Lemon & Herb Roasted Turkey

Roasting your turkey with a classic stuffing of lemon, thyme, and parsley is the most delicious Thanksgiving dish that you could ask for.

Ingredients

• Thyme, chopped - 1 tbsp
• Parsley, chopped - 2 tbsp
• Oven-ready turkey - 4½ kg
• Lemon, grated zest - 1
• Hazelnut, pancetta, and orange stuffing or any other stuffing of your choice
• Garlic clove, finely chopped - 1
• Butter, softened - 100g

Preparation

• Take out the turkey from the fridge an hour prior to the preparation period. Clean it with kitchen paper inside out.
• Preheat the oven to 428 degree Fahrenheit.
• Loosen the turkey skin by pushing your fingers between the skin and the flesh of the breast.
• Mix the lemon zest, herbs, garlic, and butter in a bowl and season the turkey.
• Add butter under the skin and over the flesh.
• Now add the stuffing from the neck entrance of the turkey and secure the skin using a skewer.
• Cover your turkey loosely in foil and place inside the oven to cook.
• Cook for approximately 20 minutes then reduce the temperature for the remainder of the cooking time.
• When only 30 minutes of cooking time remains, get rid of the foil on the turkey.
• Put a cut on the thickest part of the turkey with a skewer to check if the juices run clear.
• If you see pink or uncooked juices, place the turkey back in the over for 15 more minutes.
• Once the thighs are well cooked, you can remove the turkey from the tray and place it onto a platter for serving.

Roasted Potatoes And Other Trimmings

Thanksgiving is about enjoying heart-warming meals. This roasted potatoes and vegetable and sausage trimmings’ recipe is the perfect side for your main turkey dish.

Ingredients

• Vegetable oil - 2 tbsp
• Potato, cut into chunks - 4 large
• Parsley leaves, roughly chopped - handful
• Cocktail sausage - 12
• Chestnut - 200g

Preparation

• Heat the oven to 430 degree Fahrenheit.
• Place the potatoes in a roasting tray and cover them in oil.
• Place the tray in the oven and leave for 30 minutes.
• Add chestnuts and sausages to the tray and cook for an additional 15 minutes.
• Take the tray out once the sausages have turned brown.
• Season with parsley and enjoy.

Squash Soup

Nothing can beat the creaminess of squash soup and when it is Thanksgiving, it is the staple soup dish that families across the United Sates delve into.

Ingredients

• Yellow onion, roughly chopped - 1
• Toasted walnuts
• Salt to taste
• Olive oil - 2 tablespoons
• Milk - 1¼ cup
• Kabocha squash - 1 medium
• Garlic, smashed - 2 cloves
• Cream to taste
• Cayenne pepper - ¼ teaspoon

Preparation

• Cut the squash into wedges and get rid of the seeds. Cut the rind and dice it.
• In a large pan, heat the oil over medium high heat. Add the diced squash into the pan alongside garlic and onion. Add a little salt to the pan and sauté the squash until it is browned and properly cooked through.
• Once cooked, add the squash to a blender with milk and cayenne. Blend until the mixture becomes smooth. Season the mixture with more salt and serve with the topping of your choice.

Cranberry Sauce

Cranberry sauce is the perfect side dish to serve on the Thanksgiving lunch table. Here’s the mouth-watering recipe of this traditional dish enjoyed by millions.

Ingredients

• Water - 1/3 cup
• Orange, zested and juiced - 1
• Ground nutmeg - 1/4 teaspoon
• Ground allspice - 1/2 teaspoon
• Granulated sugar - 2 cups
• Fresh cranberries, washed and dried - 1 pound
• Cinnamon stick - 1

Preparation

• Combine the cranberries, water, and sugar into a medium sized pot. Stir and blend the ingredients.
• Let the mixture boil over medium heat. Once bubbles start to appear, put it to a simmer.
• Add the allspice, nutmeg, and the cinnamon stick to the pot and stir to combine.
• Let the mixture simmer for 5 to 7 more minutes.
• Add the orange juice and zest to the pot and stir.
• Pour the sauce into a bowl and set aside to cool.

Pumpkin Pie With Maple Cream And Pecan

The leftovers from your Thanksgiving pumpkin carvings can be put to great use in the classing pumpkin pie.

Ingredients

• Pumpkin, peeled and cut into chunks - 550g piece
• Pack shortcrust pastry - 500g
• Light muscovado sugar - 175g
• Ground ginger small grating of nutmeg - 1 tsp
• Eggs - 2
• Double cream - 142ml
• Cinnamon - 1 tsp
• Allspice - 1 tsp

For The Pecan And Maple Cream

• Pecan, finely chopped - 25g
• Maple syrup - 5 tbsp
• Double cream - 142ml

Preparation

• Cook the pumpkin pieces in the microwave on high for 15 minutes. Once the pumpkin is soft, take it out and set aside to cool.
• Lightly dust the marble slab with flour and roll out pastry to achieve the thickness of a coin. Now carefully place the pastry into the tart tray. Make sure the pastry overhangs and refrigerate for 30 minutes.
• Heat the oven to 400 degree Fahrenheit.
• Line the tray with foil and baking beans and cook for 20 minutes.
• Remove the foil and the beans, and cook for 10 more minutes or until the pastry turns golden.
• Lower the oven temperature by 40 degrees.
• Now add the pumpkin, eggs, cream, sugar, and spices into a blender and process until smooth.
• Pour this mixture into the baked pastry and bake for an additional 1 hour or until the filling has beautifully puffed up.
• Remove from the tin and let it cook.
• For the pie serving, whip the cream with maple syrup and fold in the pecans.