Press a sheet of puff pastry into a muffin tin so it lines each cup.

Spoon cranberry sauce into the bottom of each pastry-lined cup.

Add shredded roast poultry on top of the cranberry sauce.

Scoop stuffing on top of the poultry.

Scoop mashed potatoes on top of the stuffing.

Fold the pastry corners in over the filling.

Bake until the pastry is puffed and golden and the potatoes are lightly browned.

Remove the muffins from the tin and place on a plate.

Pour gravy over the muffin.

Garnish with chopped fresh parsley.

Add the cranberries, jalapeño and fresh herbs to a food processor.

Pulse until the mixture is finely chopped into a salsa.

Spread the block of cream cheese on a serving plate.

Spoon the cranberry jalapeño salsa over the cream cheese.

Garnish with fresh parsley leaves and serve with crackers.

Flatten a piece of dough into a round.

Place a cube of brie in the center of the dough.

Top the brie with a spoonful of cranberry sauce.

Sprinkle chopped pistachios over the cranberry sauce.

Wrap the dough around the filling and seal it into a knot.

Mix the garlic herb butter in a bowl.

Brush or coat the knots with the garlic herb butter.

Bake the knots until golden brown (temperature and time not shown in the provided content).

Whisk the eggs, heavy whipping cream, hot sauce, parsley, salt, pepper and garlic powder until smooth.

Layer the croissants, ham and cheese in a baking dish.

Top with more cheese.

Pour the egg mixture over the top of the cheese, making sure to cover it all.

Bake at 350°F for 30-35 minutes.

Enjoy!

Combine the shredded cheddar cheese with the other ingredients and the sausage in a large bowl and mix well.

Scoop the mixture into balls with a cookie scoop and place them on a parchment-lined sheet pan.

Bake until golden brown.

Serve with syrup or jelly for dipping.

Unroll the crescent dough and separate it into triangles.

Arrange the triangles in a ring on baking paper, with the wide ends overlapping around a central circle (a small bowl can be used as a guide for the hole) and the points fanning outwards.

Spoon dollops of cranberry sauce around the ring of dough.

Top the cranberry sauce with curls of parma ham.

Add chunks of brie on top of the ham.

Drizzle honey over the brie.

Fold the dough points over the filling and tuck them in to enclose it, forming a wreath.

Brush the outside of the wreath with a glaze.

Bake until deep golden brown.

Finish with fresh thyme leaves and flaky salt, then slice and serve.

Combine the stuffing mixture and press it into a cast iron skillet to form a crust.

Bake the stuffing crust until golden.

Season the turkey pieces and sear them in an oiled pan until browned.

Add the mirepoix and diced potato to the pan and cook.

Season the vegetables with thyme and sage.

Sprinkle flour over the vegetables and stir to cook it in.

Pour in the liquid and stir until a thick, creamy sauce forms.

Pour the turkey filling into the stuffing crust.

Pipe mashed potatoes over the top of the filling.

Bake until the mashed potato topping is browned.

Slice and serve.

Add the softened butter and caster sugar to a bowl and whisk until the butter turns pale and fluffy (an electric whisk or mixer is ideal).

Add the eggs, milk and vanilla extract and whisk through.

Fold in the flour until there are no more white flour bits, then set aside.

Preheat the oven to 170°C.

Fry the bacon in a little neutral oil over a medium-low heat until it has a nice colour, but not crispy, as it will burn in the oven.

Add the 50g butter to the pan and mix.

Add the light brown sugar and maple syrup and mix.

Leave to bubble for 2 minutes.

Add the crushed pecans.

Dollop the cake batter on top and spread evenly without disturbing the bacon and pecans.

Bake in the oven for 35 minutes at 170°C.

Flip the cake out onto a plate, garnish with pecans and enjoy.

Combine the wild rice and broth in a saucepan and bring to a boil.

Reduce to a gentle simmer, cover, and cook until the grains are tender and many have split open to show their pale insides, 45-55 minutes.

Drain off any broth that hasn’t been absorbed.

Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking it into small pieces, until cooked through and crisp in spots, about 8 minutes.

Transfer the sausage to a plate with a slotted spoon, leaving the fat in the pan.

Add the butter and mushrooms to the skillet and cook without stirring for 3 minutes so they brown.

Stir the mushrooms and cook until golden, 3-5 minutes more.

Add the onion, celery, and thyme and cook until softened, about 6 minutes.

Stir in the pecans and cook 2 minutes to warm through.

Fold in the cooked wild rice and sausage and season to taste with salt and pepper.

Transfer to a buttered baking dish and bake, covered, at 350°F for 25-30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Wash potatoes and prick each with a fork a few times. Place potatoes on the prepared baking sheet.

Bake in the preheated oven until soft, about 1 hour.

Meanwhile, add brown sugar to a saucepan. Cut 3 tablespoons butter into small cubes and add it to the pan, along with corn syrup, pecans, vanilla extract, and salt.

Bring mixture to a boil over medium-high heat, stirring very often.

Once at a boil, allow it to boil for 1 1/2 minutes.

Remove from heat to cool until just warm.

When potatoes are cool enough to handle, cut each one in half lengthwise.

Scoop out most of the inside of the potatoes into a large bowl, leaving about 1/4-inch around the edge.

Add remaining butter to the sweet potatoes in the bowl and mash until mostly smooth.

Stir 1/2 cup pecan mixture into the mashed potatoes and spoon mixture back into the hollowed sweet potato halves.

Bake sweet potatoes for 15 minutes.

Top potatoes with remaining pecan mixture.