Here’s something to be grateful for: This collection takes care of all the fixings, so you can focus on the turkey. Just follow the reheat instructions below and gather everyone around the table. Happy Thanksgiving, from the Good Eggs Kitchen to yours.
Makes 8 servings
To reheat in the oven: Preheat the oven to 325°F. Remove the lid from the container, and add a drizzle of milk or stock 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 potatoes and a splash of milk or stock. Cook, stirring occasionally, until warmed through and bubbling around the edges, 5 minutes.
Preheat the oven to 400°F. In a large rectangular baking dish (about 9 x 13 inches), combine the bread cubes and stuffing mix. Drizzle with 2 cups of the turkey broth, reserving the rest for another use. Bake until the edges and top are golden, 15 to 20 minutes.
Roasted Root Vegetable Medley
Preheat the oven to 325°F. Remove the lid from the container. Bake until warmed through, 10 to 15 minutes.
Fried 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 fried 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.