Cooking for a crowd can seem daunting at first, but with a few tips and tricks of the trade, your holiday gathering will go off without a hitch. It all starts with a plan, a great menu and some time saving tips. Before the holiday sneaks up on you, have a plan of action a week ahead.

Countdown to Thanksgiving
 
     7 Days to Go: Have your china, silver and linens sparkling, pressed and ready to go. Make sure you have a big enough table and plenty of chairs. Devise a menu and write up a shopping list. Place any orders you may need with your local supermarket for platters, fresh turkeys and spiral hams.
 
     6 Days to Go: Clean the house, including your fridge and freezer so you have enough room.
 
     5 Days to Go: Plan your centerpieces and decorations and place your orders with a local florist.
 
     4 Days to Go: Go grocery shopping with the list you made on day seven. If you are using a frozen turkey, buy it now because defrosting the bird can take two to three days, depending on the size.
 
     3 Days to Go: Set the table. This frees up time on Thanksgiving day and helps you remember items you may have forgotten.
 
     2 Days to Go: Prepare your appetizers and refrigerate them.
 
     1 Day to Go: Prepare your side dishes. Clean and chop all vegetables except potatoes, which need to be done the day of the meal. Mix and bake the stuffing. Prepare any dishes that can be cooked and reheated tomorrow. Pick up any items (such as tables or chairs) you may have rented and finish setting the table.
 
      Thanksgiving Day: Early in the day clean, peel and refrigerate potatoes in a pot of cold water. Cook the turkey and other dishes not already prepared. Maximize your oven space by heating dishes two to three hours ahead and keeping them in an insulated cooler. Finally, relax and enjoy your day!
 
Roast Turkey > Will take about four hours for a 12 - 14 lb. turkey
 
     Preheat oven to 400 degrees. Remove giblits and neck from turkey. Rinse turkey with cold water, pat dry. Place turkey, breast side up, in a roasting pan. Rub skin with softened butter and season to your liking. Tie legs together with heavy string. Lift wing tips up and over back, tuck under turkey. Add water to pan. Bake uncovered at 400 degrees for 20 - 30 minutes. Watch carefully for burning. Lower heat to 325 degrees, cover turkey with foil and cook an additional three hours or until a meat thermometer reads 165 degrees in the meaty part of the thigh. Let turkey stand for 15 minutes before carving. Serves 12.
 
Green Beans with Carmelized Onions > Will take about 50 minutes
 
     2 lbs. green beans
 
     2 Tbsp. olive oil
 
     2 (15 oz. jars) whole onions
 
     1 Tbsp. sugar
 
     1 tsp. salt
 
     1/2 tsp. course black pepper
 
     1/4 cup almond slivers
 
     Preheat oven to 350 degrees. Rinse green beans in colander and trim ends. Heat 1 tablespoon of olive oil in a large, nonstick skillet over medium heat. Drain onions and pat dry. Add the onions to the skillet and saute for 5 minutes. Add sugar, 1/2 teaspoon of salt, and saute for 15 more minutes, or until onions are golden brown, stirring occasionally. Meanwhile, in another pan, heat remaining oil over medium-high heat and add beans. Saute for 8 minutes. Use tongs to turn while cooking. Add onions, remaining salt and pepper and continue to cook until heated through - about 5 minutes. Spread almonds over a non-stick cookie sheet and bake until lightly colored - about 5 to 7 minutes, tossing occasionally. Remove from oven and let cool. Sprinkle on top of green beans when served. Serves 10 - 12.

Most families have a favorite stuffing recipe for the holiday. But why not shake up your Thanksgiving meal a little this year and try something new?
Stuffing and dressing are interchangeable terms, only stuffing is often cooked inside the bird while dressing is baked on the side. Yet, the chef does not recommend cooking the stuffing inside the turkey.
“You have to roast the turkey for so long to ensure the stuffing is safely baked through that the bird often dries out,” she says. “An un-stuffed bird will roast more evenly and quickly, thus being juicier and moister.”
The following are the recipes for Sausage Corn Bread Stuffing, Apple Shallot Dressing and Wild Rice Dressing.

