Thanksgiving

Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or more low-tech. The special equipment required? Two 30-gallon plastic bags and one very large (16-quart) bowl that will fit in the fridge. You'll want to get started a day ahead, because the turkey is brined for 18 to 20 hours. Stuffing this turkey is not recommended; the brine remaining in the meat may soak into the stuffing during roasting.

The deep garnet glaze, made with pomegranate molasses, adds a richly piquant, sweet-tart depth of flavor to the turkey.

Two shortcuts — prepared chestnuts and a purchased corn bread stuffing base — add to the appeal of this recipe from chef and Aidells Sausage Company founder Bruce Aidells.

Hazelnuts and prosciutto are combined in a seasoned butter that coats the turkey as it roasts, and also flavors the gravy.

Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.

With its use of dried porcini in the turkey rub and fresh shiitakes in the light gravy, this recipe from the late food writer Michael McLaughlin is a fine example of his signature style: deeply flavorful seasonal cooking. You can make the turkey stock for the gravy up to two days ahead.

Active time: 1 hr Start to finish: 5 hr If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

Serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted slivered almonds.

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

The cranberries add tartness, color and texture. Serve the pie with vanilla ice cream or sweetened whipped cream, if you like.

Active time: 45 min Start to finish: 4 hr

The dried figs add a chewy sweetness to this delicious sauce.

So good — and no cooking required. Prepare the relish at least a day ahead, and add more cardamom before serving if you'd like a stronger flavor.

Apples bring a mild sweetness to this rich soup, which can be made a day ahead.

Multi-grain breads can vary widely in density. As a result, the 10 cups diced bread called for below may weigh a little more or less than 1 pound. We preferred a light-textured seven-grain bread for this stuffing.

This super-easy pie from the Harvest Market is loaded with maple flavor.