Thanksgiving Feast

Serves 4

1. Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Remove all but 1 tablespoon of the bacon drippings from the pan. Add the pecans and cook until fragrant and slightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.

2. Add the carrots, salt, 1 tablespoon of the brown sugar, the chicken broth, and thyme to the skillet. Bring to a boil, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

3. Add the butter and remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off heat, add the lemon juice and toss to coat. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper, sprinkle the bacon and pecans on top and serve immediately.

Makes 18

To make these biscuits without a food processor, freeze the sticks of butter until hard and then grate them into the dry ingredients using the large holes of a box grater. Toss gently with your hands to evenly distribute the butter, and proceed with the recipe.

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain temperature for 10 minutes, then turn off oven.

2. Stir milk, egg, and yeast together in large measuring cup until combined.

3. Process flour, sugar, and salt in food processor until combined. Add chilled butter and pulse until mixture looks like coarse cornmeal, about fifteen 1-second pulses. Transfer to large bowl.

4. Stir in milk mixture until dough comes together. Turn dough out onto lightly floured work surface. Briefly knead to bring dough together, about 1 minute, adding more flour if necessary. Following steps 1 through 4 in the photos, roll, cut, and assemble biscuits on parchment-lined baking sheets. Cover with kitchen towels and place in warm oven. Let rise until doubled in size, 25 to 35 minutes.

5. Remove baking sheets with biscuits from oven and heat oven to 375 degrees; return baking sheets to oven once it is fully preheated. Bake biscuits until golden brown, about 15 minutes, rotating and switching baking sheets halfway through baking time. Serve hot or warm.

Serves 6 to 8 (or 2 to 3)

Water can be used in place of the chicken broth, but the flavor won’t be as good. To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor. See below for instructions on reducing the recipe to serve 2 to 3.

1. For Full Number of Servings: Melt butter in large skillet over medium heat. Stir in bread crumbs and cook, tossing often, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with 1/4 cup Parmesan and basil.

2. Wipe out skillet, add 1 tablespoon oil, and heat over medium heat until shimmering. Add onion and 1/4 teaspoon salt and cook until soft and golden, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 3 minutes. Transfer to small bowl.

3. Wipe out skillet again and heat remaining tablespoon oil over medium-high heat until just smoking. Add green beans and 1/2 teaspoon salt and cook, turning beans several times, until browned in spots, about 8 minutes. Reduce heat to medium-low and stir in tomato mixture and broth. Cover and cook until beans are just tender, about 5 minutes. Remove lid and cook until liquid evaporates, 1 to 2 minutes.

4. Off heat, toss in remaining 1/2 cup Parmesan and adjust seasonings with salt and pepper. Transfer to serving dish and top with bread crumbs. Serve.

5. For Smaller Serving Size: Melt butter in medium skillet over medium heat. Stir in bread crumbs and cook, tossing often, until golden brown, 2 to 3 minutes. Transfer to medium bowl and toss with tablespoon Parmesan and basil.

6. Wipe out skillet, add 1 teaspoon oil, and heat over medium heat until shimmering. Add onion and 1/8 teaspoon salt and cook until soft and golden, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 2 minutes. Transfer to small bowl.

7. Wipe out skillet again and heat remaining tablespoon oil over medium-high heat until just smoking. Add green beans and 1/4 teaspoon salt and cook, turning beans several times, until browned in spots, about 6 - 8 minutes. Reduce heat to low and stir in tomato mixture and broth. Cover and cook until beans are just tender, about 5 minutes. Remove lid and cook until liquid evaporates, 1 to 2 minutes.

8. Off heat, toss in remaining Parmesan and adjust seasonings with salt and pepper. Transfer to serving dish and top with bread crumbs. Serve.

Serves 8 to 10

Peg says: "A few years ago I decided to spice things up by adding cherries and apples to my cornbread stuffing recipe." If using homemade cornbread, you'll need an 11 by 8-inch pan of cornbread.

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Bake cornbread on 2 baking sheets until dried and crisp, 50 to 60 minutes. Cool completely, then transfer to large bowl.

2. Increase oven temperature to 400 degrees. Mix cherries and 1/2 cup broth in small bowl. Set aside.

3. Brown sausage in Dutch oven over medium-high heat, breaking up clumps, 5 to 7 minutes. Using slotted spoon, transfer sausage to plate. Add onions and celery to pot and cook until softened, 6 to 8 minutes. Stir in garlic, sage, thyme, salt, and pepper and cook until fragrant, about 1 minute. Transfer to bowl with cornbread. Melt butter in now-empty pot. Add apples and cook until just tender, about 6 minutes. Transfer to bowl with cornbread. Add cherry mixture to cornbread along with remaining 3 1/2 cups broth, egg, and cooked sausage.

