I'm almost afraid to make this list. I'll probably make myself sick, seeing all of the food I ate in one day. I think I've probably eaten enough to take me through the weekend, though I know I'm going to have more turkey today and tomorrow, in sandwich form. But I had a lot more than turkey, as the list after the jump shows.

What did you have yesterday?

So here it is, the day after, and if you're like me, you ate way too much food yesterday.

I got to my sister's house around 11am or so, and started the day with a couple of cups of tea. Then we moved onto the meal, where I had turkey, mashed potatoes, bread stuffing, carrots, cranberry sauce, and rolls. I also made a Cornbread with Apple and Sausage stuffing that seemed to go over well, though I think it was a little dry (if you make that recipe I would either cut the number of stuffing bags to 1 1/2 or up the liquid quite a bit). I had a couple of can of Diet Coke during the meal, so I think that made me feel better about the day.

Of course, I wasn't through yet. Later in the afternoon came all the desserts. I had a piece of my sister's Pumpkin and Cheese Cake Pie, then a slice of Boston Creme Pie. When I left for home around 7:30, I took a place with me that had two slices of banana bread, another slice of the Pumpkin and Cheese Cake Pie, another slice of Boston Creme Pie, and two brownies. All of which I ate when I got home, along with a turkey and stuffing sandwich from the stuff my roommate made earlier in the day. Wow. What did you have to eat yesterday?

(Oh, and I also started feeling rundown last night, and woke up this morning with a head cold, scratchy throat, tired feeling, etc. Am I being punished by the diet Gods?)

Forget the Tofurkey. Susan, the amazing vegan cook behind Fat Free Vegan Kitchen, has come up with a much more appetizing vegan alternative to the omnivore's turkey dinner. She made Tofu Stuffed with Brown Rice and Mushroom Dressing. The dish has the classic elements of stuffing and gravy, but is missing, of course, the meat. Susan marinates her tofu so that it absorbs some flavor before cooking, but it is pretty clear that the bulk of the flavor comes from what is inside the tofu. The stuffing has rosemary, sage, garlic and onion, along with nutty brown rice and mushrooms. The gravy is thickened with tofu, but has similar seasonings, along with a bit of nutritional yeast, which is often added to vegan dishes to give them an ever-so-slightly cheesy flavor. Her post also includes detailed photo instructions for cutting the pockets in the tofu to hold the stuffing.

Vegan or not - this sounds like an appealing fall meal for any Sunday dinner.

It seems that every family makes that Durkee Green Bean Casserole recipe (or a variation on it) for Thanksgiving or Christmas. Maybe not every year, but I think we all try it at some point. It has somehow become not only a food tradition but a pop culture one too. I hope someone in my family makes it this year too, but maybe it's time to try another one out and see how that goes.

Click past the jump for a recipe that puts a new twist on the favorite:

If your family is like my family, you get into holiday ruts. This can often be a great thing, because if you're cooking something year after year after year, and everyone eats it, then it must be right. But sometimes it's good to experiment, maybe make another version of a dish, so we can have a choice and try something new.

That's very true of stuffing. A lot of families stick with one kind (bread stuffing, oatmeal, cornbread, etc) and stick with that, but this year I'm going to bring something new to my sister's house, and I'm thinking about this dish. It's Rice and Nut Stuffing. What intrigues me about it is the use of pistachios and raisins.

• It's the Thanksgiving issue, and that means decadent holiday desserts, holiday side dishes, and the best holiday wines.
  
• Boston chef Barbara Lynch cooks her first Thanksgiving dinner.
• Novelist Ann Hood puts on a 1959 dinner party.
• Kitchen spies, copycat chefs, and copyright lawyers are changing the way we eat.
• Where does your food come from?
• The 2006 Tastemaker Awards, 15 talents under the age of 35 who are changing the food and wine world. I hate these "under 35" lists. Makes me feel so old.
• 5 reasons to wear an apron.
• 11 secrets to easy parties.
• This month's recipes include: Sweet Potato Tart with Red Wine Caramel, Buttenut Squash Soup, Carmelized Endive with Apples, Roasted Turkey with Lemon-Garlic Gravy, Tomato-Cucumber Chutney, Cranberry-Glazed Sweet Potatoes, and Double Chocolate Bundt Cake with Ganache Glaze.