1) Dry-Brined Roast Turkey with Citrus-Herb Butter

Serves: 10–12 • Time: 10–15 min to prep + 24–48 hrs brine + 2–3 hrs roast

Ingredients

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), thawed
• 3 Tbsp kosher salt (Diamond Crystal; use 2 Tbsp if Morton)
• 2 tsp black pepper
• Zest of 1 orange + 1 lemon
• 8 Tbsp (115 g) unsalted butter, softened
• 4 cloves garlic, grated
• 2 Tbsp chopped fresh thyme + 2 Tbsp chopped parsley
• 1 onion + 1 orange, quartered (for cavity)
• 2 cups (475 ml) low-sodium chicken/turkey stock (for roasting pan)

Instructions

1. Dry brine (T-48 to T-24 hrs): Pat dry. Mix salt, pepper, and citrus zests. Sprinkle all over (and under the skin if possible). Place on a rack over a tray, uncovered, in the fridge for 24–48 hours.
2. Stir butter with garlic and herbs.
3. Preheat oven to 450°F (230°C). Tuck the onion/orange in the cavity. Rub half the butter under the breast skin, the rest over the bird.
4. Pour stock into pan. Roast for 20 minutes at 450°F to set the skin, then reduce the temperature to 325°F (165°C).
5. About 12–13 minutes per pound (26–29 min/kg). Rotate the pan once.
6. Breast and thigh should read 165°F (74°C) on an instant-read thermometer.
7. Tent with foil 30–45 minutes before carving (juices = gravy gold).
   Option: Spatchcock for faster roasting (~1 hour and 20 minutes for a 12-pound bird).

Make-Ahead Tip: You can dry-brine up to 2 days ahead. Mix the herb butter 3 days ahead.

2) Make-Ahead Turkey Gravy (No Last-Minute Panic)

Makes: ~4 cups • Time: 1 hr (plus quick Day-Of finish)

Ingredients

• 2–3 turkey wings or drumsticks (about 2 lb / 900 g)
• 1 onion, 2 celery ribs, 1 carrot, chopped
• 3 Tbsp butter or turkey fat
• 3 Tbsp flour (or 3 Tbsp cornstarch for GF, added as a slurry)
• 4 cups (950 ml) low-sodium stock
• 1 tsp soy sauce or Worcestershire (umami)
• Salt & pepper, splash of sherry or white wine (optional)

Instructions

1. Roast base: 425°F (220°C). Roast wings and vegetables on a sheet until well browned, 40–45 minutes.
2. Simmer: Transfer to the pot, add stock, and simmer for 25–30 minutes. Strain.
3. Thicken: Melt butter, then whisk in flour for 2–3 minutes. Gradually whisk in strained stock. Simmer to nappe. Add soy/Worcestershire; season.
4. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
5.  Deglaze the turkey roasting pan with ½ to 1 cup of hot water/stock, scrape the browned bits, and add them to the gravy. Adjust the thickness and salt as needed.

3) Classic Sage & Onion Stuffing (with Sausage Option)

Serves: 10 • Time: 25 min prep + 45–55 min bake

Ingredients

• 1 lb (450 g) day-old bread, cubed (sourdough or country loaf)
• 6 Tbsp (85 g) butter
• 1 large onion + 3 celery ribs, diced
• 2 tsp poultry seasoning or 1½ tsp dried sage + ½ tsp thyme
• 2 eggs, beaten
• 2–2½ cups (475–600 ml) warm chicken/veg stock
• 450 g (1 lb) mild sausage, casings off (optional)
• Salt & pepper

Instructions

1. Toast bread: 300°F (150°C) 10–15 min until dry.
2. Sauté: Butter → onion + celery 8–10 min; stir in herbs, season.
3. Sausage (optional): Brown, then combine with veg.
4. Mix: In a bowl, toss the bread with the vegetables and sausage. Add eggs and just enough stock to moisten—aim for a consistency that is soft but not soggy.
5. Bake: Buttered 9×13″ (23×33 cm) dish, cover with foil. 350°F (175°C) 30 min, uncover 15–25 min until golden and set.
   Make-Ahead: Assemble (unbaked) 1 day ahead; add a splash more stock before baking.
   GF: Use sturdy GF bread and cornstarch-thickened stock if needed.

