If your an artichoke lover, and would like to see more recipes with artichokes, check out BigOven.com.

• 4 smoked turkey sausages
• 1 tsp. fennel seeds
• 2 cloves garlic
• 1 16-oz. jar marinated artichoke hearts, sliced (reserve liquid)
• 1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated
• 1 tsp. grated lemon zest
• 3 tbsp. olive oil
• ½ cup freshly grated parmesan cheese
• 1 lb. spaghetti

Cut your sausages in half lengthwise, then into half coins.  Heat a large nonstick pan with some of your reserved artichoke liquid, and sauté sausage to a golden brown.  Set aside.  Heat a large pot of salted water to boiling, cook your spaghetti to al dente, while you prepare your sauce.

Mince and mash garlic with fennel seeds to a paste with a ½ tsp. salt, then stir together with artichokes, grated fennel, reserved fronds, lemon zest, oil, and ½ tsp. pepper in a large bowl.  When your pasta is cooked, drain and toss with artichoke sauce and sausage.  Thin with some of  the reserved artichoke oil if necessary, and top with parmesan cheese.

Serves: 4 to 6

Total time: 30 minutes

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•  Giblets and neck from a 10 – 24 lb. turkey, rinsed
• About 10 cups reduced sodium chicken broth
• 2 ½ cups dry white wine or chicken broth
• 2 onions, (1 lb. total) quartered
• 4 carrots, (1 lb. total) sliced
• 1 ¾ cups sliced celery
• 8 parsley sprigs
• 1 tsp. fresh marjoram leaves or ½ tsp. dried
• About 1 tsp. each salt and pepper
• 1 cup all purpose flour
• Fat – skimmed oven – roasted or barbecued turkey drippings (optional)

In a 5 to 6 qt. pan over high heat, combine giblets, neck, 10 cups broth, the wine, onions, carrots, celery, parsley, marjoram, and 1 tsp. each salt and pepper.  Cover and bring to a boil.  Reduce  heat,  and simmer until all giblets are very tender when pierced.

Toast flour in a large frying pan over medium-high heat, stirring, until deep golden brown and smells richly toasted (but not scorched), 12 to 15 minutes.  Pour into a bowl.

Pour broth through a fine strainer into a bowl, reserving pan.  Discard vegetables (save giblets and neck if you like).  Measure broth,  If you have more than 8 cups; bowl to reduce; if you have less  add more chicken broth.

If using giblets and neck pull meat off neck; discard bones.  Finely chop meat and giblets.

Wisk about 3 cups simmered broth into flour.  Pour into the 5 to qt. pan and remaining broth.  Scrape drippings free from roasting or grill drip pan; add to broth.  Bring to a boil over high heat, stirring; lower heat and simmer, stirring often, about 5 minutes.  Add giblets, if you like and stir 1 to 2 minutes more.  Season with salt and pepper to taste.

Serves: 24 (makes 8 cups with giblets)

Total time: 2 hours

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