You can used any pasta that you want in this recipe but I use Ziti when I can find it.

“For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It’s best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.”

Great as appetizers for a party or serve with a big juicy steak and salad

Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.

Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.