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StarChefs
William Lopata ,Chef de Cuisine,
The Lakeview Inn, 107 North Shore Road, New Preston, CT 06777

"The turkey, the most important item of the day, is really handled the least. We buy the turkeys, as well as our chickens, Muscovy ducks and quail, from Stone Church Farm located in the Hudson Valley. Robert at Stone Church raises all of his birds naturally and they are killed to order. The turkeys that I prefer average at about 18 lbs. I believe that this size turkey offers a good flavor and the size of the breast meat gives a good yield."
Pumpkin and Wild Rice Bread Pudding
  • 12 Dinner rolls, 1 day old and broken into large pieces
  • 1/2 cup Wild rice, fully cooked and cooled
  • 1cup Pumpkin flesh cut in 1/2 " cubes, cooked until tender . You can substitute Butternut or Acorn squash
  • 2 cups Heavy cream
  • 3 Eggs, extra large
  • 4 Yolks
  • 1/2 cup Grated Cheese, Parmesan or Grana Padano
  • 1 T each Chopped thyme, Sage and Italian Parsley
  • 1 T Garlic, chopped
  • 2 oz.Butter, softened
Blend together the heavy cream, eggs, yolks, cheese, garlic and herbs. Combine bread, rice and pumpkin in a large mixing bowl. Pour the cream mixture over the bread mixture and combine until all of the liquid is absorbed. Place in a buttered casserole dish and bake at 325 degrees F for 30-40 minutes.



[Tips]  [Crisp Potato Lasagna with Sautéed Shrimp and Wild Mushrooms]  [Spinach Salad with Sautéed Nantucket Bay Scallops and Celeriac-Truffle Beurre Blanc ]  [Pumpkin and Wild Rice Bread Pudding]  [Pear Upside Down Cake

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