Go Back

Farmhouse Thanksgiving Feast

A collection of comforting and traditional dishes for a cozy Thanksgiving gathering, including turkey, stuffing, mashed potatoes, and pumpkin pie.
Imprimer la recette Pin Recipe
Prep Time 4 heures
Cook Time 3 heures
Total Time 7 heures
Course Dessert, Main Course, Side Dish
Cuisine American, Traditional
Servings 10 servings
Calories 750 kcal

Ingrédients
  

Turkey and Gravy

  • 1 whole whole turkey (12-15 lbs) Seasoned for roasting
  • to taste Salt and pepper
  • for seasoning Olive oil or butter
  • 2 cups chicken stock For gravy
  • 2 tablespoons flour or cornstarch Use cornstarch for gluten-free
  • turkey drippings from your roasted turkey

Stuffing

  • 1 cup diced onions
  • 1 cup diced celery
  • 10 cups cubed bread (white or whole grain)
  • 1 tablespoon sage, dried
  • 1 teaspoon thyme, dried
  • 2 cups chicken or vegetable broth

Mashed Potatoes

  • 5 lbs potatoes, peeled and quartered
  • 1 cup milk or cream For creaminess
  • ½ cup butter
  • to taste Salt

Cranberry Sauce

  • 12 oz fresh cranberries
  • 1 cup sugar
  • 1 cup water

Green Bean Casserole

  • 1 lb green beans, fresh or frozen
  • 1 can cream of mushroom soup
  • 1 cup fried onions

Pumpkin Pie

  • 1 pre-made pie crust
  • 15 oz pumpkin puree
  • 2 whole eggs
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

Instructions
 

Preparation

  • Gather all your ingredients and clean and chop your vegetables.
  • Preheat your oven to 325°F (163°C) for the turkey.

Cooking

  • Season the turkey inside and out with salt, pepper, and herbs, then rub with olive oil or butter.
  • Roast the turkey in a roasting pan for about 13-15 minutes per pound, basting occasionally.
  • In a skillet, sauté diced onions and celery until softened, then combine in a bowl with cubed bread, herbs, and broth for stuffing.
  • Bake the stuffing in a greased dish for about 30 minutes, remove foil for last 10-15 minutes.
  • Boil peeled and quartered potatoes until fork-tender, then mash with milk and butter.
  • Pour turkey drippings into a saucepan; whisk in flour or cornstarch, gradually adding chicken stock, and simmer until thickened.
  • Blanch green beans for 3 minutes, mix with cream of mushroom soup and fried onions, then bake for 25 minutes.
  • Cook cranberries with sugar and water until cranberries burst, then let cool.
  • Mix pumpkin puree, eggs, sugar, and spices; pour into pie crust and bake as directed.

Serving

  • Once everything is cooked, carve the turkey and arrange on a platter with all dishes ready to serve.

Notes

Store leftovers in airtight containers; refrigerate for up to four days or freeze for three months. Reheat carefully to maintain moisture.
Keyword Comfort food, Farmhouse Recipes, Holiday Dinner, Thanksgiving