Ingredients

Herb butter:

• 2 tablespoons chives, cut into 1-inch pieces

• 2 tablespoons fresh sage leaves

• 2 teaspoons fresh thyme leaves

• 2 teaspoons fresh rosemary leaves

• 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and softened

• ½ teaspoon kosher salt

Roast turkey:

• 4 medium carrots, peeled and cut into 2-inch pieces

• 4 medium celery stalks, cut into 2-inch pieces

• 2 large onions, peeled and each cut into 12 pieces

• 2 fresh thyme sprigs

• 2 fresh sage sprigs

• 1 teaspoon whole black peppercorns

• 2½ cups water

• 1 16-pound turkey

• Kosher salt, to season

• Freshly ground black pepper, to season

Preparation

For the herb butter:

1. Insert the small work bowl and small chopping blade in a Cuisinart® food processor.

2. Add all of the ingredients to the work bowl. Pulse to break up butter, 5 to 6 times. Process on High until all the ingredients are fully combined and the herbs are chopped, about 40 seconds.

3. Let stand at room temperature.

For the roast turkey:

1. Preheat the oven to 450°F.

2. Combine the carrots, celery, onions, thyme, sage, and peppercorns in a large Cuisinart® roasting pan. Reserve a handful of the vegetable mixture for the cavity of the turkey, and then add the water to the roasting pan.

3. Fit the rack in the pan on top of the vegetables. Pat the turkey dry with paper towels, both outside and inside the cavity.

4. Rub the herb butter over the exterior of the turkey as well as in the cavity. Season generously with salt and pepper.

5. Add the reserved vegetables to the cavity. Place the turkey on the rack in the roasting pan.

6. Transfer the turkey to the oven, and immediately reduce the temperature to 325°F. Rotate the roasting pan and baste every hour while cooking. Keep an eye on the liquid in the bottom of the roasting pan, and add more should it evaporate.

7. Roast until the thickest part of the thigh registers 170°F with an instant-read thermometer. Begin checking the temperature at 3-½ hours. If turkey gets too dark before it reaches the appropriate temperature, cover with foil until finished.

• Pour off any drippings and place in freezer to separate out the fat while the turkey is resting. Remove and discard the solidified fat, and use the drippings to make your favorite gravy.

Ingredients

• 5 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces

• 5 1/3 tablespoons unsalted butter, cut into 1-inch pieces

• 1 cup crème fraîche

• ½ cup milk (any fat variety works)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

Preparation

1. Put potatoes into a stockpot and cover with cold water. Bring to a boil and simmer until potatoes are tender.

2. Once the potatoes are tender, drain the potatoes completely and then transfer to the Cuisinart® mixing bowl. Attach the chef’s whisk and mix on Speed 5 until potatoes are completely mixed with no lumps, scraping down the entire bowl as necessary.

3. Once potatoes are smooth, add the butter, crème fraîche, milk, salt and pepper. Mix again on Speed 8, increasing to Speed 12 until potatoes are light and fluffy. Scrape the bowl once to make sure all ingredients are evenly incorporated.

4. Taste and adjust seasoning as desired.

Ingredients

• 1½ pounds winter squash, such as butternut or delicata

• ¼ cup extra-virgin olive oil, plus more for drizzling

• ½ teaspoon kosher salt

• 2 garlic cloves, peeled and smashed

• ½ cup cooked chickpeas, rinsed and drained

• 1 tablespoon tahini

• 1½ tablespoons fresh lemon juice

• Pinch crushed red pepper flakes

• Freshly ground black pepper

• Toasted pumpkin seeds for garnish (optional)

• Pita bread, for serving

Preparation

1. Preheat the oven to 350°F with a rack in the middle position. Cut the squash in half and remove the seeds. Rub the flesh with 2 tablespoons of the olive oil and 2 generous pinches of the salt.

2. Place the squash cut side down in a roasting pan, with 1 garlic clove under the cavity of each squash half. Roast until the squash is very soft, about 20 minutes for delicata or 45 minutes for butternut. Scoop out the flesh from the squash. Put the squash and garlic in the work bowl of the Cuisinart® food processor fitted with the universal blade. Add the chickpeas, tahini, remaining olive oil, lemon juice, remaining salt, black pepper, and pepper flakes. Process until smooth, about 2 minutes. Add up to ½ cup water while processing for a thinner hummus, if desired.

3. Taste and adjust seasoning as desired.

4. Transfer the hummus to a serving bowl or platter. Garnish with the pumpkin seeds, and serve the pita on the side. Store leftover hummus in an airtight container in the refrigerator for up to 1 week.