Sanford D'Amato

This grain-based stuffing, a departure from the usual moist bread stuffing, combines Wisconsin wild rice with rich Italian sausage. Plus: Ultimate Thanksgiving Guide 
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Maple-Pepper Roasted Turkey
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Cooking the perfect turkey is a tricky business that has challenged Thanksgiving cooks over the years. Because the breast is done before the legs, you usually have to sacrifice perfectly cooked white meat for thoroughly done dark meat. If your goal is to bring a whole, beautiful, well-cooked turkey to the table, roast the 10 pound bird for about three hours, or until the temperature in the thickest part of the thigh reaches 180° and the juices run clear. Let the turkey sit for 30 minutes before carving.If you want perfectly cooked light and dark meat and don't mind present your guests a carved turkey, follow Sanford D'Amato's method. He roasts the turkey until the breast is done, then removes the legs and wings and continues roasting them on their own.The turkey needs to be started a day ahead to allow time for it to marinate. More Holiday Turkeys
Hazelnut Tart
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The sweet pastry recipe makes enough for two 11-inch tarts. The extra pastry can be wrapped and frozen as a handy timesaver for holiday baking. Beautiful Desserts
Ham Stock
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Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanford D'Amato recommends the Stella brand. Slideshow:  Delicious, Quick Side Dishes