Thanksgiving Dinner

These 4 dishes are my favorite Thanksgiving things to make. In addition to being delicious, they are also simple and easy to prepare and cook. Happy Thanksgiving!

Thanksgiving Turkey

1 15 pound turkey, cleaned, no neck or giblets
2 lemons, wedged
1 whole head of garlic, chopped in quarters
bundle of rosemary, thyme, and oregano (about 4-6 sprigs of each)
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
salt and black pepper
ground thyme
2 tablespoons dry white wine
Chicken stock (about 5 cups, for basting)

Preheat oven to 425 degrees Farenheit.

Melt butter with olive oil. Add white wine, salt, black pepper, and ground thyme.

Stuff turkey with garlic, herb bundle and lemon, squeezing a small portion of the fruit before putting into the cavity. Next, brush turkey with butter and oil mixture, making sure to also get the portions underneath the skin close to the breast. Pour chicken stock in a roasting pan with rack in the bottom of the pan. Then, place turkey on the rack. Cover with aluminum foil. Make sure to baste turkey with juices at the bottom of the pan every 20-30 minutes. Roast until meat thermometer registers at 175 degrees at the thickest part of the thigh. Allow to cool for 25 minutes to make sure the juices are absorbed into the meat. (Caution: Do NOT eat the stuffing. It may contain juices from the turkey that have not reached the proper temperature and could contain dangerous bacteria).

Meatballs in Red Sauce

1 28 oz. can crushed tomatoes
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried oregano
salt and black pepper
1/2 cup extra-virgin olive oil
1 pound ground turkey breast
1/2 cup flat-leaf Italian parsley, loosely packed
1 tablespoon turmeric
4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup chicken stock

For the Meatballs:

Finely chop the parsley. In a mixing bowl, add the turkey, parsley, salt, black pepper, 2 cloves of finely chopped garlic, and 1/2 of a small onion (finely chopped). Mix until the ingredients are thoroughly blended. Roll approximately 10 meatballs, evenly sized. In a frying pan with 1/4 cup of extra virgin olive oil, add the meatballs, in batches if necessary, and fry (covered, over medium-high heat) until browned on side. Then, flip midway through and allow to finish cooking. Make sure the inside of the meatballs are properly cooked.

For the sauce:

Meanwhile, in a saucepan, saute onions and garlic in extra-virgin olive oil until tender over medium-high heat. Next, add tomatoes, turmeric, oregano, thyme, bay leaves, salt, black pepper, and chicken stock. Allow to simmer, covered, for approximately 30 minutes. Remove bay leaves when finished cooking. Then, add the cooked meatballs and the oil in the pan to the sauce, and allow to simmer, uncovered, for another 15 minutes.

Serves approximately 6.

Garlic Mashed Potatoes

8-9 Russet Potatoes
salt and black pepper
3/4 cup skim milk
4-5 cloves garlic, finely chopped
5 tablespoons butter
5 tablespoons extra-virgin olive oil

In a saucepan, saute garlic in 2 tablespoons butter and olive oil until garlic is tender.

In a large pot, boil potatoes over medium heat (for about 1 hour), with skin.

Mash potatoes (with skin) when finished boiling in a large bowl, add salt, black pepper, and milk. Then add sauteed garlic mixture from saucepan. Mix.

Then, add the remaining butter and olive oil, mix until smooth.

Serves approximately 7.

Tomato-Onion Green Beans

4 Roma tomatoes, diced
1 pound fresh green beans, with ends removed and split in half if necessary
4 cloves garlic, chopped
1 small onion, chopped
22 oz. chicken broth
salt and black pepper
4 tablespoons extra-virgin olive oil
1 teaspoon turmeric powder

Saute onions in extra-virgin olive oil for 3 minutes over medium heat. Raise heat to high, add garlic, and 14 ounces of chicken broth. Allow to cook until the onion and garlic are tender. Next, add tomatoes and black pepper. Continue to simmer for 5 minutes. Add the green beans, and remaining stock. Keep cooking until the sauce has thickened, and the beans are tender. Finally, add salt. Serve immediately.

Serves approximately 6.