Tyler Florence’s 7 recipes for a full holiday meal

Preheat oven to 375 degrees F.

Begin by setting a large saute pan over low heat. Add about 4 tablespoons of extra-virgin olive oil and add sage leaves. Cook until crispy, then drain and set aside. Add chorizo to the pan with the oil and brown for 4-5 minutes. Drain and set aside.

Add cubed sweet potatoes to the pan and toss to coat evenly. Brown for 2-3 minutes and season with salt and pepper, then place the whole pan in the preheated oven. Cook for 25-30 minutes until tender, then remove from oven and shower with fresh orange zest. Stir to coat well, then sprinkle with cooked chorizo and garnish with crispy fried sage.

Combine ingredients in a small saucepan and set over low-medium heat.

Bring to a simmer and cook for 10-12 minutes until the liquid is syrupy and cranberries are tender.

Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.

On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.

Place a baking sheet on the bottom oven rack and preheat to 375°. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar. Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325° and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely.

Meanwhile, toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.