The Thanksgiving spread isn’t complete without a bowl of buttery, fluffy mashed potatoes. It’s a simple dish with few ingredients, but it’s the smaller details that can make or break this classic side. This is the time to make sure you’re doing them right. These are the common mistakes to avoid to ensure success.

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Whether you call it stuffing or dressing, this bread casserole is just the sort of food that makes us all feel nostalgic and cozy at the same time. The familiar flavors of stuffing — onion, celery, and herbs wrapped around crispy, chewy bread soaked in a flavorful buttery broth — are well-loved. This classic dish is both easy to make and easy to mess up. So how do you avoid stuffing-related snafus? Watch out for these five major mistakes.

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The Butterball Hotline has been around for 35 years, with the sole purpose to help you cook the perfect bird for the holidays. The turkey experts answer roughly 10,000 calls a year, ranging anywhere from “What should I do with my frozen turkey?” to “Help! I lost my turkey in a snowbank and I don’t know what to do.” Do you have a question for the talk line, but feel a little sheepish about calling? Now you don’t have to.

This year, for the first time ever, you can now text a specialist instead of talking to someone on the phone. Starting November 17, and ending November 24, you can text Butterball at 1-800-Butterball day or night.

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It’s a little early to start brining your turkey, but you can never plan too far in advance when it comes to Thanksgiving beverages. Starting now means you can be sure to get what you want at the best price — and it’s one less thing to worry about a couple weeks from now when things really start to heat up.

But what should you be serving with your big bird and all those delicious sides? The truth is, there isn’t a right answer. It’s really all about what you and your guests like. This is your holiday! Don’t let anyone say you can’t drink your favorite cabernet!

That said, there are some drinks that pair better with your Thanksgiving feast than others. Here are our top three picks for what to pour this year.

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Vegetarians are often limited to side dishes at holiday soirées — not with this dinner pie. Root vegetables make a celebratory and seasonal filling for a vegetarian main dish, and in this case, they are dressed up with a showy puff pastry on top.

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From Apartment Therapy → 7 Reasons How We KNOW this Plant is Going to Be the New Fiddle Leaf Fig

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See that smooth turkey gravy above? Don’t you want to just drizzle it over sliced turkey and mashed potatoes?

While I know gravy isn’t really that hard to make and is usually made from the drippings of your roast turkey at the last minute, let me convince you why it’s actually worth making ahead of time.

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Right now brassicas like cauliflower, cabbage, broccoli, and Brussels sprouts are the stars of the market, and there is no better time to bring them into your kitchen. Beyond our arsenal of recipes for cooking up these beautiful vegetables, here are our best cooking lessons and tips that will help you seamlessly work more brassicas into your meal plan.

Whether you want to roast a better batch of broccoli or transform Brussels sprouts into salad, here’s what you need to know to eat more of these delicious cruciferous fall vegetables.

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This recipe makes a classic gravy that’s perfect for gluten-free holiday tables. Unlike many gluten-free gravy recipes that rely on starch as the thickener, this one is thickened with sweet rice flour, giving you a rich and flavorful gravy that no one would guess is gluten-free.

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If there’s one thing that makes a pan of roasted Brussels sprouts even better, it’s bacon. Brussels sprouts pair well with its smoky flavor, and the fat rendered during roasting helps the leaves grow lacy and crisp.

This dish, made to feed a full Thanksgiving table, adds one more element to the mix: a sweet, slight tart, apple cider glaze that’s drizzled over the still-warm sprouts.

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