The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.
I never feel deprived when I make butternut or zucchini squash noodles, sold in the produce section at supermarkets. Add garlic, lemon, and shrimp and a light sprinkle of cayenne, and you’re on your way to a healthier you.
Since stuffing rarely appears separate from Thanksgiving, it’s an inherently nostalgic and meaningful dish. I bake my stuffing on a sheet pan so the crispy-to-soft ratio is basically one to one.
This is my go-to recipe for turkey breast that is the opposite of dry and boring and also cooks so quickly, which is the antithesis of most Thanksgiving turkey.