We asked, you answered: Your must-have recipes for a happy Thanksgiving

Tommie’s stuffing for stuffed salmon with Hollandaise sauce

• 1/2 loaf light brown sandwich bread, toasted and coarsely torn
• 1/2 stick salted butter, melted
• 3 stalks celery with leaves, chopped
• 1 large onion, peeled and chopped
• 2 medium or 1 large tart or tart-sweet apple, peeled and chopped
• 1 tablespoon fresh rosemary leaves, bruised and chopped
• Juice from 1/2 lemon
• 1 tablespoon Bell’s Poultry Seasoning
• 2 teaspoons dry dill weed*
• Salt, to taste
•  2/3 cup dry white wine*
• boiling water

1. Preheat the oven to 350 degrees.
2. Gently sauté celery, onions and apple in melted butter, until soft.
3. Add remaining ingredients, except bread and sauté for 2 minutes.
4. Turn off heat. Add bread, folding it into the other ingredients
5. Add water, bit by bit, folding it into the stuffing, until it is completely moist, but not soppy.
6. Butter an ovenproof dish. If using a whole fresh salmon, stuff gently, and place it in the dish. If you have extra, place it in the dish, then place the stuffed salmon on top. If you’re using fresh fillets, put all the stuffing in the dish, then place the salmon on top. Dot the fish with butter, and sprinkle with salt and sprigs of fresh rosemary, if desired.
7. Cover and cook, until fish tests done. Serve with Hollandaise sauce.

Wild rice stuffing

• 2 1/2 cups uncooked wild rice
• 3 cups rich chicken broth
• 3 cups water
• 12 ounces sliced water chestnuts
• 1 bunch watercress, leaves and tender stem, coarsely chopped
• 4 large scallions, white and tender green, coarsely chopped
• 3/4 cup (4 ounces) blanched almonds
• 1/2 pound prosciutto, finely chopped
• salt
• freshly ground pepper
• 1 onion, halved
• 1 celery rib, sliced in 2-inch pieces (optional)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour

1. Rinse the wild rice in several changes of cold water and drain.
2. Dilute the chicken stock with the water.
3. Put the rice in a medium saucepan, add 5 cups of the diluted chicken stock and bring to a boil over moderately high heat.
4. Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed. (The cooking time may vary from 35-60 minutes.)
5. If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until the stock is evaporated.
6. In a large bowl, toss the cooked rice with the water chestnuts, watercress, scallions, almonds, and prosciutto.
7. Season with pepper and salt, if desired.
8. Let the stuffing cool thoroughly before storing. Reheat in a Dutch oven for service if necessary. Serve warm.

Corn pudding from “Feasts for Twelve or More” by Paul Rubenstein

• 6 cups canned corn kernels (not cream-style corn)
• 6 tablespoons butter
• 6 tablespoons flour
• 1 1/2 cups heavy cream
• 5 eggs, separated
• 2 teaspoons salt

1. Preheat oven to 375 degrees.
2. Drain the canned corn, reserving the liquid.
3. In a saucepan melt the butter and stir in the flour, mixing until you have a smooth paste.
4. Add the reserved liquid from the corn, a little at a time, then the cream, stirring constantly until you have a smooth sauce.
5. Add the corn and heat to just below boiling point. Turn off heat.
6. Beat the egg yolks in a mixing bowl, then stir them a little at a time into the corn mixture. Turn on the heat after you’ve added all the yolks and allow the mixture to thicken slightly. Stir in the salt.
7. Beat the egg whites to soft peaks in a mixing bowl, then fold the corn mixture into the egg whites.
8. Butter the inside of a deep baking dish and turn the mixture into it. Bake for 30 minutes. Serve hot.

Roasted Brussels sprouts with kimchi and ginger

• ​​1 1/2 pounds Brussels sprouts, trimmed and split in half
• 2 shallots, thinly sliced (about 1/2 cup)
• 1 (2-inch) knob ginger, peeled and cut into thin matchsticks
• 3 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup drained kimchi, roughly chopped
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon Asian fish sauce
• Pinch of red pepper flakes (optional)
• 1/4 cup chopped fresh mint leaves

1. Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500 degrees.
2. In a large bowl, toss Brussels sprouts, shallots and ginger with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and spoon Brussels sprouts mixture onto sheet. Shake pan to distribute evenly. Return to oven and roast until sprouts are tender and deeply browned and shallots and ginger are starting to char, about 20 minutes total, rotating pan halfway through cooking.
3. Meanwhile, add kimchi, honey, vinegar, fish sauce and pepper flakes (if using) to the bowl. When Brussels sprouts are roasted, add to bowl and toss to combine.
4. Season to taste with more salt and pepper if necessary. Toss with mint and serve immediately.

