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Here’s something to be grateful for: This festive dinner sets out a flavorful smoked turkey with fresh updates on the traditional sides. Happy holidays, from the Good Eggs Kitchen to yours.
Makes 8 servings
Preheat the oven to 325°F. Remove the turkey from the packaging, and place it in the roasting pan. Bake until warmed through or the internal temperature reaches 165°F, 60 to 90 minutes or according to package instructions. Let the turkey rest for at least 20 minutes before carving.
Sweet Potatoes with Hot Honey Butter & Lime
Preheat the oven to 425°F. Line a sheet pan with parchment or foil. Cut the sweet potatoes in half lengthwise. Set the sweet potatoes on the prepared pan, drizzle with ¼ cup olive oil, season with salt and pepper, and turn to coat. Arrange the sweet potatoes cut-side down and roast until tender and browned on the bottom, 30 to 40 minutes.
Meanwhile, set out the honey butter and let it come to room temperature. Add a few dashes of hot sauce, if you want a kick, and stir to combine. When the sweet potatoes are ready, transfer them to a platter. Spread with half of the honey butter, squeeze with lime juice, season with salt, and serve. (For extra citrusy flavor, before juicing, finely grate the lime zest, and sprinkle it over.)
Kale Salad with Cranberries, Bacon & Toasted Nuts
Chop the nuts. Chop the bacon ends. In a frying pan over medium heat, cook the bacon until crispy, 5 minutes. Transfer to a paper towel-lined plate. Place the kale ribbons in a large bowl, drizzle with about ⅓ cup of the roasted scallion vinaigrette, season with salt, and toss to coat. Scatter with the cranberries, bacon, and almonds and serve.
Cut the cornbread into slices and serve, with the remaining honey butter for spreading.
Cranberry Sauce & Salsa Verde
Let the cranberry sauce and salsa verde come to room temperature before serving.
Let the pie come to room temperature before cutting into wedges for serving.
Contains: milk, eggs, tree nuts, wheat.