Sausage, Corn Bread And Chestnut Dressing
This dressing recipe is designed for advance preparation. You can chop the vegetables the day before and refrigerate them in sealable plastic bags. The bread cubes can also be toasted in advance; then stored in airtight containers at room temperature. You can use store-bought corn bread or bake your own.

Ingredients >
8 cups cubed day-old corn bread (1-inch cubes)
2 cups cubed day-old country-style white bread, crusts removed (1-inch cubes)
1 1/2 lb. mild Italian pork sausage, casings removed
1 to 2 Tbs. olive oil, if needed
1 yellow onion, finely chopped
1 celery stalk, finely chopped
Salt and freshly ground pepper, to taste
1 cup French chestnuts, quartered
1/4 cup chopped mixed fresh herbs, such as sage, rosemary and thyme
3 cups low-sodium chicken stock

Method >
Preheat an oven to 375°F. Butter a shallow gratin pan.
Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.
In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.
Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.
Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more.
Serves 10 to 12.

Apple, Shallot And Herb Dressing
Whether to call the starch dish dressing or stuffing is a perennial debate at Thanksgiving tables. The term stuffing is usually used when it is cooked inside the turkey, while dressing is typically cooked in a baking dish. But the name also varies depending on what part of the United States you are from. People who hail from the East and South are more likely to call it dressing. Whatever term you use, the dish is a favorite on Thanksgiving menus from coast to coast.

Ingredients >
1 lb. loaf French bread, torn into 1/2-inch pieces
4 Tbs. (1/2 stick) unsalted butter
10 shallots, peeled and cut into 1/2-inch-thick slices
1 fennel bulb, trimmed and cut into 1/2-inch dice
1 celery root, peeled and cut into 1/2-inch dice
1 1/2 cups toasted walnuts, coarsely chopped
2 Fuji or McIntosh apples, peeled, cored and cut into 1/4-inch dice
Salt and freshly ground pepper, to taste
1/2 tsp. finely ground coriander
2 tsp. chopped fresh thyme
2 tsp. chopped fresh sage
1 cup golden raisins
3 to 4 cups milk

Method >
Spread the bread out on a baking sheet and let dry overnight.
Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.
In a fry pan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and golden, 10 to 12 minutes. Add the fennel, celery root, walnuts and apples and sauté, stirring occasionally, until the fennel is tender, 3 to 4 minutes more. Season with salt and pepper.
In a large bowl, combine the bread and the shallot mixture. Add the coriander, thyme, sage, raisins and the 3 cups milk and stir gently to mix. Let stand, stirring occasionally, until the milk is absorbed, about 30 minutes. If the dressing seems dry, add more milk as needed. Adjust the seasonings with salt and pepper.
Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour.
Serves 10 to 12
Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.

Wild Rice And Chestnut Dressing
Wild rice is not rice at all, but the seed of an aquatic grass. Although much of it is now cultivated and harvested by machine, it can still be found wild along the shorelines of lakes and rivers in the American Midwest, particularly in Minnesota. There, Native Americans working from canoes still gather the rice by hand. Jumbo-grade grains are the longest and most desirable for this dressing. Doneness is a matter of personal taste. Some cooks prefer the rice still slightly crunchy, while others like it cooked until it is tender and the ends of the grains have split.

Ingredients >
3 cups water
3/4 cup jumbo-grade wild rice, rinsed
3 tsp. salt
8 Tbs. (1 stick) unsalted butter
2 cups finely chopped yellow onion
2 cups finely chopped fennel bulb
1 Tbs. poultry seasoning
1 tsp. dried thyme
1/2 tsp. fennel seeds
1 lb. sliced whole wheat bread, 2 to 3 days old, toasted and cut into 1/2-inch cubes
1 jar (15 oz.) steamed chestnuts
3 eggs
2 1/2 cups turkey stock
1/4 cup finely chopped fresh flat-leaf parsley
1 1/2 tsp. freshly ground pepper

