Peel and quarter russet potatoes and place them in a large pot filled with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot. Mash with heavy cream, butter, and garlic until smooth. Season with salt and pepper.

While the potatoes are cooking, bring water to a boil and add baby carrots. Cook for about 10 minutes until tender, then drain. Stir in honey and butter, sauté for about 5 minutes. Season and garnish with parsley.

Bring a pot of salted water to a boil, blanch green beans for 4-5 minutes until bright green. Transfer to ice bath. In skillet, heat olive oil, add almonds, sauté until golden, add garlic until fragrant, combine with beans, season, and serve warm.

Preheat oven to 350°F. Brown sausage in skillet, drain excess fat. Sauté onion and celery until softened. Mix sausage with cubed bread and broth, transfer to greased baking dish, bake for about 30 minutes until crispy.

In a saucepan, combine cranberries, sugar, orange juice, and salt. Bring to a simmer and cook for about 10-15 minutes until cranberries burst and sauce thickens. Stir in orange zest and cool before serving.