Basic Turkey Gravy and Stuffing

Oct. 15, 2002 -- Good Morning America Food Editor Sara Moulton has written her first cookbook, featuring some of her family recipes. They're perfect for the busy parent.

Some of the favorites from her cookbook, Sara Moulton Cooks at Home, include Mom's Meatball Stroganoff (a family recipe), Stir-Fried Spicy Carrots With Peanuts, and Mocha Cookies, a recipe from a Los Angeles restaurant called The Bakery, which she adapted slightly by adding chunks of bittersweet chocolate in place of the chips.

Moulton's recipes are the latest in Good Morning America's "We're Cooking Now," series, in which we share our family recipes with you.

Mom's Meatball Stroganoff Ingredients

(Serves 4 to 6)

• 1 pound ground chuck
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup fresh bread crumbs (recipe below)
• 2 large egg yolks
• 2 tablespoons extra virgin olive oil
• 1/2 pound cultivated white mushrooms, thinly sliced
• 1/2 cup dry sherry
• 2 cups chicken stock, preferably homemade (recipe below)
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh dill
• 1/2 cup sour cream
• Additional kosher salt, and freshly ground pepper to taste

Mom's Meatball Stroganoff Directions

1. Combine the chuck, half of the chopped onion, the garlic salt, pepper, bread crumbs, egg yolks, and 1/2 cup water in a large bowl.
2. Mix well and form meatballs that measure about 1 inch in diameter.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, shaking and turning until well browned, about five minutes. (Don't crowd the pan; work in batches if necessary. Transfer to paper towels to drain.)
4. Pour off any excess fat from the skillet, leaving 3 tablespoons in the pan, and add the remaining onion.
5. Cook, stirring often, until softened, about five minutes.
6. Add the mushrooms and cook, stirring until the liquid they give off has evaporated, 7 to 10 minutes.
7. Pour in the sherry, increase the heat to high, and boil until almost all the liquid they give off has evaporated, 7 to 10 minutes. Pour in the stock and bring to a boil.
8. Rub the butter with the flour in a small bowl until it forms a smooth paste. Pinch off pea-size pieces and add little by little to the boiling sauce, whisking constantly for three minutes. Add the meatballs, stir in the dill and sour cream, season with salt and pepper and cook over low heat until the meatballs are just heated through. Serve hot.