Description
A classic Thanksgiving dinner menu featuring roasted turkey, savory stuffing, creamy mashed potatoes, green beans, and pumpkin pie. This menu is designed for ease and crowd-pleasing flavors, perfect for your holiday feast.
Ingredients
- 1 whole turkey (12–15 lbs)
- 1 cup unsalted butter, softened
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 4 cups chicken or turkey broth
- 6 cups cubed day-old bread
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 eggs, beaten
- 5 lbs russet potatoes, peeled and cubed
- 1/2 cup whole milk, warmed
- 1/4 cup butter
- 2 cups fresh green beans, trimmed
- 1 can (14 oz) whole-berry cranberry sauce
- 1 unbaked pie crust
- 2 cups pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
Instructions
- Preheat oven to 325°F. Pat turkey dry and rub with softened butter, salt, pepper, thyme, and rosemary. Place turkey on a roasting rack in a pan and pour broth into the bottom.
- Roast uncovered for 3-4 hours, basting every hour, until a meat thermometer reads 165°F in the thigh. Let turkey rest for at least 20 minutes before carving.
- While turkey roasts, melt butter in a skillet and sauté celery and onion until soft (about 5 minutes).
- In a large bowl, combine sautéed vegetables, bread cubes, and beaten eggs. Spread stuffing mixture into a buttered 9×13 baking dish.
- Bake stuffing at 350°F for 30 minutes, until golden and crisp on top.
- Boil peeled and cubed potatoes in salted water until tender (about 15 minutes). Drain well.
- Mash potatoes with warmed milk and butter. Season to taste and keep warm.
- Steam green beans for 5-7 minutes until bright green and slightly crisp. Toss with butter and salt before serving.
- Whisk together pumpkin puree, eggs, heavy cream, brown sugar, cinnamon, and nutmeg until smooth.
- Pour pumpkin mixture into the unbaked pie crust. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake for another 30 minutes, or until the center is set but jiggles slightly. Let pie cool completely.
Notes
- Let the turkey rest for at least 20 minutes before carving to ensure juicy meat.
- Fresh herbs can be substituted for dried for enhanced flavor.
- Taste and adjust seasoning for potatoes and stuffing before baking.
- Keep warm dishes in a low oven (around 200°F) while the turkey rests.
- The pumpkin pie can be baked a day in advance.
- Prep Time: 1 hour
- Cook Time: 4 hours
- Category: Holiday
- Method: Roasting, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 15g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 150mg
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