by Jesse Griffiths

Photography by Jody Horton

This rich stuffing is very nice with the roasted duck and some chutney. Be sure to make plenty for leftover fried rice (see below) for breakfast the next day. Cook the rice while you cook the duck, that way you can add the delicious caramelized bits from the roasting pan (and a bit of the duck fat—it’s Thanksgiving!) to the rice as it bakes.

By Amy Crowell

I love to bake using eggs from my own chickens. As a local-food enthusiast, I am currently researching other local sources (beyond my backyard) of essential baking ingredients such as flour, sugar, butter and salt. I was happy to discover Butter Cup Farms butter and creamy milk at the Austin Farmers Market. I encourage folks to seek out and use local cheeses, eggs, spinach and tomatoes in this recipe as well. 

Courtesy of Daniel Klein

By Iliana de la Vega 

By Iliana de la Vega 

By Jesse Griffiths