It's easy to dismiss parsley as merely a garnish, but used in quantity, its robust "green" flavor is delicious raw in salads, sauces, and marinades, and cooked in dishes likes quiche and soup.
Won ton wrappers make a great substitute for homemade pasta, so you can whip up these tasty ravioli on a weeknight. They're made with flat-leaf parsley, also called Italian parsley, which tastes much more robust than the curly variety.
If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, good bread, and lots of chard―a stuffing that works as a side dish too.
Recipe: Italian Chard Stuffing