Sorry, this product is unavailable.
Check back soon!
Here’s something to be grateful for: This turkey dinner with all the fixings is a cinch to prepare. Just follow the reheat instructions below and gather everyone around the table. Happy Thanksgiving, from the Good Eggs Kitchen to yours.
Makes 6-8 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, 50 to 70 minutes. Let the turkey rest for at least 20 minutes before carving.
To reheat in the oven: Preheat the oven to 325°F. Remove the lid from the container, and add a drizzle of milk or broth over the top of the mashed potatoes. Cover with foil and bake until warmed through, 15 to 20 minutes.
To reheat on the stove: In a large saucepan over medium heat, combine the potatoes and a splash of milk or broth. Cook, stirring occasionally, until warmed through and bubbling around the edges, 5 minutes.
Traditional Thanksgiving Stuffing
Preheat oven to 375°F. Remove lid, cover loosely with foil and bake until crispy and warmed through, 15-20 minutes.
Roasted Seasonal Vegetable Medley
Preheat the oven to 325°F. Remove the lid from the container. Bake until warmed through, 10 to 15 minutes.
Sage Salsa Verde
Pick the sage leaves and toss the stems. Line a plate with paper towels. In a small frying pan over medium-low heat, melt 3 tablespoons butter or canola oil. Add the sage leaves and fry until golden and fragrant, 1 to 2 minutes. Transfer to the plate and sprinkle with salt. Crumble the fried leaves into the salsa verde and stir to combine. Spoon the sage salsa verde over the roasted vegetables or pass at the table.
In a small saucepan over medium heat, reheat the gravy, stirring occasionally, until warmed through, 5 to 8 minutes.
Let the cranberry sauce 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.