Method >
In a heavy pot, bring the water to a boil over high heat. Add the wild rice and 1 tsp. of the salt. Cover partially, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 45 minutes. Drain the rice and let cool.
Preheat an oven to 325°F. Generously butter a large, shallow baking dish.
In a large fry pan over medium heat, melt the butter. Add the onion, chopped fennel, poultry seasoning, thyme and fennel seeds. Cover and cook, stirring once or twice, until the vegetables are tender, about 15 minutes. Let cool.
In a large bowl, combine the bread, chestnuts, the onion mixture and the wild rice. In another bowl, whisk the eggs until blended. Whisk the stock into the eggs, and then stir the egg mixture into the bowl with the bread mixture. Stir in the parsley, the remaining 2 tsp. salt and the pepper.
Spoon the dressing into the prepared baking dish, cover tightly with aluminum foil and bake for 1 hour. Uncover and bake until the dressing is lightly browned on top, 20 to 30 minutes more.
Serves 10.
Note: This dish can also be packed loosely in the body and neck cavities of the turkey and served as a stuffing. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.

For the “Perfect Thanksgiving,” the perfect turkey is key. For many Americans, preparing this bird creates a lot of anxiety and emergency calls to mom or grandma or the annual butterball hot line. Here are some really easy ways to prep your bird so you get a lot of flavor without too much elbow grease.

Buying A Turkey:
Ritchie suggests buying a fresh turkey rather than a frozen one. Not just for taste. You also avoid having to thaw the bird over a number of days. Just consider that a frozen turkey weighing between eight and 12 pounds requires two to three days in the fridge to fully thaw.

And when determining the size you need to buy, you should allot approximately a pound per person.

General Roasting Instructions:
Start in a hot oven (400-425°) breast side up for about 30 minutes, then reduce heat to 350/325° and roast 2-1/2 to 3 hours more (for a 12 to 16 pound turkey) until breast is 165° and thigh is 175°. Let turkey rest for 20 to 30 minutes before carving. Tent the turkey while it’s resting so that the juices can saturate the bird.

Infusing Flavor > Three easy ways.

Brined Method: this old-fashioned technique has gained popularity in recent years because it adds such deep flavor. People believe it firms up the turkey breasts resulting in a more flavorful bird. There are many recipes for brines, but all must contain salt and sugar. The remaining ingredients can be simple pantry items.
You will need 10 to 12 hours (or more), a container large enough to hold your turkey and enough brine to cover it, salt, water, seasonings and enough room to refrigerate it all. You CANNOT brine a turkey at room temperature. A good container would be a large stock pot or even a five gallon, clean plastic bucket. You can also buy a brining bag, which makes the technique much simpler. When you are ready to start cooking your turkey, remove it from the brine and rinse it off in the sink with cold water until all traces of salt are off the surface. Safely discard the brine and cook your turkey as normal.

Injector Method: You may have seen these tools at your local culinary supply store. They look like a syringe you’d see at a doctor’s office, but without that super-sharp needle. It works very much in the similar way. You fill the injector with your flavor ingredients into key points of your turkey. Ritchie says this will result in maximum moistness and tenderness.

Flavored Butter Method: Rubbing butter inside and all over the outside of the bird, especially underneath the skin over the breast meat, keeps meat moist, helps make the skin golden brown, and adds rich flavor to pan juices. Mixing the butter with herbs and spices adds extra flavor.

The following are the recipes:

Roasted Turkey with Herb Butter

Ingredients >
1 fresh turkey, about 16 lb., neck, heart
and gizzard removed (reserved, if desired)
8 Tbs. (1 stick) unsalted butter, at room temperature
2 Tbs. Williams-Sonoma Turkey Herbs
2 tsp. salt
1/2 tsp. freshly ground pepper
1 Tbs. Marsala

Method >
Let the turkey stand at room temperature for 1 to 1 1/2 hours.
Position a rack in the lower third of an oven and preheat to 400ºF.
In the bowl of an electric mixer fitted with the flat beater, beat the butter, herbs, salt, pepper and Marsala until well blended, 1 to 2 minutes. Set aside.
Rinse the turkey inside and out and pat dry with paper towels. Trim off and discard excess fat.
Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread one-third of the butter mixture evenly under the skin. Spread one-third of the mixture inside the body cavity, then spread the remaining mixture evenly on the outside of the turkey. Truss the turkey as desired using kitchen twine.
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 45 minutes. Reduce the heat to 325ºF and continue roasting, basting every 30 minutes with any pan juices. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a cutting board, cover loosely with aluminum foil and let rest for about 20 minutes before carving.
Serves 12.

