Roasted Turkey, Cornbread Stuffing. Sweet Potato Mash with Candied Walnuts*, Dried Cranberries, White Cheddar and Served with Turkey Gravy. *Contains Nuts

The Mayflower

Preheat the oven to 350°F (175°C). Rinse the turkey and pat dry. Rub the entire turkey with olive oil, salt, black pepper, rosemary, thyme, and minced garlic.

Prepare the Turkey

Place the turkey in a roasting pan and roast in the preheated oven for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste occasionally with drippings.

Roast the Turkey

In a skillet, melt the butter over medium heat. Add diced celery and onion, cooking until softened, about 5 minutes.

Cook the Vegetables

In a large bowl, combine cooked vegetables with crumbled cornbread, sage, and chicken broth. Mix well and transfer to a baking dish.

Mix Stuffing

Bake the stuffing at 350°F (175°C) for 30-35 minutes until golden brown on top.

Bake Stuffing

Boil sweet potatoes in salted water until tender, about 20 minutes. Drain and return to pot.

Cook Sweet Potatoes

Add butter, milk, salt, and pepper to the drained sweet potatoes. Mash until smooth. Stir in candied walnuts, dried cranberries, and white cheddar.

Mash and Mix

In a saucepan, combine turkey drippings and flour. Whisk over medium heat until smooth. Gradually add chicken broth, stirring until thickened. Season with salt and pepper.

Prepare Gravy

whole turkey

olive oil