Combine all ingredients in a large pot and bring to a simmer.

Remove from heat and allow mixture to cool.

Place fresh or thawed turkey in a large container and submerge in brine. Use more brine as needed and allow to rest overnight in a refrigerator.

Remove and pat turkey dry; discard brine.

Preheat oven to 350° F.

Bring quinoa, water, and sea salt to a simmer. Cover and reduce heat to low. Cook until water has been absorbed (about 10–15 minutes). Set aside to cool.

Whisk together olive oil, lemon juice, honey, salt, and pepper. Combine with cooled quinoa, spinach, cranberries, and feta.

Meanwhile, cut acorn squash in half and remove seeds. Brush cut sides with olive oil.

Place cut side down on a parchment lined baking sheet and bake until squash is knife tender.

Remove from oven and turn over. Place a tablespoon of butter into each squash while warm.

Fill squash with quinoa once butter has melted. Serve warm.

Cook bacon in a skillet over medium heat until crisp. Remove bacon and set aside.

In batches, cook Brussels sprouts until tender in bacon drippings, making sure edges are seared. Set aside with bacon.

Melt butter and sauté shallots until tender then add back bacon and Brussels sprouts.

Add vinegar and cranberries. Heat through and season to taste with salt and pepper.

Preheat oven to 350° F.

In a medium sized mixing bowl, whisk together maple syrup, oil, tamari, and sea salt. Add chopped sweet potatoes and toss to coat.

Place potatoes in a large enough baking dish to create a shallow layer. Cover with tin foil and bake for 30 minutes or until sweet potatoes are almost tender. Remove foil and gently stir. Continue baking until tender and liquid has reduced.

Meanwhile, heat butter in small skillet over medium heat. Add panko and sea salt. Stir until bread crumbs are golden. Transfer to a baking sheet to cool.

Once sweet potatoes are tender, sprinkle with panko and parsley.

Serve immediately.

Preheat oven to 350° F.

Melt butter over medium heat. Sauté onion and celery until tender. Add garlic, thyme, sage, salt, and pepper to the pan and cook another minute. Pour in stock and bring to a gentle simmer.

Place bread cubes in a large bowl and pour in stock mixture. Fold until liquid absorbs into the bread, adding additional stock if needed. Adjust seasoning to taste.

Add in beaten egg and place mixture in a buttered 9 x 13 oven safe pan.

Bake uncovered for 25 minutes or until top is golden and crisp.

Preheat oven to 350° F.

Peel, core and chop apples into ½ inch pieces then place in a saucepan with sugar, orange zest, orange juice, starch, and lemon juice.

Heat apples over medium heat and cook until almost tender. Add cranberries.

Continue to cook until apples are soft. Spread mixture on a baking sheet to cool completely.

Meanwhile, in a bowl, combine flour and sugar for the streusel. Using a pastry blender, cut in the butter until fine crumbs form. Keep chilled until ready to bake pie.

Fill thawed pie shell with cooled filling, then crumble on streusel.

Place on a cookie sheet and bake for 40 minutes, or until fruit is bubbling and streusel is golden.

Whisk together olive oil, maple syrup, vinegar, and mustard together until emulsified.

Place walnuts and pumpkin seeds on a baking sheet and toast for 5 minutes at 350° F. Allow to cool.

Layer greens, endive, and apple slices on a serving plate.

Drizzle with dressing and sprinkle with nuts and seeds.

In a medium size mixing bowl, combine cream cheese, feta, olives, green onion, and garlic.

Shape mixture into two balls and chill for about an hour.

Mix walnuts and cranberries on a baking sheet or large plate. Roll chilled cheese balls in walnut mixture until well coated.

Serve with crackers.