| Type | Recipe | Source |
| Wines | TBD | |
| Drinks | Mulled Apple Cider | |
| Drinks | Raspberry Sherbert Punch | Internet |
| Appetizer | D'Affinois Brie with White Nectarine Jam and Water Crackers | |
| Appetizer | Pate with Sourdough Bread | |
| Bread | Corn Muffins with Green Onions and Sour Cream | 11/94-Bon Appétit, p. 117 |
| Bread | Crescent Rolls | |
| Cranberry | Cranberry Cumberland Sauce | 11/94-Bon Appétit, p. 92 |
| Cranberry | Spiced Cranberry and Dried-Fruit Chutney | 12/04-Bon Appétit, p. XXX |
| Entree-Meat | Roast Turkey with Prosciutto-Hazelnut Crust | 11/03-Bon Appétit, p.142 |
| Entree-Meat | Spiral Sliced Ham with Bourbon, Molasses and Pecan Glaze | 12/05-Bon Appétit, p. 132 |
| Gravy | Gognac Gravy | 11/06-Bon Appétit, p. 125 |
| Entree-Veggie | Butternut Squash and Cheddar Bread Pudding | 11/09-Bon Appétit, p. 94 |
| Entree-Veggie | Nut Loaf and Veggie Gravy | Julia |
| Stuffing | New England Sausage, Apple and Dried Cranberry Stuffing | 11/94-Bon Appétit, p. 84 |
| Stuffing | Wild Rice Dressing with Roasted Grapes and Walnuts | 11/07-Bon Appétit, p. XXX |
| Potatoes | Potato Gratin with Greyère and Crème Fraîche | 11/02-Bon Appétit, p. 211 |
| Potatoes | Creamy Mashed Potatoes with Goat Cheese and Sage | 11/04-Bon Appétit, p. 186 |
| Yams | Bourbon-Walnut Sweet Potato Mash | 11/07-Bon Appétit, p. 153 |
| Vegetables | Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans | 11/10-Bon Appétit, p. 147 |
| Vegetables | Carrot and Cranberry Salad with Fresh Ginger Dressing | 11/09-Bon Appétit, p. 133 |
| Vegetables | Fennel Gratin with Pecorino and Lemon | 11/10-Bon Appétit, p. 145 |
| Vegetables | Steamed Broccoli with Lemon Dijon Mayonaise sauce | Fannie Farmer Cookbook |
| Vegetables | Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette | 11/10-Bon Appétit, p. 145 |
| Dessert | Spiced Chocolate Torte Wrapped in Chocolate Ribbons | 12/10-Bon Appétit, p. 102 |
| Dessert | Vanilla-Spiced Caramel and Pear Tart | 11/10-Bon Appétit, p. 153 |
| Dessert | Pumpkin Pie with Pepita Nut, and Ginger Topping | 11/10-Bon Appétit, p. 155 |