Description
Create a Thanksgiving feast to remember with these five ultimate recipes. From a juicy roast turkey to creamy sweet potato mash, these dishes will make your holiday celebration unforgettable. Plan a memorable Thanksgiving feast with these cherished Thanksgiving feast moments and traditions.
Ingredients
- 1 whole turkey (12–15 lbs)
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and black pepper to taste
- 1 (15 oz) can whole kernel corn, drained
- 1 cup milk
- 1/2 cup heavy cream
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 lbs butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Salt to taste
Instructions
- Preheat oven to 325°F (160°C). Rinse the turkey inside and out and pat dry. Mix softened butter with chopped sage, rosemary, thyme, salt, and pepper. Rub this mixture all over the turkey, under the skin of the breast, and in the cavity. Place the turkey in a roasting pan and roast for approximately 13 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste occasionally.
- While the turkey roasts, prepare the corn pudding. In a large bowl, combine drained corn, milk, heavy cream, eggs, flour, Parmesan cheese, nutmeg, salt, and pepper. Mix well. Pour into a greased 8×8 inch baking dish. Bake alongside the turkey for 30-40 minutes, or until set and golden brown.
- For the butternut squash gratin, toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 20-25 minutes, until tender. Transfer the roasted squash to a greased 8×8 inch baking dish. In a small bowl, whisk together heavy cream, Gruyere cheese, Parmesan cheese, salt, and pepper. Pour over the squash. Bake for another 15-20 minutes, or until bubbly and golden.
- Prepare the roasted veggie medley. Toss Brussels sprouts, carrots, and sweet potatoes with olive oil, thyme, rosemary, salt, and pepper on a large baking sheet. Spread in a single layer. Roast at 400°F (200°C) for 30-40 minutes, flipping halfway through, until vegetables are tender and slightly caramelized.
- Make the sweet potato mash. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until very tender. Drain well. Return sweet potatoes to the pot and add milk, heavy cream, butter, cinnamon, nutmeg, and salt. Mash until smooth and creamy. Serve warm.
Notes
- For extra juicy turkey, consider brining it beforehand.
- The corn pudding can be made ahead and baked just before serving.
- Grate the cheese fresh for the butternut squash gratin for best results.
- Feel free to add other fall vegetables like parsnips or red onions to the medley.
- Adjust spices in the sweet potato mash to your preference.
- Prep Time: 45 minutes
- Cook Time: 3-4 hours (for turkey)
- Category: Main Course & Side Dishes
- Method: Roasting, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (estimated)
- Calories: Varies per dish
- Sugar: Varies per dish
- Sodium: Varies per dish
- Fat: Varies per dish
- Saturated Fat: Varies per dish
- Unsaturated Fat: Varies per dish
- Trans Fat: Varies per dish
- Carbohydrates: Varies per dish
- Fiber: Varies per dish
- Protein: Varies per dish
- Cholesterol: Varies per dish