Thanksgiving Feast: Savory Stuffed Turkey & Harvest Sides Delight

Ingredients

For the Turkey and Stuffing:
- 1 whole turkey (about 12 lbs)
- 3 cups stuffing mix
- 1 cup prunes, chopped
- 1 cup pecans, chopped
- 1 tablespoon salt

For the Harvest Sides:
- 4 large potatoes, peeled and quartered
- 1 small pumpkin, peeled and cubed
- 1 head of red cabbage, sliced
- 1 cup corn kernels
- 1 pie crust (store-bought or homemade)

For the Gravy:
- 2 cups turkey gravy (store-bought or homemade)

For the Bread:
- 4 slices of your choice of bread

Instructions

1. Prepare the Stuffing:
- In a mixing bowl, combine the stuffing mix, chopped prunes, chopped pecans, and salt. Mix well until all ingredients are incorporated.

2. Prepare the Turkey:
- Preheat the oven to 325°F.
- Rinse the turkey under cold water and pat dry with paper towels.
- Stuff the turkey cavity with the prepared stuffing mixture. Secure the openings with kitchen twine or skewers.

3. Roasting the Turkey:
- Place the prepared turkey in a roasting pan. Cover loosely with foil to prevent over-browning.
- Roast the turkey in the preheated oven for approximately 3 to 4 hours (PT3H30M), or until the internal temperature of the stuffing reaches 165°F and the meat is tender.
- During the last 30 minutes, remove the foil to let the skin crisp and brown.

4. Prepare the Sides:
- Boil the quartered potatoes in a large pot for 20 minutes until fork-tender (PT20M). Drain and set aside.
- Meanwhile, arrange the cubed pumpkin and sliced red cabbage on a baking sheet. Drizzle with olive oil, season with salt and pepper, and place in the oven alongside your turkey for approximately 25 minutes, stirring halfway through (PT25M).

5. Prepare the Corn and Bread:
- While the turkey is resting, heat the corn kernels in a small saucepan over medium heat for 5 minutes (PT5M), stirring occasionally.
- Toast the bread slices in an oven-safe dish for about 5 minutes until golden brown (PT5M).

6. Make the Gravy:
- In a saucepan over medium heat, heat the turkey gravy, stirring occasionally until heated through (PT5M).

7. Assemble the Pie:
- Fit the pie crust into a pie pan, fill with roasted pumpkin cubes, and bake in the oven at 375°F for about 15 minutes, or until the crust is golden brown (PT15M).

8. Serve:
- Carve the turkey and plate with a side of roast pumpkin, red cabbage, boiled potatoes, corn, and the toasted bread.
- Drizzle the turkey slices and stuffing with warmed gravy before serving.

Total Time

PT4H40M
4 hours 40 minutes

Type of Dish

Dinner

Keywords

Thanksgiving dinner, stuffed turkey, holiday feast, oven-baked turkey, harvest sides, pumpkin pie, roasted vegetables, festive meal, gravy recipe, gourmet turkey

Recipe Yield

Feeds 4 adults

Calories

4,200 calories

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