Turkey & Stuffing Family Meal Recipe
3lbs. Sage & Rosemary Roasted Turkey with Pan Gravy (1/2 12lb. Whole turkey) 32oz Potato Leek Soup Fresh Greens Salad with Plum Tomato, Cayenne Pecans and Balsamic Vinaigrette 24oz Seasonal Vegetables 32oz Roasted Rosemary Potatoes 32oz Creamy Macaroni and Cheese 8×4 Loaf Pan of Tollhouse Cookie Bread pudding
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Ingredients
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Turkey & Gravy
Potato Leek Soup
Fresh Greens Salad
Seasonal Vegetables
Roasted Rosemary Potatoes
Creamy Macaroni and Cheese
Tollhouse Cookie Bread Pudding
Method
Turkey & Gravy
- 1
- 2
Make the Gravy
In a saucepan, whisk together flour and chicken broth over medium heat until thickened. Use drippings from the turkey if available for added flavor.
Potato Leek Soup
- 3
Cook the Potatoes and Leeks
In a pot, add potatoes, leeks, and chicken broth. Bring to a boil and simmer until the potatoes are tender. Blend until smooth.
- 4
Finish the Soup
Stir in heavy cream, salt, and pepper. Heat through and serve.
Fresh Greens Salad
- 5
Prepare the Salad
In a large bowl, combine mixed greens, sliced plum tomatoes, cayenne pecans, and drizzle with balsamic vinaigrette. Toss gently to combine.
Seasonal Vegetables
- 6
Roast the Vegetables
Toss seasonal vegetables with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes or until tender.
Roasted Rosemary Potatoes
- 7
Creamy Macaroni and Cheese
- 8
Cook the Macaroni
Cook macaroni according to package instructions. Drain and set aside.
- 9
Tollhouse Cookie Bread Pudding
- 10
Prepare the Bread Pudding
In a bowl, mix bread, chocolate chips, eggs, milk, brown sugar, and vanilla. Pour into a greased 8x4 loaf pan and bake at 350°F (175°C) for 30-35 minutes.
