According to the New York Times, crunchy, gooey pecan pie finds its home in Georgia on Thanksgiving, made with nuts, corn syrup, and butter. all the starchy food on the menu. Make cranberry jelly. cranberry relish with jalapeños and cayenne. Recipe: Herby Bread-and-Butter Stuffing for Two. Keep kale and dressing refrigerated separately.). Wrap each with plastic and flatten Mash in the chives. I already knew that the beach-ball-size jack-o’-lantern types were too watery and bland. Food Stylist: Susan Spungen. Kale lovers: This lemony, crunchy slaw is your Thanksgiving dream recipe. are available, and have it on hand in the fridge through the holiday season. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the Wrap in foil and bake in a 375-degree oven until very tender, Remove and discard garlic cloves from dressing. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. The fat renders out of the skin, flavoring the stuffing. On Wednesday on Allrecipes.com, “sweet potato casserole” was by far the most common search term nationwide. Reroll scraps if necessary to use up as much dough as possible. moist and very soft. (You need a bit of acid to make up for the lost tang, so don’t use all cider.) A 10-pound bird will take about 40 to 60 minutes, larger birds can take up to 90 minutes. half-and-half; it should barely cover the potatoes. It’s But you can also Recipe: Brussels Sprouts With Pickled Shallots and Labneh. Ray Venezia, master butcher and Fairway Market meat consultant, shows how to carve a turkey. It still yields a generous amount, but you can continue the feast by tucking any leftovers into sandwiches in the days that follow. 6 tablespoons butter, more for greasing baking dish, 4 Italian-style sweet fennel pork sausages, 2 teaspoons kosher salt (12 grams), or to taste, 2 to 3 teaspoons chopped fresh sage (optional). The mixture should be Brush turkey skin generously with oil or melted butter. the squash unpeeled. I parcook the potatoes in half-and-half touch sides of pan. Add the leeks to the bacon fat Then use them to make stock as Drizzle with oil before roasting. for the oven, trim off the extra skin at the neck and use that. Place pie pan on baking sheet and bake for 20 minutes. Make the crust: In a food processor, briefly pulse together flour and salt. Cover breast with aluminum foil. the browned bits stuck to the bottom as the liquid simmers. Turkey, stuffing, gravy, cranberry sauce and potatoes, of course. Recipe: Green Beans With Ginger and Garlic. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and return it to the refrigerator to firm up before serving. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. 1/2 cup orange liqueur, like Grand Marnier (see note), 2 12-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted). Place wild rice in a saucepan and pour over just enough boiling water to cover. We’ve broken Thanksgiving dinner down to its essential elements. Starchy orange vegetables can take higher heat than green ones. out for something zippy and tart to cut through the richness. If it doesn’t come out, return to the bowl and try again 2 minutes later. The high-temperature roasting softens it completely, and eliminating that step saves a lot of time. You can make this pie with canned pumpkin if you’re in a hurry. Add mushroom soaking liquid, leaving any sand and grit behind. It can be stored in the refrigerator for up to 2 weeks. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. But if you’ve got time, homemade roasted butternut squash purée will give you a fresher, sweeter and more distinct This dish has the virtue of being punchy at any temperature. Chop them roughly or process them briefly in a food processor. first: the flesh should be very hard. serve a large number of people and to eliminate any last-minute work. Note: To make butternut squash purée, peel, halve and seed a 2 1/2- to 3-pound squash and cut flesh into 1 1/2-inch chunks. Food Stylist: Simon Andrews. Food Stylist: Vivian Lui. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Prick The only mistake to avoid is overcooking, to reheat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts Serve within 1 hour. flavor. It publishes for over 100 years in the NYT Magazine. This need not You can roll out the crust and line your pie plate a day before baking it. You need the warm glow of Something Orange on your table; it will help brighten the The New York Times food writer Mark Bittman offers four fresh and easy dishes to help your family enjoy a healthful and sustainable Thanksgiving. The New York Times - Alexa Weibel. MELISSA CLARK. Cook, tossing frequently, until mushrooms are tender beans are heated through and ginger and garlic are softened and aromatic. rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day). coins. drippings in the bowl. Heat oven to 300 degrees. Heat the oven to 400 degrees. It’s far better than running out early. So plan on starting your 12-pound bird 3 days ahead. Roast at 375 degrees until they brown all over, about 50 to 90 minutes. Discard the solids. While the dough chills, heat oven to 375 degrees. Nik Sharma for The New York Times (Photography and Styling). salty, crisp and refreshing. Allow to cool 10 minutes before serving. Whisk together egg and cream. Selected questions and comments will be published after moderation. In a bowl, combine lemon juice and 1 heaping teaspoon salt. Toss with enough romesco to coat well. A few hours before serving, stir in the Butter a 9-by-13-inch baking pan. Here’s what When roasting an entire bird, one complaint dominates: The white meat often cooks faster than the dark meat. Note: If you want to use your leftover turkey carcass to make stock, use it in place of the meaty bones (but do not brown it). This low-effort approach to roasted vegetables from Martha Rose Shulman is easily scalable — reach for a larger or smaller baking sheet, depending on how much you’re making. squash and need to be removed earlier. Roast the turkey immediately after it has been stuffed at a temperature no lower than 325 degrees. Add ginger and cranberries, and bring to a boil. It will keep for 2 weeks or so; make it in advance, as soon as cranberries Bring to a boil, then reduce heat and simmer until mixture is somewhat thickened, about 15 minutes. If using pine nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. charred, 3 to 5 minutes. Make the filling: In a large bowl, combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg. And if there are leftovers, reheat them in the microwave and serve before the end of the weekend; this is Heat oven to 425 degrees. clove. Cover lightly with plastic wrap and refrigerate. Spread potatoes into the prepared pan. If using tahini sauce, drizzle on top. Nothing beats its puckery-sweet jolt, a sharp knife that cuts through the cooking. In a small pot, combine 1/3 cup maple syrup, 1/3 cup apple cider, 3 tablespoons butter, 1 cinnamon stick, 2 ILLUSTRATIONS By GOLDEN COSMOS; GRAPHIC By WILSON ANDREWS, ALICIA DESANTIS, DES SHOE, BRITTANY STOROZ, CATRIONA STUART and EMILY WEINSTEIN, Mashed Potato Casserole With Sour Cream and Chives, Two-Way Stuffing With Mushrooms and Bacon, Mashed Sweet Potatoes With Maple Syrup and Chipotles, Apple Cranberry Slab Pie With Ginger and Rum. pale golden, 5 to 10 minutes longer. Put the squash in a large mixing bowl. Choose two, or go ahead and make all three. You may have noticed that we used a dark, flavorful spirit in all of the pie recipes. Place turkey, breast side up, on a roasting rack set inside the roasting pan. While the dough chills, heat the oven to 375 degrees. bottom of pan and completely up the sides. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until crusts and make the fillings the day before, then finish and bake the pies before the turkey goes into the oven on Thanksgiving morning. Rinse cranberries, picking them over and discarding any that are spoiled. Bring to a boil over medium-high heat. pies. Alison Roman makes a very big Thanksgiving dinner in her very small kitchen (with an extremely small refrigerator and even smaller oven). You can use packaged baby carrots, but since they are not actually babies — just large carrots mechanically chiseled into that little peg shape — they are not as appetizing. bay leaf. 1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons), 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole, 10 to 12 ounces washed and dried kale leaves, thick stems removed (if using prewashed trimmed kale, buy 4 clamshell containers), 1 1/2 cups freshly grated Parmesan (optional). 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