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EpicuriousSage is to turkey what cinnamon is to apples; they go together like bread and butter. The seasoned butter on this bird is a bright and herbal mix of chopped sage leaves and fresh orange and lemon zest, which bathes the breast with the essence of the Thanksgiving aroma. For the all-important gravy, we offer two homemade options for stock, as well as store-bought chicken broth. We can't rave enough about the gravy made from the brown turkey stock. Trust us when we say it produces the most soul-satisfying sauce, and because it's not dependent on the giblets from your turkey, it can be made weeks ahead and frozen. If you're hosting a smaller group for Thanksgiving this year, such as a group of four, or perhaps even just the two of you, we suggest forgoing the whole bird for a [turkey breast](/recipes/food/views/51137810) with the same prep. _**Editor's Note:**_ This recipe is part of our _Gourmet_ Modern Menu for Thanksgiving for 2 or 20\. Menu also includes: [Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad;](/recipes/food/views/51138000) [Mashed Potato and Cauliflower Gratin;](/recipes/food/views/51138010) [Cabernet-Cranberry Sauce with Figs;](/recipes/food/views/51138020) [Challah, Sausage, and Dried Cherry Stuffing;](/recipes/food/views/51138030) and for dessert, [Apple Crostata with Spiced Caramel Sauce](/recipes/food/views/51138040) .Food NetworkThis version of congee (rice porridge) known as tang jai jook translates as “little boat porridge,” a reference to its origin as a dish Cantonese fishermen would sell incorporating some of their day’s catch. Congee (jook in Cantonese) is a popular breakfast in many parts of Asia and can be served relatively plainly, or can incorporate varied toppings and mix-ins like seafood, salted pork and sometimes century egg. This is a recipe for a Cantonese-style pork-and-seafood congee featuring strips of salted pork, squid and fish cakes. It’s similar to what many restaurants in China, Hong Kong and elsewhere offer; you might see it listed as “sampan congee” on English menus, sampan being a small wooden boat. A garnish of fried red-skin peanuts is typical of tang jai jook and many other jooks; we highly recommend you make them since they add a deep nutty, salty flavor to this soul-warming porridge and can be made up to 5 days ahead. (Don’t make them too far in advance since they’re a tempting snack!) We also recommend serving this dish with youtiao, a typical accompaniment for breakfast sometimes called Chinese doughnuts or Chinese crullers. You can find frozen youtiao at some Asian food markets.Food NetworkLima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
