Classic Thanksgiving Box for delivery week of 11/6/23

Classic Thanksgiving Box

for delivery week of 11/6/23

160 MIN
$120.99 6-8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The bestselling meal kit is back! Celebrate more and stress less by letting Blue Apron help with your holiday.
Recipes included in your box are:

• Savory Butter Roasted Turkey Breast
• Homemade Garlic & Herb Gravy
• Fresh Cranberry Sauce with Ginger & Maple Syrup
• Roasted Brussels Sprouts with Fried Rosemary & Pumpkin Seeds
• Brown Butter & White Cheddar Mashed Potatoes with Romano Cheese & Chives
• Apple Crumb Pie with Caramel & Almonds
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1880 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Classic Thanksgiving Box for delivery week of 11/6/23
Title
  • ⅔ cup All-Purpose Flour
  • 5 Tbsps Light Brown Sugar
  • 4 oz Cultured, Salted Butter
  • 1 Tbsp Apple Cider Vinegar
  • 4 Apples
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • ½ cup Almond Flour
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Pie Crust
  • ¼ cup Caramel Shards
  • 2 tsps Honey
  • 2 Tbsps Maple Syrup
  • 2½ lbs Potatoes
  • 1 bunch Chives
  • ½ cup Grated Parmesan Cheese
  • 2 lbs Brussels Sprouts
  • 4 Tbsps Raw Pepitas
  • 4 oz Cultured, Salted Butter
  • 1 Lemon
  • 1 bunch Rosemary
  • ¼ cup Grated Romano Cheese
  • ¼ cup Cream
  • 4 oz White Cheddar Cheese
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 oz Garlic & Herb Flavored Butter
  • 2 oz Salted Butter
  • 2 Tbsps All-Purpose Flour
  • 1 cup Chicken Bone Broth
  • 2½ Tbsps Chicken Demi-Glace
  • 1 Bone-In Turkey Breast
  • ¾ lb Cranberries
  • 2 Tbsps Orange Marmalade
  • ¼ cup Candied Ginger
  • ¼ cup Sugar
  • 1 Tbsp Sherry Vinegar
time-saving
tips & techniques
Prepare & roast the turkey
1 Prepare & roast the turkey

The day before cooking, place the turkey on a work surface and pat dry with paper towels. Season on all sides with salt and pepper. Transfer to an airtight container (or a large resealable bag); refrigerate until ready to cook. One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature. Remove the plain butter from the refrigerator to soften. In a bowl, combine the softened butter and weeknight hero spice blend; season with salt and pepper. Using a fork, mash to combine. Preheat the oven to 400°F. Line a sheet pan with foil. Thoroughly coat the prepared turkey with the seasoned butter. Transfer to the sheet pan, skin side up. Roast 50 minutes. Leaving the oven on, remove from the oven. Carefully place a large piece of foil over the turkey. Return to the oven and roast 20 to 30 minutes, or until the turkey is browned and cooked through.* Reserving the drippings for the gravy, transfer the roasted turkey to a cutting board, skin side up, and let rest at least 20 minutes.
*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

Carve & slice the turkey
2 Carve & slice the turkey

Place your knife on one side of the breast bone. Cut along the bone and down along the ribs (some meat will still be left on the bone). Once off the bone, place the breast on your cutting board, skin side up; slice crosswise. Repeat on the other side.

Make the gravy
3 Make the gravy

Remove the garlic-herb butter from the refrigerator to soften. In a small pot, combine the softened butter, flour, and reserved drippings from the sheet pan of roasted turkey. Cook on medium-high, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined and the butter is melted. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking constantly, 2 to 3 minutes, or until thickened to your desired consistency. Turn off the heat. Stir in the vinegar until thoroughly combined. Taste, then season with salt and pepper if desired.

Make the cranberry sauce
4 Make the cranberry sauce

Wash and dry the cranberries. In a small pot, combine the cranberries, granulated sugar, maple syrup, orange marmalade, candied ginger, a pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Prepare the brussels sprouts ingredients
5 Prepare the brussels sprouts ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Pick the rosemary leaves off the stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon.

Roast the brussels sprouts
6 Roast the brussels sprouts

Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl.

Fry the pepitas & rosemary
7 Fry the pepitas & rosemary

Meanwhile, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pepita sizzles immediately when added, add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until starting to brown (be careful, as the pepitas may pop as they toast). Add the rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until the rosemary stops sizzling and the pepitas are golden brown. Turn off the heat. Using a slotted spoon, transfer to a paper towel-lined plate and immediately season with salt.

Finish the brussels sprouts
8 Finish the brussels sprouts

To the bowl of roasted brussels sprouts, add the parmesan, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished brussels sprouts garnished with the fried pepitas and rosemary. Serve the remaining lemon wedges on the side, if you’d like.

Prepare the mashed potato ingredients
9 Prepare the mashed potato ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the chives. Grate the cheddar on the large side of a box grater.

Cook the potatoes
10 Cook the potatoes

Add the diced potatoes to the pot of boiling water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Brown the butter
11 Brown the butter

Meanwhile, in a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat.

Mash the potatoes
12 Mash the potatoes

To the pot of cooked potatoes, add the brown butter, cream (shaking the packet before opening), and grated cheddar. Season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired. Serve the mashed potatoes garnished with the sliced chives and romano.

Prepare the apples
13 Prepare the apples

Preheat the oven to 375°F. Wash and dry the apples, then core and medium dice.

