Thanksgiving Recipes

These recipes are part of a series of occasional recipes from Medford’s Frankie Imbergamo, a cookbook author whose “gravy and meatballs” recipe won a national contest and was featured on chef Emeril Lagasse’s TV show. Frankie provides a recipe for a special dessert and a recommendation on what to do with leftover turkey.?

Frankie’s Italian Anise Cookies

Wet Ingredients
6 eggs
2 sticks of butter (melted and cooled)
3/4 teaspoon anise oil

Dry Ingredients
1 cup sugar
1 tablespoon baking powder
4 cups of flour (sifted)

Frosting
Confectioners sugar
Milk
Sprinkles
1/4 teaspoon anise oil

Preheat oven to 350 degrees. Mix together dry ingredients and combine with wet ingredients. Form mixture into small balls and place on cookie sheet. Bake for about 12-14 minutes. Let cool completely before adding frosting.

Turkey Soup

Frankie recommends saving the turkey legs for a nice turkey soup.

Fill up a large pan of water three quarters full. Add one onion, carrots, one whole package of celery, salt, pepper and one 6oz. can of tomato sauce. Cook for two hours and strain at the end.

When the soup is almost done cooking boil some tubatini pasta, elbows, or small shells. Combine the cooked pasta and the soup. Serve immediately and sprinkle with Romano cheese. Enjoy with nice crusty Italian or French bread and a glass of merlot. Deliciozo!