2 In a small dish, whisk together 3/4 cup of warm water with the bouillon cube until fully dissolved. Set aside for gravy.

3. In a medium pan, sauté garlic, onion, and celery with 1 Tbsp. olive oil for 5-6 minutes, or until translucent. Stir in sage and thyme and cook until aromatic, about 1 minute. Add in bouillon liquid and bring the pan to a boil over high heat for 1-2 minutes, or until liquid reduces slightly. Add in the Ciabatta cubes, coating the bread with the skillet liquid.

4. Salt and pepper to taste and transfer stuffing to the prepared baking sheet. Place in the oven to bake for 15-20 minutes, or until the stuffing is crisp and golden brown. Garnish with remaining thyme sprig and a drizzle of olive oil.

2. In a mixing bowl, toss diced carrots, turnip, yellow onion, Brussels sprouts, russet potato, and sweet potato with 2 Tbsp. olive oil, rosemary (reserving a few leaves for garnish), and salt and pepper to taste. Coat vegetables completely with the oil and spices.

3. Evenly arrange vegetables on the prepared baking sheet (no overlapping) and roast for 25- 30 minutes, or until tender and caramelized. Remove from oven and place in a serving tray. Garnish with remaining rosemary and salt and pepper to taste.

2. Bring a medium pot with yams covered with water and a pinch of salt to a boil. Cook over high heat for 10-12 minutes, or until extremely fork tender. Drain the water, and replace the yams in the pot.

3. Mash the yams with brown sugar, coconut milk, margarine, and cinnamon with a whisk or masher until smooth. Season with salt and pepper to taste.

4. Ladle whipped yams into a serving bowl. Top with a ‘nest’ of shaved green onion ribbons and drizzle with maple syrup. Finish with a crack of fresh black pepper.