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Starter Course

Golden Butternut Squash Soup with Maple-Sage Cream

Butternut squash roasted to deep caramel sweetness, blended velvet-smooth with a whisper of maple and nutmeg, then crowned with a swirl of cream steeped in fresh sage. The golden opener your harvest table deserves.

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Golden Butternut Squash Soup with Maple-Sage Cream

Serves 12 · Prep 30 min · Cook 1 hr · Total 1 hr 30 min

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Ingredients

• 6 lbs (about 3 medium), peeled, seeded, and cut into 1-inch cubes2.7 kg (about 3 medium), peeled, seeded, and cut into 1-inch cubes butternut squash
• 3 Tbsp45 ml olive oil
• 3 large, chopped3 large, chopped yellow onions
• 6 cloves, minced6 cloves, minced garlic
• 2 Tbsp chopped, plus 12 whole leaves for the cream30 ml chopped, plus 12 whole leaves for the cream fresh sage
• 8 cups1.9 L vegetable or chicken broth
• 1/3 cup, plus 2 Tbsp for the cream80 ml, plus 30 ml for the cream pure maple syrup
• 1 tsp, freshly grated if you can5 ml, freshly grated if you can ground nutmeg
• 2 tsp, plus more to taste10 ml, plus more to taste kosher salt
• 1 tsp, freshly ground5 ml, freshly ground black pepper
• 1 1/2 cups360 ml heavy cream

Method

1. 1Heat the oven to 425°F (220°C). Toss the squash cubes with the olive oil, a generous pinch of salt, and the pepper, spread on two rimmed baking sheets, and roast 35 to 40 minutes, until deeply caramelized at the edges.
2. 2Meanwhile, melt a glug of olive oil in a large soup pot over medium heat and soften the onions with the chopped sage for 8 to 10 minutes. Stir in the garlic for the last minute, until fragrant.
3. 3Add the roasted squash and the broth. Bring to a gentle simmer and cook 15 minutes so the flavors marry.
4. 4Blend the soup until completely silk-smooth, working in batches if needed. Stir in the 1/3 cup maple syrup and the nutmeg, then taste and adjust salt — it should be sweet, savory, and warmly spiced.
5. 5For the maple-sage cream: warm the heavy cream in a small saucepan with the whole sage leaves and 2 Tbsp maple syrup over low heat for 10 minutes (do not boil), then strain out the leaves and keep the cream warm.
6. 6Ladle the soup into warm bowls, swirl in a spoonful of the warm maple-sage cream, and serve right away. Any leftover cream keeps 3 days refrigerated — reheat gently without boiling.

Watch out for

• Crowding the squash onto one baking sheet steams it instead of caramelizing it — spread the cubes across two sheets with space between them, since that deep roast is where the soup's sweetness comes from.
• Boiling the maple-sage cream will split it and turn the sage bitter — keep it at the barest steam over low heat for the 10 minutes, never letting it bubble.
• Stirring in all the maple syrup before tasting can make the soup cloying — squash sweetness varies wildly, so add half, taste, then add the rest.

Easy swaps

• heavy cream: creme fraiche, same amount, for a tangier finish that cuts the squash's sweetness
• butternut squash: peeled sugar pumpkin or kabocha squash, same weight, cut into the same 1-inch cubes
• chicken broth (for vegetarian guests): vegetable broth 1:1, plus a Parmesan rind simmered in the pot and removed before blending

Main Feast Piece

The 18-Pound Herb-Roasted Turkey with Sage Cornbread Dressing

An eighteen-pound bird massaged under the skin with sage, thyme, and rosemary butter, roasted slow until the skin shatters like amber glass. Served with savory sage cornbread dressing, silky drippings gravy, jewel-bright cranberry-orange sauce, garlic-whipped potatoes, maple-glazed sweet potatoes, and snappy green beans almondine - the whole grand table.

