Stress Free Thanksgiving: Your Ultimate Guide to a Relaxing Holiday

Stress Free Thanksgiving – is that even possible? Absolutely! Let’s face it, the holidays are supposed to be a time of joy and togetherness, but often they’re overshadowed by the sheer pressure of pulling off the perfect feast. I’m here to tell you that you can reclaim your Thanksgiving and actually enjoy it, without sacrificing a delicious, memorable meal.

Thanksgiving, a holiday deeply rooted in American tradition, is a celebration of gratitude and abundance. It’s a time to gather with loved ones and share a meal that’s been passed down through generations. But the weight of tradition can sometimes feel heavy, especially when you’re juggling multiple dishes and trying to please everyone at the table.

The key to a Stress Free Thanksgiving is all in the planning and preparation. We’re going to break down the menu into manageable steps, offering tips and tricks to streamline the cooking process. Think make-ahead sides, simplified recipes, and clever shortcuts that will save you time and energy. Because let’s be honest, who wants to spend the entire day chained to the stove? This year, let’s focus on what truly matters: spending quality time with family and friends, and savoring the delicious flavors of the season. Get ready to experience a Thanksgiving that’s both delicious and delightfully stress-free!

Ingredients:

• For the Turkey:
• 1 (12-14 pound) turkey, thawed
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 lemon, quartered
• 1 onion, quartered
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 cups chicken broth
• For the Stuffing:
• 1 loaf (1 pound) day-old sourdough bread, cubed
• 1/2 cup (1 stick) unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 pound Italian sausage, removed from casings
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 4 cups chicken broth
• 2 large eggs, lightly beaten
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste
• For the Mashed Potatoes:
• 3 pounds Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream
• 1/2 cup (1 stick) unsalted butter, softened
• Salt and pepper to taste
• For the Gravy:
• 4 tablespoons turkey drippings (from roasting pan)
• 4 tablespoons all-purpose flour
• 4 cups chicken broth
• Salt and pepper to taste
• For the Cranberry Sauce:
• 1 (12-ounce) bag fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 orange, zested and juiced
• For the Green Bean Casserole:
• 2 (14.5-ounce) cans cut green beans, drained
• 1 (10.75-ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 teaspoon black pepper
• 1 1/3 cups French fried onions, divided
• For the Pumpkin Pie:
• 1 (15-ounce) can pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 (9-inch) unbaked pie crust

Preparing the Turkey

1. Thaw the Turkey: This is the most crucial step! Make sure your turkey is completely thawed. The safest way is in the refrigerator, allowing about 24 hours for every 5 pounds of turkey. So, a 12-pound turkey will take about 3 days to thaw in the fridge. You can also thaw it in cold water, changing the water every 30 minutes, but this requires more attention. A completely thawed turkey is essential for even cooking.
2. Prepare the Turkey: Preheat your oven to 325°F (160°C). Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water and pat it dry with paper towels. This helps the skin crisp up nicely.
3. Season the Turkey: In a small bowl, combine the olive oil, kosher salt, black pepper, dried thyme, dried sage, garlic powder, and onion powder. Rub this mixture all over the turkey, both inside and out. Make sure to get under the skin of the breast for extra flavor.
4. Stuff the Cavity: Stuff the turkey cavity with the quartered lemon, quartered onion, rosemary sprigs, and thyme sprigs. This will infuse the turkey with aromatic flavors as it roasts.
5. Roast the Turkey: Place the turkey on a roasting rack in a large roasting pan. Pour 2 cups of chicken broth into the bottom of the pan. This will help keep the turkey moist and create delicious pan drippings for gravy.
6. Roasting Time: Roast the turkey for approximately 13 minutes per pound. For a 12-14 pound turkey, this will be about 2.5 to 3 hours. Baste the turkey with the pan drippings every 30-45 minutes to keep it moist and promote browning.
7. Check for Doneness: Use a meat thermometer to check the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, without touching the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
8. Rest the Turkey: Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey. Cover the turkey loosely with foil while it rests.

Preparing the Stuffing

1. Prepare the Bread: Preheat your oven to 300°F (150°C). Spread the cubed sourdough bread on a baking sheet and bake for 15-20 minutes, or until lightly toasted. This will help prevent the stuffing from becoming soggy. Let the bread cool completely.
2. Sauté the Vegetables and Sausage: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Combine Ingredients: In a large bowl, combine the toasted bread, sautéed vegetables and sausage, dried sage, dried thyme, and ground nutmeg.
4. Add Wet Ingredients: In a separate bowl, whisk together the chicken broth and eggs. Pour this mixture over the bread mixture and toss to combine. Add the chopped fresh parsley and season with salt and pepper to taste.
5. Bake the Stuffing: Transfer the stuffing to a greased 9×13 inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through. The internal temperature should reach 165°F (74°C).

