The bird is relaxing in its cider brine for the rest of the day, but will be removed later tonight in order to dry out, hopefully ensuring a crispy skin and juicy meat.  Here's the menu — recipes are predominantly from Epicurious, likely owing to busy schedules!

– Spiced Party Nuts

– Oysters (type TBD)

– Butternut Squash and Sage Soup with Sage Breadcrumbs

– Roasted Dates with Pancetta, Almonds & Chile

– Cider Brined & Glazed Turkey with Apple, Parsnip & Sausage Stuffing

– Truffled Mashed Potatoes (my adaptation of this recipe)

– Brussels Sprouts Slaw with Mustard Dressing and Maple-Glazed Pecans

– Cranberry Sauce

– Tarte Tatin

– Pumpkin-Pecan Pie with Whiskey Butter Sauce

It's a team effort and if all goes well, it'll all be done at the same time and there will be no major culinary catastrophes. But then again, where's the fun in that?  I'm sure there will be at least one good story. 

has begun.  Knives are sharpened, shopping list is made.  Next up, pick up turkey and make stock.  Menu to follow.

Although I'm tempted to keep it to myself so that the rest of you won't have its magical powers, here's the recipe for the amazing lamb and white bean stew from Marcella Hazan.  Make it and do me proud.

vegetable oil
2/3 c flour
3 lb lamb shoulder, bone in, cut into about 3-inch pieces (note — I get it w/o the bone)
3 T extra virgin olive oil
2 1/2 c onions, sliced thin
1 t dried sage leaves, crumbled, or 6-7 small fresh leaves, torn into small pieces
salt/pepper
1 c dry white wine
2 t tomato paste
1 c beef broth
2 19 oz cans cannellini beans
2 t garlic, chopped fine
3 T parsley, chopped

1) Pour enough veg oil into a skillet to cover the bottom completely and turn on the heat to med high.
2)
When oil is hot, dredge the lamb pieces, one by one, in the flour and
slip them into the pan. Fill, but do not crowd, the pan. Brown the meat
well on all sides, then transfer it to a plate, using slotted spoon or
spatula. As you remove a piece from the pan, replace it with one
freshly dredged in flour, continuing until all the lamb has been
browned.
3) Turn on the oven to 350 degrees.
4) Choose a lidded
pot that can later accommodate all the meat and beans (that can go from
burner to oven). Put in the olive oil, onion and sage, and turn the
heat to medium. Cook the onion, uncovered, stirring occasionally, until
it becomes colored a light brown.
5) Add the meat, turning 2 or 3 times. When it begins to sizzle, add salt, pepper, and wine.
6)
Dissolve the tomato paste in the broth. When the wine in the pot has
boiled away, add the broth, mix well, cover the pot, and place in the
uppermost level of the preheated oven. Cook for 1 1/2 hours, stirring
once every 30 min.
7) Drain the beans and add them to the pot. Cook for another 15 min.
8) Before serving, mix in the chopped garlic and parsley. Serve piping hot.

I have developed two new chef-crushes this week.  First, the talented and personable Michael Symon, who I had the pleasure of interviewing last week about his new cookbook, .  Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen. The interview should go live on Serious Eats tomorrow.  I love his philosophy behind his cooking as well as his focus on the importance of sharing meals with your loved ones on a regular basis.  Next, the lovely Nigella Lawson.  Listening to a podcast this morning where she discussed self-indulgence ("I'm for it. I'll be up front about it."), she discussed how the people who refused to eat anything fried or with butter were generally the people who "ended up downing tubs of ice cream."  A little self-indulgence goes a long way.  And I love how she described her eating habits.  "I actually feel that I eat very healthily," she says. "My only problem is that I eat enough for five healthy people."  I feel the same way.

Wonder if there's any way for me to have a meal with Michael and Nigella someday?  My treat.  Or better yet, I'll cook!