Sage-Rubbed Turkey
For a moist, flavorful bird, always start with a fresh free-range turkey. When you carve the bird, arrange the white and dark meat separately so that guests will easily be able to find the cut they prefer at the buffet.

Ingredients >
For the sage rub:
2 Tbs. coarse salt
2 tsp. freshly ground pepper
1 tsp. ground sage
2 Tbs. chopped fresh sage
4 garlic cloves, chopped
Grated zest of 1 lemon

1 turkey, about 12 lb., rinsed inside and out
and patted dry with paper towels
1 recipe bread and sausage stuffing
(see related recipe at right)
1 carrot, peeled and cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 yellow onion, cut into 1-inch cubes
2 cups dry white wine
2 cups reduced-sodium chicken stock
3 Tbs. all-purpose flour
Coarse salt and freshly ground pepper, to taste

Method >
To make the sage rub, in a spice grinder, combine the salt, pepper, ground sage, chopped sage, garlic and lemon zest and grind until fine. Rub the sage mixture evenly over the skin and inside the neck and body cavities of the turkey. Place the bird on a baking sheet, cover lightly with plastic wrap and refrigerate for 24 hours.
Remove the turkey from the refrigerator about 1 hour before roasting it. Position a rack in the lower third of an oven and preheat to 425°F.
Pat the turkey dry with paper towels. Loosely stuff the neck and body cavities with the bread and sausage stuffing. Tuck the turkey’s wings under to secure the neck skin, then loosely tie the legs together with kitchen string. Scatter the carrot, celery and onion pieces in a large, heavy roasting pan and add the wine. Place the bird, breast side up, on the vegetables.
Roast the turkey for 45 minutes. Reduce the heat to 350°F and continue roasting, basting with the pan juices every 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 175°F, 2 1/2 to 3 hours. Transfer the turkey to a carving board and cover loosely with aluminum foil. Let rest for 15 to 20 minutes before carving.
Meanwhile, in a small saucepan over medium heat, warm the stock until simmering. Pour the juices from the roasting pan into a heatproof measuring pitcher. Skim off 3 Tbs. of the fat and return it to the roasting pan. Skim off and discard the remaining fat from the juices and pour the juices into the simmering stock. Place the roasting pan on the stovetop over medium heat. Sprinkle in the flour while stirring continuously with a wooden spoon, scraping up any browned bits from the pan bottom. Add the hot stock in a slow, steady stream while whisking constantly to break up any lumps that form. Reduce the heat to low and simmer, stirring occasionally to prevent scorching, until slightly thickened, about 5 minutes. Season with salt and pepper. Pour the gravy through a fine-mesh sieve into a warmed bowl for passing at the table.
Remove the trussing string from the turkey. Scoop the stuffing out of the cavities into a warmed large serving bowl. Carve the turkey and arrange the pieces on a warmed platter. Serve immediately.
Serves 8 to 10.

There is no doubt that setting a beautiful table helps make Thanksgiving a special meal for everyone. Here’s a variety of tips to make your day easy and your guests feel welcomed.

Prepare, prepare, prepare!
About a week before the big meal, pull out all of your dishes, flatware, glassware and linens. Make sure you have enough of everything to accommodate all of your guests, and that nothing is chipped or stained. By taking this step early, you’ll save yourself stress down the road. This will also get you thinking about the overall look of your table and what additional decorative items you may want to gather.

A good investment: all-purpose wine glasses
Set your table with water goblets and all-purpose wine glasses instead of both red and white wine glasses. This leaves your table looking much cleaner and less cluttered. Because Thanksgiving food does not automatically lend itself to red or white wines, you should offer your guests both.

The “trendy” wine of the holiday season is sparkling Shiraz from Australia.

Offer guests a memento of the meal
It is fun to give your guests a small gift, either at the table or as they’re leaving. This makes them feel welcomed and special, and helps them remember the evening. An easy and inexpensive gift is a copy of a family recipe that was served at the meal. Print the recipe on nice paper and roll into scrolls tied with pretty ribbon.

