already appreciate.”
The summit begins Wednesday, Jan. 18, with a tour of Krispy Krispy headquarters on Ivy Avenue, including the recently completed commissary where the company makes doughmuts for area wholesale customers.
Avenue, including the recently completed commissary.
The bloggers will return to the Ivy Avenue facility on Thursday, Jan. 19, to learn more about Krispy Kreme’s efforts in digital and social media, and to have some fun with doughnuts. Activities will include a coffee and doughnut pairing, where Krispy Kreme corporate chef Ron Rupocinski will explain how different flavors of doughnuts go better with certain kinds of coffee. Bloggers also will have an opportunity to create some new flavors of dougnuts and beverages.
Blugs scheduled to be represented: thecelebritycafe.com, relish.com, foodbuzz.com, endlesssimmer.com, sweetiessweeps.com, anutinanutshell.com, mydallasmommy.com, momstart.com, brandeating.com, ourordinarylife.com, mommymandy.com and themomreviews.com. Some of these are dedicated food blog, some have a food component, and some are not related to food at all.
“We have 4 million Facebook fans, and we can’t bring them all here and give them a tour,” Watson said. “So we thought we could have these bloggers in and let them share the experience with their fans on the Internet.”

Potato soup is always great during the winter. But why make plain potato soup when you can make potato soup plus?

The recipe soup adds poblano peppers and bacon to keep things interesting with every sip.

Poblano Pepper & Potato Soup with Crispy Bacon
Makes 6 servings.

3 tablespoons butter
3 each garlic cloves, peeled and crushed with knife
1 cup onion, chopped
1 cup carrots, peeled and chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/4 cups poblano pepper, de-seeded, de-stemmed, chopped
1 pound Wisconsin Russet Potatoes, peeled & 1-inch dice
12 ounces beer
2 cups chicken or veggie stock
2 cups Monterey Jack cheese, shredded
1/2 cup sour cream
1/4 cup parsley leaves, roughly chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
6 strips bacon, cooked until crisp

1. Heat butter in a 4-quart saucepan. When melted, sauté garlic, onion and carrots for 2 to 3 minutes. Add paprika, cumin and chili powder. Sauté 30 seconds.
2. Add poblano peppers and potaoes. Stir to coat and add beer and chicken stock. Bring to a vigorous boil, turn down heat and simmer, partially covered for 20 to 22 minutes until potatoes are tender. Puree with hand held blender or in food processor.
3. Add cheese and stir until melted. Add sour cream and parsley, cider vinegar, salt and pepper. Serve garnished with chopped bacon.

Recipe and photo courtesy of Wisconsin Potato and Vegetable Growers Association

Foodies who like Hallmark’s style of feel-good movie might be interested in “A Taste of Romance,” which will premiere at 9 p.m. Saturday, Jan. 14 on the Hallmark Channel.

The story involves a female French chef (Teri Polo of “The West Wing” and “Meet the Parents”) who initially is threatened and enervated by a new competitor in the neighborhood, ex-firefighter-turned-chef (James Patrick Stuart of the soap “All My Children”).

Throw in the male chef’s cute daughter, who is motherless and in need of some female bonding, and adult tensions ease and romance ensues, presumably with a lot of good food in between.

New Year’s Eve? There’s an app for that.

Actually, I can think of dozens if not hundreds of recipes for appetizers suitable for a New Year’‘s party.

Here are two recipes that came across my desk recently, adapted from Coleman Natural and Wild Planet Shrimp.

Fresh Mozzarella Sausage Bruschetta
Makes 6 to 8 servings.
4 links chicken (or other) sausage, such as mild Italian or sun-dried tomato
20 small balls of fresh mozzarella
1 tablespoon balsamic vinaigrette
1 tablespoon extra virgin olive oil
3 teaspoons fresh or 1 1/2 teaspooons dried basil, finely chopped if fresh
3 teaspoons dried Italian seasoning
1 teaspoon red pepper flakes
Freshly ground black pepper to taste
20 toothpicks
1. Grill or pan-fry sausages until the outsides are crispy. Cut each sausage link into five slices. Stir together the vinaigrette, olive oil, and seasonings. Roll the mozzarella balls in the dressing until they are well covered. Place a seasoned mozzarella ball on each slice of natural chicken sausage and put a toothpick through. Place on a platter and serve.

Shrimp Salsa
Makes about 1 quart.

1/2 cup (or more) cooked and peeled shrimp, roughly chopped (or 1 4-ounce can, drained)
3 large plum or other tomatoes, seeds removed, chopped
1/2 cup chopped red onion
1 clove garlic, finely minced
1/2 cup canned black beans, rinsed and drained
1/2 jalapeno pepper, finely minced, or more to taste
1 small Kirby cucumber, diced into 1/4-inch pieces
1 cup fresh or frozen corn kernels
1/2 an avocado, diced into 1/2-inch pieces
Juice of half a lime, plus zest
1 to 2 teaspoons chopped cilantro, or to taste
1/2 teaspoon ground cumin
Sea salt and freshly ground pepper, to taste

1. In a medium bowl, combine shrimp, tomatoes, onion, garlic, black beans, jalapeno pepper, cucumber, corn, avocado, lime juice and zest. Mix gently. Add cilantro and cumin, season with salt and pepper, mix again to combine all.
Serve with tortilla chips.

