Turkey Dinner Recipe

Prepare the Potatoes

Peel and cut potatoes into chunks. In a pot, cover potatoes with salted water and bring to a boil. Cook until tender.

Make the Confit

In a saucepan, melt butter and add garlic. Add the drained potatoes and heavy cream. Mash until smooth. Season with salt and pepper.

Cook the Sausage

In a skillet, cook Italian sausage until browned. Remove and set aside.

Sauté the Vegetables

In the same skillet, add onion and celery. Cook until softened.

Combine Ingredients

In a large bowl, mix cornbread, sausage, sautéed vegetables, broth, sage, salt, and pepper. Pour into a baking dish.

Bake

Bake at 350°F (175°C) for 30-35 minutes until golden.

Prepare the Beans

Trim the ends of haricot verts. Blanch in boiling water for 2 minutes, then shock in ice water.

Sauté

In a skillet, heat olive oil and garlic. Add the beans and sauté for 3-5 minutes. Season with salt and pepper.

Combine Ingredients

In a saucepan, combine cranberries, sugar, water, and orange zest.

Cook

Bring to a boil, then reduce heat and simmer for 10-15 minutes until thickened.

Cook the Pasta

Cook elbow macaroni according to package instructions. Drain and set aside.

Make the Cheese Sauce

In a saucepan, melt butter, stir in flour, and cook for 1 minute. Gradually add milk, stirring until thickened. Stir in cheese until melted.

Combine

Mix the cheese sauce with macaroni. Season with salt and pepper.

Bake

Transfer to a baking dish and bake at 350°F (175°C) for 20 minutes until bubbly.

Make a Roux

In a saucepan, whisk together flour and turkey drippings over medium heat until smooth.

Add Broth

Gradually whisk in chicken broth, stirring until thickened. Season with salt and pepper.