Currently making...

http://www.foodandwine.com/recipes/tarragon-roasted-zucchini-with-goat-cheese-and-black-olives

http://www.foodandwine.com/recipes/turnips-and-turnip-greens-with-mustard-butter

http://www.publicradio.org/columns/splendid-table/recipes/slow-roast_turkey_with_40_cloves_of_garlic_and_white_wine_pan_gravy.html

(And my mother does the pies and stuffing. I have never gotten adventurous with turkey before, on account of I rarely eat meat and usually spend Thanksgiving trying to forget that the turkey is there. But...if the bird is going to get used one way or another, it only makes sense to do it justice. And the Splendid Table is one of my favorite podcasts/NPR shows, and there's something about the way the host described this recipe on the air (Emptying an entire bottle of wine over the turkey to baste it sounded just crazy enough to try.))