Sauce

The giblets can be prepared early in the morning, and the gravy finished up with the pan juices just after the turkey comes out of the oven.

This uses store-bought gravy and can be done a day ahead.

Fresh cardamom and vanilla seeds make for a version that's both sweet and sultry.

The warm spices in this version are the very essence of the holiday.

The pineapple may be unexpected, but it brings all the flavors together and makes them shine.

This no-muss, no-fuss cranberry sauce recipe gives you the perfect accompaniment to your Thanksgiving roast turkey.

Serve with mustard-seed-crusted pork medallions. IMPROV: Use chopped fresh rosemary in place of the thyme.

Fresh kumquats and golden raisins make the familiar cranberry sauce new.

The base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving.

According to lore, the original mole was served with turkey that had been fattened with hazelnuts. In this variation, which doesn't include chocolate, hazelnuts are featured in the sauce.

The roasting juices from the goose and balsamic vinegar make a lively sauce to accompany the rich meat.

This recipe for turkey gravy is part of the Thanksgiving menu Chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program. He serves it with Rosemary-Roasted Turkey .

This simple sauce is delicious drizzled over the poppy-seed sweet bread or the rum raisin apple pie.

This simple yet sophisticated relish has depth and tang that store-bought cranberry sauce just can't match.

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Also great with lamb, duck, or chicken.

Gnocchi à l'Alsacienne In the winter, we serve gnocchi with squash and sage crisped in brown butter, an ever-satisfying combination that also works well with just about any pasta. In this dish, the gnocchi are browned in butter, then tossed with sautéed mushrooms and squash and returned to the pan; lemon is added at the end to complete what becomes a classic brown butter sauce, used throughout bistro cooking.