Gather around the table for a Thanksgiving dinner that is big on coastal flavor but simple to prepare.
This versatile dressing works great for special occasions and leftovers can be stored up to a week after for lunches-on-the-go.
Recipe: Herb-Brined Creole Turkey
Stuffing can be made the day before to cut-down on actual cooking time, just let the dish come to room temperature before baking.
- Recipe: Chestnut-and-Oyster Stuffing
The Gruyère helps to make this dish extra cheesy. Top with fresh rosemary leaves for an extra boost of flavor.
- Recipe: Potato-Leek Gratin
The night before, wash and trim broccolini, and then store in plastic bags before refrigerating. The day of, simply remove from bags and prepare.
- Recipe: Spicy Broccolini
These carrots taste both sweet and spicy, adjust to your own personal preferences and heat tolerance.
- Recipe: Honey-Glazed Carrots
Photo: Jennifer Davick , Styling: Linda Hirst
The sweet cinnamon topping get its crunch from pecans and a pinch of Kosher salt.