46 need ribs Recipes

lamb shoulder , cut by butcher into 4 very thick chops, about 1 1/2 lb each, celery ribs, cut in 1-inch chunks (about 2 cups), carrots, cut in 1-inch chunks (about 2 cups), onions, cut in large chunks (about 3 cups), cinnamon stick, garlic cloves, crushed and peeled, branches fresh rosemary, fresh sage leaves, coarsely ground black pepper, coarse sea salt or kosher salt, or more to taste, dry white wine, red wine vinegar, extra-virgin olive oil, light stock (chicken, turkey, or vegetable broth), or more if needed

extra virgin olive oil, chicken tenders, chopped, carrots, chopped, onion, chopped, celery ribs, chopped, salt and pepper, chicken stock, divided, cream, divided, quick-cooking polenta, plus more , if needed, butter, all-purpose flour, dijon mustard, fresh tarragon, stripped and chopped , 3 to 4 tbsp, frozen peas, gruyere cheese, grated

sweet potatoes, peeled, diced, boneless skinless chicken breasts, diced, bacon, diced but not too fine (i get a maple or hickory bacon if possible, but anything will work), granny smith apple, peeled and diced, onion, cut in quarters and thin sliced, celery rib, fine diced, garlic, minced, chicken broth (i start with 1/4 cup, but more may be needed), olive oil (if needed), fresh thyme, chopped (1/2 tsp dried ), fresh parsley, chopped, fresh sage, chopped (1/2 dried ), salt, pepper, frozen cranberries, onion, fine chopped, cranberry juice, walnuts, toasted and chopped (1/2 cup after being chopped), maple syrup, dijon mustard, water, chives, minced, butter, salt, pepper

whole turkey , neck and giblets reserved, unsalted butter, at room temperature, unsalted butter, melted for basting, salt , to taste, fresh ground pepper , to taste, paprika, carrots, peeled and quartered, celery rib, quartered, onion, peeled and quartered, water , if needed or 1 cup chicken broth, cognac , for gravy, port wine , for gravy, all-purpose flour , for buerre manie for gravy, unsalted butter , for buerre manie for gravy