4) Ultra-Creamy Mashed Potatoes (with Roasted Garlic)

Serves: 8–10 • Time: 35–45 min

Ingredients

• 4 lb (1.8 kg) Yukon Gold potatoes, peeled and chunked
• 1 head of garlic, top sliced
• ½ cup (115 g) butter, divided
• 1–1¼ cups (240–295 ml) warm milk or half-and-half
• ½ cup (120 ml) sour cream (optional but glorious)
• Salt, white or black pepper, and chives

Instructions

1. Roast garlic: Drizzle the cut head with oil, wrap in foil, and bake at 400°F (205°C) for 35–40 minutes, until soft.
2. Boil potatoes in heavily salted water, simmering until just tender, 15–18 minutes. Drain well; return to the pot to steam-dry for 1–2 minutes.
3. Rice or mashed potatoes with 6 Tbsp butter. Squeeze in roasted garlic.
4. Enrich: Stir in warm dairy to your preferred texture; fold in sour cream. Season generously.
5. Finish by dotting the remaining butter and sprinkling with chives.
   Make-Ahead: Reheat in a covered dish with a splash of milk at 325°F (165°C) for 20–30 minutes, stirring once.

5) Green Bean Casserole (From Scratch, Still Iconic)

Serves: 8 • Time: 45–55 min

Ingredients

• 1 kg (2.2 lb) green beans, trimmed and halved
• 2 Tbsp butter + 1 Tbsp olive oil
• 450 g (1 lb) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 Tbsp flour (or use GF flour)
• 1½ cups (355 ml) milk + ½ cup (120 ml) chicken/veg stock
• ½ tsp soy sauce (depth), ¼ tsp nutmeg, salt & pepper
• 1 cup crispy fried onions or homemade fried shallots

Instructions

1. Blanch beans: Boil 3–4 min; shock in ice water; drain.
2. Mushrooms: Sauté in butter/oil until browned; add garlic 30 sec.
3. Sauce: Sprinkle flour; cook 1 min. Whisk in milk + stock; simmer to thicken. Add soy, nutmeg, S&P.
4. Toss beans with sauce in a 9×13″. Top with onions.
5. Bake at 350°F (175°C) for 20–25 minutes, until the top is crisp and bubbling.
   Add-Ons: Stir in ½ cup grated gruyère or parmesan for extra luxe.

6) Cranberry-Orange Sauce (5 Ingredients, 15 Minutes)

image: @allrecipes

Serves: 8–10 • Time: 15 min

Ingredients

• 12 oz (340 g) fresh or frozen cranberries
• ¾ cup (150 g) sugar (start here; add to taste)
• ½ cup (120 ml) orange juice + zest of 1 orange
• Pinch salt, ¼ tsp vanilla (optional)

Instructions

1. Combine all the ingredients in a saucepan and simmer for 10–12 minutes, until the cranberries burst and the sauce thickens.
2. Cool; it sets as it chills.
   Fancy Twist: Replace ¼ cup OJ with port; add a handful of chopped dried cherries.

7) Pull-Apart Buttery Dinner Rolls (Skillet or 9×13)

Makes: 15–16 rolls • Time: 20 min hands-on + 1½–2 hrs rise + 18–22 min bake

Ingredients

• ¾ cup (180 ml) warm milk (105–110°F / 40–43°C)
• 2¼ tsp instant yeast (1 packet)
• 2 Tbsp sugar
• 3 cups (360 g) all-purpose flour (plus a little for dusting)
• 1 tsp fine salt
• 1 egg
• 4 Tbsp (55 g) melted butter + more for brushing

Instructions

1. Whisk together milk, yeast, and sugar; let sit for 5 minutes. Add flour, salt, egg, and melted butter; mix to form a soft dough. Knead for 5–7 minutes until smooth.
2. First rise: Bowl, cover, warm spot, 60–75 min (doubles).
3. Divide into 15–16 balls; arrange snugly in a buttered skillet or 9×13″.
4. Cover 30–40 min.
5. Bake at 375°F (190°C) for 18–22 minutes, until golden. Brush with butter + flaky salt.
   Shape and refrigerate (covered) for up to 16 hours; bring to room temperature for 45 minutes, then bake.

8) Classic Pumpkin Pie + Maple Whipped Cream

Serves: 8 • Time: 20 min prep + 1 hr bake + chill

Ingredients

• 1 (9-inch) pie shell (homemade or good store-bought), chilled
• 1 can (15 oz / 425 g) pumpkin purée
• ¾ cup (150 g) brown sugar
• 2 large eggs + 1 yolk
• 1 cup (240 ml) heavy cream + ¼ cup (60 ml) milk
• 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp salt
• Maple whip: 1 cup (240 ml) cream + 2 Tbsp maple syrup + pinch salt

Instructions

1. Blind bake: Dock crust; line with parchment + weights; 375°F (190°C) 12 min. Remove weights; bake 8 min more (just golden).
2. Whisk pumpkin, sugar, eggs, cream, milk, spices, and salt.
3. Bake: Pour into warm crust. 350°F (175°C), 45–55 minutes, until edges are set and the center has a slight wobble.
4. Cool completely before slicing.
5. Whip: Beat cream, maple, and a pinch of salt to soft peaks. Serve clouds on top.

