A choice included in the Thanksgiving Dinner

Braised kale

Served with cranberry marmalade & homemade gravy

20-pound turkey with croissant stuffing

Marshmallow baked sweet potato

Served with cinnamon whipped cream as an appetizer

Butternut squash soup

Green bean casserole

Country-style mashed potato

In a large skillet, heat the olive oil over medium heat.

Heat the Oil

Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Garlic

Stir in the chopped kale and cook for 2-3 minutes until it starts to wilt.

Add Kale

Pour in the vegetable broth, and add red pepper flakes, salt, and black pepper. Stir to combine.

Add Broth and Seasonings

Cover the skillet and reduce the heat to low. Let it braise for about 10-12 minutes, stirring occasionally, until the kale is tender.

Braised Cooking

Remove from heat and stir in the lemon juice before serving.

Finish with Lemon Juice

Kale, chopped

Olive oil

Garlic, minced

Vegetable broth

Red pepper flakes

Salt

Black pepper

Lemon juice

Preheat your oven to 325°F (165°C). Remove the giblets from the turkey and pat the turkey dry with paper towels. Rub the turkey all over with olive oil, salt, and black pepper. Stuff the cavity with fresh herbs.

Prepare the Turkey

Place the turkey in a roasting pan and roast for about 4 to 4.5 hours, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the pan drippings.

Roast the Turkey

In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened. In a large bowl, combine the croissant pieces, cooked onion and celery, dried cranberries, chopped walnuts, beaten eggs, chicken broth, salt, and black pepper. Mix well.

Make the Stuffing

Once the turkey is roasted, carefully stuff the cavity with the croissant stuffing before serving.

Stuff the Turkey

In a saucepan over medium heat, combine the fresh cranberries, sugar, orange juice, and orange zest. Cook until the cranberries burst and the mixture thickens, about 15-20 minutes. Let cool before serving.

Prepare the Marmalade

After removing the turkey from the roasting pan, pour the drippings into a saucepan. In another saucepan, whisk together the flour and chicken broth over medium heat until smooth. Gradually add the turkey drippings, whisking constantly until the gravy thickens. Season with salt and black pepper.

Make the Gravy

20-pound whole turkey

salt

black pepper

olive oil

fresh thyme

fresh rosemary

fresh sage

croissants

butter

onion, chopped

celery, chopped

chicken broth

dried cranberries

walnuts, chopped

eggs, beaten

fresh cranberries

sugar

orange juice

orange zest

turkey drippings

flour

Preheat the Oven

Wash and pierce the sweet potatoes several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.

Prepare Sweet Potatoes

Once the sweet potatoes are cooked and cool enough to handle, peel them and place in a mixing bowl. Mash the sweet potatoes with butter, brown sugar, vanilla extract, and salt until smooth.

Mash Ingredients

Transfer the mashed sweet potato mixture to a greased baking dish and spread evenly.

Transfer to Baking Dish

Evenly sprinkle mini marshmallows over the top of the sweet potato mixture.

Add Marshmallows

Return the dish to the oven and bake for an additional 15-20 minutes, or until the marshmallows are golden brown and bubbly.

Bake Again

Remove from the oven and let cool slightly before serving. Enjoy your marshmallow baked sweet potatoes!

Serve

Sweet potatoes

Butter

Brown sugar

Vanilla extract

Mini marshmallows

Peel, seed, and chop the butternut squash into cubes.

Prepare the Butternut Squash

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.

Sauté the Vegetables

Add the cubed butternut squash to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.

Cook the Squash

Using an immersion blender, puree the soup until smooth. If using a regular blender, allow to cool slightly before blending in batches.

Blend the Soup

Stir in cinnamon, nutmeg, salt, and black pepper. Adjust seasoning to taste.

Season the Soup

butternut squash

onion

garlic cloves

vegetable broth

cinnamon

nutmeg

If using fresh green beans, wash and trim the ends. Boil them in salted water for about 5 minutes until tender-crisp, then drain. If using frozen, simply thaw them.

Prepare the Green Beans

In a large mixing bowl, combine the cooked green beans, cream of mushroom soup, milk, soy sauce, black pepper, garlic powder, and salt. Stir well to combine.

Mix the Casserole Ingredients

Pour the mixture into a greased 9x13 inch baking dish. Spread evenly.

Assemble the Casserole

Sprinkle the French fried onions evenly over the top of the casserole.

Top with French Fried Onions

Preheat the oven to 350°F (175°C) and bake the casserole for 25-30 minutes, or until bubbly and the onions are golden brown.

Bake

Let it cool for a few minutes before serving. Enjoy your Thanksgiving Green Bean Casserole!

Green beans, fresh or frozen

Cream of mushroom soup

Milk

French fried onions

Soy sauce

Garlic powder

Peel the Russet potatoes and cut them into quarters. If using garlic, peel the cloves.

Prepare the Potatoes

Place the potatoes (and garlic, if using) in a large pot and cover with cold water. Add salt and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Mash the potatoes using a potato masher or fork until desired consistency is reached.

Drain and Mash

Add the unsalted butter and whole milk to the mashed potatoes. Stir until well combined and creamy. Adjust seasoning with salt and black pepper to taste.

Add Butter and Milk

Transfer the mashed potatoes to a serving bowl, garnish with chopped chives if desired, and serve warm.

Braised Kale

20-pound Turkey With Croissant Stuffing

Marshmallow Baked Sweet Potato

Butternut Squash Soup

Green Bean Casserole

Country-style Mashed Potato