Table decorations: napkins
Another way to make your guests feel special is to add a little decoration at each seat at the table. On “The Early Show,” Ritchie shows how to fold a napkin to create a pocket in the front. She suggests placing a sprig of whatever you use for your centerpiece in the napkin pocket. Place the napkin on the dinner plate and suddenly the simple napkin has become a part of the table decoration.

Table decorations: centerpiece
Making your table beautiful is as easy as a trip to the farmer’s market or grocery store. Ritchie prefers decorating with the bounty of the season, pumpkins, leaves, etc., as opposed to flowers. This is an inexpensive decorating theme, and the elements are easy to find. The centerpiece on Ritchie’s table includes white pumpkins, squash, gourds and berries.

Don’t underestimate the table runner
Invest in a nice solid white tablecloth and let this be your starting point any time you set a formal table. Then, add a runner down the middle of the table. Table runners can be less expensive than tablecloths, and they look nice on a table alone during more casual affairs. You don’t even have to buy a table runner to create this effect. Fold a table cloth you already own in thirds and run it down the table. Ritchie also suggests using saris, sarongs or even simple pieces of fabric from the fabric store.

MAPLE PECAN SQUARES
Maple Pecan Squares have almost the identical ingredients to pecan pie, but are made in a different form. They can also be made up to three days ahead.
In early spring, the warm days and cold nights start the sap flowing in sugar maple trees. It takes 40 gallons of sap to produce only a single gallon of pure maple syrup, and just a small amount of the concentrated syrup to give these toffee-like pecan bars their distinctive maple flavor. The bars will be set but soft when warm, and become crisp and brittle when cool.
TIP: At other times of the year, you could make these with walnuts.

Ingredients >
For the crust:
1 1/4 cups all-purpose flour
1/3 cup firmly packed golden brown sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 3/4-inch pieces
For the filling:
6 Tbs. (3/4 stick) unsalted butter
1/3 cup pure maple syrup
2/3 cup firmly packed golden brown sugar
1/3 cup heavy cream
2 cups coarsely chopped pecans

Method >
Preheat an oven to 350°F. Carefully line a 9-inch square baking pan with heavy-duty aluminum foil, letting the foil extend up the sides and over the edges of the pan. Butter the foil liner.
To make the crust by hand, in a large bowl, stir together the flour, brown sugar and salt until blended. Using a pastry blender or 2 knives, and cut the butter into the flour mixture until large, coarse crumbs the size of small peas form.
To make the crust with a food processor, in the bowl of the processor, combine the flour, brown sugar and salt and pulse 2 or 3 times to blend. Add the butter and pulse 8 to 10 times until large, coarse crumbs the size of small peas form.
Press the crumb mixture into the bottom of the prepared pan. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12 to 17 minutes. Set aside.
To make the filling, in a saucepan over medium heat, combine the butter, maple syrup and brown sugar and stir together until the butter melts and the brown sugar dissolves. Bring to a boil and boil for 1 minute. Remove from the heat and immediately stir in the cream. Then stir in the pecans. Pour the hot filling over the partially baked crust, spreading it evenly to the edges with an icing spatula.
Bake until the filling is set when you give the pan a gentle shake, 22 to 25 minutes. During baking, the filling will bubble vigorously, then the bubbles will subside and become smaller toward the end of baking. Transfer the pan to a wire rack and let cool until the filling is firm, about 1 1/2 hours.
Using the ends of the foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Run a small knife around the edges of the square to loosen it from the foil. Using a large, sharp knife, cut into 25 small squares. The squares will slide easily off the foil. Store in an airtight container at room temperature for up to 3 days. Makes 25 squares.

ICED PUMPKIN-RAISIN COOKIES
Why not serve cookies at Thanksgiving? They’re less filling than a piece of pie and kids love them.
Perfect for autumn gatherings, these pumpkin cookies are laced with raisins and walnuts and seasoned with a medley of spices. A cream cheese glaze adds a delicious finishing touch.
TIP: Make cookies ahead of time, then glaze them on the day of the party.

