1. Place the chicken, and onion in a large soup pot. Stick the cloves into the onion. Place in pot along with the sweet potato and turnip. Cover with broth or water/wine mixture. Bring to a simmer and add the herbs. Skim the soup as needed.
2. Simmer until the chicken falls off the bone and the vegetables are soft, 2 1/2 to 3 hours. Strain the soup into a pot and refrigerate so that you can remove any fat which congeals as it gets cold. Discard the herbs, onion, and turnip. Peel the sweet potato and dice. Refrigerate in a small microwave-proof covered container. Cut the chicken into chunks, discarding the bones. Pack the chicken into a self-sealing storage bag and refrigerate to use in another meal, such as for chicken salad.
3. To serve, reheat the chicken soup to a lively simmer. Reheat the sweet potato in the microwave. Ladle the hot soup into 12 heated shallow soup plates, adding 1 cooked matzo ball to each serving. Scatter the sweet potato cubes into the soup and sprinkle with dill (if using). Serve hot. Refrigerate any leftover soup, sweet potato, and cooked matzo balls separately.

1. In a small bowl, combine all of the ingredients and chill for at least 1 hour.
2. To cook matzo balls, bring a pot of lightly salted water to a boil. Reduce heat to a simmer and drop rounded teaspoonfuls into the water. Simmer until done and the balls rise to the top, about 15 minutes. Use as directed above.

1. Preheat oven to 425°F (220°C, Gas Mark 7).
2. Cut the lemon in half and rub the skin and inside of turkey with the cut side. Discard the lemon.
3. In a bowl, combine zests of lemon and orange, grated ginger, oil, lemon juice, orange juice, and brown sugar to form a basting sauce. Set aside 3 tablespoons to use in the asparagus recipe below.
4. Cut the lemon and orange in half and place 1/2 of each in the in the turkey cavity. Add the garlic and truss the turkey Place on a rack and roast uncovered for 30 minutes. Lower the oven temperature to 325°F (160°C, Gas Mark 3).
5. Stir the remaining basting sauce and brush over the turkey. Tent the turkey with a sheet of heavy-duty aluminum foil and continue to roast for 2 hours, basting three more times. Uncover the turkey, baste again and continue to roast until an instant meat thermometer inserted in the thickest part of the thigh registers 180°F (82.2°C). Continue to baste the turkey until all sauce has been used. Transfer to a carving platter and keep warm.

1. Coat a skillet with cooking spray or add kosher oil, and sauté the onions and mushrooms until wilted, about 4 minutes. Add the thyme and spinach.
2. Break the matzo into pieces and place into a bowl of water. Soak for 2 minutes, then squeeze the water out. Break into small pieces as you add the matzah to the vegetables. Stir in the egg substitute and stock. Season with pepper to taste. Cook for 4 minutes, stirring frequently.
3. Place in a baking dish. Bake, covered, in the oven with the turkey for last 1/2 hour of roasting time. When you remove the turkey, raise the oven temperature to 350°F (180°C, Gas Mark 4). Continue to bake for 15 minutes more.

1. Remove tough stems from the asparagus. Place in a casserole dish and pour the basting sauce over all. Turn asparagus spears to coat evenly.
2. Bake in oven with the stuffing after the turkey has been removed. Roast until crisp cooked, depending on the size of the asparagus, about 5 minutes.

1. Preheat oven to 350°F (180°C, Gas Mark 4).
2. Halve the pears and remove the core. Do not peel. Place the pear halves into a roasting dish, cut side down, and brush with the melted butter. Sprinkle with cinnamon and nutmeg. Bake until tender when pierced with the tip of a sharp knife, about 25 to 35 minutes. (These can be baked ahead of time, refrigerated, and reheated in the microwave.)
3. Place the hot pear halves, cut side up, on individual plates and fill the center with a 1/4-cup (60 ml) scoop of frozen yogurt. Serve hot.

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