Holiday Catering Recipe
Join our mailing list to be kept to up to date on our special holiday catering options including Jewish Holidays, Thanksgiving, Christmas, New Years, Valentine’s Day and limited edition offerings from our kitchen and bakery.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Holiday Dishes
Desserts
Method
Main Course Preparation
- 1
Prepare the Turkey
Preheat your oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels. Rub the turkey with olive oil, salt, and pepper.
- 2
Make the Stuffing
In a large skillet, sauté the chopped onion, celery, and carrots in olive oil until softened. Add the stuffing mix and chicken broth, stirring to combine. Add fresh herbs and mix well.
- 3
Stuff the Turkey
Fill the turkey cavity with the stuffing mixture and tie the legs together with kitchen twine. Place the turkey in a roasting pan.
- 4
Roast the Turkey
Roast the turkey in the preheated oven for about 3 hours, or until the internal temperature reaches 165°F (75°C). Baste occasionally.
- 5
Rest the Turkey
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Dessert Preparation
- 6
Make the Pumpkin Pie Filling
In a large mixing bowl, combine pumpkin puree, sugar, eggs, evaporated milk, and pumpkin pie spice. Mix until smooth.
- 7
Bake the Pie
Pour the filling into the pre-made pie crust. Bake in a preheated 425°F (220°C) oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
- 8
Cool and Serve
Allow the pie to cool before serving. Serve with whipped cream if desired.