1. Preheat oven to 350ºF. Grease 24 mini muffin cups or insert paper liners.

2. Sift together flour, baking powder, salt and spices. In a large bowl, using an electric mixer, cream butter and brown sugar until fluffy. Beat in egg, oil, milk and pumpkin puree until well mixed. Stir in dry ingredients just until combined; do not overmix. Divide batter among cups, sprinkle each with a few pumpkin seeds and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let cool in pan on a rack for 5 minutes, then turn out and let cool completely.

1. Make vinaigrette: In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate to drain. Discard all but 2 Tbsp. bacon fat. When bacon is cool enough to handle, crumble.

2. Just before serving, reheat bacon fat over medium-low heat. Add shallot and cook, stirring, until soft, 2 to 3 minutes. Pour into a bowl and vigorously whisk in olive oil, vinegar, honey and mustard. Season with salt and pepper.

3. Make salad: In a large serving bowl, toss together endive, radicchio, pears and crumbled bacon. Add dressing and toss lightly. Sprinkle with cheese and serve immediately.

1. Make turkey: Preheat oven to 375ºF. In a bowl, mix 3 Tbsp. chopped thyme with 6 Tbsp. butter, 1 tsp. salt and 1/2 tsp. pepper. Set aside.

2. Starting at neck end of turkey, gently slide your fingers between skin and breast to loosen skin. Smear seasoned butter under skin, all over breast meat. Season cavity with salt and pepper, then stuff in onion, apple, lemon and thyme sprigs. Tie legs loosely together with kitchen twine and tuck wings under.

3. Using your fingers, smear remaining 2 Tbsp. butter over skin. Season with salt and pepper. Place turkey on rack in large roasting pan. Pour 1 cup chicken broth into pan. Roast turkey 30 minutes. Reduce oven temperature to 350ºF. Rotate pan and roast another 30 minutes. Pour 1 cup broth over turkey, rotate again and roast another 30 minutes. Repeat 2 more times, covering breast loosely with foil if it browns too quickly. Roast turkey until a meat thermometer stuck into thickest part of thigh reads 175ºF, 3 to 3 1/2 hours total. Remove turkey to a platter, tent loosely with foil and let rest for 30 minutes. Strain pan juices through a sieve, skimming off and reserving 4 Tbsp. fat. Set aside rest of pan juices and discard remaining fat.

4. Make gravy: In a large saucepan over medium-high heat, warm oil. Add neck bone, giblets, onion, celery, carrot, thyme sprig, bay leaves, cinnamon stick and apple and cook, stirring, for about 10 minutes, until neck bone is lightly browned and vegetables are softened. Add apple cider and chicken broth, stir to release any browned bits on bottom of pan, bring to a boil, reduce heat to low and simmer for 45 minutes. Strain liquid through a sieve, discarding solids.

5. Place roasting pan on stove over 2 burners on medium heat and return reserved 4 Tbsp. fat to pan. Add flour and whisk together until well blended. Cook 2 minutes, whisking constantly. Add cider mixture and pan juices and whisk until mixture comes to a boil, then reduce heat and simmer until thickened, stirring often, about 15 minutes. Serve with turkey.

1. Preheat oven to 350ºF. Grease a 13-by-9-inch casserole dish; lightly coat one side of a large piece of foil with butter. In a large skillet over medium-high heat, warm oil. Add sausage and cook, stirring and breaking up into small pieces with a wooden spoon, until no longer pink, about 8 minutes. Use a slotted spoon to remove sausage to a large bowl; reserve fat in skillet.

2. Add onion and celery to skillet and cook 5 minutes, stirring. Add garlic, apples, sage and parsley and cook 5 minutes longer, stirring often. Remove from heat and add mixture to sausage.

3. Add bread cubes to sausage mixture, toss until well combined. Season with salt and pepper and toss again. Gently stir in chicken broth, then egg. Spoon mixture into casserole dish, cover with buttered foil and bake for 40 minutes. Remove foil and bake about 20 minutes longer, until stuffing is crisp and golden on top. Serve warm.

1. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.

2. Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with a slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.

1. Place sweet potatoes in a large pan, cover with cold water and bring to boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 45 minutes. Drain.

2. While potatoes are cooking, cut 4 oranges in half and carefully remove pulp and juice. Place orange halves in a large muffin pan to stand them up, or arrange in a large baking dish; set aside.

3. Preheat oven to 350ºF. Puree potatoes in a food processor until smooth. Add butter, chipotle and zest and juice of remaining orange; puree. Season with salt and pepper.

4. Pipe or spoon puree into orange shells and bake for 30 minutes.

1. In a large saucepan, warm oil over medium heat. Add shallot and cook, stirring, until soft, about 5 minutes. Add ginger and sauté for 1 minute. Add cranberries, orange zest and juice, sugar and 3/4 cup water, stirring until sugar dissolves.

2. Bring mixture to a boil, then reduce heat to low and simmer until sauce has thickened slightly and berries have popped, 10 to 12 minutes. Remove from heat and cool to room temperature before serving.

Combine all ingredients and chill at least 4 hours or overnight. Stir well and serve over ice.

1. Preheat oven to 350ºF. Grease 3 9-inch round cake pans, line bottoms with parchment paper and grease parchment.

2. Make cake: Sift together flour, baking powder, baking soda, salt and spices. In a large bowl, using an electric mixer on medium speed, cream butter and brown sugar until fluffy. Beat in eggs one at a time. Stir together milk and sour cream. Beat half of flour mixture into butter mixture until just combined, then stir in sour cream mixture. Stir in remaining flour mixture until just combined; do not overmix. Divide batter among pans and bake until a toothpick inserted in center of a cake comes out clean, about 25 minutes. Cool pans on wire racks for 10 minutes, then turn cakes out and cool completely.

3. Make frosting: Beat cream cheese and butter until fluffy. Slowly add confectioners' sugar, beating until well combined and smooth. Beat in vanilla. If frosting is too soft, set it in refrigerator for 15 to 20 minutes to firm up, then beat it again before icing cake.

4. Assemble cake: Place 1 cake layer on a serving platter and spread with frosting. Add second layer and spread with more frosting. Top with third cake layer. Frost top and sides of cake. Chill approximately 2 hours before serving.

1. Preheat oven to 350ºF. Butter a deep 9-by-13-inch baking dish. Make topping: In a bowl, combine flour, sugar, brown sugar and salt. Rub in butter with fingertips until mixture forms pea-size lumps. Stir in oats and pecans.

2. Make filling: In a large bowl, mix together apples, pears and cranberries. Remove zest from orange and squeeze juice; add both to bowl. Stir in cornstarch and sugar. Pour into baking dish, sprinkle with topping and bake until filling is bubbling and topping is golden brown and crisp, about 1 hour 15 minutes.