8 tablespoons (1 stick) unsalted butter
2 medium onions, cut into 1/4-inch dice
6 stalks celery with leaves, cut into 1/4-inch dice
1 (14-ounce) package seasoned bread stuffing cubes
1/3 cup fresh parsley, chopped
1 teaspoon celery salt
1 tablespoon fresh sage, crumbled
1 tablespoon fresh rosemary, crushed
2 teaspoons fresh thyme, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups hot turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey

Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15-20 minutes. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately. Makes 8 servings (about 9 cups).

Adapted from Epicurious, Nov. 2007, by Rick Rodgers.

Cranberry Sauce with Port and Tangerine

1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)

Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.
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