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Halloween is over, which means it’s time for the holiday season. But, as most of us are aware if we peek at the forecast for the next week, we are also in the comfort food season. Warm, comfortable, easy and filling is what’s on the menu this week. The days are shorter, the temps are colder and there’s snow flurries in the forecast!

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CHICKEN POT 

PIE SOUP

Cheddar Crust Dippers

2 (9-in.) refrigerated pie crusts

1 cup grated cheddar cheese (about 4 oz.)

2 Tbsp. chopped fresh parsley

Soup

4 Tbsp. salted butter

3 stalks celery, finely diced

2 medium carrots, peeled and finely diced

2 medium onions, finely diced

2 tsp. chopped fresh thyme

Pinch of turmeric

Kosher salt and black pepper, to taste

1/4 cup all-purpose flour

1/2 cup white wine

6 cups chicken broth

3 cups shredded rotisserie chicken

1/4 cup chopped fresh parsley

1/2 cup heavy cream

For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper. 

Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool. 

For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed. 

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TUNA NOODLE CASSEROLE

12 oz. wide egg noodles

1 12-oz. can solid white tuna in water, drained

1 10.5-oz. can cream of mushroom soup

1 cup sour cream

1 1/2 cups heavy cream

1 cup frozen sweet peas

1 small red bell pepper, chopped

2 celery stalks, chopped

1/2 cup finely chopped onion

2 cups shredded cheddar cheese, divided

2 Tbsp. chopped fresh parsley, plus more for garnish

Salt, to taste

Black pepper, to taste

2 cups crushed potato chips 

Preheat the oven to 375º. Bring a large pot of salted water to a boil over high heat. Add noodles and cook 2 minutes less than the package directions. Drain and rinse under cool water. Set aside.

Stir together the tuna, cream of mushroom soup, sour cream, heavy cream, peas, bell pepper, celery, onion, 1 cup of the cheese, 2 tablespoons of parsley, and salt and pepper to taste in a large bowl until combined. Stir in the cooked noodles and spoon the mixture into a lightly greased 13-by-9-inch baking dish. 

Top the casserole with the remaining 1 cup of cheese, then the potato chips. 

Bake the casserole 25 to 30 minutes or until golden brown and bubbly around the edges. Sprinkle with additional parsley before serving.

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TURKEY MEATLOAF

For the Meatloaf:

1/2 cup whole milk

1/2 cup panko breadcrumbs

1 Tbsp. olive oil

1/2 yellow onion, finely chopped

2 cloves garlic, finely chopped

4 oz. white button mushrooms,  very finely chopped

2 lb. ground turkey

1/4 cup grated parmesan cheese

1 Tbsp. Worcestershire sauce

1 1/2 tsp. seasoned salt

1/2 tsp. ground black pepper

1/4 cup finely chopped flat-leafed parsley

2 large eggs, lightly beaten

Nonstick cooking spray

Mashed potatoes, for serving, optional

Green beans, for serving, optional

For the Sauce:

1 cup ketchup

1/4 cup brown sugar

1 tsp. dry mustard

1 1/2 Tbsp. Worcestershire sauce

Preheat the oven to 400°. Combine the milk and panko breadcrumbs in a small bowl. Set aside for 15 minutes. 

Heat a large skillet over medium heat. Add the olive oil, then the onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and mushrooms. Cook for another 3 to 4 minutes, stirring occasionally, until most of the moisture from the mushrooms has evaporated. Transfer to a large plate and let cool slightly. 

Place the ground turkey, parmesan, Worcestershire sauce, seasoned salt, black pepper, parsley, and onion mixture in a large mixing bowl. Pour in the eggs and panko mixture. 

With clean hands, mix the ingredients until evenly combined. (Do not overmix!)

Line a baking sheet with aluminum foil and spray with nonstick spray. Form the mixture into a loaf shape, about 6 inches wide, in the center of the pan. 

For the sauce: Combine the ketchup, brown sugar, mustard, and Worcestershire sauce in a mixing bowl. Stir together. Pour one third of the mixture over the top of the meatloaf. Spread with a brush or back of a spoon. 

Bake for 10 minutes, then reduce heat to 350° and bake for another 20 minutes. Pour another one third of the sauce over the top. Bake for another 20 minutes or until the internal temperature of the meatloaf is 165° in the center. Slice and serve with the remaining sauce. 

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FRENCH BREAD 

PIZZAS

6 whole deli rolls or French bread, sliced

Jarred marinara or pizza sauce

Jarred or refrigerated pesto

2 lb. shredded mozzarella cheese

Grated parmesan cheese, to taste

2 Tbsp. butter

1 onion, sliced

1/2 lb. sausage (breakfast or italian)

Various Favorite Toppings

Preheat the oven to 375°.

For the pizza: Slice rolls in half and lay them, cut side up, on a large baking sheet.

Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and parmesan cheese, if you'd like.

Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and softened, 8 to 10 minutes. Transfer to a plate. 

Add the sausage to the skillet. Cook, breaking up with a wooden spoon, until no longer pink, 6 to 8 minutes. 

Top the bread with the onions and sausage. Sprinkle on your choice of optional toppings.

Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425° and move pan to the highest rack until the cheese starts to bubble a bit and turn golden, 2 to 3 minutes. 

TFD: "Do the best you can until you know better. Then when you know better, do better." - Maya Angelou

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