Fabulous Thanksgiving Dinner Recipes

Fabulous Thanksgiving Dinner Recipes

Thanksgiving is almost here, and it’s time to start planning your dinner for family and friends. Here are some traditional Thanksgiving dinner recipes you’ll be proud to serve.

Roast Turkey


  • 1 (12- to 15-pound) turkey
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium carrot, cut into 3 pieces
  • 2 stalks of celery, cut into large pieces
  • 1 medium onion, quartered
  • 1 sprig, plus 1 teaspoon finely chopped fresh rosemary
  • 1 sprig, plus 1 teaspoon finely chopped fresh thyme
  • 1 sprig, plus 1 tablespoon finely chopped fresh sage
  • 6 tablespoons unsalted butter, add more as needed

Preparation Method

  1. Place a rack in a large roasting pan, and preheat the oven to 350°F.
  2. If needed, pat the turkey dry with paper towels. Remove the innards and discard.
  3. Lightly sprinkle the turkey with salt and pepper. Then rub the inside of the cavity with salt, and stuff it with the carrot, onion, celery, and sprigs of herbs.
  4. Place the turkey on the rack in the roasting pan, tuck the wings under the bird, and tie the drumsticks together with kitchen twine.
  5. Melt 6 tablespoons of butter in a saucepan over medium heat. Add the fresh chopped herbs and bring to a simmer.
  6. Brush the turkey with the butter and herb mixture. Put it in the oven, and roast for 1 hour and 45 minutes. Then place a foil tent over the turkey and continue to roast for about another 1 to 1 1/2 hours, basting every 20 to 30 minutes.
  7. When done, the internal temperature should reach between 156°F and 160°F in the breast, and about 170°F in the thigh. Be sure the thermometer is inserted into the thickest part of the meat, and not touching the bone.
  8. Move the turkey to a platter, and let it rest for 20-30 minutes.
  9. If the turkey is stuffed, the center of the stuffing must reach 165°F even if the meat is done. Remove the stuffing to a bowl after the turkey has rested for 20 minutes.

The pan drippings can be used to make gravy.

Green Bean Casserole


  • 1 pound fresh green beans (ends snapped off)
  • 8 tablespoons salted butter (divided)
  • 1 large onion (chopped)
  • 8 ounces sliced mushrooms
  • 3 cloves garlic (minced)
  • 2 1/2 cups half-and-half
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons flour or cornstarch
  • 2 cups fried onions (such as French’s)
  • 1/2 cup Parmesan cheese, grated (optional)

Preparation Method

  1. Heat 4 tablespoons of butter in a large skillet over medium-high heat.
  2. Add onions, and cook for about 7-8 minutes, stirring often, until the onions are tender and caramelized.
  3. Add mushrooms and cook for another 4 minutes. Then stir in the garlic and cook for 1 more minute. Transfer the mixture to a bowl.
  4. Heat the same skillet to a medium heat and add the remaining 4 tablespoons of butter. Add the flour or cornstarch, and quickly whisk the mixture. Let it cook for about 2 minutes, whisking often.
  5. Stir in the half-and-half, salt, and pepper. Cook for 4-5 minutes until the mixture thickens. Taste and check for seasonings.
  6. Preheat the oven to 350°F. On the stove, bring a large pot of water to a boil.
  7. Add the green beans and cook for 6-7 minutes. Drain, and transfer to an ice bath to cool (optional).
  8. Add the onion-mushroom mixture to the cream sauce and stir. Then add the green beans and stir to coat. Sprinkle with parmesan cheese (optional) and pour into a 9 x 9 baking dish.
  9. Bake for 25 minutes, or until bubbly. Remove from the oven and cover with fried onions, then bake for 5 more minutes. Serve immediately if possible.


  1. You can use fresh, frozen, or canned green beans. Canned beans don’t need to be cooked.
  2. Don’t use anything less than half-and-half for a thick sauce.
  3. For bite-size green beans, cut the fresh green beans in half.

Cornbread Dressing with Sausage and Apples

Cornbread Ingredients

  • 5 tablespoons butter, melted
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups buttermilk

Preparation Method for Cornbread

  1. Heat oven to 425°F. Lightly grease an 8-inch square cake pan.
  2. In a large bowl, mix the butter, cornmeal, flour, baking powder, baking soda, salt, eggs, and buttermilk just until moistened (the batter will be lumpy). Spread the batter in the pan.
  3. Bake for 20 to 25 minutes, or until golden brown. Cool in the pan for 10 minutes.
  4. While still in the pan, cut the warm cornbread into 1/2-inch cubes, and gently fluff. Then bake for 10 minutes.
  5. Stir the cubes and bake 10 to 15 minutes longer or until golden brown on top.

Dressing Ingredients

  • 3 medium stalks celery, chopped
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 pound bulk hot pork sausage
  • 1 poblano or jalapeno chile, seeded, finely chopped
  • 1 large apple, chopped
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fresh pepper
  • 2 cups chicken stock

Preparation Method for Dressing

  1. While the cornbread is baking, place the celery, onion, garlic, sausage and poblano in a large skillet. Cook over a medium-high heat for 7 to 10 minutes, stirring frequently, until the sausage is no longer pink. Drain if desired.
  2. Reduce the oven temperature to 350°F. Gently toss the cornbread with the sausage mixture and remaining ingredients (apple, sage, rosemary, pepper).
  3. Add enough broth to moisten the cornbread cubes. Spoon the cubes into a 3-quart baking dish, and cover with foil.
  4. Bake for 25-30 minutes, then remove the foil and bake for another 10 to 15 minutes, or until the dressing is hot in the center and golden on top.

Mashed Sweet Potatoes


  • 6 sweet potatoes, peeled and chopped
  • kosher salt
  • 3/4 cup half-and-half (or milk)
  • 4 tablespoons butter
  • 2 tablespoons maple syrup
  • Freshly ground black pepper
  • Fresh thyme leaves, for serving

Preparation Method

  1. Place potatoes in a large pot, and cover with at least 2 inches of water. Season generously with salt.
  2. Bring to a boil and cook until potatoes are very tender, 15 to 25 minutes.
  3. Mash potatoes, and add half-and-half (or milk), butter, and maple syrup. Season with salt and pepper, and garnish with thyme leaves.

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