Mary’s apple pie

• 6 Golden Delicious apples, peeled, cored and thinly sliced
• 1 1/4 cups white caster sugar
• 1/2 cup light brown sugar, firmly packed
• 2 Tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 Tablespoon cornstarch

• 2 1/2 cups all-purpose flour
• 1 teaspoon iodized salt
• 6 Tablespoons Kerrygold salted butter, cubed and chilled in freezer
• 2/3 cup vegetable shortening, chilled in freezer
• 1/2 cup water, plus ice
• 1 Tablespoon turbinado sugar

1. To make the crust, whisk flour and salt in a bowl and set to the side.
2. Remove chilled butter and shortening from the freezer and use a pastry cutter or your (cold) hands to incorporate the fat into the flour until it resembles coarse breadcrumbs — don't overwork it! You want chunks of fat in the dough to make it flaky.
3. Drizzle in cold water, a bit at a time, until the dough clumps together — don't add too much water!
4. Work the dough on a floured surface. If it's too dry, wet your hands with the ice water, if it's too loose, add a little more flour. Form a ball and cut in half.
5. Wrap each half in plastic wrap and chill for a few hours or overnight.
6. To make the pie filling, combine flour, sugars and spices in a bowl and whisk together.
7. Toss the apple slices in the flour mixture and cover with a clean kitchen towel. Set aside to sweat at room temperature for at least 15 minutes and up to 1 hour. The apples should let out a significant amount of liquid.
8. Preheat oven to 400 degrees.
9. Roll out the dough to the thickness of a quarter and drape into pie dish, pressing it into the sides. Dock with a fork.
10. Drain liquid from the apple bowl. You can cook down this liquid, reducing it to a caramel to serve over the pie.
11. Place the apples in the pie crust, patting them down until they are level with the top of the  pie plate. Place in the fridge.
12. Roll out other pie crust. Cut it into strips to form a lattice or keep whole.
13. Remove pie base from the fridge, tip out any additional liquid that has accumulated on the bottom. Add the top crust. If keeping it whole, slice three vents into it to allow steam to escape. Crimp and trim the edges.
14. Brush with butter and top with turbinado sugar.
15. Bake for 45 minutes to 1 hour, or until crust is golden brown.

Spiced cranberry sauce by Nancy Phelps Carlson

• 1 (12-ounce) bag cranberries
• 1 cup sugar
• 1/2 cup water
• 1/2 cup sherry
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/8 teaspoon nutmeg

1. Wash cranberries.
2. Heat sugar, water and sherry to boiling.
3. Add cranberries and boil rapidly until berries burst their skins.
4. Add spices and let cool. It will thicken. Makes about one pint.

Cranberry, Pear and Orange Relish from “Thanksgiving: Festive Recipes for the Holiday Table” by Chuck Williams

• 1 thin-skinned orange with skin intact, cut into 8 wedges
• 1 (12-ounce) bag cranberries
• 3/4 cup sugar
• 1/2 teaspoon ground cardamom
• 2 firm but ripe pears, peeled, quartered and finely chopped

1. Using the tip of a knife, remove any seeds from the orange wedges, then cut each wedge in half crosswise.
2. Combine half of the orange pieces, cranberries and sugar in a food processor fitted with the metal blade. Process until finely chopped. Alternatively, use a blender. Transfer the mixture to a bowl.
3. Repeat with the remaining orange pieces, cranberries and sugar. Add to the bowl.
4. Add the cardamom and pears to the cranberry mixture and stir to mix well. Taste and add more sugar, if desired.
5. Cover and refrigerate until well chilled before serving. Makes about 4 cups.

Gram’s spicy red cabbage

• 2 Tablespoons butter or bacon fat
• 1/2 cup seedless raisins
• 3/4 cup chopped onions
• 1 1/2 pound red cabbage
• 2 Tablespoons vinegar
• 2 Tablespoons water
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 4 teaspoons brown sugar

1. Melt fat in pressure cooker.
2. Add remaining ingredients.
3. Place over full heat and cover.
4. When steam escapes through vent tube, put on control.
5. Cook 5 minutes at 15 pounds pressure.
6. Simmer uncovered for a few minutes to evaporate liquid if needed.

1. Melt the fat in the instant pot on SAUTÉ MODERATE or NORMAL.
2. Add remaining ingredients
3. Cook on HIGH for 2 minutes and do a quick release of the pressure.

Roasted-Braised Turkey, Gravy and Turkey Soup

• 12 carrots, peeled and chopped
• 3 stalks celery, chopped
• 2 parsnips, peeled and chopped
• 3 leeks, rinsed carefully and chopped
• 6 leaves collards with stems, finely chopped
• 6 leaves kale, with stems, finely chopped
• 1 small fennel bulb with fronds, finely chopped
• 3 medium sprigs rosemary, leaves stripped
• 10 sprigs thyme, leaves stripped
• salt and pepper
• 1 (10- to 20-pound) turkey, rinsed

1. Preheat oven to 425 degrees.
2. Combine chopped vegetables and herbs in roasting pan. Add salt and pepper. Toss.
3. Top with turkey. Season turkey.
4. Add water to cover 1/3 of the turkey. Beware: If you add too much water, the turkey will fall apart.
5. Roast turkey 45 minutes.
6. Lower oven temperature to 325 degrees. Continue roasting, basting with pan juices every 30 minutes. Roast according to weight, approximately 20 minutes per pound. Beware: Fresh turkeys roast much faster.
7. Add water as necessary to keep 1/3 of the turkey covered.
8. Use the stock from the pan to make gravy.
9. After Thanksgiving dinner, save the leftover stock, gravy and turkey to make soup the next day.
10. To make the soup, put the leftover turkey in a large stockpot. Add gravy and stock to desired consistency. Add water if necessary.
11. Add more rosemary, thyme, salt and pepper to taste.
12. Bring to a boil, then simmer for 20-30 minutes.
13. Add cooked tortellini or other noodles to make a heartier soup.