13. When the carrots have cooled, peel and roughly chop them. Add to the endive and toss together with 1 tablespoon lemon juice, 4 chopped sage leaves, and 2 tablespoons olive oil. Season to taste with salt and pepper.
14. Peel the sweet potatoes, and mash the flesh with 4 tablespoons butter and 1⁄2 cup cream. Season to taste with salt and pepper, and place in a casserole dish. Remove any very dark pieces from the Yukon Gold potatoes, and mash them, unpeeled, with 1⁄4 cup olive oil and 4 tablespoons butter. Season to taste with salt and pepper, and transfer to a small casserole.
15. Cut the roasted spaghetti squash in half lengthwise. Scrape out the seeds and discard.
16. Scoop out the flesh with a fork, place in a large shallow casserole, add 4 tablespoons softened butter, season to taste with salt and pepper, and toss together.
17. Remove the turkey from the oven and place on a platter. Set aside to rest for 30 minutes. Carefully pour off and discard the fat from the roasting pan (retaining the juices), add 2 cups turkey-giblet stock to the pan, and bring to a boil, scraping the brown bits at the bottom of the pan into the juices. Cook down for about 5 minutes. Add 1 tablespoon butter and 2 tablespoons cream. Transfer to a sauce boat. Remove the stuffing from the cavity of the turkey, place on a platter, and keep warm.
18. Place all the casseroles in the oven and cook for 15 minutes while the turkey rests. Serve buffet-style and enjoy.