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Here’s something to be grateful for: This turkey dinner with all the fixings is not only easy to reheat, it’s also sized for a more intimate gathering. Happy Thanksgiving, from the Good Eggs Kitchen to yours.
Makes 4 servings
Thick-Cut Roasted Turkey
Preheat the oven to 325°F. Remove the lid from the turkey, cover the pan with foil, and bake until warmed through or the internal temperature reaches 165°F, 20 to 25 minutes.
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. Pick a handful of parsley, toss the stems, and chop the leaves. Sprinkle over the vegetables.
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.