By Iliana de la Vega 

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.

Courtesy of Aromatherapist Polly Reynolds of Climb On! Products, Inc.

by Andrew Dorsey

Photograph by Jenna Noel 

by Jesse Griffiths

Photography by Jody Horton

Being a lean and very flavorful meat, bison should usually be cooked medium rare. Beyond this, it tends to be a bit dry. Letting the meat rest allows the interior juices to redistribute, making for a more tender, flavorful roast.