Thanksgiving

This classic stuffing (or any of the stuffings here) is also good made with six cups of cubed cornbread in place of six cups of the pain rustique.

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

Stuffing the game hens before roasting them keeps the meat incredibly moist. Classic American ingredients—apples, cornbread, and fresh corn—make this a great recipe for a small Thanksgiving. But you may not want to wait that long before you try it.

These restaurant-worthy treats are jazzed up with just a hint of Grand Marnier. They're turned out of the ramekins they're baked in to show off the ruby-red cranberries on the bottom.

Wash the salad greens in a large bowl of cold water. Handle them gently to avoid bruising.

Great for dessert or breakfast.

Roasting the turkey under foil for the first 1 1/2 hours infuses lots of moisture and flavor into the bird.

Prepare the giblet gravy while the roasted turkey rests.

A glaze lacquers and flavors the bird.

Make up to three weeks ahead and freeze. Defrost before the big day.

This sweet and savory stuffing can be made two weeks ahead and frozen. Defrost it in the refrigerator the night before Thanksgiving.

This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.

The tang of the cranberry juice is balanced by the smoothness of the amaretto and vodka.

This quick stock, which uses the turkey's neck, heart, and gizzard to enrich purchased turkey or chicken stock, makes enough for the stuffing, mole sauce, and turkey and gravy.