ATLANTA — The holiday menu by Chef Kevin Rathbun, the man behind the Thanksgiving meal at the restaurant bearing his name, offers a hearty twist on turkey. These dishes can be served together or as complements to a traditional Thanksgiving dinner.

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MAIN DISH

Turkey And Butternut Squash Stew With Roasted Pearl Onions Over Steamed Cilantro Dumplings

A hearty fall stew is served over herbed steamed dumplings for a warming seasonal meal. If you can?t find an 8-pound full breast, buy 2 or 3 half-breasts to equal the weight. Using canned broth will reduce your time by more than an hour, but making your own stock is worth the extra time. You can prep everything else while the stock is cooking.

1 (8-pound) whole turkey breast, skin removed, diced into 1-inch cubes

For the turkey stock

Turkey breast carcass

1 onion, cut into large chunks

1 cup chopped carrots

Sage stems (reserved from stew recipe below)

For the stew

1 butternut squash, peeled and diced into 1?2-inch cubes

1 pound unpeeled pearl onions

2 tablespoons olive oil

1 tablespoon kosher salt, divided

1 teaspoon black pepper, divided

1?4 cup canola oil

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 cups turkey stock

2 tablespoons sage, chopped

For the cilantro dumplings

3 cups all-purpose flour

1 teaspoon baking powder

1 tablespoon kosher salt

1?2 teaspoon black pepper

2 eggs, beaten

1 cup whole milk

1?2 cup (1 stick) unsalted butter, melted

1 cup chopped cilantro (about 2 bunches)

Remove turkey skin and cut meat into 1-inch cubes. Refrigerate turkey meat while making the stock.

To prepare the stock, in a large stockpot, place turkey carcass, onion, carrot and sage stems. Cover with cold water, bring to a boil, reduce heat and simmer for 11?2 hours. Strain and reserve broth, discarding solids.

Meanwhile to prepare the stew, boil squash for 5 to 10 minutes or until al dente. Drain and place in a cold water bath to cool. Drain and set aside.

Preheat oven to 400 degrees. Place pearl onions on a baking sheet, drizzle with olive oil and roast until tender and beginning to brown, 10 to 20 minutes, tossing every 5 minutes. When cool enough to handle, peel off skin, keeping onions whole. Set aside.

When broth is ready, season turkey chunks with salt and pepper. In a very large saute pan or stockpot over medium-high heat, add canola oil. When oil is hot, add turkey pieces, without overcrowding, and brown on all sides. You will probably have to do this in 2 or more batches. Once all the meat is browned, return all the turkey to the pan, add reserved squash and onions and saute for 2 minutes. Add butter and flour and saute for 1 minute. Add 3 cups turkey stock, 1?2 cup at a time to avoid flour lumps. Once all stock is incorporated, add sage and remaining salt and pepper and stir to combine. Set aside on warm.

To prepare the dumplings, in a bowl, combine flour, baking powder, salt and pepper. Add eggs, milk, butter and cilantro. Lightly butter a steamer pan (or steamer basket in a large pot) and drop large spoons of dumpling mix into pan. Cover and steam until fluffy and cooked through, 5 to 10 minutes. You will probably have to do this in 2 or more batches. Place dumpling(s) in individual bowls or plates and top with turkey stew.

Makes eight to 10 servings.

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Side Dish

Shaved Brussels Sprouts And Mustard Greens With Jalapeno Butter

Thinly sliced sprouts and mustard greens are cooked with a spicy butter-herb mixture that stands up to assertive vegetables. Choose the number of jalapenos based on your preference and the heat of the individual peppers. Reserve the cilantro leaves to use for the dumplings in the turkey stew.

2 pounds brussels sprouts

4 tablespoons (1?2 stick) unsalted butter

2 to 3 jalapenos, seeded and chopped, or to taste

3 heaping tablespoons chopped cilantro stems

2 teaspoons granulated sugar

1 teaspoon kosher salt

1?2 teaspoon black pepper

1 pound mustard greens, ribs removed and coarsely torn or 3 cups packaged cleaned greens

Pull off outer leaves of the brussels sprouts and reserve. Thinly slice sprouts, discarding stems.

In a food processor, blend butter, jalapenos, cilantro stems, sugar, salt and pepper until it becomes a light green puree.

In a very large saute pan, melt the jalapeno butter. Add brussels sprouts and leaves and saute for 3 to 5 minutes, or until bright green, tossing frequently to combine. Add mustard greens and saute until wilted, tossing frequently to combine.

Makes eight to 10 servings.

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Dessert

Shortcakes With Cranberry-Orange Compote And Pumpkin-Spiced Whipped Cream

For the shortcakes

2 cups all-purpose flour

2 teaspoons granulated sugar

2 teaspoons baking powder

Pinch salt

1?2 cup (1 stick) unsalted butter, cubed and chilled

3?4 to 1 cup buttermilk

For the cranberry-orange compote

2 cups fresh cranberries

3?4 cup fresh or high-quality orange juice

3?4 cup granulated sugar

4 navel oranges, peel and pith removed, trimmed and cut into meaty slices

For the whipped cream

1 cup heavy cream

3 tablespoons granulated sugar

2 teaspoons pumpkin spice, or to taste

Preheat oven to 350 degrees.

To prepare the shortcakes, in a bowl or food processor, sift together flour, sugar, baking powder and salt. Cut in cold butter until just blended (it should look like sand). Add 3?4 cup buttermilk and mix lightly. The mixture should just hold together without being too crumbly. If necessary, add buttermilk. Roll out to 3?4-inch thick and cut out eight to 10 shortcakes. Place on a parchment-lined baking sheet and bake 18 to 25 minutes, or until golden. Watch the bottoms because they will cook faster. Set aside to cool briefly and split in half.

Meanwhile, to prepare the compote, in a saucepan, add cranberries, orange juice and sugar. Cook until cranberries just start to split. Remove from heat and fold in orange sections. Set aside.

To prepare the whipped cream, in a bowl, whip the cream to soft peaks. Add sugar and pumpkin spice and beat until combined.

To assemble, top bottom half of shortcake with warm cranberry mixture, a dollop of whipped cream and the remaining shortcake half.

Makes eights to 10 servings.