Name: Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving
Yield: Serves about 10 as an entrée
Ingredients: 1 Vermont or other fresh turkey, about 10 pounds, fattened on corn and walnuts, killed 3 days earlier; kosher salt and freshly ground black pepper; 1 lemon; 1/2 apple; 1/2 medium onion; 10 sprigs fresh thyme; 4 branches fresh rosemary; 2 branches fresh sage; 10 sprigs Italian parsley; 4 bay leaves; 1/4 cup vegetable oil; trimmings from the turkey; 1/2 medium onion; 2 stalks celery; 1 carrot; 2 bay leaves; 10 black peppercorns; 5 Italian parsley stems; 6 tablespoons unsalted butter; 1/4 cup all-purpose flour; 4 tablespoons all-purpose flour; 8 tablespoons unsalted butter; 1 teaspoon water; 1 large leek, white part only, cut in 1/4-inch dice; 3 cups turkey stock; giblets from turkey, finely diced; 1 hard-boiled egg, finely diced; salt and freshly ground pepper; Country Sausage and Sage Dressing; Cranberry Relish

Image may contain Food Meal Dinner Supper Pork Roast Dish and Turkey Dinner

Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving

Turkey may not have played as big a part in the first Thanksgiving, held back in 1621, as it does in our contemporary celebration. If turkey was served at all, it was probably one of many game birds, that were served along with venison, oysters, clams, lobsters, and eels, as well as succotash, beach plums, sweet potatoes, leeks and cornbread. My own Thanksgiving menu is intended to pay homage to the foods of the first Thanksgiving , as well as to the foods that have become associated with this holiday. I believe that holidays by their own nature demand that traditional foods be served. In America, there is no stronger correlation between the food and the day than that of the venerable Thanksgiving Day turkey.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.