Preparing the Mashed Potatoes

1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
2. Drain and Mash: Drain the potatoes well and return them to the pot. Use a potato masher or an electric mixer to mash the potatoes until smooth.
3. Add Cream and Butter: Gradually add the heavy cream and softened butter to the mashed potatoes, mixing until smooth and creamy. Season with salt and pepper to taste.
4. Keep Warm: Keep the mashed potatoes warm until serving. You can place them in a slow cooker on the warm setting or cover them with a lid and set them aside in a warm place.

Preparing the Gravy

1. Skim the Fat: After removing the turkey from the roasting pan, skim off most of the fat from the pan drippings, leaving about 4 tablespoons of fat in the pan.
2. Make a Roux: Place the roasting pan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This creates a roux, which will thicken the gravy.
3. Add Broth: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened to your desired consistency, about 5-7 minutes.
4. Season and Strain: Season the gravy with salt and pepper to taste. For a smoother gravy, you can strain it through a fine-mesh sieve.
5. Keep Warm: Keep the gravy warm until serving. You can place it in a gravy boat or a small saucepan on low heat.

Preparing the Cranberry Sauce

1. Combine Ingredients: In a medium saucepan, combine the cranberries, sugar, water, orange zest, and orange juice.

2. 

   Conclusion:

   So there you have it! This recipe for a Stress Free Thanksgiving is more than just a set of instructions; it’s your secret weapon for a holiday filled with joy, delicious food, and, most importantly, minimal stress. I truly believe this approach will revolutionize your Thanksgiving experience, allowing you to actually enjoy the company of your loved ones instead of being chained to the stove all day.

   Why is this a must-try? Because it’s designed for real life. We all know Thanksgiving can be chaotic, but this recipe streamlines the process, offering make-ahead options and simplified techniques that don’t compromise on flavor. The result is a Thanksgiving feast that tastes like you spent days slaving away, even if you only dedicated a few hours. It’s about working smarter, not harder, and that’s something we can all appreciate, especially during the holidays.

   But the best part? The incredible flavor! From the perfectly roasted turkey (achieved with minimal fuss, I promise!) to the flavorful stuffing and the creamy mashed potatoes, every element of this meal is designed to impress. And let’s not forget the gravy – rich, savory, and utterly irresistible. Your guests will be raving about your cooking skills for weeks to come, and you’ll be able to smile knowing how easy it all was.

   Serving Suggestions and Variations:

   Now, let’s talk about how you can make this recipe your own! While the core recipe is fantastic as is, there’s always room for personalization. For example, if you’re a fan of sweet potatoes, try adding a layer of roasted sweet potatoes to the bottom of your stuffing for a touch of sweetness and added texture. Or, if you prefer a different type of gravy, feel free to substitute your favorite recipe – just be sure to make it ahead of time to keep the stress levels down!

   For serving, I love to present the turkey on a large platter surrounded by colorful vegetables like roasted Brussels sprouts and carrots. A separate bowl of cranberry sauce adds a pop of color and a burst of tartness that complements the richness of the other dishes. And don’t forget the rolls! Warm, crusty rolls are the perfect accompaniment to soak up all that delicious gravy.

   Consider offering a vegetarian option as well. A hearty lentil loaf or a butternut squash risotto would be a wonderful addition to the table, ensuring that everyone has something to enjoy. And for dessert? Pumpkin pie is a classic, but feel free to get creative with other options like apple crisp or pecan pie. The key is to choose desserts that can also be made ahead of time, further reducing your stress on Thanksgiving Day.

   I’m so excited for you to try this recipe and experience the joy of a truly Stress Free Thanksgiving. It’s a game-changer, I promise! It’s about creating memories, not just meals. It’s about spending quality time with your loved ones, not being stuck in the kitchen. It’s about enjoying the holiday season to the fullest, without feeling overwhelmed or exhausted.

   So, go ahead, give it a try! I’m confident that you’ll love the results. And please, don’t forget to share your experience with me! I’d love to hear how it went, what variations you tried, and any tips or tricks you discovered along the way. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to hear from you and celebrate your successful, stress-free Thanksgiving!

   Happy Thanksgiving, and happy cooking!

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   Stress Free Thanksgiving: Your Ultimate Guide to a Relaxing Holiday

   A complete Thanksgiving feast with turkey, stuffing, mashed potatoes, gravy, cranberry sauce, green bean casserole, and pumpkin pie.

