Mashed Potatoes
INGREDIENTS
3 pounds potatoes
½ cup milk
4 Tbsp butter
INSTRUCTIONS
Boil potatoes until just tender—about 20 minutes. Drain. Mash with
potato masher. Add butter and let melt. Add milk. Stir to combine.
Season to taste with salt and pepper.

Roasted Vegetables
INGREDIENTS
1 delicata squash, cut in half
lengthwise and seeds removed
2 large sweet potatoes
2 or 3 carrots
2 or 3 parsnips
1-pound Brussels sprouts
3 Tbsp olive oil
Kosher salt
INSTRUCTIONS
Cut vegetables into bite sized pieces. Toss with olive oil and spread out on baking sheets so vegetables are barely touching. Sprinkle with salt and place in 400 degree oven for 30-40 minutes until vegetables are soft and beginning to caramelize. Can be served hot or at room temperature.

Gravy
INGREDIENTS
3 cups of chicken broth or turkey stock (either store bought or made
from turkey parts—see turkey stock below)
3 Tbsp all purpose flour
3 Tbsp butter at room temperature
½ cup dry white wine
A few sprigs of fresh thyme
INSTRUCTIONS
Put broth into a large saucepan over medium low heat. Mix the butter and flour into a paste. Whisk butter/flour mixture into broth until combined and no lumps are visible. Add wine and thyme and let simmer, stirring often until gravy begins to thicken. Remove from heat and serve.
Turkey stock
INGREDIENTS
1 Tbsp olive oil
Turkey neck, gizzards, heart
2 celery stalks
2 carrots
1 small onion
INSTRUCTIONS
Pour olive oil into pan. Brown turkey parts in a sauce pan over medium heat. Add vegetables and add water to cover—at least 4 cups. Simmer for 1 ½ hours. Strain liquid, season with salt and pepper to taste, and reserve for gravy and stuffing.

Cranberry Sauce
Adapted from Cook’s Illustrated.  The cooking time in this recipe is intended for fresh berries. If you have frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
INGREDIENTS
¾ cup water
¾ cup honey
¼ teaspoon table salt
12 oz cranberries, picked through
INSTRUCTIONS
Bring water, sugar, and salt to boil in medium nonreactive saucepan
over high heat, stirring occasionally to dissolve sugar. Stir in
cranberries; return to boil. Reduce heat to medium; simmer until
saucy, slightly thickened, and about two-thirds of berries have popped
open, about 5 minutes. Transfer to nonreactive bowl, cool to room
temperature, and serve. (Can be covered and refrigerated up to 7
days; let stand at room temperature 30 minutes before serving.)

Spiced cranberry quince chutney
Adapted from www.nettletown.com
INGREDIENTS
1 cup small diced shallots
3 tbsp olive oil
¼ tsp salt
¼ tsp ground allspice
¼ tsp ground black pepper
1 cinnamon stick
1 ½ cups diced quince (about 1 medium quince)
2 cups Asian pear cider
3 ½ cups cranberries
3-6 tbsp honey
INSTRUCTIONS
Sauté shallotsin olive oil over medium-high heat until they begin to brown. Turn heat to medium, add salt and spices, and cook for a few more minutes until spices are fragrant. Add quince and Asian pear cider; bring to a boil over medium-high heat, then turn down and keep at a simmer. Cook for about 15 minutes until quince is tender. Add cranberries and 3 tbsp honey and cook until berries pop, about 20 minutes. Taste and add more honey if too tart. Let cool to room temperature to serve, or store in refrigerator for up to one week.

