This rich sausage and walnut dressing freezes well and it can be cooked in a slow cooker, freeing up oven and stovetop space. The slow, even heat of a slow cooker yields moist stuffing with crispy edges.
You can par-roast the cauliflower for this sweet-savory dish up to 3 days in advance and simply reheat before tossing the florets with the vinaigrette, cranberries and pine nuts before serving. It’s an ideal do-ahead side dish for everything from pork to turkey.
Removing the backbone from the bird (aka spatchcocking) ensures the dark and light meat cooks evenly. Do it yourself with the help of our easy instructions, or have your butcher do it for you. The turkey is marinated with a dry brine of sage, fennel, orange zest and salt for 24 to 48 hours for juicy, flavorful meat, but you can add the rub just before roasting if you’re in a rush.
Infusing pork loin with zesty garlic-sage rub and wrapping it in prosciutto makes for a showstopping entrée that’s super-easy to make.