By request, here are our all-time favorite dishes for Thanksgiving from the staff of Kitchen Conservatory. We wish you a happy and blessed and delicious Thanksgiving Day. Our store will be closed on Thursday, but we are open on Wednesday and Friday from 9:30 am to 5:30 pm.

Sweet Potato-Chipotle Gratin

from Dawn Meyer

• 4 cups heavy cream
• 1 large chipotle pepper (use the canned chipotles in adobo sauce)
• 6 medium sweet potatoes, peeled and thinly sliced (use a mandolin for even slices)
• salt and pepper to taste

In a blender, puree the cream and chipotle until smooth. In a 2-quart gratin dish, arrange the sweet potatoes, seasoning each layer with salt and pepper and some of the cream. Pour the rest of cream over the potatoes. Bake at 350 degrees for an hour.

Cornbread-Andouille Dressing

from Brenda Vanden Bos

• ½ cup butter
• 1 large onion, chopped
• 4 celery ribs, chopped
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• ½ pound andouille sausage, peeled, and diced
• 4 cups cornbread
• Salt and pepper
• chicken stock, if needed (about 1/2 cup)

Melt the butter and sauté the onion, celery, and bell pepper until clear, about 10 minutes. Add the garlic and andouille. Fold in the cornbread and season with salt and pepper. If the stuffing is a little dry, moisten with chicken stock. Stuff into the turkey or bake in a casserole dish at 350 for 30 minutes.

To make cornbread:

• 1 cup flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 4 tablespoons butter, melted

Mix together the flour, cornmeal, sugar, baking powder, and salt. Stir in the buttermilk, eggs, and butter. Pour into a buttered baking dish and bake at 425 degrees until a skewer comes out clean, about 20 minutes.