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The 18-Pound Herb-Roasted Turkey with Sage Cornbread Dressing

Serves 12 · Prep 1 hr 30 min · Cook 5 hr · Total 6 hr 30 min

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Ingredients

• 18 lbs, thawed, neck and giblets reserved8.2 kg, thawed, neck and giblets reserved whole turkey
• 1 1/2 cups (3 sticks), softened340 g (3 sticks), softened unsalted butter
• 1/4 cup chopped, plus 2 Tbsp for the dressing60 ml chopped, plus 30 ml for the dressing fresh sage
• 2 Tbsp leaves30 ml leaves fresh thyme
• 2 Tbsp chopped30 ml chopped fresh rosemary
• 6 cloves, minced, plus 1 whole head roasted for the potatoes6 cloves, minced, plus 1 whole head roasted for the potatoes garlic
• 3 Tbsp45 ml kosher salt
• 2 Tbsp, freshly ground30 ml, freshly ground black pepper
• 3 large — 2 quartered for the cavity, 1 diced for the dressing3 large — 2 quartered for the cavity, 1 diced for the dressing yellow onions
• 8 stalks — 4 chunked for the cavity, 4 diced for the dressing8 stalks — 4 chunked for the cavity, 4 diced for the dressing celery
• 2, chunked for the pan2, chunked for the pan carrots
• 2 cups for the pan, plus 4 cups warm for the dressing480 ml for the pan, plus 960 ml warm for the dressing chicken broth
• 12 cups cubed (about two 9-inch pans)2.9 L cubed (about two 9-inch pans) day-old cornbread
• 3, beaten, for the dressing3, beaten, for the dressing large eggs
• 1/2 cup, for the gravy60 g, for the gravy all-purpose flour
• 6 cups total, for the gravy1.4 L total, for the gravy turkey drippings plus stock
• 24 oz (two 12-oz bags)680 g (two 340 g bags) fresh cranberries
• 1 1/2 cups300 g sugar
• 2, zested and juiced2, zested and juiced oranges
• 5 lbs, peeled and chunked2.3 kg, peeled and chunked russet potatoes
• 1 cup, warmed240 ml, warmed heavy cream
• 4 lbs, peeled and cut into 2-inch chunks1.8 kg, peeled and cut into 2-inch chunks sweet potatoes
• 1/3 cup80 ml pure maple syrup
• 2 1/2 lbs, trimmed1.1 kg, trimmed green beans
• 1 cup110 g sliced almonds

Method

1. 1Heat the oven to 325°F (165°C). Mash the softened butter with the sage, thyme, rosemary, minced garlic, 2 Tbsp of the salt, and 1 Tbsp of the pepper. Pat the turkey very dry, then work the herb butter under the breast and leg skin and rub the rest all over. Fill the cavity with the quartered onions, chunked celery and carrots, season the skin with remaining salt and pepper, and set the bird breast-up on a rack in a roasting pan with the 2 cups broth in the pan.
2. 2Roast 4 1/2 to 5 hours, tenting with foil once the skin is deep amber, until a thigh reads 165°F (74°C). Rest the turkey 45 minutes before carving — this is non-negotiable for juicy meat.
3. 3For the sage cornbread dressing: sauté the diced onion and celery in 1/2 cup butter until soft. Toss with the cornbread cubes, sage, beaten eggs, and warm broth until moist but not soggy. Bake in a buttered 9x13 dish at 375°F (190°C) for 40 to 45 minutes, until golden and crisp on top.
4. 4For the drippings gravy: skim 1/2 cup fat from the pan drippings, whisk in the flour, and cook 2 minutes until nutty. Whisk in the 6 cups of drippings and stock and simmer until it coats a spoon; season boldly.
5. 5For the cranberry-orange sauce: simmer the cranberries, sugar, orange zest and juice with 1/2 cup water for about 10 minutes, until the berries burst and the sauce thickens; cool to room temp.
6. 6For the garlic-whipped potatoes: boil the potatoes in salted water until tender, then whip with the roasted garlic, remaining butter, and warm cream until cloud-soft.
7. 7For the maple sweet potatoes: toss the chunks with maple syrup and melted butter, roast at 425°F (220°C) for 35 minutes, turning once, until glazed and caramelized.
8. 8For the green beans almondine: blanch the beans 3 minutes, then sauté in butter with the almonds until the almonds are golden and the beans are snappy-tender. Carve the rested turkey and bring everything to the table at once.