Recipes and photos courtesy of Coleman and Wild Planet.

This recipe is adapted from a new book called “The PDT Cocktail Book,” by Jim Meehan (Sterling Epicure).

Pumpkin Toddy
5 ounces just-boiled water
1 ounce apple brandy
1/2 ounce rye whiskey
1/2 ounce freshly squeezed lemon juice
1/2 ounce maple syrup
2 teaspoons homemade or store-bought (unspiced) pumpkin puree
2 dashes Angostura bitters

1. Warm a mug with a little of the boiled water, then pour out the water.
2. Combine the apple brandy, rye, lemon juice, maple syrup, pumpkin pie mix and bitters in the just-warmed mug; stir well. Top with the remaining boiled water, then stir again. Serve warm.

Nutrition information: 170 calories, 0 g protein, 17 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 13 g sugar.

For a small crowd, try roasting a whole leg—it yields lots of servings with little effort.

This recipe adapted from Strauss Brands, a meat producer, takes about 15 minutes to prep and can be ready in as little as 2 hours.

If you prefer not to use a spice rub, substitute seasoned salt or simply salt and pepper.

Roasted Leg of Lamb with Roasted Garlic
Makes 8 servings.
1 bone-in Strauss Leg of Lamb (8 to 10 pounds)
10 garlic cloves, peeled and halved
1/4 cup olive oil
1 tablespoon (approx.) spice rub of your choice, or enough to coat entire lamb leg
1 lemon, halved
6 bay leaves (optional)

1. Heat the oven to 350 degrees.
2. Using a paring knife, make 20 small incisions (about half an inch deep) all over the lamb.
3. Place half of garlic clove in each of the slits.
4. Rub olive oil over surface of lamb.
5. Squeeze fresh lemon halves over surface of lamb.
6. Sprinkle about 1 tablespoon spice rub over lamb, evenly coating the entire surface. Use more spice rub, if desired.
7. Using kitchen twine tie on 6 bay leaves dispersed over lamb leg (adding the bay leaves is optional)
8. If desired, cover in plastic wrap and marinate in the refrigerator for 1 to 2 hours. 
9. (Remove lamb from refrigerator and take off the plastic wrap.) Place lamb in a large roasting pan and roast in pre-heated oven for about 15 minutes per pound. For medium rare, a meat thermometer inserted into the center should register at 145 degrees. For an accurate reading, make sure the thermometer does not touch the bone.
10. Remove lamb from oven and place on cutting board. Allow lamb to rest for 15-20 minutes before slicing.

Recipe and photo courtesy of Strauss Brands.

Say you love macaroni and cheese, but don’t want it exactly the same all of the time.

Take a tip from Top Chef alumn Michael Voltaggio and spice up macaroni and cheese with such Spanish flavors as chorizo, olives and sherry.

Voltaggio also uses a great one-two punch of cheese flavors and textures here, combining creamy, tangy goat cheese, with sharp Manchego.

Spanish-Inspired “Mac & Cheese”
Makes 6-8 servings
What You’ll Need
½ cup olive oil
¾ cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 ½ cups Bomba rice
Pinch of saffron
1 bay leaf
½ cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 ½ cups (4 ½ oz.) grated Manchego cheese
2 tbs. chopped fresh chives
1. Preheat boiler. In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic. Cook, stirring occasionally, until tender for 5 to 6 minutes. Increase heat to medium-high, add the chorizo and cook for 2 to 3 minutes.
2. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
3. Reduce heat to medium. Add the water slowly, stirring occasionally until each addition has been absorbed and the rice is firm (but not hard), about 20 minutes. Add the cream and cook for 3 minutes. Remove from heat
4. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish and sprinkle Manchego on top.
5. Broil until cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with chives and revert to childhood!

Recipe from Michael Voltaggio, courtesy of Target. Photo courtesy of Target.

After posting the above photo on Facebook, one FB friend requested this recipe.

This is a favorite of mine that I just made again for a holiday party this week.

It comes from Elinor Klivans, who included it in her book “125 Cookies to Bake, Nibble and Savor.”

The photo shows the pan just after it comes out of the oven. Then they are cooled, chilled and cut into bars that are essentially small cheesecakes whose creaminess and seasonings of rum and nutmeg mirror the characteristics of eggnog.

If desired, these can be individually wrapped after being cut into bars and frozen up to one month. Frozen bars should be thawed in the refrigerator overnight.
For best results, use whole nutmeg and grate it just before adding it to the recipe.
The recipe calls for 12 bars, but I typically cut them into smaller pieces to make more bars, especially if they will be served as part of a large holiday spread.

Eggnog Bars

Recipe from “125 Cookies to Bake, Nibble and Savor “(1998, Broadway Books) by Elinor Klivans.

