No Dietary Restrictions
I do pretty much exactly what this gal does (see this recipe: https://iheartrecipes.com/juicy-whole-roasted-turkey-recipe-easy/) BUT I use about 3-4 more sticks of butter than she and I roast differently. I use a meat thermometer and then cover the entire turkey with foil, leave nothing open, cover, cover, cover! I use A LOT of foil. When meat thermometer reaches 140 degrees remove foil, baste, then let roast until meat thermometer reaches 150 degrees, remove from oven, cover with foil and allow to sit until meat thermometer reaches 160 degrees. The turkey will continue to cook out of the oven AS LONG AS YOU immediately cover with foil when you take it out of the oven at 140 degrees. Do not overcook or the meat will be tough.
We rarely have ham for Thanksgiving but when I do I cheat and get a Honey Baked Ham. I get one that is not seasoned so it is gluten free. If I want to bake my own then I do something like this: https://www.myrecipes.com/recipe/simple-baked-ham-0
Before we had to go gluten-free I would follow this recipe for dressing/stuffing BUT I use Kitchen Basics brand chicken broth/stock! So good! I also gently boiled and then cut up the turkey liver and put it in the stuffing (I never told them I did this, haha). It really gives it a good turkey flavor but is most definitely optional. I also added a touch more of sage, about 1/2 teaspoon, and a touch of black pepper. https://www.pepperidgefarm.com/recipe/moist-savory-stuffing/ Bake at 350 degrees F for about 1 hour.
Again, prior to having to go gluten-free I used Jiffy cornbread mix. I followed the recipe and added about 1/4 cup melted butter then baked as directed. I made this the day before Thanksgiving. For Thanksgiving I would cut the cornbread up into cubes and then I followed the same instructions as the pepperidge farm recipe but added the following spices: 1 tsp sage, 1 tsp poultry seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp sea salt (less if using iodized salt), and 1/2 tsp black pepper. Bake at 350 degrees F for about 1 hour, uncovered.
Making homemade mashies is just one of those things you need to practice to get just right. If you are in a pinch purchase 1-2 large mashies from KFC and then warm up on Thanksgiving Day. If you want natural mashies but don’t want to make them get the natural ones from Sam’s or Costco. If you have a friend who has a membership ask him/her to pick you up one.
Macaroni and Cheese
THIS (https://www.allrecipes.com/recipe/19423/classic-macaroni-and-cheese/) is my recipe! Except I use a combo of mild, medium, and sharp cheddar cheese. About 1/2 cup mild, 1/2 cup medium, and 1/4 cup sharp shredded cheese. I also add 1 tsp mustard, 1 tsp black pepper, and 1 tsp hot/tabasco sauce. Combine the seasonings with the evaporated milk, mix in the shredded cheese amounts, and then mix in with the cooked and drained macaroni. I do not usually melt the butter but I cut it up into slices so it melts evenly. You can also get the butter really cold and then shred it, as well.
Sweet Potato Casserole
Yes, found my sweet potato casserole recipe! I usually add some chopped pecans to half of it in case someone does not like pecans and then put the marshmallows on top of all of it. If you add the chopped pecans, sprinkle them with a little sea salt and cinnamon but lightly sprinkle. Yum! https://www.deepsouthdish.com/2008/11/traditional-southern-sweet-potato.html Bake at time and temp given in recipe.
Even people who do not like Brussels sprouts like them roasted like this: https://www.epicurious.com/recipes/food/views/brussels-sprouts-with-bacon-and-raisins-394671 – OMG, seriously SO good. I never liked them until I had them like this!!
Green Bean Casserole
I now change the ingredients to organic versions but I still follow the classic recipe. I use canned, cut green beans. https://www.campbells.com/kitchen/recipes/classic-green-bean-casserole/
I currently use a jellied, organic cranberry sauce, in a can. I put the can in the fridge the night before, open, loosen with a dinner knife, and let it slide out on a plate, then I slice it on the grooves. Simple.
If this is your weakness then don’t sweat it, use a canned version, I used to use the one in the glass jar. Heinz Homestyle Roasted Turkey Gravy. Get about 4 jars and heat. If you want to make it yourself you can use this recipe: https://diestelturkey.com/recipe/old-fashioned-turkey-gravy/
I did not make these by hand, I can, but I preferred a no-stress Thanksgiving. I typically served the Pillsbury croissants. Easy, peasy! To make it a little better you can melt a stick of butter and stir in 1/4 cup honey. Pour into a small serving dish and allow to set back up, you can put in fridge or just let it cool to room temp.
Libby’s classic pumpkin pie recipe is what I use and still use but with organic pumpkin and a gluten free crust. The only change I make is I add a 1/2 teaspoon more cinnamon and 1/4 teaspoon nutmeg. Why reinvent the wheel when this recipe is so perfect. For pie crust you can use the refrigerated ready to use crusts or, if you want to go more natural, get ready made crusts from Whole Foods, so good. We use Whole Foods gluten free pie crust and they are so good. https://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie#
This is actually pretty simple to make yourself BUT with all of the hassle with Thanksgiving I used to use cool whip and kept it simple. Now we use a natural/organic pressure-canned version from Whole Foods, their 365 brand.