My Ultimate Thanksgiving Menu

Polar cold this week. Minus 14 Tuesday. I drove one run Thursday, Omaha, and was relieved to be home Thursday night.

Gayle had a bad Friday. Her oxygen dropped to 88% for several hours. She was admitted to the hospital overnight. Amber drove from Kearney. Dave stayed with her; I went home to the kids. She was released Saturday afternoon. She was tired. She said on the way home, "Brenda. I am fighting this cold. I am fighting the disease. I will be fine." I said, "Ma. I know." She squeezed my hand. I made her chicken soup from scratch when we got home. She ate a half-cup.

Sarah sent first notes on book two. They were good notes. I can do them. I need two months.

The family is on edge. Gayle being hospitalized changes something. Dave said to me Saturday night, "Brenda. You know." I said, "I know." We did not say it. It might be this year. It might be next. The forecast is real.

That half-cup of soup Ma ate Saturday night reminded me why I cook — not to fill a plate, but to say something I can’t always find words for. With the whole family on edge and Dave and I leaving so much unsaid, I keep turning toward the table: what we’ll make when she’s stronger, what a real gathering looks like, how food has always been how the Novaks hold each other together. This is the menu I pull out when I need everyone around one table, warm, and close.

Prep Time: 1 hour 30 min | Cook Time: 3 hours 30 min | Total Time: 5 hours | Servings: 10–12

Ingredients

Turkey
1 whole turkey (14–16 lbs), thawed and patted dry
1/2 cup unsalted butter, softened
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lemon, halved
1 head garlic, halved crosswise
Fresh thyme and rosemary sprigs for cavity
Classic Stuffing
1 loaf day-old white bread, cubed (about 10 cups)
1/2 cup unsalted butter
1 large onion, diced
4 stalks celery, diced
3 cloves garlic, minced
2 cups chicken broth
2 eggs, beaten
1 tablespoon fresh sage, chopped
Salt and pepper to taste
Mashed Potatoes
4 lbs Yukon Gold potatoes, peeled and cubed
1/2 cup unsalted butter
1 cup whole milk or cream, warmed
Salt and white pepper to taste
Green Bean Casserole
1 1/2 lbs fresh green beans, trimmed and blanched
1 can (10.5 oz) cream of mushroom soup
3/4 cup whole milk
1 1/2 cups crispy fried onions, divided
Salt and pepper to taste
Cranberry Sauce
12 oz fresh cranberries
1 cup granulated sugar
1 cup water
Zest of 1 orange
Simple Pan Gravy
Turkey drippings from roasting pan
1/4 cup all-purpose flour
2–3 cups chicken or turkey broth
Salt and pepper to taste

Instructions

Prep the turkey. Remove turkey from refrigerator 1 hour before roasting. Preheat oven to 325°F. Mix softened butter with salt, pepper, garlic powder, thyme, and rosemary. Rub butter mixture all over the outside of the turkey and under the breast skin. Place lemon, garlic head, and fresh herb sprigs in the cavity. Tie legs together with kitchen twine.
Roast the turkey. Place turkey breast-side up on a rack in a large roasting pan. Roast at 325°F, basting every 45 minutes with pan drippings, until a thermometer inserted in the thickest part of the thigh reads 165°F — approximately 3 to 3 1/2 hours for a 14–16 lb bird. Tent loosely with foil if skin browns too quickly. Rest 30 minutes before carving.
Make the stuffing. Preheat oven to 350°F (use this step while turkey rests). Spread bread cubes on a baking sheet and dry in oven 10 minutes. Melt butter in a large skillet over medium heat; cook onion and celery until softened, about 8 minutes. Add garlic and sage and cook 1 minute more. Combine with bread cubes, broth, and beaten eggs. Season with salt and pepper. Transfer to a buttered 9x13 baking dish and bake covered 30 minutes, then uncovered 15 minutes until golden.
Boil the potatoes. Place cubed potatoes in a large pot of salted cold water. Bring to a boil and cook until fork-tender, about 18–20 minutes. Drain well. Return to pot over low heat for 1 minute to evaporate excess moisture. Mash with butter and warm milk until smooth and creamy. Season with salt and white pepper.
Assemble the green bean casserole. Whisk together cream of mushroom soup and milk in a large bowl. Stir in blanched green beans and 3/4 cup fried onions. Season with salt and pepper. Transfer to a greased baking dish and top with remaining 3/4 cup fried onions. Bake at 350°F for 25–30 minutes until hot and bubbling.
Simmer the cranberry sauce. Combine cranberries, sugar, and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 10–12 minutes until berries burst and sauce thickens. Stir in orange zest. Cool to room temperature; sauce will continue to set as it cools.
Make the gravy. Pour turkey drippings into a saucepan, skimming off excess fat. Whisk in flour over medium heat and cook 2 minutes. Gradually whisk in broth until smooth. Simmer 5–8 minutes until thickened. Season to taste with salt and pepper.
Bring it all to the table. Carve the turkey and arrange on a platter. Set out stuffing, mashed potatoes, green bean casserole, cranberry sauce, and gravy in serving dishes. Call everyone in.

Nutrition (per serving)

My Ultimate Thanksgiving Menu — Cooking for the People You Love When It Matters Most