   Prep Time60 minutes

   Cook Time180 minutes

   Total Time270 minutes

   Category: Dinner

   Yield: 12-14 servings

   Save This Recipe

   Ingredients

   • 1 (12-14 pound) turkey, thawed
   • 1 tablespoon olive oil
   • 2 teaspoons kosher salt
   • 1 teaspoon black pepper
   • 1 teaspoon dried thyme
   • 1/2 teaspoon dried sage
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1 lemon, quartered
   • 1 onion, quartered
   • 4 sprigs fresh rosemary
   • 4 sprigs fresh thyme
   • 2 cups chicken broth
   • 1 loaf (1 pound) day-old sourdough bread, cubed
   • 1/2 cup (1 stick) unsalted butter
   • 1 large onion, chopped
   • 2 celery stalks, chopped
   • 1 pound Italian sausage, removed from casings
   • 1 teaspoon dried sage
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground nutmeg
   • 4 cups chicken broth
   • 2 large eggs, lightly beaten
   • 1/2 cup chopped fresh parsley
   • Salt and pepper to taste
   • 3 pounds Yukon Gold potatoes, peeled and quartered
   • 1 cup heavy cream
   • 1/2 cup (1 stick) unsalted butter, softened
   • Salt and pepper to taste
   • 4 tablespoons turkey drippings (from roasting pan)
   • 4 tablespoons all-purpose flour
   • 4 cups chicken broth
   • Salt and pepper to taste
   • 1 (12-ounce) bag fresh cranberries
   • 1 cup granulated sugar
   • 1 cup water
   • 1 orange, zested and juiced
   • 2 (14.5-ounce) cans cut green beans, drained
   • 1 (10.75-ounce) can condensed cream of mushroom soup
   • 1/2 cup milk
   • 1/4 teaspoon black pepper
   • 1 1/3 cups French fried onions, divided
   • 1 (15-ounce) can pumpkin puree
   • 1 (14-ounce) can sweetened condensed milk
   • 2 large eggs
   • 1 teaspoon pumpkin pie spice
   • 1/2 teaspoon salt
   • 1 (9-inch) unbaked pie crust

   Instructions

   1. Make sure your turkey is completely thawed. The safest way is in the refrigerator, allowing about 24 hours for every 5 pounds of turkey. You can also thaw it in cold water, changing the water every 30 minutes.
   2. Preheat your oven to 325°F (160°C). Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water and pat it dry with paper towels.
   3. In a small bowl, combine the olive oil, kosher salt, black pepper, dried thyme, dried sage, garlic powder, and onion powder. Rub this mixture all over the turkey, both inside and out. Make sure to get under the skin of the breast for extra flavor.
   4. Stuff the turkey cavity with the quartered lemon, quartered onion, rosemary sprigs, and thyme sprigs.
   5. Place the turkey on a roasting rack in a large roasting pan. Pour 2 cups of chicken broth into the bottom of the pan.
   6. Roast the turkey for approximately 13 minutes per pound. For a 12-14 pound turkey, this will be about 2.5 to 3 hours. Baste the turkey with the pan drippings every 30-45 minutes.
   7. Use a meat thermometer to check the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, without touching the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
   8. Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. Cover the turkey loosely with foil while it rests.
   9. Preheat your oven to 300°F (150°C). Spread the cubed sourdough bread on a baking sheet and bake for 15-20 minutes, or until lightly toasted. Let the bread cool completely.
   10. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
   11. In a large bowl, combine the toasted bread, sautéed vegetables and sausage, dried sage, dried thyme, and ground nutmeg.
   12. In a separate bowl, whisk together the chicken broth and eggs. Pour this mixture over the bread mixture and toss to combine. Add the chopped fresh parsley and season with salt and pepper to taste.
   13. Transfer the stuffing to a greased 9×13 inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through. The internal temperature should reach 165°F (74°C).
   14. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
   15. Drain the potatoes well and return them to the pot. Use a potato masher or an electric mixer to mash the potatoes until smooth.
   16. Gradually add the heavy cream and softened butter to the mashed potatoes, mixing until smooth and creamy. Season with salt and pepper to taste.
   17. Keep the mashed potatoes warm until serving. You can place them in a slow cooker on the warm setting or cover them with a lid and set them aside in a warm place.
   18. After removing the turkey from the roasting pan, skim off most of the fat from the pan drippings, leaving about 4 tablespoons of fat in the pan.
   19. Place the roasting pan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This creates a roux, which will thicken the gravy.
   20. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened to your desired consistency, about 5-7 minutes.
   21. Season the gravy with salt and pepper to taste. For a smoother gravy, you can strain it through a fine-mesh sieve.
   22. Keep the gravy warm until serving. You can place it in a gravy boat or a small saucepan on low heat.
   23. In a medium saucepan, combine the cranberries, sugar, water, orange zest, and orange juice.
   24. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
   25. Remove from heat and let the cranberry sauce cool completely. It will thicken further as it cools.
   26. Transfer the cranberry sauce to a serving dish and chill in the refrigerator until ready to serve.
   27. Preheat oven to 350°F (175°C).
   28. In a medium bowl, combine the drained green beans, condensed cream of mushroom soup, milk, pepper, and 2/3 cup of the French fried onions.
   29. Bake:

   Notes

   • Make sure your turkey is completely thawed. The safest way is in the refrigerator, allowing about 24 hours for every 5 pounds of turkey. You can also thaw it in cold water, changing the water every 30 minutes.