There is never enough gravy. Right? Well, I've got you covered. Gravy normally has to be made after the turkey comes out of the oven, which is when you are trying to get all the other dishes together. Now you can scratch that off your list. Simply have this gravy warmed up in a pot until you need it. I roast the vegetables and turkey parts first to impart a very deep flavor before simmering them in my homemade stock. For even more flavor, you could take the drippings from your roasted bird, skim off the fat, and add it to this gravy. If you have any leftovers (I can't imagine that), it freezes beautifully for pouring over future potatoes.

I love stuffing. A couple years ago I was trying to bring Italian flavors to my Thanksgiving table, big surprise, and I came up with this stuffing. Again, I will only use my homemade stock for these dishes because it makes such a difference. Now here come the additions…fennel, mushrooms, pine nuts, prosciutto, smoked ham, Parmigiano. Oh yes. After being baked, I uncover it to get a golden brown crust on top. This will remind you of one of my Family Dinner Night meals.

Sweet potatoes are well, sweet, so let’s not add a bunch of sugar to them. These potatoes are cut into thick rounds and browned in the oven. This next part is what makes them so good. I make a sauce of maple syrup and orange juice, thickened with a little cornstarch. After the sauce is poured over them, the potatoes go back into the oven to finish cooking. The maple and orange really compliment sweet potatoes and add light complex sweetness rather than simple sugar.

The French’s version of mashed potatoes will not disappoint. This dish is not about a bunch of add ins but rather it’s about taking a couple of ingredients and treating them well. Yukon Gold potatoes are put thru a ricer to create a very smooth texture. Mixed with some butter, half-and-half, and a pinch of nutmeg it goes into a casserole dish. But before baking, egg is brushed on top in order to create a nice crust. They are ready for the gravy!

If someone tells me that they don’t like brussels sprouts I tell them to try mine. Most people’s experiences are boiled, overcooked sprouts that have turned a grayish color. Like most vegetables, they need very little cooking time. I steam them until just tender, which allows them to remain bright green. Then I add them to a pan with a little butter and a touch of sugar to create some browning and a glaze that coats the sprouts. Top them with chopped toasted hazelnuts. There’s nothing not to love.

A Thanksgiving table full of rich food needs a tart cranberry sauce to balance everything out. A lot of times cranberry sauces are prepared in a way that makes them overly sweet, cloying, like you’re eating a spoonful of jelly. You need just enough sugar to temper the assertiveness of the cranberries and stop cooking them while there are still some berries left intact. To create a more interesting flavor and texture I add pears, fresh ginger, and a touch of cinnamon. This sauce has a brightness and a freshness to it that really rounds out the meal.