Watch out for

• Baking the dressing inside the bird keeps its center in the food-safety danger zone too long — bake it in the dish as written so it hits 165°F and gets a crisp top.
• Carving before the 45-minute rest lets all the juices run onto the cutting board — tent loosely with foil and wait; the meat reabsorbs them.
• Eyeballing the gravy liquid throws off the flour ratio — measure drippings plus stock to exactly 6 cups or you'll get glue or soup instead of gravy.

Easy swaps

• fresh sage, thyme, and rosemary: 1 tsp dried of each per tablespoon fresh, rubbed under the skin with the salt the night before as a dry brine
• russet potatoes (mashing): Yukon Golds — naturally buttery, so you can cut the cream by a third
• sliced almonds: toasted pecans, or buttered breadcrumbs if any guest avoids nuts
• chicken broth (roasting pan): water plus a glug of white wine and a quartered onion — still keeps the drippings from scorching

Sweet Confection

The Two-Pie Finale: Spiced Pumpkin and Gooey Bourbon Pecan

The duet every Thanksgiving deserves: cinnamon-and-nutmeg pumpkin pie under clouds of vanilla whipped cream, and a gooey bourbon pecan pie in a shattering butter crust. Choose a slice of each - nobody is watching.

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The Two-Pie Finale: Spiced Pumpkin and Gooey Bourbon Pecan

Serves 12 · Prep 45 min · Cook 1 hr 30 min · Total 2 hr 15 min

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Ingredients

• 5 cups, plus more for rolling600 g, plus more for rolling all-purpose flour
• 2 cups (4 sticks), cold and cubed455 g (4 sticks), cold and cubed unsalted butter
• 2 Tbsp25 g sugar
• 2 tsp10 ml kosher salt
• 10 to 12 Tbsp150 ml to 180 ml ice water
• 1 (29-oz) can1 (820 g) can pumpkin puree
• 1 1/2 cups330 g dark brown sugar
• 8 total — 4 for the pumpkin pie, 4 for the pecan pie8 total — 4 for the pumpkin pie, 4 for the pecan pie large eggs
• 1 cup for the pumpkin filling, plus 2 cups for whipping240 ml for the pumpkin filling, plus 480 ml for whipping heavy cream
• 2 tsp10 ml ground cinnamon
• 1 tsp5 ml ground ginger
• 1/2 tsp2.5 ml ground nutmeg
• 1/4 tsp1 ml ground cloves
• 2 1/2 cups250 g pecan halves
• 1 1/4 cups300 ml light corn syrup
• 1 cup220 g light brown sugar
• 3 Tbsp45 ml bourbon
• 2 tsp for the pecan pie, plus 1 tsp for the whipped cream10 ml for the pecan pie, plus 5 ml for the whipped cream vanilla extract
• 3 Tbsp, for the whipped cream25 g, for the whipped cream powdered sugar

Method

1. 1Make the crusts: cut the cold butter into the flour, sugar, and salt until pea-size crumbs form. Add ice water a spoonful at a time until the dough holds together. Divide into two disks, wrap, and chill at least 1 hour.
2. 2Roll each disk into a 12-inch round, fit into two 9-inch pie plates, crimp the edges tall, and chill while the oven heats to 425°F (220°C).
3. 3For the pumpkin pie: whisk the pumpkin puree, dark brown sugar, 4 eggs, 1 cup cream, cinnamon, ginger, nutmeg, cloves, and 1/2 tsp salt until smooth. Pour into one shell and bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake 40 to 45 minutes more, until just set with a gentle jiggle.
4. 4For the bourbon pecan pie: whisk the corn syrup, light brown sugar, 4 eggs, 6 Tbsp melted butter, bourbon, vanilla, and 1/2 tsp salt; stir in the pecans. Pour into the second shell and bake at 350°F (175°C) for 50 to 60 minutes, until the center is set but still slightly wobbly.
5. 5Cool both pies completely — at least 3 hours — so the fillings set cleanly.
6. 6Whip the remaining 2 cups cream with the powdered sugar and vanilla to soft, billowy peaks. Serve a slice of each pie per guest with a generous cloud of cream.

