Get stuffed! The ultimate Thanksgiving meal

To make autumn salad:
Preheat oven to 350°F. Place walnuts on cookie sheet. Bake until lightly toasted, crisp and smell rich, about 10 to 14 minutes.

Place walnuts and crumbled cheese in a large bowl.

Add endive, radicchio and watercress.

Lightly dress with vinaigrette so that everything is slightly coated.

Lightly toss, season salad with salt and pepper, garnish with sliced apples.

To make walnut oil vinaigrette:
In a bowl, whisk vinegar and mustard together. Slowly add oil until dressing becomes creamy. Season with salt and pepper. Set aside until ready to use.

Preheat the oven to 400 degrees (F). Place the flour, cornmeal, baking powder, baking soda, salt and sugar in the bowl of a food processor fitted with the metal blade. Process to blend, add the cut up Crisco or butter and process, using quick on and off pulses, to make a crumbly mixture. Then, with the motor running, slowly pour in the buttermilk to make a firm but not sticky dough ( you may not need to use all of the buttermilk).

Remove from processor and lay out on a lightly floured work surface (if you use Wondra flour, the biscuits will be lighter). Pat the dough gently with the palm of your hand, or roll the dough with a lightly floured rolling pin, until it has a thickness of about 3/4” thick.

Cut the dough in typical rounds using a biscuit cutter that has been lightly dusted with flour, and using a spatula, place these on an ungreased baking sheet or dish, close together (or place them 1” apart if you want them crusty all over).

Lightly brush the tops of the biscuits with milk, and bake in the preheated oven for about 20 — 25 minutes or until nicely risen and lightly browned.

In a large pot combine the ingredients for the stock. Bring to a simmer, cook for 2 to 3 hours. Strain and discard vegetables, reserve the turkey stock.

In a large soup pot, melt the butter over medium heat. Add the leeks, celery, carrot, and cook, stirring occasionally until tender, about 10 minutes. Add the mushrooms and cook until wilted. Season to taste with salt and pepper. Add the stock and turkey, simmer for 15 minutes. Add rice and cook 5 more minutes. Season to taste.

Serve in warm bowls with a dollop of crème fraiche and sprinkled with chives.

Boil the sweet potatoes until soft. Mash potatoes with 1 stick of butter in a large bowl. Add flour, sugar, salt, baking powder, cinnamon, nutmeg and allspice, and mix together. Fold in crushed pineapple and pour into a buttered 9” x 12” Pyrex dish.

Bake in a 350-degree oven for 30 minutes or until brown on top. Remove from oven, layer with marshmallows and place under broiler until marshmallows are toasty brown on top. Be careful... They will catch fire very quickly!