Ingredients >
For the cookies:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbs. ground cinnamon
1 tsp. ground ginger
1 1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
3/4 cup pumpkin puree
1 egg
2 tsp. vanilla extract
12 Tbs. (1 1/2 sticks) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
2/3 cup chopped toasted walnuts
1 cup raisins

For the glaze:
2 oz. cream cheese
1 Tbs. unsalted butter
1 cup confectioners’ sugar, sifted
1/2 tsp. vanilla extract
2 1/2 tsp. milk, plus more as needed

Method >
Have all the ingredients at room temperature.
Preheat an oven to 350°F. Spray a cookie sheet with nonstick cooking spray.
To make the cookies, over a sheet of waxed paper, sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
In a small bowl, stir together the pumpkin puree, egg and vanilla. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin mixture in two additions, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.
Reduce the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, fold in the walnuts and raisins.
Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. Repeat with the remaining dough.
To make the glaze, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and butter on medium-low speed until combined, about 2 minutes. Add the confectioners’ sugar and beat until incorporated, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the vanilla and the 2 1/2 tsp. milk and beat until smooth, adding more milk as needed. The glaze should be thick but capable of being poured.
Set the rack over a sheet of waxed paper or parchment paper. Using a spoon, drizzle the glaze over the cookies. Let stand at room temperature for 1 hour before serving. Makes 36 cookies.

APPLE-GINGER-CRANBERRY PIE
If you want to bring a pie, choose one that no one else will have made, such as this seasonal combo of apples and cranberries.
Our pie combines two favorite autumn flavors, apple and cranberry, with crystallized ginger, which adds a sweet tang. Be sure to chill the dough before rolling it out. This enables the butter to firm up and lets the dough relax, which helps prevent shrinking. The juicy fruit may bubble over in your oven, so you might want to set the pie dish on a baking sheet.
TIP: For a fun lattice top, use an oak-leaf cutter; it’s easier to do than woven lattice.

Ingredients >
For the dough:
2 1/2 cups all-purpose flour
1/2 tsp. salt
2 tsp. sugar
16 Tbs. (2 sticks) cold unsalted butter, cut into 1-inch pieces
3 to 4 Tbs. ice water

For the filling:
4 lb. Golden Delicious apples, peeled, cored and thinly sliced
1 1/2 cups cranberries
1/4 cup chopped crystallized ginger
3/4 cup sugar
1/4 tsp. salt
3 Tbs. all-purpose flour
1 Tbs. fresh lemon juice
Sugar for sprinkling

Method >
To make the dough, in a food processor, combine the flour, salt and sugar and pulse once to blend. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the ice water until large, moist crumbs form, 10 seconds more. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
Turn the dough out onto a lightly floured surface, divide in half and form each piece into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Remove one of the dough disks from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 1/8 thick. Brush off the excess flour. Transfer the dough to a 9-inch deep-dish pie dish and fit the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Cover with plastic wrap and freeze for 15 minutes.
Position a rack in the lower third of an oven and preheat to 400°F.
To make the filling, in a large bowl, stir together the apples, cranberries, crystallized ginger, sugar, salt, flour and lemon juice. Transfer to the pie shell.
On a floured surface, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using a lattice cutter according to the manufacturer’s instructions, cut out a lattice top. Keep the dough on the lattice cutter and freeze for 5 minutes. Remove the dough from the freezer and carefully invert the lattice onto the filling. Tuck the top crust under the edge of the bottom crust and press to seal. Sprinkle the top with sugar.
Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with aluminum foil if they begin to get too dark. Transfer the pie to a wire rack and let cool for 1 hour before serving. Serves 8.

Pecan or chocolate pie? Go for all in one > Let these luscious desserts grace your holiday table.