Make the filling
14 Make the filling

In a large pan (nonstick, if you have one), heat half the butter on medium until melted. Add the diced apples, honey, vinegar, and 1 tablespoon of the all-purpose flour. Cook, stirring occasionally, 8 to 10 minutes, or until the apples are coated and slightly softened. Turn off the heat. Stir in the caramel shards until melted and combined.

Make the crumble
15 Make the crumble

Meanwhile, melt the remaining butter in a bowl in the microwave (or melt in a small pot on the stove). In a separate, large bowl, combine the warming spices, almonds, almond flour, sugar, remaining all-purpose flour, and a pinch of salt. Add the melted butter and maple syrup; stir until large crumbs are formed.

Assemble & bake the pie
16 Assemble & bake the pie

Place the pie crust on a sheet pan, leaving it in its tin. Pour the filling into the crust. Evenly top with the crumble. Bake the pie, rotating the sheet pan halfway through, 35 to 45 minutes, or until the crust and crumble are golden brown. Remove the baked pie from the oven and let stand at least 10 minutes before serving. Enjoy!

Tips from Home Chefs

Prepare & roast the turkey
1 Prepare & roast the turkey

The day before cooking, place the turkey on a work surface and pat dry with paper towels. Season on all sides with salt and pepper. Transfer to an airtight container (or a large resealable bag); refrigerate until ready to cook. One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature. Remove the plain butter from the refrigerator to soften. In a bowl, combine the softened butter and weeknight hero spice blend; season with salt and pepper. Using a fork, mash to combine. Preheat the oven to 400°F. Line a sheet pan with foil. Thoroughly coat the prepared turkey with the seasoned butter. Transfer to the sheet pan, skin side up. Roast 50 minutes. Leaving the oven on, remove from the oven. Carefully place a large piece of foil over the turkey. Return to the oven and roast 20 to 30 minutes, or until the turkey is browned and cooked through.* Reserving the drippings for the gravy, transfer the roasted turkey to a cutting board, skin side up, and let rest at least 20 minutes.
*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

2 Carve & slice the turkey

Place your knife on one side of the breast bone. Cut along the bone and down along the ribs (some meat will still be left on the bone). Once off the bone, place the breast on your cutting board, skin side up; slice crosswise. Repeat on the other side.

Carve & slice the turkey
Make the gravy
3 Make the gravy

Remove the garlic-herb butter from the refrigerator to soften. In a small pot, combine the softened butter, flour, and reserved drippings from the sheet pan of roasted turkey. Cook on medium-high, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined and the butter is melted. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking constantly, 2 to 3 minutes, or until thickened to your desired consistency. Turn off the heat. Stir in the vinegar until thoroughly combined. Taste, then season with salt and pepper if desired.

4 Make the cranberry sauce

Wash and dry the cranberries. In a small pot, combine the cranberries, granulated sugar, maple syrup, orange marmalade, candied ginger, a pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the cranberry sauce
Prepare the brussels sprouts ingredients
5 Prepare the brussels sprouts ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Pick the rosemary leaves off the stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon.

6 Roast the brussels sprouts

Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl.

Roast the brussels sprouts
Fry the pepitas & rosemary
7 Fry the pepitas & rosemary

Meanwhile, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pepita sizzles immediately when added, add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until starting to brown (be careful, as the pepitas may pop as they toast). Add the rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until the rosemary stops sizzling and the pepitas are golden brown. Turn off the heat. Using a slotted spoon, transfer to a paper towel-lined plate and immediately season with salt.

8 Finish the brussels sprouts

To the bowl of roasted brussels sprouts, add the parmesan, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished brussels sprouts garnished with the fried pepitas and rosemary. Serve the remaining lemon wedges on the side, if you’d like.

Finish the brussels sprouts
Prepare the mashed potato ingredients
9 Prepare the mashed potato ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the chives. Grate the cheddar on the large side of a box grater.

10 Cook the potatoes

Add the diced potatoes to the pot of boiling water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the potatoes
Brown the butter
11 Brown the butter

Meanwhile, in a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat.

12 Mash the potatoes

To the pot of cooked potatoes, add the brown butter, cream (shaking the packet before opening), and grated cheddar. Season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired. Serve the mashed potatoes garnished with the sliced chives and romano.

Mash the potatoes
Prepare the apples
13 Prepare the apples

Preheat the oven to 375°F. Wash and dry the apples, then core and medium dice.

14 Make the filling

In a large pan (nonstick, if you have one), heat half the butter on medium until melted. Add the diced apples, honey, vinegar, and 1 tablespoon of the all-purpose flour. Cook, stirring occasionally, 8 to 10 minutes, or until the apples are coated and slightly softened. Turn off the heat. Stir in the caramel shards until melted and combined.

Make the filling
Make the crumble
15 Make the crumble

Meanwhile, melt the remaining butter in a bowl in the microwave (or melt in a small pot on the stove). In a separate, large bowl, combine the warming spices, almonds, almond flour, sugar, remaining all-purpose flour, and a pinch of salt. Add the melted butter and maple syrup; stir until large crumbs are formed.

16 Assemble & bake the pie

Place the pie crust on a sheet pan, leaving it in its tin. Pour the filling into the crust. Evenly top with the crumble. Bake the pie, rotating the sheet pan halfway through, 35 to 45 minutes, or until the crust and crumble are golden brown. Remove the baked pie from the oven and let stand at least 10 minutes before serving. Enjoy!

Assemble & bake the pie
Browse Steps
1 of 16