Nutmeg Graham Cracker Crust:
23/4 cups graham-cracker crumbs
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons (1 stick) unsalted butter, melted

Eggnog Filling:
12 ounces cream cheese, softened 3 to 4 hours at room temperature
1/2 cup sugar
1 tablespoon unbleached all-purpose flour
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
2 tablespoons dark rum
1/4 cup whipping cream
1/2 teaspoon ground nutmeg

1. Position a rack in the middle of the oven. Preheat oven to 325 degrees. Line a 13-by-9-by-2-inch pan with heavy aluminum foil, letting the foil extend over the ends of the pan (with enough excess to easily grip with your hands). Butter the bottom and sides of the foil.
2. To make the crust, put graham cracker crumbs, cinnamon and nutmeg in a large bowl and mix together. Add the melted butter and stir until the crumbs are evenly moistened with the butter. Transfer crumbs to the prepared pan. Using your fingers, press the crumbs evenly over the bottom and 1/2 inch up the sides of the aluminum foil. Bake the crust for 8 minutes. Cool the crust while making the filling.
3. Increase the oven temperature to 350 degrees.
4. To make the filling, put cream cheese in the large bowl of an electric mixer. Mix on low speed until smooth, about 1 minute, and blend in the sugar and flour. Add the egg and egg yolk and blend until smooth. Stop the mixer and scrape down the sides of the bowl. Mix in the vanilla, rum and whipping cream. Pour the filling into the crumb crust. Sprinkle (or grate) the nutmeg evenly over the top.
5. Bake about 25 minutes, or until the filling looks set when you give the pan a gentle shake.
6. Cover the pan loosely with paper towels and cool for 1 hour at room temperature. Discard the paper towels and refrigerate pan uncovered for 1 hour. Then cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.
7. To serve, grab overhanging ends of foil, gently lift and carefully transfer to a cutting board or work surface. Cut into 12 or more bars and discard foil. Store the bars covered in the refrigerator up to 5 days.
Makes 12 bars.

Try this easy curry dish with leftover turkey.

See more leftover ideas in my column Nov. 23 in the Winston-Salem Journal.

Curried Turkey with Jasmine Rice
Makes 6 servings.
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, cut into 1/2-inch chunks
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 seeded and minced jalapeno, optional
2 tablespoons all-purpose flour
2 tablespoons curry powder
½ teaspoon salt, or more to taste
1/2 teaspoon smoked paprika, optional
Pinch cayenne pepper
2 cups turkey or chicken broth
3 cups chopped cooked turkey
1 apple, cored and chopped, or 1/2 cup chopped pineapple. optional
½ cup raisins, optional
1 tablespoon fresh lemon juice
Cooked rice
1. Heat oil over medium-high heat in souppot. Add onion, carrots and bell peppers. Cook, stirring, 5 minutes, until slightly softened. Add garlic and jalapeno, if using; stir and cook 1 minute. Stir in flour, curry powder, salt, paprika and cayenne; cook, stirring for 2 minutes.
2. Add broth and bring to a simmer, stirring often. Simmer until sauce thickens, about 5 minutes.
3. Stir in turkey, and, if using, apple and raisins; heat thoroughly. Just before serving, squeeze in lemon juice. Stir and taste; adjust curry pepper and salt as needed. Serve over rice.

Looking for something different to put in your stuffing this Thanksgving? How about artichoke hearts?

This recipe combines artichoke hearts with mushrooms and nuts.

Artichoke-Mushroom Stuffing

About 1 pound. sliced French or Italian sandwich bread
1 can (13- to 14-ounce artichoke hearts (not marinated)
4 tablespoons butter
1 yellow onion, chopped
1 stalk celery, chopped
8 oounces pre-sliced mushrooms, chopped
1 teaspoon poultry seasoning
1 teaspoon dried rubbed sage
1 cup dry white wine
1/2 cup toasted hazelnuts, walnuts or pecans, chopped
1/2 cup chicken broth (plus more to taste)

1. Spread bread slices out on sheet trays for several hours to dry out a bit. Or place in a warm oven for 15 minutes. Tear bread into bite-size pieces. Measure 12 cups and place in a very large bowl.

2. eat oven to 350 degrees. Lightly butter a 3-quart casserole dish (or a shallow 9-by-13-inch baking dish). Drain artichokes and cut into small pieces.

4. In a large skillet, combine butter, onion, celery and mushrooms. Cook over high heat, stirring often, for 6 ro 7 minutes. Stir in artichokes, poultry seasoning and sage; add wine. Cook 5 minutes more; remove from heat.

5. Gradually spoon vegetable mixture, including liquid, over bread, tossing

gently after each addition. Sprinkle in nuts. Drizzle with chicken broth and

toss, using more broth if you prefer moister stuffing.

6. Spoon stuffing into buttered casserole dish. Cover and bake 45 to 50 minutes

for a casserole dish (or 25-30 minutes for a shallow baking dish).

Makes 12 cups stuffing.

Recipe adapted from Holland House. Photo courtesy of Holland House.