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Since the amount of drippings varies for each turkey, I'll give approximate measurements. Boil the juices on top of the stove in a large frying pan. Add some freshly ground pepper, a few dashes of cayenne pepper, and salt. Whisk arrowroot flour into the juices. (Arrowroot, better-tasting and healthier than cornstarch, can be purchased at health food stores.) Then gradually add milk and dry cooking sher ry, and heat until bubbling. If the gravy is too thin, add more flour; if it's too thick, add more liquid. Pour through a strainer into a gravy boat just before serving.

Cranberry Sauce

1 bag fresh cranberries (or fresh frozen)
1 1/4 cups water
1/3 cup honey
1 tablespoon sugar
1/4 cup freshly squeezed orange juice
1 teaspoon grated orange rind

Boil water and honey together for about five minutes. Add cranberries and boil without stirring until all the skins pop open (about five minutes). Remove from heat when sauce is thick. Let cool slightly before adding juice and rind.

Gabby's Bread Stuffing

Stuffs a 14- to 16- pound turkey.
1 1/2 loaves day-old, plain whole-wheat bread (depending on the size of the loaves). Omit end piece.
4 tablespoons butter
1 cup finely chopped onion
1 1/2 cups finely chopped celery
1/2 cup chicken broth (unsalted)
1/4 teaspoon salt
freshly ground pepper
1/4 teaspoon cayenne pepper
2 teaspoons poultry seasoning (Gabby used "Bell's" which is still available)
1/4 cup finely chopped parsley

Cut bread loaves into one-half inch cubes. Melt butter in skillet, and then add onion and celery. Sauté briefly. Add and heat chicken broth, and then add this mixture to bread cubes. Add salt, peppers, seasoning, and parsley. Toss lightly like a salad, mixing thoroughly.

Sweet Potatoes

8 medium sweet potatoes, cut in half
1/4 cup (real) maple syrup 
1/4 cup freshly squeezed orange juice
1 teaspoon grated orange rind
 1/2 inch piece of ginger root (or 1/2 table spoons ground ginger)
dash of cayenne pepper

Fill a large saucepan with 1 1/2 inches of water, placing a vegetable steamer (if you have one) in the pan holding the sweet potatoes. Cover and steam until they are just done but still slightly firm (test by inserting a fork). Cool, peel, and slice into 1 1/2 inch circles. Place potatoes in a shallow casserole dish.

H eat maple syrup until warm. Squeeze ginger root in a garlic press to extract the juice, and then add it with the orange juice, rind, and cayenne to the maple syrup. Drizzle over the sweet potatoes and toss to coat. Cover and refrigerate until a half hour before serving. Heat in microwave for eight to 10 minutes, stirring occasionally, or heat in a 350°F oven for 20 to 25 minutes. Remove the lid for the last 10 minutes if you like a dryer potato.

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