This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.
Thanksgivings in Anna Lappe's house were always healthy. "It wasn't like there were sweet potatoes with marshmallows!" says the co-founder of the Small Planet Institute and author of "Diet for a Hot Planet."
"My mother [author Frances Moore Lappe] doesn't eat meat, so she wanted to make a stuffing that wasn't just discarded bread stuffed in a turkey. Here, the interesting flavors and texture come from her combination of herbs, the dried fruit, the nuts -- and the juiciness of all the onions. We're huge fans of onions."
Onion jam, which is reason enough to try this sandwich, is simple to make (see the recipe for Blaak Onion Jam at beekman1802.com, which also sells the jam by the jar). Although any blue cheese is delicious here, look for one that's sliceable or crumbly, not gooey. Stilton, Maytag, and Roaring Forties are good choices.
Zesty pickled beets and fresh radishes sit atop a ring of creamy goat cheese in this colorful salad from Australian chef Peter Gilmore of Quay restaurant. Eat as a light and flavorful lunch, or serve as a sophisticated first course at your next dinner party.