Apple Sage Sausage Patties (Pan fry or bake in 425 oven for 20 minutes)
Chestnut and Apple Casserole With Swiss Chard and Cranberry Granola
NYT Cooking: This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. He uses dry organic cranberries and peeled frozen chestnuts, which he says give him the most consistent results because they usually arrive unbroken and well peeled. “It’s really a comfort food side dish,’’ he says.