Thanksgiving

A superb pairing from cooking teacher and recipe developer Rochelle Palermo Torres.

This recipe is an accompaniment for Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney. Active time: 10 min Start to finish: 30 min

Fresh cranberries make a tangy, slightly tannic, and very refreshing sorbet. Infused with the fruity aroma of orange, lemon, or English thyme, the sorbet is a delightfully unique cranberry dish to serve before, during, or after Thanksgiving dinner.

This recipe is intended as a baked dressing to accompany the Thanksgiving turkey . It can be used as stuffing (a practice I do not recommend for turkey), if you desire. It also makes a good stuffing for capon or pork.

Active time: 30 min Start to finish: 1 1/2 hr

Bruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always overcooked, but the stuffing was moist and delicious. We usually had two, sometimes three stuffings, but I leaned toward the kind with sausage. It was meaty and spicy, just like this one."

Pack this delicious condiment in decorative glass jars for a nice gift.

This rich southern-style pie is great topped with vanilla ice cream.

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.

Lady apples—a small, hard winter apple that's yellow with a reddish cheek—are often used decoratively but we love them for their flavor. They're widely available in markets this time of year. Said to be one of the oldest known apple varieties, they originated in the Forest of Api, France, during medieval times.

An excellent complement to roast pork.

This impressive dessert is the sum of many parts that can each be made several days in advance. Assemble the trifle the day before serving to allow the cake to absorb the custard and the flavors to fully develop. Active time: 2 1/2 hr Start to finish: 13 hr

This simple yet rich stuffing uses coarse bread crumbs from a baguette instead of cubes. The Cognac really brings out the flavor of the herbs. It's adapted from James Beard's tarragon crumb stuffing recipe, published in Gourmet in December 1983.