Thanksgiving Dinner Recipe
Celebrate Thanksgiving with our three-course dinner prix fixe on Oct 8 & 9.
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Ingredients
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Appetizer
Main Course
Dessert
Method
Appetizer
Prepare the Soup
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until onion is translucent. Stir in butternut squash, vegetable broth, salt, pepper, and cinnamon. Bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender. Blend until smooth and serve with a drizzle of cream.
Main Course
Prepare the Turkey
Preheat the oven to 325°F (165°C). Rub the turkey with softened butter, then season generously with salt, pepper, garlic powder, onion powder, and fresh sage. Place in a roasting pan and pour chicken broth into the base. Roast turkey for approximately 13-15 minutes per pound, or until internal temperature reaches 165°F (74°C). Let rest before carving.
Dessert
Make the Pumpkin Pie
Preheat the oven to 425°F (220°C). In a mixing bowl, combine pumpkin pie filling, eggs, sugar, cinnamon, and nutmeg. Mix until smooth and pour into the pie crust. Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until set. Cool and serve with whipped cream.