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1 5.3 ounce carton plain Greek yogurt 1 cup chopped cucumber 2 teaspoon snipped fresh dill weed 2 cloves garlic, minced 1 teaspoon lemon juice ¼ teaspoon salt

1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water

5 quart hot water 1 ½ cup kosher salt or 3/4 cup table salt 1 ½ cup sugar 1 bunch fresh thyme (about 1 ounce) 5 bay leaves 45 black peppercorns 3 quart ice **Tip: If you don’t have an oven-going meat thermometer, use an instant-read thermometer inserted into the center of an inside thigh muscle to test the final temperature (Step 6). To Tie Turkey: Using 100-percent-cotton kitchen string or twine, place string under the turkey with the breast side up....

4 cup milk or chicken stock Kosher salt 1 cup stone-ground grits ½ cup shredded cheddar cheese 2 tablespoon unsalted butter Freshly ground black pepper 2 tablespoon chopped fresh chives ¼ teaspoon cayenne pepper Braised Cabbage Collards 2 bunches cabbage collard greens or collard greens* 2 tablespoon vegetable oil 1 tablespoon minced garlic 2 cup unsalted chicken or vegetable stock 1 tablespoon sugar ¼ teaspoon crushed red pepper 1 tablespoon apple cider vinegar Kosher salt, to taste

1 16 ounce package powdered sugar (4-1/4 cups) 3 tablespoon meringue powder ½ teaspoon cream of tartar ½ cup warm water 1 teaspoon vanilla **Tip: Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

4 teaspoon reserved browned butter 1 teaspoon vanilla 2 cup powdered sugar Milk Red or green food coloring Nutrition facts are given per sandwich cookie.

Honey Cream Cheese Icing In a medium bowl whisk together 4 oz. cream cheese, softened; 2 Tbsp. unsalted butter, softened; 3 Tbsp. honey; 1/2 tsp. ground cardamom; and 1/4 tsp. salt until smooth.