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It's not too soon to start talking turkey for Thanksgiving

By Wolfgang Puck, Tribune Content Agency on

1/2 pound (250 g) unsalted butter, at room temperature

3 tablespoons chopped fresh rosemary leaves

Kosher salt

Freshly ground black pepper

2 large yellow onions, cut into 1-inch (2.5-cm) chunks

3 large carrots, peeled and cut into 1-inch (2.5-cm) chunks

4 large celery stalks, trimmed and cut into 1-inch chunks

4 cloves garlic, peeled

1 cup (250 mL) extra-virgin olive oil

2 to 4 cups (500 ml to 1 L) chicken stock or broth

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