FOR THE STUFFING
Make the Herb Butter, below, and Spicy Cornbread.

In a medium skillet over medium heat, melt the herb butter. Add the onions and celery and sauté until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool completely.

In a large bowl, combine onions and celery with the cornbread, egg, milk, chicken broth, salt, and pepper. Mix well to combine. Refrigerate until time to stuff the turkey.

FOR THE HERB BUTTER
In a small mixing bowl, combine the butter with the herbs, salt, and pepper. Set aside.

FOR THE TURKEY
Preheat the oven to 350°F. Grease a baking dish.

Remove neck, giblets, and gizzards from the cavity and reserve for the gravy. Liberally season turkey all over with salt and pepper, including inside the cavity. Using your fingers, gently lift the skin and rub the remaining herb butter all over the bird under the skin. Stuff the turkey with about one-third of the cornbread stuffing (be sure not to pack in too tightly), and bake the remaining in the prepared baking dish and cover with aluminum foil. Truss the turkey, place on a rack in a large roasting pan, and put into the oven.

In a small saucepan over low heat, combine the maple syrup, chicken broth, orange juice, and bay leaf. Let come to a very low simmer and remove from the heat. Baste the turkey every 30 minutes with this mixture.

When the turkey has cooked for about 2 hours, make the gravy.

FOR THE GRAVY
In a medium saucepan over medium-high heat, combine the giblets and neck (discard the liver and heart) with the stock, bouillon cube, and bay leaf. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. Add 1/2 cup water and cook for 30 minutes more. Remove from the heat and strain. Return to the pan and bring to a boil.

In a small bowl, combine the flour and 1/4 cup water. Whisk vigorously into boiling stock. Reduce heat to a simmer and cook an additional 3 to 4 minutes, stirring constantly, until mixture thickens. Season with salt and pepper to taste. Keep warm and serve with turkey.

The turkey will take about 3 to 3 1/2 hours to cook, 15 to 20 minutes per pound. The turkey is done when a meat thermometer reaches 170°F in the meatiest part of the thigh and the juices run clear. If the breast or legs look as if they are cooking too rapidly, tent with foil. When the turkey is done, remove it from the oven, tent with foil, and let rest 20 minutes.

Transfer the turkey to a cutting board and carve. Serve with the stuffing and gravy

SPICY CORNBREAD
Preheat the oven to 375°F. Grease a 13 by 9 by 2-inch baking dish and place in the oven to heat while you make the batter.

In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes, and salt. Stir to combine. Add the milk, oil, and corn, and stir until just combined. Stir in the onion, green pepper, and cheese just until incorporated.

Carefully remove the hot baking dish from the oven and pour the batter into it. Return to the oven and bake for 35 to 40 minutes, or until a toothpick comes out clean. Let cool completely.

Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks.

In a food processor, combine cranberries, orange chunks, orange zest, apple, and celery and process until finely chopped. Be careful not to process too long because mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time.

Toss beef with cornstarch to evenly coat. Refrigerate for 30 minutes.

In the meantime, in a small bowl, combine the soy sauce, vinegar, hoisin sauce, honey, sesame oil, red pepper flakes, and water. Set aside.

In a wok or heavy skillet, heat the canola oil. Fry the beef, in batches, until browned, about 3 minutes each batch. Remove and let drain on paper towels.

Drain all but 2 tablespoons oil from the wok. Heat the oil over medium heat and add the garlic, ginger, orange peel, and scallions and stir-fry for 5 minutes. Add the beef and stir in the sauce. Raise the heat to medium-high and stir until sauce thickens. Serve over steamed rice with the orange slices on top.

Preheat oven to 500 F.

Use a biscuit cutter or a juice glass (about 2 to 2-1/2 inches in diameter) to cut each piece of bread into rounds.  Place on an un-greased baking sheet and bake for about 3 minutes, until lightly toasted.  Remove and set aside.

Heat olive oil in a medium skillet over medium heat.  Add onions and sauté about 5 minutes.  Add 2 tablespoons of water and reduce heat to medium-low.  Allow the mixture to cook, stirring occasionally, for about 20 minutes.  Stir in orange marmalade, honey, vinegar, salt, and pepper.  Allow the mixture to simmer until most of the liquid has evaporated, about 5 to 7 more minutes.  Remove from heat.

Meanwhile, in a food processor, combine cream cheese, goat cheese, thyme, and garlic powder.  Pulse until evenly mixed and creamy.  Set aside.

Evenly spread each toast with cheese and top with onions.  Garnish with parsley and serve.