Small Complete Thanksgiving Turkey Dinner

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. 

Mashed Potatoes

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.

Stuffing

Preheat the oven to 400°F. In a large rectangular baking dish (about 9 x 13 inches), combine the bread cubes, stuffing mix, and 3 tablespoons melted butter or olive oil. Drizzle with 2 cups of the chicken broth, reserving the rest for another use. Bake until golden, 15 to 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. 

Turkey Gravy

In a small saucepan over medium heat, reheat the gravy, stirring occasionally, until warmed through, 5 to 8 minutes.

Cranberry Chutney 

Let the cranberry sauce come to room temperature before serving. 

Pumpkin Pie 

Let the pie come to room temperature before cutting into wedges for serving. 

Contains: milk, eggs, tree nuts, wheat.