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You might need to buy:
  • Kosher salt and freshly ground black pepper
  • red chili flakes
  • heavy cream
  • shredded Parmesan
  • ground nutmeg
  • sour cream

Serves 10 to 12

Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it’s not necessary to separate the tips) and poke each segment 4 or 5 times. Also, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup.

WHY THIS RECIPE WORKS:
Stuffing baked in a dish definitely has appeal—you can make as much as you want and you don’t have to time its doneness to coincide with the doneness of the meat—but it lacks the rich flavor from the bird’s flavorful juices. As the base for our stuffing we chose ordinary sandwich bread, which we “staled” in a low oven; this allowed it to soak up plenty of liquid. To infuse the stuffing with meaty turkey flavor, we browned turkey wings on the stovetop, then used the same pan to sauté the aromatics. When we placed the stuffing in a baking dish, we arranged the seared wings on top—as they cooked, their rendered fat infused the stuffing with rich flavor. Covering the baking dish with foil prevented the top of the stuffing from drying out, while placing a baking sheet underneath the dish protected the bottom layer from the oven’s heat.

You might need to buy:
  • vegetable oil
  • bulk pork sausage
  • table salt
  • minced fresh thyme leaves
  • minced fresh sage leaves
  • ground black pepper
  • low-sodium chicken broth
  • large eggs
  • dried cherries

Makes about 6 cups

This recipe makes enough gravy to accompany a 12- to 14-pound turkey with leftovers. If you are roasting a very large bird and want to double the recipe, prepare the gravy in a Dutch oven. White wine adds a welcome note of acidity to gravy, but in a pinch you can use more chicken broth in its place. Make sure you’ve added 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.

You might need to buy:
  • vegetable oil
  • Reserved turkey giblets and neck
  • low-sodium chicken broth
  • water
  • fresh thyme
  • parsley stems
  • unsalted butter
  • all-purpose flour
  • dry white wine
ready in about 50 minutes; serves 12
You might need to buy:
  • unsalted butter
  • medium sweet potatoes
  • medium baking potatoes
  • large carrots
  • large parsnips
  • canola oil
  • kosher salt
  • pepper
  • golden raisins

MAKES ONE 9-INCH PIE

Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn. The two fillings can be made ahead, cooled, and stored separately in the refrigerator for up to 2 days.

WHY THIS RECIPE WORKS:
For an apple-cranberry pie recipe with a crisp crust and balanced flavors, we precooked the cranberries so they wouldn’t shed a lot of liquid during baking. Then we arranged the cooked cranberries and apples in two distinct layers, allowing the flavor of each to come through clearly in our apple-cranberry pie recipe.

You might need to buy:
  • fresh or frozen cranberries
  • orange juice
  • ground cinnamon
  • table salt
  • water
  • cornstarch
ready in about 25 minutes; serves 10
You might need to buy:
  • Brussels sprouts
  • dried cranberries
  • grated Parmesan cheese
  • ground pepper
  • Salt to taste
ready in about 45 minutes; serves 18
You might need to buy:
  • Cupcakes:
  • sugar
  • eggs
  • pumpkin puree
  • vanilla
  • flour
  • pumpkin pie spice
  • baking powder
  • baking soda
  • Icing:
  • cream cheese
  • confectioner's sugar
  • vanilla
Belongs to Asianbear Pumpkin Roll 
You might need to buy:
  • Eggs
  • Sugar
  • Pumpkin
  • Lemon juice
  • All-purpose flour
  • Baking powder
  • Cinnamon
  • Ginger
  • Nutmeg
  • Salt
  • Cream cheese -- softened
  • Butter -- or margarine
  • Powdered sugar
  • Vanilla