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Turkey for Two With Pan Sauce Gravy

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to...

Author: Anna Stockwell

Butternut Squash Steaks with Brown Butter Sage Sauce

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Author: Anna Stockwell

Fried Oysters with Bacon, Garlic, and Sage

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Author: Nick Nutting

Cornbread Stuffing With Sausage and Corn Nuts

Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.

Author: Rick Martinez

3 Ingredient Thanksgiving Turkey with Orange and Sage

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.

Author: Anna Stockwell

Venetian Liver and Onions

Author: Lydia Ravello

Gnocchi with Sage Brown Butter Sauce

Author: Cook St. Helena

Sage Polenta

Author: Martha Stewart

Sage Stuffing

Author: Ruth Cousineau

Braised Carrots with Crisp Sage

Author: Lynne Rossetto Kasper

Grilled Beef Tenderloin With Potato Foil Packs

Grilled Beef Tenderloin With Potato Foil Packs

Roasted Sweet Potatoes, Potatoes, and Sage

This dish showcases both red- and tan-skinned roasted sweet potatoes.

Author: Jill Silverman Hough

Potato and Turnip Gratin

Author: Bruce Aidells

Sage and Honey Skillet Cornbread

Author: Greg Atkinson

Classic Herb and Fennel Stuffing

We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

Author: Andy Baraghani

Skillet Dressing with Cornbread and Biscuits

Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.

Author: Joe Sevier

Plum Glazed Turkey

Author: Sheila Lukins