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Bruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always overcooked, but the stuffing was moist and delicious. We usually had two, sometimes three stuffings, but I leaned toward the kind with sausage. It was meaty and spicy, just like this one."

Serve the kebabs with some rice to round out the meal.

This rib-sticking soup makes a fine meal, especially with a salad alongside. See how to dice potatoes.

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

Oysters were very much a part of American life in Colonial days, and were cooked in every conceivable manner — boiled, scalloped or steamed; turned into pies and fritters; or, in the winter in Savannah, roasted over an open fire. Here they're presented on the half shell, with shallots, green onions and vinegar.

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

Can be prepared in 45 minutes or less.

The texture of this spicy Brazilian dish falls in between a soup and a stew. Cook it down if you prefer it thicker.