Thanksgiving Ideas

I made a thanksgiving meal this past weekend for family that will not be with us on the actual day, and decided to post the new recipes that were good as well as my old stand-bys.
Turkey
I always make Alton Brown's brined turkey because it is quite simply, the best. Brining is really easy and only requires a bit of work the night before the big day...which of course means your turkey must be thawed! BTW, the juices from this brined turkey are extra tasty so you can make a fabulous gravy by mixing a slurry of chicken or turkey stock with a bit of flour and stirring it into the drippings after the bird is removed. Bring to a boil while stirring and season to taste!
Green Beans
This weekend I tried Alton's green bean casserole. It was good--very similar to the traditional, from-a-can-of-mushroom-soup casserole that has some many devotees, but fresh and therefore much better for you! For a very similar dish that requires a bit more work but is totally worth it, go for green beans with mushroom-madeira sauce--my reigning favorite for this particular meal.
Cranberry Sauce
It's hard to admit, but I love cranberry sauce from a can. I know, so do you. But I usually end up making this cranberry apple sauce because it's fresh, easy and really delicious.

3 large Granny Smith apples, peeled and cut into 1/2 inch pieces
1 C cranberries (fresh or unthawed frozen)
1 C water
7 T sugar

Bring all ingredients to a boil. Cook, covered, over medium heat, stirring occasionally for 20 minutes. Serve at room temp.
*This is a pretty smooth sauce, but if you don't want any chunks you can blend it up one it is finished cooking.
--Best of Gourmet 2000

Stuffing
I love stuffing. I have probably made a different stuffing every year that I've made Thanksgiving dinner and am still searching for that one that completely knocks my socks off. Here are a few that were close.

Leek and Wild Mushroom stuffing
Country bread stuffing with smoked ham, goat cheese and dried cherries
Savory bread pudding with mushrooms and Parmesan cheese
Apricot and Walnut Stuffing *

* I am a fan of savory rather than sweetish stuffings--so I am admittedly biased. This last stuffing was written of in such glowing terms in a recent issue of Saveur that I had to try it. It was good--much better than I anticipated, but it was less savory than sweet, so while I had seconds, I wasn't dancing in the aisle...but you may be. In the interest of full-disclosure...

Lastly, squash doesn't thrill me so I've got nothing to say about it, and I figure everyone knows how to make sweet potatoes even sweeter and mashed potatoes mashed...so I'll end this long post here. More on desserts later.