Thanksgiving

You know it, you love it. It’s my favorite holiday and no, I can’t improve upon this recipe for stuffing.

Crispy Sausage Stuffing with Kale

If you’ve made a stuffing recipe of mine before, it’s probably this or a variation of this. It’s perfect and I don’t see the need to change it just because we’re in a new calendar year.

Gingersnap Pumpkin Pie

The custardy filling melting slightly into the spiced cookie crust, softening where the two meet, giving way to a crunchy bottom layer — three glorious textures in one spectacular pie.

“The Cranberries”

I love a can of cranberries for its jellied texture and too-sweet flavor — it feels good to be bad, no? But I love a DIY sauce for the punch of acidity and undeniable, much needed hit of freshness.

Kale Salad with Honey’d Walnuts

Kale salad, how 2013, I know. But it’s undeniably a great candidate for a meal like this. It’s sturdy, almost masquerading as a side instead of a salad, it’s one of the only salad greens that get better with age and can even be saved as a leftover with little to no consequences.

Peppered Squash Gratin

The crushed garlic and salty parmesan really curb the sweetness of the squash while the cream, absorbing into it to completely tenderize while also caramelizing around the edges for texture, brings it back ever-so-slightly.

Sour Cream and Chive Mashed Potatoes

This year I was hoping for a giant bowl of mashed potatoes that tasted like the inside of a twice-baked potato, which is to say very tangy and full of chives, and that’s exactly correct here.

Fennel Rubbed Sheet Pan Turkey with Cider Vinegar Gravy

This turkey is dry-brined and roasted on a sheet pan, per usual. Don’t let the word fennel scare you—it’s mild (though there is an option to increase the amount here), but gives just enough to make this turkey feel special.

Golden Turkey Stock

Putting the stock on is the start of something, the beginning of a ritual. It’s a bit of extra work, but the sort of enjoyable, passive work that makes your house smell wonderful and all your food taste better.

Green Bean Casserole

Green bean casserole is inherently good, and it can be whatever you want it to be. This is what I want it to be: a skillet of sauteed green beans, caramelized onions and beautifully browned mushrooms barely coated in a creamy gravy topped with French’s Onions from the container.

Slow Roasted Turkey with Garlic and Herbs

When talking about poultry, the leg I am referring to is the drumstick and the thigh connected– the whole leg. That said, some butchers or turkey farmers refer to this cut as a “turkey quarter,” which also makes sense. Either way, it’s all dark meat, and it’s fabulous.

Simply Roasted Turkey Wings

YIELD — 6–8 servings Wings, on any bird, are important. They are especially important to me on the bird that I’m eating, be it chicken or turkey. Since I’m already buying some wings to roast for stock, I get extra for serving at the table because a turkey

Brown Butter Gravy

YIELD — 4 cups, about 8–10 servings If I were roasting a whole turkey, I’d use those drippings instead of browned butter, but I’m not. The browned butter and dark roux contribute to the flavor, so both steps are important in building what could be described as “complex”