To make Giblet Gravy you begin by making Turkey Stock. Keep in mind that the turkey stock can be made up to 2 days in advance. Let it cool completely before putting in a covered container and refrigerating the stock. Refrigerate the neck, gizzard, and heart in a separate covered container.

Some are just “ho-hum, nothing-special” stuffings, but not this one. The sausage is key here. Where I live, several local butcher shops make their own savory and richly flavored link sausages and those are what I buy. Look in your area for artisan sausage makers.

There is stiff competition out there for the best pumpkin pie recipe. I have baked and sampled many, and this version is my favorite because of the delightful interplay between the smooth custard filling and the nutty flavor and crunch of the crust. Serve this pumpkin pie with rum or maple-flavored whipped cream or simply vanilla ice cream.

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers’ market feel like a season-long treasure hunt. I’m especially rewarded when I stop at the mushroom forager’s stand and see a basket chock-full of chanterelle mushrooms.

If you are a confident turkey carver, place the turkey on a large serving platter and carve it at the table. For the majority of us, carving the turkey in the kitchen is a safer bet. Place the turkey on a carving board, ideally one that has a moat and well to catch the delicious poultry juices.

Trussing a turkey means nothing more than securing the bird with string, skewers, or poultry pins in order to keep its limbs primly in place. This is basically a presentation issue. The turkey looks prettier with its wings tucked in close to the breast and its legs demurely closed. And, honestly, it is easier to turn the turkey while roasting it when it is securely tied.

In the fall, as the rains come, the ground dampens, and the leaves fall, the farmers’ markets are brimming with wild mushrooms. I bring home a bagful, clean and chop them, and then sauté them in butter or olive oil. I first made this filling for omelets and decided it would be ideal for hors d’oeuvres.

Roasting a turkey breast is a practical solution for a small Thanksgiving gathering. It’s quick, makes a lovely presentation, and there will be a manageable amount of leftovers. If the die-hard, dark-meat lovers grumble, just offer them an extra piece of pie.This turkey breast will be moist, beautifully browned, and brightly flavored with lemon juice and fresh herbs.

Those oversized, dark, densely textured mushrooms you see sitting alongside the more delicate button mushrooms in the produce department are portobellos. They are delicious sliced and sautéed or grilled like a burger, and are perfect for a cold weather soup. Portobello mushrooms are rich and meaty which makes this soup aromatic and intensely flavored without the addition of a long list of ingredients.

Trust me here-you will never again complain, nor hear complaints, about dry breast meat if you take this easy first step in the preparation of your holiday bird. After nearly twenty years of cooking a Thanksgiving turkey, I am convinced that brining produces the most moist and flavorful turkey I have ever tasted.

For me, persimmons and pomegranates are two treasured fruits of winter. There is only a short gap between the luscious September tomatoes I love to add to salads and the crisp, sweetly acidic persimmons I use as their cold-weather substitute. Use the squat, tomato-shaped Fuyu persimmon for this salad.

There is no such thing as too many starchy dishes on the holiday buffet table, right? For many families, Thanksgiving dinner wouldn’t be complete without mashed potatoes. Deliciously different from russet potatoes, mashed Yukon golds are creamy rich with a buttery texture and a lovely golden hue.

This menu captures the glorious food history of the Pacific Northwest, evolving from the Native Americans who enjoyed the bounty from both land and sea. In 1805, Lewis and Clark, along with a large scouting party, wintered over at Fort Clatsop on the Oregon Coast. Though, surprisingly, they did not favor the fresh salmon offered by the Indians, they did embrace the beauty of the region and relished the northwest’s authentic and traditional foods.

Whether you are using Texas or Georgia pecans, this is simply the best pecan pie I have ever tasted. Pecan pies are too often sickeningly sweet. The secret here is brown rice syrup, which is readily available in natural food stores. I happen to think the booze helps, too. Add a little more to the whipped cream if you like.