Thanksgiving Turkey and Pumpkin Pecan Pie Dinner

Ingredients

- For the Turkey and Stuffing:
- 1 whole turkey (12-14 lbs cleaned and prepared)
- 1 pack stuffing mix (approx. 10 oz)
- 1 cup chicken broth
- 2 tablespoons butter, melted
- 1/2 cup dried cranberries
- 1 pan prepared cornbread, crumbled
- Salt and pepper to taste

- For the Roasted Vegetables:
- 4 large potatoes, peeled and cubed
- 12 oz fresh green beans, trimmed
- 3 tablespoons butter, melted
- Salt and pepper to taste

- For the Green Bean Casserole:
- 2 cups cream of mushroom soup
- 1/4 cup chicken broth

- For the Pumpkin Pecan Pie:
- 2 cups canned pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 eggs
- 1 cup heavy cream
- 1 pie crust, unbaked
- 1 cup pecan halves

Instructions

1. Prepare the Stuffing:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the stuffing mix, chicken broth, melted butter, dried cranberries, crumbled cornbread, salt, and pepper. Mix thoroughly and set aside.

2. Stuff the Turkey:
- Stuff the prepared turkey cavity with the stuffing mixture.
- Tie the legs together with kitchen twine and tuck the wings under the body.

3. Roast the Turkey:
- Place the turkey on a rack in a roasting pan.
- Roast in the preheated oven for approximately PT4H (4 hours), or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan drippings.

4. Roasted Vegetables:
- Toss the cubed potatoes and green beans with melted butter, salt, and pepper.
- Spread onto a baking sheet and roast in the oven for the last PT45M (45 minutes) of the turkey's cooking time, until golden and tender.

5. Green Bean Casserole:
- During the roasting time, in a saucepan, combine cream of mushroom soup and chicken broth. Heat until just bubbling.
- Pour over the roasted green beans and serve warm.

6. Bake the Pumpkin Pecan Pie:
- Preheat the oven to 375°F (190°C) if different from the turkey temperature.
- In a bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, ginger, eggs, and heavy cream until smooth.
- Pour the filling into the unbaked pie crust and top with pecan halves.
- Bake in the oven for PT50M (50 minutes) or until the filling is set.
- Cool the pie at room temperature before serving.

Total Time

PT5H35M
5 hours and 35 minutes

Type of Dish

Dinner

Recipe Yield

Feeds 4 adults

Calories

Total: 8,750 calories

Keywords

Turkey dinner, Stuffing, Pumpkin pie, Pecan pie, Thanksgiving, Roasted vegetables, Green bean casserole, Holiday meal, Oven-baked, Festive feast

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