Yes, we hear you! Sometimes, you just need a reminder of what goes in “that” dish… So, here you go! 6 essential Thanksgiving dish recipes you can screenshot for reference, plus a few more just because we’re feeling that holiday spirit.
Oven Roasted Turkey
After removing giblets and neck, rub a 12-14 lb turkey with butter (1 stick/8 tablespoons), salt, pepper, and fresh herbs (thyme, rosemary, sage) to taste or about 1 tsp each.
Alternatively, you can melt the butter in a glass dish and add the seasonings, then use a baster to inject the butter and spices under the skin and baste outside the skin. Stuff with onion and lemon halves or bread stuffing mix.
Roast at 325°F for 3-4 hours. Alternatively, you can preheat the oven to 450°F and then turn the temperature down as soon as you put the turkey in the oven.
Cook until the turkey reaches 175° F in thigh and 165° F in breast. The center, if using stuffing, must reach 165° F.
Rest before carving. Serves 10-12.
Mashed Potatoes
Boil 5 lbs of peeled and cubed russet potatoes. Red or white potatoes are OK to use instead, except do not peel red potatoes – scrub clean instead.
Drain and mash with 1 cup milk (or more if potatoes are really starchy), 1/2 cup butter (8 tbsp), salt, and pepper to taste. For more flavor profile, add 4 oz of cream cheese and 1 tsp garlic powder.
Whip or stir until fluffy. If using red potatoes, smash with a potato masher to keep texture and leave somewhat lumpy. Sprinkle with bacon and/or green onion (optional).
Serves 8.
Stuffing & Dressing
Sauté 1/2 onion, 1 cup diced celery (5 stalks), 1 cup diced carrots (5 carrots) in butter. If using sausage, cook first, then add vegetables and butter.
Mix with 6-8 cups of cubed bread, dried in oven (2 loaves), 4-6 cups of chicken stock, and 2 tsp sage. Thyme and rosemary are also good traditional herbs to add if desired.
Bake at 350°F for 45 minutes. Alternatively, put in crock pot on high for 2-3 hours or low for 3-6 hours. If using as stuffing, add to cavity of turkey, cook turkey as directed. Stuffing must reach 165° F.
Serves 8-10.
Green Bean Casserole
Mix 1 can (10oz) of cream soup (Cream of Mushroom, traditionally, but Cream of Chicken or Onion works as well), 2 cans (14.5 oz) of drained green beans (or 4 cups blanched fresh beans), 1/2 cup of milk, 1 tsp soy sauce, and 1/2 cup diced onions (optional), salt & pepper (1/2 tsp each) in a bowl. Transfer to casserole dish.
Bake at 350° F for 25 minutes or until bubbly. Stir. Top with fried onions and bake another 5 minutes.
Serves 6-8.
Cranberry Sauce
In a saucepot, heat 12 oz cranberries with 1 cup sugar, 1/2 cup orange juice, and 1 tbsp orange zest (hint: zest the orange you juiced!). Alternatively, skip the orange ingredients and use water instead.
Bring to simmer and cook until thickened, about 10 minutes. Allow to cool at least 1 hour, best set overnight in fridge to allow flavors to meld.
Serves 6-8.
Pumpkin Pie
Mix 1 can pumpkin puree (15 oz) with 3/4 cup light brown sugar, 2 eggs, 1 can (12 oz) evaporated milk or half-and-half, 1/2 tsp salt, 1 tsp vanilla extract, and 2 tsp pumpkin pie spice. Pour into an unbaked pie crust fitted onto a pie pan or baking dish.
Bake at 425°F for 15 minutes. Then reduce to 350°F for 30-40 minutes. Let cool 2 hours.
Serves 6-8.
Sweet Potato Casserole
Put 1 can (40 oz) sweet potatoes (with the can water) in a saucepan and bring to a boil. Remove from heat, drain, and mash in a mixing bowl. Add 3/4 cup sugar, 2 eggs, 4 tbsp butter (softened), 1 tsp vanilla extract, and 1/2 cup of milk to the potatoes and mix well. Pour and spread mixture into a baking dish.
In a small bowl, make topping with 1 cup chopped pecans, 1 cup brown sugar, 1/2 cup of flour, and 1/2 cup of butter (melted). Sprinkle on top of potato mixture.
Bake at 350°F for 30 minutes until heated throughout. Sprinkle 1-2 cups of miniature marshmallows and put dish under broiler (set on high) for 1-2 minutes until marshmallows are toasted.
Serves 6-8.
Roasted Carrots
Peel and prepare carrots in desired shape (chop, dice, leave whole, etc.), place in mixing bowl, and toss in 1 tbsp of olive oil for every 1 lb of carrot used. Add salt and pepper to taste, plus 1-2 tsp of herbs (thyme, rosemary, sage, etc.). For a sweeter version, add 1-2 tbsp of honey. To add depth of flavor, go half and half with the oil for butter (1 tbsp butter + 1 tbsp olive oil vs. 2 tbsp olive oil).
Line a baking sheet with parchment paper, add carrots, and roast at 400°F for 25-40 minutes, depending on carrot size, tossing halfway, until carrots are browning (caramelizing) on edges and fork tender.
Place in a pretty casserole dish with herbs sprinkled on top and serve.
Serves 6-8.