Timing Cheat Sheet (Day-Of)

• Morning: Bake the pie (or do it the day before).
• T-3 hr: Turkey into oven.
• T-1½ hr: Start mashed potatoes; assemble green bean casserole.
• T-1 hr: Bake stuffing (covered) + rolls first rise finished.
• Turkey rest (30–45 min): Bake rolls, finish stuffing uncovered, and finish green beans. Make gravy with drippings.
• Just before serving, warm the cranberry sauce if you like it warm; fluff the mashed potatoes.

Dietary Swaps (Quick Notes)

• Gluten-free: Use GF flour for gravy, GF bread for stuffing, and cornstarch slurry as a thickener.
• Dairy-free: Olive oil mash + dairy-free butter for rolls; coconut milk in pumpkin pie (different but delish).
• Vegetarian: Substitute mushroom/veg stock in the gravy (use recipe 2 with mushrooms), and omit sausage from the stuffing.

9) Brown-Butter Sweet Potato Casserole with Pecan Streusel

Serves: 8–10 • Time: 20 min prep + 45–60 min roast + 25–30 min bake

Ingredients
Base:

• 3 lb (1.4 kg) sweet potatoes (about 4–5 medium)
• 6 Tbsp (85 g) unsalted butter, browned
• ¼ cup (50 g) brown sugar (light or dark)
• ½ cup (120 ml) milk or half-and-half
• 2 large eggs
• 1 tsp vanilla extract
• ¾ tsp fine salt
• 1 tsp ground cinnamon (plus a pinch of nutmeg if you’re saucy)

Streusel:

• ¾ cup (75 g) pecans, chopped
• ½ cup (60 g) all-purpose flour (or almond/oat flour for GF)
• ½ cup (100 g) brown sugar
• 4 Tbsp (55 g) cold butter, cubed
• Pinch salt

Instructions

1. Roast Potatoes: Preheat the oven to 400°F (205°C). Pierce the potatoes; roast on a tray for 45–60 minutes, until tender—cool, peel, and mash.
2. Brown the butter: Melt the butter in a small pan until it smells nutty and turns amber; cool for 2–3 minutes.
3. Mix base: In a bowl, whisk mashed sweet potato, brown butter, sugar, milk, eggs, vanilla, salt, and cinnamon. Spread into a buttered 9×13 in (23×33 cm) dish.
4. Make the streusel: Combine pecans, flour, sugar, and salt; cut in the butter until the mixture is clumpy. Scatter over the top.
5. Bake at 350°F (175°C) for 25–30 minutes, until bubbling at the edges and golden.
   Optional extra: Add mini marshmallows for the last 5–7 min and broil briefly for toasty drama.

Make-Ahead: Assemble (uncooked) up to 1 day ahead; cover and chill. Add 5–10 min to bake time.
GF/Nut-Free: Use GF flour for streusel; swap pecans for pumpkin seeds or omit.

10) Cinnamon Apple Crumble (Crisp) with Oat-Almond Topping

Serves: 8 • Time: 20 min prep + 45–55 min bake

Ingredients
Filling:

• 6–8 apples (about 2½–3 lb / 1.1–1.4 kg), peeled & sliced ¼-inch
  (mix tart + sweet: Granny Smith + Honeycrisp)
• ⅓ cup (65 g) granulated sugar
• 2 Tbsp (15 g) cornstarch (or 3 Tbsp flour)
• 1½ tsp ground cinnamon
• ½ tsp vanilla extract
• Pinch salt
• 1 Tbsp lemon juice

Topping:

• 1 cup (100 g) rolled oats
• ¾ cup (75 g) almond flour or ½ cup (60 g) AP flour + ¼ cup (25 g) almond meal
• ½ cup (100 g) brown sugar
• ½ tsp cinnamon, pinch salt
• 6 Tbsp (85 g) cold unsalted butter, cubed
• Optional: ½ cup (60 g) chopped pecans or walnuts

Instructions

1. Preheat oven to 350°F (175°C).
2. Filling: Toss apple slices with sugar, cornstarch, cinnamon, vanilla, salt, and lemon. Tip into a buttered 9×9 in or deep pie dish.
3. Topping: Stir oats, almond flour, brown sugar, cinnamon, and salt. Cut in the butter until it becomes clumpy; fold in the nuts, if using. Scatter evenly over apples.
4. Bake: 45–55 min until the top is deeply golden and the juices bubble thickly at the edges. Cool for 10–15 minutes (the sauce sets slightly).
   Serve with vanilla ice cream or maple-salt whipped cream.

Make-Ahead: Mix filling and topping separately up to 24 hrs ahead; refrigerate. Assemble and bake day-of.
GF/Dairy-Free: Use GF oats + almond flour; swap butter for coconut oil or vegan butter (flavor will be slightly different but delish).