Thanksgiving

With just a bit more than a month before the big day, now is the time to reserve your holiday turkey if you haven't already.

We won't lie: The red eye gravy recipe is what makes this turkey so special.

Our three-week countdown to Thanksgiving helps you get organized so that the day of the feast is easy and relaxed.

Actually, it's remarkable that I've managed to get this far into Project Recipe before encountering something I refused to ingest. Here's my story: What to do with the remains of Thanksgiving Dinner places people on either side of a culinary divide, and the turkey soup and chowder folk are unknown and inscrutable to me.

This is a great way to re-use thanksgiving leftovers. Really, I think you could toss whatever you wanted in here and it'd be delicious: a little mashed potato, some green beans (I did do that the third day to be honest). But save the pumpkin pie for after. Or breakfast.

Eating this relish reminds me of why we make it part of the meal; turkey covered with gravy cries out for a sharp, piquant mouthful. This does not explain, however, why I ate a whole bowl of this stuff all by itself before bed one night.

If you can find kumquats you owe it all your Thanksgiving diners to make this. Strong words, strong relish.

Stuffing, when prepared outside of a chicken or a turkey, is a foodstuff with an existential crisis. However, the taste of this outside-the-bird stuffing was... well, it was good, straightforward, and simple (and I would definitely use it again).

"Yum, like croutons" said my boyfriend's brother upon tasting this. I would say it was a very nice, very easy, savory stuffing.

This is a delicious, easy recipe that can make a veteran roaster out of the greenest beginner. I loved the way the turkey came out—so much so that I'll be using the recipe for my own family's Thanksgiving (if they can stand to eat turkey again so soon, but that's another subject).

I just cooked my first turkey. Sure, I've been a sous (or, really, a sous-sous) turkey chef in the past, but I had never had the sole responsibility of preparing the bird. My family has had everything from Butterballs to Heritage Turkeys, but I decided to acknowledge the worldwide financial downturn and just get the least expensive one.