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 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.
Ingredients: whole turkey, water, sea salt, maple syrup, brown sugar, celery juice powder.
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.
Ingredients: potatoes, whipping cream, unsalted butter (organic cream, cultures), salt.
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.
Ingredients: Italian batard (organic unbleached wheat flour (organic malted barley flour), water, sea salt), fennel-carrot-onion mix (onion, carrot, fennel), butter unsalted, persimmons, walnuts pieces, knoll farms semi-dried organic light figs, sultanas.
Roasted Root Vegetable Medley
Preheat the oven to 325°F. Remove the lid from the container. Bake until warmed through, 10 to 15 minutes.
Ingredients: red onion, sweet potatoes, carrots, rutabega, brussels sprouts, parsnips, olive oil, salt, black pepper.
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.
Ingredients: sage, parsley, olive oil, canola oil, capers, red shallots, red wine vinegar (red wine vinegar, grape must), preserved meyer lemon (meyer lemons, salt)
In a small saucepan over medium heat, reheat the gravy, stirring occasionally, until warmed through, 5 to 8 minutes.
Ingredients: gravy (turkey bone broth (water, turkey bones, carrot), chicken bone broth (water, chicken bones, carrot), yellow onion, flour, celery, chicken pan drippings, turkey pan drippings, unsalted butter, chicken fat, parsley, thyme, salt, black pepper)
Let the cranberry sauce come to room temperature before serving.
Ingredients: cranberries, cane sugar, water, orange juice, lemon juice, dried ginger, salt, cinnamon sticks, star anise, allspice berries Jamaican whole, black pepper, cloves whole.
Let the pie come to room temperature before cutting into wedges for serving.
Ingredients: filling (pumpkin, sweetened condensed milk (whole milk, sugar), egg, 100% pure cane sugar, cinnamon, ginger, salt, allspice), crust (enriched unbleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), organic palm oil, water, 100% pure cane sugar, salt.
Contains: milk, eggs, tree nuts, wheat.