If you love bacon and love eating the best foods in general, then spend a little more for truly great bacon. With a specialty food brand, you get more meat, better meat, less fat and less salt, providing a truly superior bacon experience.

We love the bacon from Edwards, D’Artagnan (which also has boar and duck bacon), Niman Ranch and Nueske’s.

All of them are available online and at specialty food stores nationwide. For everyday eating, it’s easy for us to pick up Niman Ranch bacon at our local Whole Foods Market.

While not certified organic, Niman Ranch meats are raised on family farms on sustainable land, without hormones or antibiotics. Uncured, the bacon has no nitrites or nitrates. It’s available in Uncured Applewood Smoked Bacon, Uncured Canadian Bacon, Uncured Chipotle Bacon, Uncured Maple Bacon and Uncured Pepper Bacon.

We loved them all, although we felt the package of Chipotle we bought might have been mislabled—there wasn’t any chipotle flavor heat. It was still great bacon, though! We’ll pick up another package and try again.

Treat your taste buds to truly great bacon.
Photo courtesy NimanRanch.com.

• Read about more of our favorite gourmet, organic and natural meat products in our Gourmet Meats Section.

1. Beat two eggs and melt 1/2 tablespoon butter in a nonstick pan.
2. Add the eggs and let them set; then add 1/3 cup stuffing and a slice of cheese (we like fresh mozzarella) to one half of the pan.
3. Gently flip the other half of the omelet over, and cook to the desired consistency.
4. You could pour gravy on your omelet or top it with some fresh chopped tomatoes, but a garnish of cranberry sauce might taste even better.

You can also add other leftovers. Here, we paired our sausage stuffing with asparagus and chopped up some tomatoes that didn’t make it into the salad.

As you’re relaxing over your omelet, print our Egg Glossary and peruse the different types of eggs.

An omelet from Thanksgiving leftovers. Yum!
Photo courtesy Hot-dog.org.

Photo courtesy Plimoth.org. There’s lots more
on the website!

We know that in 1621, the governor of Plimoth Plantation sent four men fowling, and “they four in one day shot as much fowl.” Perhaps it was turkey, perhaps not. The native Wampanoag guests killed five deer. About ninety of them attended, and the feast lasted for three days.

There’s much to know about the Pilgrims and the Wampanoag People that we never learned in school. But Plimoth Plantation, a historical site, offers terrific education online.

Before or after Thanksgiving dinner, the website is a great alternative to football for young and old alike.

Then, let other guests bring the traditional bottle of wine. You can help out the hosts by bringing a box of fine sugar-free cookies or candy that can be enjoyed for dessert by those with restrictions.

• See some of our favorites in the Diet Nibbles Section.

Curious Cookies sugar-free cookies.

Don’t thaw in the bathtub while bathing the kids.

The 55 operators who staff Butterball’s Turkey Talk-Line know their stuff(ing): All have degrees in home economics, food science or nutrition. While some have been on the line since its inception, newbies are trained to address every situation, from the banal but necessary (optimal size turkey to buy, thawing techniques, cooking times and temperatures, amount of stuffing needed, how to use a meat thermometer, carving knives, presentation tips and food-safety concerns) to the erratic (you’d be surprised how many people thaw the turkey in the bathwater while bathing the kids).

The hotline, 1.800.288.8372, is available 365/24/7.

• One thing you need a visual demonstration of is carving. See a video on how to carve a turkey, from Chef Daniel Humm of one of our favorite restaurants, NYC’s Eleven Madison Park (and a James Beard Foundation Rising Chef award winner).