1/4 cup fresh rosemary leaves (from 12 sprigs)
1/4 cup fresh sage leaves (about 16)
1 McIntosh or Granny Smith apple
6 shallots
1 small head Savoy cabbage
2 onions
5 cloves garlic
4 ribs celery
1/2 cup flat-leaf parsley leaves
3 pounds baking potatoes, preferably Idaho
1 orange (for zest)
2 lemons (about 1/4 cup juice and zest)
2 butternut squash
6 sticks (24 ounces) unsalted butter
9 large eggs
4 3/4 cups milk
3 ounces (about 3/4 cup) Gruyère cheese
4 cups heavy cream
One 12- to 14 -pound turkey
Salt and freshly ground pepper
12 dried plums (prunes)
2 cups dry white wine
1 teaspoon caraway seeds
1 tablespoon extra-virgin olive oil (EVOO)
1 fresh or dried bay leaf
1 cup dried cranberries (5 ounces)
One 1-pound bag cornbread stuffing mix
One 1-pound bag herb stuffing mix
4 cups pecan pieces (16 ounces)
1 1/2 quarts chicken broth
Pinch cayenne pepper
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
2 cups plus 2 tablespooons packed brown sugar
One 15-ounce can pure pumpkin puree
2 teaspoons pure vanilla extract
3 cups frozen raspberries (1 pound)
4 1/4 cups granulated sugar
4 1/4 cups all-purpose flour
Confectioners' sugar, for dusting
1 teaspoon chili powder
