Delicious Thanksgiving Recipes to Ensure Your Table is One to Remember

“You can tell you ate too much for Thanksgiving when you have to

let your bathrobe out.” — Jay Leno

Thanksgiving is a time for gratitude, family, and of course, indulgent feasting. Whether you’re hosting or attending, enjoy these recipes with friends and family, and have a wonderful Thanksgiving.

Classic Roast Turkey

Ingredients:

• 1 whole turkey (12-14 lbs)

• 1/2 cup unsalted butter, softened

• Salt and pepper to taste

• Fresh herbs (sage, thyme, rosemary)

• 1 lemon, halved

• 1 onion, quartered

• 4 cups chicken broth

Instructions:

1. Preheat your oven to 325°F (165°C).

2. Rinse the turkey and pat it dry. Season the cavity with salt and pepper, then stuff with lemon halves and onion quarters.

3. Rub the softened butter under the skin of the turkey, and season the skin with salt, pepper, and fresh herbs.

4. Place the turkey on a rack in a roasting pan, breast side up. Pour 2 cups of chicken broth in the bottom of the pan.

5. Roast the turkey, basting occasionally with pan juices, until a meat thermometer reads 165°F in the thickest part of the thigh, about 3-4 hours.

6. Remove from the oven, tent with foil, and let rest for 20-30 minutes before carving.

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Garlic Mashed Potatoes

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and cubed

• 1 cup heavy cream

• 1/2 cup unsalted butter

• 4 cloves garlic, minced

• Salt and pepper to taste

Instructions:

1. Boil potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.

2. In a small saucepan, heat cream, butter, and garlic over low heat until the butter melts.

3. Return potatoes to the pot, add the cream mixture, and mash until smooth and creamy.

4. Season with salt and pepper to taste.

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Cranberry Sauce

Ingredients:

• 12 oz fresh cranberries

• 1 cup sugar

• 1 cup orange juice

• 1/4 cup water

• Zest of 1 orange

Instructions:

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

2. Cook over medium heat, stirring occasionally, until cranberries burst and the sauce thickens, about 10-15 minutes.

3. Remove from heat and allow to cool before serving.

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Green Bean Casserole

Ingredients:

• 2 lbs fresh green beans, trimmed

• 1 can (10.75 oz) cream of mushroom soup

• 1 cup milk

• 1 can (6 oz) French fried onions

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Blanch green beans in boiling water for 3 minutes. Drain and transfer to a baking dish.

3. In a bowl, mix cream of mushroom soup, milk, salt, and pepper. Pour over green beans.

4. Sprinkle with half of the French-fried onions.

5. Bake for 25 minutes. Top with remaining onions and bake for an additional 5 minutes.

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Pumpkin Pie

Ingredients:

• 1 pie crust (store-bought or homemade)

• 2 cups pumpkin puree

• 1 can (12 oz) evaporated milk

• 3/4 cup sugar

• 2 eggs

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground cloves

• 1/2 tsp salt

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt.

3. Pour filling into pie crust.

4. Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 40-50 minutes more, until a knife inserted in the center comes out clean.

5. Cool on a wire rack and serve with whipped cream.