 Herb-Roasted Turkey1 turkey (about 12 lbs/5-6 kg)
1 cup (250 mL) parsley, chopped 2 Tbsp (30 mL) fresh rosemary, chopped, plus 3 sprigs 2 Tbsp (30 mL) fresh sage leaves, chopped 1 Tbsp (15 mL) fresh thyme leaves, chopped 8 clove (3 tablespoons/45 mL) garlic, finely chopped 1 sticks (1/2 cup/125 mL) unsalted butter, softened 1 tsp (5 mL) kosher salt, plus additional ½ tsp (2 mL) pepper, plus additional 1 lemon, sliced 1 orange, sliced 4 cup (1 L) apple cider 4 Vidalia onions, sliced 1/2-inch (1 cm) thick; reserve for gravy cotton kitchen twine 1. Preheat oven to 350 degrees Fahrenheit (180 degrees C) with rack in lowest position. 2. In a small bowl, combine parsley, 2 tablespoons (30 millilitres) chopped rosemary, sage, thyme, garlic, butter, 1 teaspoon (5 millilitres) salt, and 1/2 teaspoon (2.5 millilitres) pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both. 3. Season cavity with salt and pepper and loosely fill with lemon slices, orange slices and rosemary sprigs. Using cotton kitchen twine, tie legs together. Season outside of turkey with salt and pepper. 4. Arrange onion slices into bottom of pan and place turkey, breast side up, on top of onions. Pour cider into pan until liquid just covers onions. Tent turkey loosely with foil and roast for 1 hour. 5. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh registers 170 degrees F (80 degrees C), 2 1/2 to 3 hours more. [Tips: Tent with foil if browning too quickly. Add water if pan becomes dry.] 6. Reserve onions for Quick Turkey Gravy (recipe from this special). 7. Cover loosely with foil, and rest 30 minutes before carving. Roasted Vidalia Onion Turkey Gravy 1 Tbsp (15 mL) olive oil 4 turkey wings 1 medium onion, diced 2 clove garlic, smashed 2 sprig fresh thyme 1 sprig rosemary 5 cup (1.25 L) chicken broth, divided 2 carrots cut into 1/2-inch (1 cm) pieces 2 stalks celery, cut into 1-inch (2.5 cm) pieces 1 leaves bay 4 reserved Vidalia onions 2 Tbsp (30 mL) unsalted butter, cold salt and pepper 1. Heat olive oil in a skillet over medium high heat. Add wings and onions and cook, flipping wings and stirring onions occasionally, until golden brown, about 10 minutes. Add garlic, thyme and rosemary sprigs. Add 1 ½ (350 millilitres) cups stock to skillet and stir, scraping up any brown bits on the bottom of the pan. Transfer to a small stock pot. 2. Stir in remaining broth, carrot, celery and bay leaf. Bring to a boil. Reduce heat to medium-low and simmer for about 1 hour, skimming occasionally. 3. While broth is simmering, puree reserved onions and about ½ cup (125 millilitres) pan juices from turkey in blender or food processor. Transfer to a large saucepan. 4. Remove and discard wings. Strain broth through a large strainer into saucepan with onions. Press on vegetables in strainer to extract any remaining liquid. Discard strained vegetables. Bring strained broth and onions to a gentle boil, stirring occasionally. 5. Stir in the butter and season with salt and pepper. 6. Yield: 4 cups/1 litre).
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 4 sweet potatoes
½ cup maple syrup ¼ cup olive oil Salt and pepper 2 green onions, minced 1. Preheat oven to 400°F. 2. Bake the sweet potatoes until they’re tender and soft, about 45 to 60 minutes. Toss the baked sweet potatoes into a bowl and splash in the maple syrup and olive oil. Mash well then season with salt, pepper and green onions. Stir briefly and serve immediately!
Combine cranberries, sugar, orange zest, orange juice, cloves and salt in saucepan; bring to boil over medium heat. Reduce to simmer; cook until cranberries break down, 20 to 25 minutes. Remove from heat; transfer to heatproof bowl to let cool. Remove cloves and orange zest; cover and refrigerate until serving.  from the Veg Kitchen
Instructions
 from the Food Network
For the Bowls 4 small baking pumpkins (such as hooligan or sugar pie) or acorn squash 2 teaspoons cane sugar Real salt (pink) Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.  1/2 cup virgin coconut oil
1/4 cup raw almond butter (or nut butter of choice) 1/2 cup carob powder (or cocoa powder) 1/2 cup pure maple syrup (or agave nectar) 1 tablespoon pure vanilla extract pinch fine grain salt, to taste OPTIONAL: 3/4 cup raw walnuts, roughly chopped With electric beaters, beat together the coconut oil and almond butter. Sift in the carob powder and beat again until combined. Pour in the agave nectar, vanilla, and salt and beat until smooth. Stir in the walnuts (optional). Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. Place in freezer for 1 hour, take out of pan and cut in to small squares. Serve  from the Food Network
Crust ¾ cup whole wheat flour (all-purpose) ¾ cup cake and pastry flour 1 Tbsp sugar ½ tsp salt 10 Tbsp unsalted butter, cut into pieces and then frozen for 10 minutes 1 large egg yolk 3 Tbsp cold water 1 Tbsp lemon juice Filling 2 cup pumpkin puree ½ cup packed light brown sugar 3 large eggs ¾ cup evaporated milk 1 ½ tsp finely grated fresh ginger ¾ tsp ground cinnamon ⅒ tsp ground cloves ⅒ tsp salt 1 egg whisked with 2 tbsp water, for brushing 1. Pulse the flours, sugar and salt to combine in a food processor (or the dough can be prepared by hand or using a stand mixer fitted with the paddle attachment). Add the butter and pulse it in quick pulses until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in). 2. Stir the egg yolk, water and lemon juice together and add this to the dough all at once, pulsing until the dough barely comes together (it should look like a crumble dough). Shape the dough into a disc by hand, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling. 3. On a lightly floured work surface, roll out the dough to just under a ¼ inch thick. Lightly dust a 9-inch pie plate (do not grease) and line the plate with the pastry, Trim the pastry off right to the edge of the pie plate and press it down gently to secure. Reserve any remaining dough for trim and chill it and the pie shell while preparing the filling. 4. Preheat the oven to 400 F. 5. Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the evaporated milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell. 6. To create the trim, roll out the remaining pie dough into a long rectangle and cut into strips about 1/3-inch wide. Braid three strips together, gently pulling the dough a little to stretch it as you braid it. You may have to make a few braids to cover the complete edge of the pie. Lightly brush the edge of the pie dough and place the braided dough overtop, lightly pressing. Brush the braid(s) with eggwash. 7. Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving. 8. The pie is best served chilled, and can be stored, refrigerated, for up to 2 days.  from the Minimalist Baker
CRUST
FILLING
Instructions
 from It Doesn't Taste Like Chicken
For the butternut squash:
For the stuffing:
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