CHOCOLATE PECAN PIE > SERVES 8-10

Ingredients >
CRUST:
1 1/2 cups all-purpose flour
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter
FILLING:
2 ounces bittersweet or semisweet chocolate, coarsely chopped
1/4 cup light corn syrup
1 tablespoon melted butter
1 cup (lightly packed) dark brown sugar
1/4 teaspoon salt
1 tablespoon rum, bourbon or brandy
1 teaspoon vanilla extract
3 eggs
2 cups pecan halves, toasted
Lightly sweetened whipped cream

Method >
To make the crust, in a large mixing bowl, thoroughly mix the flour and salt. Cut the butter into chunks and add it to the bowl. Cut the butter into successively smaller pieces with 2 knives or a pastry blender, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work. Continue until the largest pieces of butter are the size of peas and the rest resemble bread crumbs. Do not allow the butter to melt or form a paste with the flour. Drizzle 4 tablespoons of water over the flour mixture. Mix with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If the dough seems too dry, drizzle in 1 tablespoon more water until the dough is just moist enough to hold together when pressed with the flat of the spatula or fork. Use your hands to press the dough into a flat disk, pressing in any loose pieces. Wrap and refrigerate for 30 minutes or up to 3 days before use.
Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without cracking. On a lightly floured surface, roll the dough into a circle about 1/8 inch thick, stopping from time to time to rotate the dough and dust the surface as necessary, to keep it from sticking. Dust excess flour from the rolled-out circle. Fold the dough into quarters. Transfer it to the pie pan and unfold, easing the pastry into the pan without stretching. Trim the dough about 1 inch beyond the rim of the pan. Turn excess dough under and flute or crimp the edge. Refrigerate at least 30 minutes before baking. Reserve a few dough scraps for patching later, if necessary.
Position a rack in the lower third of the oven. Preheat the oven to 400 degrees.
Remove chilled pie crust from the refrigerator. Tear off a square of wide foil (or fold 2 pieces together to make the width) and press it, shiny side down, across the bottom and up the sides of the crust. Arrange the excess foil over (but not touching) the edges of the crust, like an awning, to prevent early browning. With a fork, prick the bottom of the crust all over, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights. Bake the weighted crust for 20 minutes. Remove the foil liner and pie weights. Bake 10-12 minutes more, or until the bottom of the crust is golden brown.
To make the filling (do this while the crust is baking), in the top of a double boiler over barely simmering water (or in a heatproof bowl set in a skillet of barely simmering water), combine the chocolate with the corn syrup and butter. Stir until the chocolate is completely melted and smooth. Stir in the brown sugar, salt, rum and vanilla. Add the eggs, stirring until the mixture is well blended and hot to the touch. Set aside the entire double boiler, stirring the filling from time to time, until needed.
When the crust is ready, remove it from the oven, but leave the oven on. Use reserved dough scraps if necessary to patch any holes. Pour the pecans into the crust. Pour the hot filling over the nuts and return the pie to the oven. Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10-12 minutes. A knife inserted in the pie will not come out clean; it will still be very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from the center. Cool the pie on a rack. Serve warm or at room temperature with lightly sweetened whipped cream.

PINEAPPLE SKILLET UPSIDE-DOWN CAKE > SERVES 8

Ingredients >
3 ounces (6 tablespoons butter), preferably unsalted
1/2 cup packed brown sugar (I prefer the dark brown variety)
3 cups 1/2-inch cubed, cleaned pineapple (or 3 cups 1/2-inch cubes apple, pear or mango)
3/4 cup all-purpose flour
3/4 cup whole wheat flour (or additional all-purpose flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup white sugar
1 large egg
3/4 cup buttermilk or plain yogurt

Method >
Turn on the oven to 375 degrees and position a rack in the middle. Melt the butter in a large 10-inch skillet, with an ovenproof handle, preferably non-stick, over medium heat. Swirl the butter in the skillet until it turns nut brown, then pour it into a medium bowl. Without wiping out the skillet, sprinkle the brown sugar evenly over the bottom. Top with the fruit in an even layer.
In a large bowl, whisk together the flours, salt, soda and baking powder. Add the white sugar to the browned butter and whisk until thoroughly combined. Whisk in the egg, then the buttermilk or yogurt. Pour the wet ingredients into the bowl with the dry ones. Whisk to thoroughly combine.
Pour the batter evenly over the fruit in the skillet. Slide the skillet into the oven and bake about 35 minutes, until the cake is golden brown and springy to the touch at the center. Remove and let cool 10 minutes.
Invert a plate over the skillet, then holding plate and skillet firmly together with towels or potholders, invert the two in one swift movement. Remove the skillet and the cake is ready to serve. It’s best right out of the oven.

