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"Mulled Red Wine with Muscovado Sugar   Faced with two half-empty bottles of Zinfandel, Food &amp;amp;amp; Wine Test Kitchen supervisor Marcia Kiesel came up with this warm mulled wine, spiced with fennel seeds and cinnamon. Apricot-Glazed Turkey with Fresh Herb Gravy   The gorgeous mahogany color of this roasted turkey comes from a glaze of lemon-infused apricot jam. Cranberry, Clementine, and Pumpkin Seed Conserve   Cranberries need to be cooked for only a few minutes before they burst and form a sauce. And with only five ingredients and one pot, this citrusy cranberry sauce comes alive with flavor.  Jellied Cranberry Sauce with Fuji Apple   A beautiful and tasty way to serve cranberry sauce, this recipe looks much more involved than it is. To mold the sauce so it&amp;#039;s sliceable, this recipe uses an apple, which is loaded with pectin, a natural gelling agent. Rosemary-Potato Focaccia Rolls   This simple dough is the perfect base for delicious, seasonal toppings. When chef Jessamyn Waldman sells her rolls at farmers&amp;#039; markets, she varies the toppings by season; she uses potato and rosemary in the winter and tomatoes and feta in the summer. Glazed Carrots with Cardamom and Ginger   Most people cook carrots in water, which dulls their flavor. Restauranteur and chef Shawn McClain&amp;#039;s secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed. Whole-Grain Stuffing with Apples, Sausage, and Pecans   After tossing the ingredients and spreading them in a pan, chef Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid \u2014 key to a stuffing that&amp;#039;s crisp on top and moist within. Corn Bread Dressing with Brussels Sprouts   This corn bread dressing includes plenty of Brussels sprouts, so it&amp;#039;s like two classic Thanksgiving side dishes in one. Mashed Potatoes with Crispy Shallots   For ultrafluffy potatoes like these garlic-infused mashed Yukon Golds, chef and cookbook author Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey. Mashed Potatoes with Butternut Squash   Pureed roasted butternut squash adds a subtle sweetness \u2014 and a bright yellowish color \u2014 to these garlic mashed potatoes. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/holiday-recipes/thanksgiving/a36987/elegant-thanksgiving-recipes/>