4. Transfer mixture to 3-quart baking dish and bake until top is golden brown and crisp, about 25 minutes. Serve.

Serves 8 to 10

This recipe can be cut in half, if desired.

1. Cut potatoes into 3/4-inch slices. Place potatoes in colander and rinse under running water, tossing with hands, for 30 seconds. Transfer potatoes to Dutch oven, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and boil until potatoes are tender, 20 to 25 minutes.

2. Meanwhile, heat butter and heavy cream in small saucepan over medium heat until butter is melted, about 5 minutes. Keep warm.

3. Drain potatoes and return to Dutch oven. Stir over low heat until potatoes are thoroughly dried, 1 to 2 minutes. Set ricer or food mill (see box below) over large bowl and press or mill potatoes into bowl. Gently fold in warm cream mixture and salt with rubber spatula until cream is absorbed and potatoes are thick and creamy. Serve.

Serves 15 to 18

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Divide bread chunks between two rimmed baking sheets and bake, tossing occasionally, until golden brown, about 15 minutes. Transfer to large bowl. (Do not turn off oven.)

2. Melt 8 tablespoons butter in large skillet over medium-high heat. Add onions and celery and cook until softened, about 8 minutes. Stir in garlic, herbs, 1 1/2 teaspoons salt, and 1 teaspoon pepper and cook until fragrant, about 1 minute. Off heat, whisk in 2 cups broth, then eggs. Pour mixture over bread and toss until evenly coated.

3. Line turkey cavity with cheesecloth, pack with warm stuffing, tie ends of cheesecloth, and tuck turkey legs. Transfer remaining stuffing (8 to 12 cups) to large microwave-safe bowl. Pour remaining 1 cup broth over stuffing, cover with plastic wrap, and refrigerate.

4. Using oven mitts, adjust one oven rack to lowest position and remove other rack. Combine remaining 4 tablespoons softened butter, 1 teaspoon salt, and 1 teaspoon pepper in small bowl. Rub mixture all over turkey and position turkey breast side up on V-rack set in large disposable aluminum pan. Set pan on rimmed baking sheet and roast for 1 hour. Reduce oven temperature to 325 degrees and continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 175 degrees on instant-read thermometer, 2 to 3 hours longer. Transfer turkey to cutting board and let rest 30 minutes, reserving turkey drippings in roasting pan.

5. Remove stuffing bag from turkey and empty stuffing into 13 by 9-inch baking dish. Microwave reserved stuffing on high until hot, 5 to 7 minutes, then add to stuffing in baking dish. Pour 1/2 cup reserved drippings over stuffing, cover with foil, and bake until stuffing registers 165 degrees on instant-read thermometer, about 15 minutes. Remove foil and bake until top of stuffing is browned and crisp, 5 to 10 minutes longer. Transfer stuffing to platter and carve turkey. Serve.

Make Ahead The stuffing can be prepared a day in advance and refrigerated. When ready to stuff the turkey, transfer 12 cups of stuffing to a microwave-safe bowl, cover with plastic wrap, and microwave on high, stirring once, until warm, about 5 minutes. Proceed as directed in step 3 of recipe.

Serves 8 to 10

Use your favorite pie dough or go to cookscountry.com for our recipe. For a convenient option, use one sheet of Pillsbury Just Unroll! Pie Crusts, available in the refrigerator biscuit section of your supermarket.

1. For the pie shell: Adjust oven rack to middle position and heat oven to 350 degrees. Line pie shell with foil, cover with 2 cups pie weights (pennies or dried beans are fine, too), and bake until dough under foil dries out, 20 to 25 minutes. Remove foil and weights, poke crust several times with fork, and continue to bake until firmly set and lightly browned, 10 to 15 minutes. Remove pie shell from oven (keep oven on) and set aside. (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day.)

2. For the filling: Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute. Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat. Meanwhile, put pie shell back in oven to warm.

3. Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla. Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35 minutes.

4. For the topping: While pie is baking, toss pecans, brown sugar, and salt in bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.

5. Scatter topping evenly over puffed filling and sprinkle with granulated sugar. Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. (Pie can be refrigerated for up to 2 days.) Serve pie at room temperature.

Makes about 2 quarts

For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.

1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours.

2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours.

3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.