Watch out for

• Slicing either pie warm gives you soup, not slices — pumpkin and pecan fillings set as they cool, so bake a day ahead or allow the full 3 hours.
• Letting the crust dough get warm and tacky while rolling melts the butter into the flour and kills flakiness — if it softens, chill 15 minutes before continuing.
• Pull the pecan pie when the center still wobbles like set gelatin — it finishes cooking from residual heat, and a fully firm pie in the oven is an overbaked one on the table.

Easy swaps

• light corn syrup: golden syrup or brown rice syrup, same amount, for a cleaner flavor
• bourbon: 2 Tbsp dark rum, or 1 tsp vanilla extract plus 2 Tbsp apple juice for an alcohol-free pie
• homemade pie dough: 2 quality refrigerated crusts — brush with cream and sprinkle with sugar before baking for a bakery look
• plain whipped cream: whip each cup of cream with 2 Tbsp mascarpone — the topping holds its shape for hours

Accompanying Sides

Maple-Balsamic Brussels Sprouts with Crispy Pancetta

Halved Brussels sprouts roasted until the edges char sweet and crisp, tossed with crumbled pancetta and a glossy maple-balsamic glaze. Smoky, caramelized, and gone in minutes.

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Maple-Balsamic Brussels Sprouts with Crispy Pancetta

Serves 12 · Prep 20 min · Cook 35 min · Total 55 min

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Ingredients

• 3 1/2 lbs, trimmed and halved1.6 kg, trimmed and halved Brussels sprouts
• 8 oz225 g diced pancetta
• 3 Tbsp45 ml extra-virgin olive oil
• 1/4 cup60 ml pure maple syrup
• 1/4 cup60 ml balsamic vinegar
• 1 1/2 tsp7.5 ml kosher salt
• 1 tsp, freshly ground5 ml, freshly ground black pepper
• 1/2 tsp (optional)2.5 ml (optional) red pepper flakes

Method

1. 1Heat the oven to 425°F (220°C). Scatter the pancetta over two rimmed baking sheets and roast 8 minutes, until the fat renders.
2. 2Toss the sprouts with the olive oil, salt, and pepper; add to the pans cut-side down around the pancetta. Roast 25 minutes without stirring, until charred and tender.
3. 3Simmer the maple syrup and balsamic vinegar in a small saucepan until reduced by about half and syrupy, 5 to 6 minutes.
4. 4Toss the sprouts and pancetta with the maple-balsamic glaze right on the hot pans.
5. 5Pile onto a big platter, shower with red pepper flakes if you like, and serve immediately while the edges are still crackling.

Watch out for

• For a crowd this size, one pan means steamed sprouts — split across two sheets so everything has room to char.
• Glazing too early makes the maple-balsamic burn before the sprouts are done — toss it on at the very end.

Easy swaps

• diced pancetta: thick-cut bacon, or smoked turkey for a lighter take
• pure maple syrup: honey, same amount
• Brussels sprouts: halved baby cauliflower florets, roasted the same way

Sage-Butter Wild Rice Pilaf with Mushrooms and Toasted Hazelnuts

Chewy wild rice simmered in rich stock with browned butter, sauteed mushrooms, and fresh sage, finished with crunchy toasted hazelnuts. The nutty, earthy side the stuffing never saw coming.

