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Thanksgiving Dinner

Turkey has been a staple on holiday tables for generations, but it was likely absent at the earliest celebrations of Thanksgiving. Instead, communities shared meals of venison, geese, clams, and lobster. Around the time that Abraham Lincoln proclaimed Thanksgiving a national holiday in 1863, turkey became the go-to main dish for American tables. We’re thankful for all of our customers, and this meal is designed for up to 4 — so invite a few friends over for dinner, or enjoy the leftovers tomorrow!

Thanksgiving Dinner  ingredients
On the Cutting Board
  • 1 Turkey Leg
  • 1 Turkey Breast
  • 3 Sprigs Rosemary
  • 1 Bunch Green Beans
  • 6 Button Mushrooms
  • 3 Cloves Garlic
  • ½ Cup Plain Yogurt
  • 1 Yellow Onion
  • 1 Lemon
  • 2 Large Yukon Gold Potatoes
  • ½ Cup Milk
  • 1 Cup Cranberries
  • 1 Clementine
  • 1 Cup Chicken Stock
  • 2 Tablespoons Butter
  • ¼ Cup Flour
  • 2 Tablespoons Sugar
1
First, preheat the oven to 375º F. Then, put two pots of salted water on to boil, and add the potatoes to one of the pots right away. Trim the tops off of the green beans, then cut them into bite sized pieces. Next, chop the onion and garlic. If your onion is very large, you may only need half. Then, slice the mushrooms. Zest the lemon and clementine, or peel and chop the very outside, being careful not to peel the bitter white pith. Add the juice of the clementine to the zest. Remove the rosemary leaves from the woody stem and chop. Set everything aside in small bowls.
2
Season the turkey with salt, pepper, olive oil, and the chopped rosemary. Put in the oven and roast for about 45 minutes, or until the turkey is golden brown and has an internal temperature of 165ºF.
3
Next, blanche the green beans in the second pot of water for about 3 minutes. Drain, then set aside. Drizzle a little olive oil in a medium pan and turn the heat to high. Sauté the onions and garlic for about a minute, then add the mushrooms. Cook these together until the mushrooms are caramelized, then add the green beans to the pan, seasoning with salt and pepper to taste. Remove from the heat, then stir in the yogurt. Set aside.
4
In a small pot, add the cranberries, lemon zest, the juice of one lemon, the clementine peel and juice, the sugar, and half a cup of water. Slowly bring it to a boil, then simmer. This is your cranberry sauce.
5
Once the potatoes can be easily pierced with a fork, they are done. Drain, then peel them with a knife. (Be careful — they are hot! Shield your hand with a towel if you need to.) Choose your best mashing tool, and mash the potatoes together with the butter and milk. Season with salt to taste.
6
Once the turkey is done, remove from the oven and let it rest. Put the roasting pan with the cooking juices on the stove over high heat. Then, add the flour and whisk together to make a roux. If the mixture isn’t whisking together well, you may need to add a little olive oil. Be sure to really scrape the bottom of the pan — this is where the flavor is! When the roux is golden brown, whisk in the chicken stock and season with salt and pepper to taste. This is your gravy. Put all of the dishes on the table and serve family style. Happy Thanksgiving!

Tips from Home Chefs

1
First, preheat the oven to 375º F. Then, put two pots of salted water on to boil, and add the potatoes to one of the pots right away. Trim the tops off of the green beans, then cut them into bite sized pieces. Next, chop the onion and garlic. If your onion is very large, you may only need half. Then, slice the mushrooms. Zest the lemon and clementine, or peel and chop the very outside, being careful not to peel the bitter white pith. Add the juice of the clementine to the zest. Remove the rosemary leaves from the woody stem and chop. Set everything aside in small bowls.
2
Season the turkey with salt, pepper, olive oil, and the chopped rosemary. Put in the oven and roast for about 45 minutes, or until the turkey is golden brown and has an internal temperature of 165ºF.
3
Next, blanche the green beans in the second pot of water for about 3 minutes. Drain, then set aside. Drizzle a little olive oil in a medium pan and turn the heat to high. Sauté the onions and garlic for about a minute, then add the mushrooms. Cook these together until the mushrooms are caramelized, then add the green beans to the pan, seasoning with salt and pepper to taste. Remove from the heat, then stir in the yogurt. Set aside.
4
In a small pot, add the cranberries, lemon zest, the juice of one lemon, the clementine peel and juice, the sugar, and half a cup of water. Slowly bring it to a boil, then simmer. This is your cranberry sauce.
5
Once the potatoes can be easily pierced with a fork, they are done. Drain, then peel them with a knife. (Be careful — they are hot! Shield your hand with a towel if you need to.) Choose your best mashing tool, and mash the potatoes together with the butter and milk. Season with salt to taste.
6
Once the turkey is done, remove from the oven and let it rest. Put the roasting pan with the cooking juices on the stove over high heat. Then, add the flour and whisk together to make a roux. If the mixture isn’t whisking together well, you may need to add a little olive oil. Be sure to really scrape the bottom of the pan — this is where the flavor is! When the roux is golden brown, whisk in the chicken stock and season with salt and pepper to taste. This is your gravy. Put all of the dishes on the table and serve family style. Happy Thanksgiving!