Sausage

Jeanne Thiel Kelley, Bon Appétit contributing editor, says, "My dad makes a great stuffing that has sweet Italian sausage in it. I used to love going with him to get the sausage from Pumas Italian market in Los Angeles. I would pick out a new cookie and come home with a shape of pasta I had never seen before. These days, I don't always get to celebrate Thanksgiving with my parents, so rather than make a wanna-be version of Dad's stuffing, I developed this one, which is pretty darn good."

This recipe can be prepared in 45 minutes or less.

We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness.

A simple aquavit-spiked version of the classic French sausage and sauerkraut dish.

This recipe is a lower-fat version of a dish Richard remembers from the Blackhawk Restaurant in Chicago.

About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains.
This equally delectable rendition omits the snails and substitutes chicken for rabbit.
This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.

This recipe makes plenty of extra salsa to serve on tacos or with chips.

The hearty sauce is also great over couscous.

Can be prepared in 45 minutes or less.

An all-purpose red sauce that's ideal for pasta and meatballs, lasagna, cannelloni, etc.

We cooked our sausages and sauerkraut with the Oktoberfest beer that we're serving with the dish. Using a lager like this results in a deep, caramelized flavor.

Always cool the stuffing completely before filling the turkey.

Americans enjoyed most of the food at the scores of Italian restaurants that opened in the twenties, but they couldn't understand the appeal of spaghetti and tomato sauce: Where was the meat? To accommodate, the restaurants began to top the pasta with meatballs. This recipe takes the dish a step further by adding the Sicilian flavors of pine nuts and currants.