• Ingredients: 39
  • Serves: 2

Turkey burgers with mushroom gravy with ground turkey, worcestershire sauce, dijon mustard, olive oil, small onion, chopped, mushrooms, sliced, crumbled dried sage, chicken broth, all-purpose flour, cranberry sauce as an accompaniment.


For red pepper tomato sauce

  • 1 lb. hot and/or sweet Italian sausage, removed from casings
  • 2 tbsps. olive oil
  • 1 lb. white mushrooms, sliced
  • 2 cups finely chopped onion
  • 3 large garlic cloves, minced
  • 3/4 tsp. dried rosemary, crumbled
  • a pinch dried hot pepper flakes
  • 4 red bell peppers, sliced thin
  • 2 lb. plum tomatoes, chopped
  • 2 tbsps. balsamic vinegar, or to taste

For wild mushroom mixture

  • *available at specialty foods shops and many supermarkets

Basic Crepes

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 In a bowl stir together turkey, Worcestershire sauce, and mustard and form into two 3/4-inch-thick burgers.

    For this step you will need

  2. Step 2 In a large heavy skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté burgers until cooked through, about 6 minutes on each side.

    For this step you will need

  3. Step 3 To skillet add onion and remaining teaspoon oil and cook over moderate heat, stirring, 3 minutes. Add mushrooms and sage and cook, stirring, until liquid mushrooms give off is evaporated.

    For this step you will need

  4. Step 4 In a small bowl whisk together broth and flour until flour is dissolved and stir into mushrooms. Simmer gravy, stirring, 5 minutes and spoon over burgers.

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