American

This sauce blends fresh cranberry relish and cooked cranberry sauce.

If you aren't making the schmaltz manié ahead of time, there's no need to form the paste into balls. Simply add the paste by teaspoonfuls to the simmering stock until the gravy has reached the desired consistency.

Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.

Leftover ham in the fridge or sweet potatoes in the pantry? This clever brunch dish is the way to go.

This simple, rustic cornbread is best used for making stuffing.

Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soup here (it's one of my favorite things to make). And the cioppino came from an old magazine, but I've changed a few things, plus I save time with canned tomatoes and peeled shrimp."

Both turkey meat and gravy are used in this vibrant soup. Pass grated Parmesan cheese alongside if you like.

Contrary to popular opinion, Thanksgiving turkey, when not butter-basted, can be a healthful centerpiece to the meal. It's a superb source of lean protein, B vitamins, magnesium, and potassium. To add flavor without adding fat, this recipe uses a garlic-herb rub and a small amount of grapeseed oil, which raises good cholesterol. Another calorie-saving trick: In the gravy, roasted garlic replaces most of the fat from the drippings.

This method of preparing a turkey should result in a tender, juicy bird so perfectly cooked, with skin so crisp and tasty, you might never eat roasted turkey again. Before attempting this recipe, make sure to read the instructions for safe use that accompany your deep-fryer.

We used what the turkey has to offer to create a base for the perfect gravy .

Using turkey meat rather than just bones adds a deep richness to this stock. Although you have to buy the extra parts, you'll be happy you did; great stock is the key to outstanding gravy, and everyone knows you can never have too much of that at Thanksgiving.

Our resident Louisianan, associate food editor Alexis Touchet, remembers this dressing from her childhood—and it's the one that still graces her family's Thanksgiving meal, year after year. This dressing is not considered a stuffing for the turkey, but a dish that "dresses up" the table.

A high roasting temperature caramelizes the pan drippings, adding fantastic flavor and color.

Unlike many stuffings, which are cooked inside the turkey and/or include chicken broth, this wild mushroom version is completely vegetarian. Packed with the robust essence of dried porcini, it will win the approval of everyone at the table.

We liked turkey best in this easy one-dish meal, but if removing tendons from the drumsticks seems too laborious, substitute 1 1/2 pounds of smoked ham steak. Trim the steak, discarding any bone, then cut into 1-inch pieces.