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Sage-Butter Wild Rice Pilaf with Mushrooms and Toasted Hazelnuts

Serves 12 · Prep 20 min · Cook 55 min · Total 1 hr 15 min

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Ingredients

• 3 cups, rinsed540 g, rinsed wild rice
• 7 cups1.7 L chicken or vegetable broth
• 6 Tbsp, divided85 g, divided unsalted butter
• 2020 fresh sage leaves
• 1 1/2 lbs, sliced680 g, sliced cremini mushrooms
• 1 large, chopped1 large, chopped yellow onion
• 3 stalks, diced3 stalks, diced celery
• 1 cup, toasted and roughly chopped135 g, toasted and roughly chopped hazelnuts
• 2 tsp, plus more to taste10 ml, plus more to taste kosher salt
• 1 tsp, freshly ground5 ml, freshly ground black pepper

Method

1. 1Bring the broth and 1 tsp salt to a boil in a large pot. Add the wild rice, reduce to a gentle simmer, cover, and cook 45 to 50 minutes, until tender with a few grains split open. Drain off any excess liquid.
2. 2Meanwhile, melt 2 Tbsp of the butter in a very large skillet over medium-high heat. Brown the mushrooms in two batches, 5 minutes per batch, until deeply golden.
3. 3Add the onion and celery with a pinch of salt; cook 6 minutes until soft. Stir in the remaining 4 Tbsp butter and the sage leaves; cook 2 minutes more until the butter is nutty and the sage is fragrant.
4. 4Fold the rice into the mushroom mixture. Cover and rest 5 minutes.
5. 5Fold in the hazelnuts, season boldly with salt and pepper, and serve in a big warm bowl.

Watch out for

• Mushrooms dumped all at once into one pan steam instead of brown — brown them in batches so each slice gets its sear.
• Forgetting to taste the pilaf as a whole means under-seasoned rice — fold everything together, then season again; cooked rice drinks up salt.

Easy swaps

• hazelnuts: toasted pecans or walnuts, same amount
• chicken broth: vegetable broth 1:1, to make the pilaf vegetarian
• wild rice: a wild rice and long-grain blend, cooked per package directions
• cremini mushrooms: a mix of shiitake and oyster mushrooms for a fancier pilaf

Honey-Glazed Roasted Delicata Squash with Crispy Sage

Crescents of delicata squash roasted skin-on until the flesh turns silky and the edges caramelize, brushed with honey butter and showered with crackly fried sage leaves.

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Honey-Glazed Roasted Delicata Squash with Crispy Sage

Serves 12 · Prep 20 min · Cook 30 min · Total 50 min

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Ingredients

• 4 lbs (4 to 5 squash), halved, seeded, and cut into 3/4-inch crescents1.8 kg (4 to 5 squash), halved, seeded, and cut into 2 cm crescents delicata squash
• 8 Tbsp, melted115 g, melted unsalted butter
• 1/3 cup80 ml honey
• 2 tsp10 ml kosher salt
• 1 tsp, freshly ground5 ml, freshly ground black pepper
• 2424 fresh sage leaves
• 2 Tbsp, for frying sage30 ml, for frying sage extra-virgin olive oil
• 2 tsp10 ml apple cider vinegar

Method

1. 1Heat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment.
2. 2Toss the delicata crescents with the melted butter, honey, salt, and pepper; arrange skin-side down in a single layer across the two sheets.
3. 3Roast 25 to 30 minutes, flipping once, until silky in the middle and deeply caramelized at the edges.
4. 4Meanwhile, fry the sage leaves in the olive oil in batches until crisp, about 30 seconds per batch; drain on paper towels and salt lightly.
5. 5Drizzle the cider vinegar over the hot squash and toss gently to wake up the honey's sweetness.
6. 6Pile onto a large platter, spoon over the sticky pan juices, and shower with the crispy sage.

Watch out for

• With this much squash, two pans is mandatory — one crowded pan steams instead of caramelizing.
• Skipping the parchment turns the honey glaze into sheet-pan cement — line the pans or the squash will stick and tear.

Easy swaps

• delicata squash: butternut squash, cut into wedges (peel it — the skin won't soften)
• honey: maple syrup, same amount
• fresh sage: fried rosemary needles, or toasted pepitas for crunch