Instructions: Twelve creative twists on Thanksgiving tradition

1. Olives - Peppered Citrus Olives

2. Carrots - Grated Carrot and Date Salad with Gorgonzola

3. Turkey - Rosemary-Sage Turkey Breast

4. Dressing - Dried Fig and Apricot Stuffing

5. Gravy - Sherried Portobello Gravy

6. Onions - Cornbread and Apple-Stuffed Onions

7. First Potato - Spicy Sweet Potato Won Tons

8. Second Potato - Parsley Root and Pureed Potatoes

9. Peas - Pea Shoots and Jerusalem Artichokes

10. Cranberries - Cranberry Sorbet

11. Pie - Pumpkin Ice Cream Tarts

12. Leftovers - Double Celery Turkey Salad

A PLAN FOR GETTING READY

One week before: Make Pumpkin Ice Cream; make Cranberry Sorbet.

One week to three days before: Make Peppered Citrus Olives.

The day before: Make pastry shells for Pumpkin Ice Cream Tarts; make cornbread and parboil onions for Corn Bread and Apple- Stuffed Onions.

The morning of the day: Peel potatoes and parsley root; keep in cold water until read to cook.

Make Dried Fig and Apricot Stuffing.

Bake sweet potatoes and chop serrano chiles for Spicy Sweet Potato Won Tons.

Make dressing for Grated Carrot and Date Salad.

Make dressing for Pea Shoot Salad with Jerusalem Artichokes.

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