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5 Thanksgiving Dinner Ideas - Simple, Crowd-Pleasing Recipes

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Turkey Breast or Whole Turkey: Bone-in turkey breast (5–7 lb) or whole turkey (10–14 lb), kosher salt, black pepper, butter, garlic, fresh herbs (thyme, rosemary, sage), lemon.
  • Sausage and Apple Stuffing: Country bread (day-old), Italian sausage, onion, celery, apples, fresh sage, chicken or turkey stock, eggs, butter, salt, pepper.
  • Garlic Mashed Potatoes: Yukon Gold potatoes, garlic, heavy cream or milk, butter, sour cream (optional), salt, pepper, chives (optional).
  • Green Beans with Brown Butter Almonds: Fresh green beans, sliced almonds, butter, lemon juice, salt, pepper, red pepper flakes (optional).
  • Cranberry-Orange Relish: Fresh cranberries, orange zest and juice, sugar or maple syrup, pinch of salt, cinnamon (optional).
  • Pan Gravy: Pan drippings, flour, stock, butter (if needed), salt, pepper.
  • Basic Pantry: Olive oil, foil, parchment, roasting pan, Dutch oven or large skillet, baking dish, potato masher or ricer, zester.

Method
 

  1. Herb-Roasted Turkey (Breast or Whole): Pat the turkey dry and season generously with salt and pepper. Loosen the skin and rub butter, minced garlic, and chopped herbs underneath and on top. Add lemon halves to the cavity (or under the breast). Roast at 325°F until the thickest part reaches 160°F; rest under foil 20 minutes. Tip: Start the turkey first—it sets the timeline for everything else.
  2. Make the Cranberry-Orange Relish: In a saucepan, simmer cranberries, sugar, orange juice, zest, and a pinch of salt for 10–12 minutes until berries pop and thicken. Stir in a pinch of cinnamon if you like. Cool to room temp, then chill. Make-ahead: Up to 1 week in advance.
  3. Sausage and Apple Stuffing: Brown sausage in a skillet. Add butter, onion, celery, and diced apples; cook until soft. Toss with cubed bread, chopped sage, and enough warm stock to moisten. Stir in beaten eggs, season, and bake at 350°F until golden and set, about 35–45 minutes. For extra crisp edges: Bake in a wide dish.
  4. Garlic Mashed Potatoes: Boil peeled, chopped Yukon Golds in salted water until tender. Warm butter, cream, and smashed garlic in a small pot. Drain potatoes well, mash or rice, then fold in the warm garlic cream. Season to taste. Keep warm: Place over a double boiler or in a slow cooker on warm.
  5. Green Beans with Brown Butter Almonds: Blanch beans in salted boiling water 3–4 minutes; shock in ice water and drain. In a skillet, brown butter until nutty, add almonds to toast lightly, then toss in beans, lemon juice, salt, and pepper. Optional heat: Add a pinch of red pepper flakes.
  6. Pan Gravy: After the turkey rests, skim excess fat from drippings. In the roasting pan or a saucepan, whisk in flour (about 2–3 tablespoons) and cook 1–2 minutes. Slowly whisk in warm stock until silky and thick. Season with salt and pepper. Consistency check: It should coat the back of a spoon.
  7. Timing and Serving: Carve the turkey just before serving. Set out mashed potatoes, stuffing, green beans, cranberry relish, and a warm gravy boat. Finish: Sprinkle chopped herbs over the platter for freshness.