Here’s a recipe for Big Easy Turkey. Cajun Seasoning rub makes it spicy, the optional injector sauce helps make it moist, and smoke-roasting gives you a smoke-scented bird with moist meat and a crisp skin. It’s the perfect bird for Thanksgiving.

BIG EASY TURKEY > 4 to 6 servings

Ingredients >
1 (10-pound) turkey
3 to 4 tablespoons Cajun Seasoning, divided (see recipe)
Cajun injector sauce, optional (see recipe)
6 tablespoons salted butter, divided
Baked apples stuffed with raisins and nuts, optional (see note)
Fresh herbs, optional

Method >
Have ready 3 cups hickory or oak chips soaked in water to cover for 1 hour, then drained. Set up the grill for indirect grilling and preheat to medium (325 to 350 degrees).
Remove giblets and any lumps of fat from turkey (check both cavities). Wash turkey inside and out; blot dry. Season inside of both cavities with 2 tablespoons Cajun Seasoning.
If desired, use a Cajun injector kitchen syringe to inject injector sauce deep into turkey breast, thighs and drumsticks.
Truss turkey to give it an attractive shape. Melt 2 tablespoons butter in a small saucepan. Brush the outside of the bird with melted butter; generously sprinkle skin with Cajun Seasoning.

If using a charcoal grill, toss about half the wood chips on the coals. If using a gas grill, place all of the chips in smoker box or in a foil smoker pouch. Run the gas grill on high until you see smoke, then reduce the heat to medium.
Place turkey on the grate over a drip pan (if using) away from the heat. Close the grill.
After the turkey has cooked for 1 hour, melt the remaining 4 tablespoons butter in a clean saucepan. With a clean basting brush, baste the turkey with melted butter. Baste again every 30 minutes.

If using a charcoal grill, you’ll need to replenish the coals and add the remaining wood chips after 1 hour. If the bird starts to brown too much, tent it with aluminum foil.
Cook until done, 2 1/4 to 2 3/4 hours. To test for doneness, insert an instant-read meat thermometer into the thickest part of the thigh away from the bone. When cooked, the internal temperature of the bird should be about 170 degrees. Let the turkey rest for 10 minutes before carving. While it is resting, place baked apples on the grill; allow them to absorb some of the grill smoke. (Watch carefully so that the apples don’t burn.) Garnish turkey with fresh herbs, if desired.

Per serving: calories; g fat ( percent calories from fat); g saturated fat; mg cholesterol; g protein; g carbohydrate; g sugar; g fiber; mg sodium; mg calcium.

Note: Core apples, taking care to leave the bottoms of the apples intact. Stuff with raisins and nuts, adding butter or brown sugar if desired. Arrange in a baking dish; pour a little apple cider, juice or water in the bottom of the dish. Bake in a preheated 350-degree oven until tender, about 50 minutes.
Alternately, cover apples and microwave on high until tender, about 10 minutes.

CAJUN SEASONING > About 1 cup

Ingredients >
1/4 cup sea salt
3 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried ground thyme
2 tablespoons dried oregano
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon dried ground sage leaves
1 teaspoon ground red (cayenne) pepper

Method >
Combine all ingredients in a bowl and whisk to mix, or place in a jar and shake to mix. Leftovers will keep for several months sealed in a jar away from heat and light.

Per teaspoon: calories; g fat ( percent calories from fat); g saturated fat; mg cholesterol; g protein; g carbohydrate; g sugar; g fiber; mg sodium; mg calcium.

CAJUN INJECTOR SAUCE > 1/2 cup; 4 to 6 servings

Ingredients >
2 tablespoons salted butter
1/4 cup turkey or chicken broth (preferably homemade)
2 tablespoons brandy
Salt
Finely ground white pepper

Method >
Melt butter in a small saucepan. Whisk in turkey or chicken broth, brandy and salt and pepper to taste. Let mixture cool to room temperature, then use as directed.

Per serving: calories; g fat ( percent calories from fat); g saturated fat; mg cholesterol; g protein; g carbohydrate; g sugar; g fiber; mg sodium; mg calcium.