Peel and chop Russet potatoes into evenly sized chunks. In a large pot, add the potatoes to cold salted water and bring to a boil over medium-high heat. Cook for 15–20 minutes until fork-tender. Drain the potatoes and return them to the pot; mash with roasted garlic, heavy cream, and unsalted butter until smooth and creamy. Season with salt and pepper to taste.

Place baby carrots in a saucepan and cover with water. Bring to a boil over medium heat and cook for about 5–7 minutes, until tender but still crisp. Drain the carrots and return them to the pan. Add butter and honey, tossing gently to coat. Heat for another 3–4 minutes, until glazed and fragrant. Garnish with fresh parsley before serving.

Blanch fresh green beans in boiling water for 3–4 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop the cooking process. In a large skillet, heat olive oil over medium heat. Add sliced almonds and garlic, sautéing until golden and fragrant—about 2–3 minutes. Stir in the green beans, season with salt and pepper, and serve warm.

Preheat your oven to 350°F (175°C). In a skillet, cook Italian sausage over medium heat until browned. Remove the sausage and sauté chopped onion and celery in the same skillet until softened—about 5 minutes. In a large bowl, combine cubed bread, sausage, sautéed vegetables, and vegetable broth, mixing well. Transfer to a greased baking dish and bake for 30–35 minutes until golden and crispy on top.

Combine fresh cranberries, sugar, and orange juice in a medium saucepan. Cook over medium heat for about 10–12 minutes until the cranberries burst and the sauce thickens. Stir in orange zest for extra flavor and let cool for at least 15 minutes before serving.