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“Pung,” I said at one point. He looked up in wonder for a moment, and I thought I saw his eyes shine with clarity, as if the clouds in his memory had temporarily parted.

Sweet, Salty, and Sticky Roasted Squash Seeds

A great snack to put out before the big Thanksgiving meal. If you’ve got squash on your menu at any occasion in the fall, instead of tossing the scooped-out seeds, try out this caramely slightly spicy use for them instead. Keeps great in a jar for up to a week.

(MAKES ABOUT 1 CUP)

1 cup squash seeds (pumpkin, butternut, acorn, etc.)

1 tablespoon butter

¼ cup firmly packed brown sugar

¼ teaspoon salt

¼ teaspoon cayenne pepper

Preheat oven to 300 degrees. Make sure the squash seeds are dried completely, with bits of pulp removed. Heat a large skillet and toast the seeds in it for a couple of minutes over high heat. Melt the butter in the skillet, and toss in the sugar, salt, and cayenne pepper. Turn seeds onto a lightly greased baking sheet and spread in an even layer. Bake for about 40 minutes or until crisp. Let cool completely and remove with a spatula.

Turkey Liver Mousse with Pistachios

This is an easy,yet luxurious snack, and a good way to use the liver that comes with whole turkeys. Crushed pistachios add texture to the mousse as garnish, and you might want to serve individual crackers with the mousse spread on top, finished off with a small sprinkle of the pistachios. Try using cognac, sherry, or dry Madeira or Marsala wine for a change in flavor.

(MAKES ABOUT ⅔ CUP)

1 stick unsalted butter, cut into cubes

2 small onions (or 2 medium shallots), finely chopped

2 turkey livers

1 sprig fresh rosemary or thyme

½ cup dry white wine

Salt and pepper to taste

Handful gently crushed, shelled pistachios

Melt about 1 tablespoon of the butter in a small skillet. Add the onions and cook over medium heat until translucent, about 8 minutes. Add the turkey livers and cook, stirring occasionally, for 4-6 minutes, or until the insides are just pink and no longer bloody. Add the fresh herb sprig and the wine. Season mixture with a few pinches of salt and pepper. Cook until wine is nearly completely reduced.

Remove the herb sprig and transfer mixture to a food processor. Add a few butter cubes at a time and pulse until smooth and uniform. Taste for seasoning, adding additional salt and pepper as desired. Transfer to a small serving bowl or ramekin, cover with plastic, and refrigerate 1 hour before using. Serve with the pistachios sprinkled on top.

Chipotle Cornbread Stuffing with Apples and Chorizo

This is an improved version of the chipotle stuffing I served at the Fall Harvest Feast, with cornbread instead of corn tortillas, and chorizo. A good handful of fresh herbs goes a long way in this recipe, so if you don’t have fresh oregano, substitute with parsley thyme, tarragon, or a mixture.

(MAKES ENOUGH TO STUFF A 15-20 LB TURKEY)

1 tablespoon vegetable oil

1 link chorizo sausage, finely chopped

1 large onion, chopped

2 celery ribs, finely chopped

1 clove garlic, minced

Salt and pepper to taste

1-2 tablespoons chipotles in adobo sauce, pureed in a food processor or blender until smooth

4-5 cups cornbread (preferably stale), cut into 1-inch cubes

2 Granny Smith apples, peeled and cut into 1-inch cubes

2 tablespoons fresh oregano, chopped

Heat a large skillet with the vegetable oil and add the chopped chorizo. Cook over medium-high heat, stirring occasionally, until lightly browned, 2-3 minutes. Transfer to a bowl, and in the same pan, add the onions, celery, garlic, and a couple of pinches of salt and pepper. Cook for another 2-3 minutes. Return the chorizo to the pan and remove from heat. Sprinkle the chipotles and toss to distribute evenly. Fold in the rest of the ingredients gently, so as not to break up too many pieces of bread. Taste for seasoning before stuffing into a turkey to roast.

CHAPTER 9

Going Solo

“Watch out; I hear they spit.”

The camel I was sitting on abruptly