Ultimate Thanksgiving Turkey Dinner

For this extra-festive feast, we've added even more fixings to our traditional turkey dinner, but it's still a cinch to prepare. Just follow the instructions and gather everyone around the table. Happy Thanksgiving, from the Good Eggs Kitchen to yours.  

Makes 8 servings

Baked Brie en Croûte with Crackers 

Preheat the oven to 400°F. Line a sheet pan with parchment or foil. Set the brie on the prepared pan and bake until the pastry is golden brown and the cheese is melty, 20 to 25 minutes. Serve warm with crackers and, if you have any on hand, honey for drizzling. 

Roasted Turkey 

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.

Mashed Potatoes with Herb Butter & Crispy Shallots

To fry the shallots: Slice the shallots. Line a plate with paper towels. Place the shallots in a saucepan, and pour in enough canola oil to cover. Set the pan over medium heat, and cook until the shallots are golden brown, stirring occasionally, 12 to 15 minutes. Use a slotted spoon to transfer the shallots to the plate, and sprinkle with salt while still warm. (Once cooled, the shallots can be stored in an airtight container at room temperature for up to 1 day.) Reserve the flavorful oil for another use.

To reheat the mashed potatoes 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 the mashed potatoes 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.

To serve: Dot the potatoes with the herb butter and shower with crispy shallots. Grind with pepper, and serve warm. 

Stuffing

Preheat the oven to 400°F. In a large rectangular baking dish (about 9 by 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. 

Mustardy Beets with Goat Cheese & Hazelnuts

Let the marinated beets come to room temperature. In a large bowl, whisk together 3 tablespoons roasted scallion vinaigrette, 2 tablespoons whole-grain mustard, and the juice of ½ lemon. Add the beets and toss to coat. Stir in 2 handfuls of arugula. Season with salt and pepper to taste. Scatter with the toasted hazelnuts, crumble the goat cheese over the top, and serve.

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. 

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 chutney come to room temperature before serving. 

Pumpkin Pie & Vanilla Ice Cream

Let the pie come to room temperature before cutting into wedges. Serve with scoops of vanilla ice cream. 

Contains: milk, eggs, tree nuts, wheat.