Pumpkin Pie
Adapted from Cooks Illustrated.  If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to
flow easily over the blades. In either case, heat the pumpkin with the
(remaining) cream and milk, as indicated, and then slowly whisk the
mixture into the beaten eggs. The pie may be served slightly warm,
chilled, or at room temperature.
INGREDIENTS
Flaky pastry shell
1 ¼ cups unbleached all-purpose flour, measured by dip-and-sweep
½ teaspoon table salt
½ teaspoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-
inch pats
3 - 3 ½ tablespoons ice water
Pumpkin filling
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon

1 heirloom pie pumpkin
1 teaspoon fresh grated nutmeg
¼ teaspoon ground cloves
½ teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

Whipped cream
1 1/3 cups heavy cream (cold)
3 tablespoons confectioner's sugar
1 tsp vanilla extract
INSTRUCTIONS
1. For pastry shell: Mix flour, salt, and sugar in a food processor
fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
2. Drizzle 3 tablespoons of water over flour mixture. With blade side
of a rubber spatula, cut mixture into little balls. Then press down
on mixture with broad side of spatula so balls stick together in
large clumps. If dough resists gathering, sprinkle remaining water
over dry, crumbly patches and press a few more times. Form
dough into a ball with your hands; wrap in plastic, then flatten
into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be
refrigerated for 2 days or, if sealed airtight in a plastic bag, or
frozen for up to 6 months.)
3. Generously sprinkle a 2-foot square work area with flour. Remove
dough from wrapping and place disk in center; dust top with flour.
(If it has been chilled for more than 1 hour, let dough stand until
it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all
directions, from center to edges, rotating a quarter turn and
strewing flour underneath as necessary after each stroke. Flip disk
over when it is 9 inches in diameter and continue to roll (but don’t
rotate) in all directions, until it is 13 to 14 inches in diameter and
just under 1/8 inch thick.
4. Fold dough in quarters and place the corner in the center of a
Pyrex pie plate measuring 9- to 9 1/2-inches across top.
Carefully unfold dough to cover pan completely, with excess
dough draped over pan lip. With one hand, pick up edges of
dough; use index finger of other hand to press dough around pan
bottom. Use your fingertips to press dough against pan walls.
Trim dough overhanging the pan to an even 1/2 inch all around.
5. Tuck overhanging dough back under itself so folded edge is flush
with edge of pan lip. Press double layer of dough with your fingers
to seal, then bend up at a 90-degree angle and flute by pressing
thumb and index finger about 1/2-inch apart against outside edge
of dough, then using index finger (or knuckle) of other hand to
poke a dent through the space. Repeat procedure all the way
around.
6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough
shell. Using table fork, prick bottom and sides — including where
they meet — at 1/2-inch intervals. Flatten a 12-inch square of
aluminum foil inside shell, pressing it flush against corners, sides,
and over rim. Prick foil bottom in about a dozen places with a
fork. Chill shell for at least 30 minutes (preferably an hour or
more), to allow dough to relax.
7. Adjust oven rack to lowest position and heat oven to 400 degrees.
(Start preparing filling when you put shell into oven.) Bake 15
minutes, pressing down on foil with mitt-protected hands to
flatten any puffs. Remove foil and bake shell for 8 to 10 minutes
longer, or until interior just begins to color.
8. For filling: Process pumpkin, brown sugar, ginger, cinnamon,
nutmeg, cloves, and salt in a food processor fitted with steel blade
for 1 minute. Transfer pumpkin mixture to a 3-quart heavybottomed
saucepan; bring it to a sputtering simmer over mediumhigh
heat. Cook pumpkin, stirring constantly, until thick and
shiny, about 5 minutes. As soon as pie shell comes out of oven,
whisk heavy cream and milk into pumpkin and bring to a bare
simmer. Process eggs in food processor until whites and yolks are
mixed, about 5 seconds. With motor running, slowly pour about
half of hot pumpkin mixture through feed tube. Stop machine and
scrape in remaining pumpkin. Process 30 seconds longer.
9. Immediately pour warm filling into hot pie shell. (Ladle any excess
filling into pie after it has baked for 5 minutes or so — by this time
filling will have settled.) Bake until filling is puffed, dry-looking,
and lightly cracked around edges, and center wiggles like gelatin
when pie is gently shaken, about 25 minutes. Cool on a wire rack
for at least 1 hour.
For whipped cream: Beat cream at medium speed to soft peaks;
gradually add confectioners’ sugar then vanilla. Beat to stiff peaks.
Accompany each wedge of pie with a dollop of whipped cream.