Thanksgiving

The following corn bread is not to be eaten on its own; it's meant for stuffing, so we've deliberately made it dry.

Makes 12 to 16 servings.

Assemble these four hours ahead, and rewarm them 20 minutes before serving.

Fresh pumpkin or squash puree is always delicious but not nearly as handy as canned pumpkin.

This dessert was inspired by my good friend and great Cajun chef Paul Prudhomme. He prepares his with sweet potatoes, which are available year-round, and hence, give his version a longer seasonal shelf life than mine. If there's anything better than pumpkin pie or pecan pie, it's the two of them together. The whiskey butter adds a thoroughly Cajun twist to this sweet ending.

Here, leftover cranberry sauce (or canned cranberry sauce) and boneless pork chops make a very contemporary little supper. Freshen up any leftover mashed white or sweet potatoes by stirring in chopped lemon and orange peel. A salad of bitter greens tossed with a cider vinaigrette, and a simple dessert of grape clusters and spiced bar cookies round things out.

Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners. This recipe is an accompaniment for Maple Ginger Roasted Turkey.

From the Williamsburg Inn's Regency Room.

Can be made in 45 minutes or less.

Apple cider vinegar makes the crust extra flaky. Offer eggnog ice cream (or vanilla ice cream sprinkled with nutmeg) alongside.

We strongly recommend using light-colored metal (including nonstick) shallow baking pans (1 large or 2 small) for this recipe. When we used dark baking pans, the potatoes blackened before they were completely cooked through.

Cardamom pods can be found in the spice section of most supermarkets; 1/2 teaspoon ground cardamom can be substituted.

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.