1. Preheat oven to 400ºF. Cut off top of garlic head, place on a piece of foil, drizzle with oil and sprinkle with salt and pepper. Wrap tightly and roast until tender, 30 to 40 minutes. Let cool.

2. Over an open flame or under a preheated broiler, cook bell pepper, turning frequently with tongs, until blackened all over. Place in a paper bag, close tightly and allow pepper to sweat for 10 minutes. Slip off pepper skin with your fingers.

3. Roughly chop pepper, discarding seeds and membranes. Squeeze garlic cloves out of skins. Place pepper and garlic in food processor; add cumin, coriander and sour cream; puree until smooth. Season with salt and cayenne pepper. Cover and chill. Serve with assorted crudités and crackers.

Note: Nutritional analysis is for dip only.

1. Make turkey: In a small bowl, combine butter, thyme, parsley, 3/4 tsp. salt and 1/2 tsp. pepper.

2. Remove neck and giblets from turkey; discard. Rinse turkey inside and out with cool water and pat dry. Season cavity with salt and pepper. Halve 1 onion and place in cavity along with lemon halves and thyme sprigs. Starting at neck end, carefully slide your fingers between skin and breast meat to loosen skin. Reserve 1 Tbsp. of butter mixture. Spread half of remaining butter mixture over breast meat under skin. Tuck wings under; tie legs together loosely with kitchen twine.

3. Preheat oven to 350ºF. Slice remaining onion and sprinkle over bottom of large roasting pan. Place rack on top. Place turkey on rack, breast side up, and spread second half of butter mixture all over. Cover turkey with foil.

4. Pour broth into bottom of roasting pan. Roast turkey for 30 minutes. Carefully remove foil and baste bird all over. Replace foil and continue roasting for 1 1/2 hours, basting every 30 minutes. Remove foil from turkey and continue roasting, basting every 20 minutes, until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180ºF, about 1 hour and 15 minutes longer. During final basting, brush remaining 1 Tbsp. butter mixture over breast.

5. Remove turkey to a platter, tent loosely with foil and let rest 20 minutes.

6. Make gravy: In a saucepan over low heat, cook cranberries and sugar, stirring, until sugar has dissolved and berries have burst, about 10 minutes. Transfer to a blender and puree until smooth.

7. Remove onions from roasting pan with a slotted spoon and pour juices into a bowl. Skim off fatty liquid from top, reserving 3 Tbsp. Add enough broth to pan juices to make 5 cups liquid. Return reserved fatty liquid to roasting pan, add butter and allow to melt. Sprinkle flour on top and cook on stove over 2 burners set to medium heat, whisking, for 2 or 3 minutes. Pour in broth and cranberry mixtures and bring to a boil, whisking constantly. Reduce heat; simmer for 15 minutes. Strain into saucepan and season with salt and pepper.

8. Carve turkey and place on a platter. Pass gravy on the side.

1. In a large skillet over medium heat, warm oil. Add sausage and cook, stirring to break it up, until cooked through, about 7 minutes. Remove sausage to a plate.

2. Melt butter in same skillet. Add fennel, onion and celery; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are just tender, about 10 minutes. Stir in herbs and fennel seeds.

3. Transfer vegetable mixture to a large bowl. Add bread pieces and mix well. Season with salt and pepper, if desired. Stir in broth. Mist a 9-by-13-inch baking dish with cooking spray and spoon in stuffing.

4. Preheat oven to 350ºF. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake until top is golden and crispy, about 20 minutes longer. Serve immediately.

1. In a large pot, cover sweet potatoes with cold water. Add 1 Tbsp. salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a knife can pierce sweet potatoes easily, 30 to 35 minutes. Drain potatoes, run under cold water to cool, then peel. Cut into 1/2-inch-thick slices. In a large bowl, toss pears with lemon juice.

2. Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.

3. Preheat oven to 350ºF. Grease a 9-by-13-inch baking dish. Layer half of sweet potato slices, overlapping, then top with half of pears, half of pecans and a pinch of salt. Drizzle half of butter on top. Repeat layers.

4. Cover baking dish tightly with foil and bake until sweet potatoes and pears are tender, about 1 hour and 15 minutes.

5. Preheat broiler. Sprinkle marshmallows over top of casserole and broil until marshmallows are lightly browned, about 1 minute.

1. Preheat oven to 400ºF. Peel carrots and cut into 1/4-inch-thick slices on the diagonal. On a large baking sheet lined with foil, toss carrots with oil, salt and pepper. Roast, shaking sheet a couple of times, until carrots are tender and caramelized around edges, about 20 minutes. Let cool.

2. Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.

3. Peel oranges and grapefruit. Working over a bowl, cut between membranes to release segments.

4. Make dressing: Whisk together all ingredients and season with salt and pepper. Just before serving, toss all salad ingredients together with dressing.

1. In a large saucepan, bring cider to a boil and cook until reduced to 1 cup, about 40 minutes.

2. Combine reduced cider, cranberries, sugar, spices, salt and apple in a medium saucepan. Cook over low heat, stirring until sugar has dissolved. Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10 to 12 minutes. (Sauce will thicken more when cool.)

1. Divide cranberries between 2 ice cube trays, fill with water and freeze.

2. In a large bowl, combine all juices and fruit. Chill for at least 6 hours or overnight.

3. Just before serving add cranberry ice cubes and cider or wine to punch; stir well. Transfer to a pitcher and serve right away.

1. Make cake: Preheat oven to 350ºF. Butter and flour a 10-cup Bundt pan.

2. Sift flour, baking powder, baking soda, spices and salt together in a bowl. In another bowl, whisk together pumpkin, buttermilk and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 4 minutes. Beat in eggs, one at a time, beating well after each. Scrape down sides and bottom of bowl. Beat in one third of flour mixture, then half of pumpkin mixture, beating until just combined. Repeat, ending with last third of flour mixture. Scrape batter into Bundt pan, smoothing top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

3. Let cake cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.

4. Make glaze: Whisk together milk and maple syrup and extract. Whisk in confectioners' sugar until glaze is smooth and of drizzling consistency. Up to 6 hours before serving, set cake on a wire rack over a plate and drizzle with glaze, allowing it to run down sides. Let cake rest at room temperature to allow glaze to set.