Celery

Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entrée.

Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners. This recipe is an accompaniment for Maple Ginger Roasted Turkey.

Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade and canned. You also can substitute canned chicken broth for the Fresh Vegetable Broth in any recipe.

The fruity flavors of pear nectar and Port enchance a sage-accented gravy. Pour a rich Pinot Noir throughout the meal. Watch how to prepare and carve your bird with our streaming video demonstration.

Lots of mushrooms and bacon flavor this traditional bread stuffing. It goes well with the Roast Turkey with Bacon, Tarragon and Applejack Gravy.

You will need to bake the Buttermilk Corn Bread and allow it to cool before you begin preparing this stuffing.

Despite its name, the "hot ajvar" called for in this recipe from Zov Karamardian, of Zovs Bistro and Bakery in Tustin, California, is fairly mild. If you cant find ajvar, a substitute can be made by pureeing a seven-ounce can of drained roasted bell peppers with two tablespoons of tomato paste and two tablespoons of purchased chili-garlic sauce, which is available at most supermarkets.

This recipe originally accompanied Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy . Part of the terrific stuffing is used to fill the crown roast of pork, and the rest is baked alongside. But if you are making the stuffing to go with other meats, simply bake all of it in a shallow baking dish until a meat thermometer registers 155°F.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

This simple and delicious starter gets a hint of spiciness from cayenne pepper.

Oyster stuffing is more traditionally associated with the New England states, but this one teams the shellfish (also common to Pacific waters) with a classic ingredient from Northern California—sourdough bread. It's an outstanding rendition of an old-fashioned stuffing.