Sprinkle with shredded cheddar cheese. Top with the remaining french fried onions. Bake for 25–30 minutes.

Add eggs to a large bowl and beat them lightly. Add dried bread cubes, cooked sausage and vegetable mixture, salt, pepper and chicken stock. oss to coat and spoon into lightly greased casserole dish. Bake for 30 minutes.

Notes:
• Add stock about 1/2 cup at a time until lightly moistened. You can always add more but you cannot take it back.
• For an added touch, turn the broiler on low for the last 1–2 minutes of cooking to lightly brown the top. Stay close by and monitor as I have always found broilers unpredictable.

Heat a saute pan over medium heat and add olive oil. Add sausage to pan and cook through, breaking up periodically while cooking into small pieces. While sausage is cooking, roughly chop onion and apple. Cut cornbread into 1-inch squares or crumble.

Remove sausage with a slotted spoon, leaving drippings in the pan. Add chopped onion and cook until just translucent, approximately 3 minutes. Add chopped apple and cook 2 minutes longer. Take off heat.

In a bowl, add cornbread, sausage, apple, onion, white wine, chicken stock and poultry seasoning and toss a couple times to incorporate ingredients and evenly distribute the liquids. Transfer to a greased 9×13 baking dish add top with butter. Bake for 25–30 minutes or until just turning golden on top.

For the mashed potatoes, cut any big potatoes in half. Set a big a big pot of water on high heat, salt it and add the potatoes. Boil until fork-tender, about 20–30 minutes. (If using an Instant Pot or pressure cooker, add the potatoes, cover them with water and set to cook on high pressure for 1 minute. Let the pressure release naturally after that.)

While potatoes are cooking, prepare the filling. Preheat oven to 425ºF (220ºC).

Set a large oven-safe skillet (see notes) over medium high heat and add oil. Once the oil is shiny, add onions and garlic and sauté until fragrant and slightly browned, about 2–3 minutes.

Add celery, carrots and herbs and sauté until carrots are softened. Add tomato paste, roasted cumin powder and garam masala.

Drain the soaked lentils and add them to the skillet along with broth, salt and black pepper and stir. Bring to a low boil, then reduce heat to simmer. Cover and set the timer for 20 minutes. After 20 minutes, add the frozen veggies, stir, cover and set the timer for 10 more minutes. Check the lentils for doneness after the timer goes off—they should retain some bite and should not be mushy. Turn heat off.

Once potatoes are cooked, drain and peel (see notes), and add back to the pot. Add yogurt, butter, turmeric, chaat masala (if using), salt and black pepper. Mash everything together until smooth and creamy. Taste and check for seasoning.

Spread (or pipe) the mashed potatoes on top of the filling, brushing with extra melted butter if you like. Bake for 10–15 minutes at 350ºF. Broil on high (very carefully) until mashed potatoes are lightly browned on top to be extra awesome.

Notes:
• If you do not have an oven safe skillet, grease an oven-safe dish (9X13) and transfer the cooked filling into it.
• I peel the potatoes after boiling. I find it easier and the potatoes do not get mushy and wet. If the potatoes are too hot for you to handle, stick a fork in, hold the potato up using the fork handle and then peel.
• To make this vegan, use olive oil instead of butter and non-dairy milk in place of yogurt.

Whisk melted butter, stock, and egg. Set aside.

In a skillet or stove-to-oven dish (like my favorite Staub), saute sausage until browned, crispy, and cooked through, breaking it up with a spoon as you go. Add onion and celery and stir to combine. Sprinkle on the salt and poultry seasoning and cook for about 5 minutes until the veggies are soft. Turn heat off skillet or braiser. (At this point, transfer to a large baking dish, or continue in the same dish if your pan can be transferred to the oven.)

Add bread cubes to the sausage mixture and stir to combine. Pour butter mixture over entire dish. Taste a piece of bread (weird and soggy, yes) for seasoning. Add some more salt and stir if stuffing seems at all bland.

Flatten stuffing in the dish and bake for 1 hour until set and crispy at the edges and top of the dish. Devour. This is so good.

Notes:
• Use any kind of sausage you like!
• Use any kind of bread you like!
• If your bread isn’t very dry, you can quick dry it in the oven, cubed, dry, at 300ºF for 10–20 minutes until just barely toasty.
• If you don’t have poultry seasoning, sub some pinches of dried ground thyme, sage, rosemary, or any other dry herbs that you particularly like.
• To make ahead, bake this when you make it for at least 30 minutes, then finish right before serving (even a few days later is fine) at 350ºF until top is crispy. Splash a bit more stock if it gets dry in the fridge. More melted butter never hurt anything either.

Remove turkey from fridge 1 hour before you’d like to begin cooking it. Rub softened butter all over turkey and under any loose skin. Sprinkle turkey with another generous layer of salt and pepper.

When turkey has come to room temperature (at least 30 minutes out of the fridge), preheat oven to 350ºF. Roast turkey uncovered for 13 minutes per pound.

Test internal temperature of turkey using a meat thermometer. Remove from oven when temperature is between 155 and 160ºF. Tent turkey with foil and let rest for 30 minutes or more before carving. The temperature of the turkey will continue to rise out of the oven and it will be fully cooked when you slice and serve.

Do not throw away the skin. Promise.

Smash cranberries with a potato masher. Continue to simmer, stirring frequently for 10 minutes.

Serve at room temperature or cold. Stores best in the refrigerator. You can make in advance and freeze it. Allow to defrost at room temperature.

In a bowl, add rice krispie cereal. Pour melted marshmallow mixture over the cereal. Stir to combine. With buttered hands (or I use plastic gloves), form the cereal mixture into 1 1/2-inch balls. You should have 14 total.

Gently twist apart Oreos. On one half of the cookie, spread a small amount of frosting on the inside. Then place a rice krispie ball on top of the frosting and gently press down.

Onto the second half of the Oreo, spread another small amount of frosting on the inside. Place 3 candy corn pieces across the top in a fan pattern. Press the second half onto the “back” side of the rice krispie ball.

Attach another candy corn piece with a small amount of frosting to form the turkey’s head on the “front” side of the rice krispie ball.

Note: These are best when made the same day you plan to serve them. The frosting sometimes makes the Oreo cookie a little soft.

Saute mushrooms until mushrooms are brown with lots of liquid in the pan, about 7 minutes. Do not drain the liquid.

Meanwhile, whisk cornstarch, non-dairy milk, kosher salt, and black pepper in a small bowl until cornstarch is mostly dissolved. Pour cornstarch mixture into mushrooms while heat is still going. Stir constantly until thick and creamy, about 3 minutes.

Lightly spray a 2-quart casserole dish with oil. Add green beans, then pour mushroom sauce over them. Stir lightly to coat. Be sure to smooth the surface of the casserole out evenly.

Top with crispy fried onions in an even layer. Bake for 40–50 minutes at 350ºF. 40 minutes yields tendercrisp green beans. Keep casserole in for 10 extra minutes if you prefer fully tender beans.

Serve hot! This casserole keeps beautifully in the fridge for 5–6 days or in the freezer. Reheat in the oven. Note that green beans will not stay tendercrisp after being frozen.

In a large bowl, combine all of the ingredients except for the cracker crumbs, just until combined. There may be a few lumps—that’s ok!

Transfer mixture to prepared baking dish. Sprinkle crackers over top. Bake corn pudding for 1 hour until lightly golden at the edges and set in the middle.

Serve hot, cold, or room temperature. Enjoy!