Rustic Thanksgiving feast
Photo, Sian Richards.
This weekend, forget formality; celebrate food, family and friends with a rustic, homegrown Thanksgiving feast as beautiful as it is delicious. From a juicy, golden bird to rest of the big hits – mash, vegetables and stuffing – we've got you covered!
Main
Honey and herb turkey
Honey, sage and sherry come together in this sweet and fragrant holiday favourite.
Sides
Chestnut and sage stuffing
Creamed kale
Sweet and sour carrots
Parsnip-potato mash
Dessert
Apple crumble with vanilla custard
Serve a la mode, or try drizzling it with our favourite crumble topping: homemade custard.
Thanksgiving dinner game plan
The night before:
6:00 pm: Preheat oven to 375F. Prep and bake apple pie. 6:35 pm: Make vanilla custard. Refrigerate overnight. 7:45 pm: Cover cooled apple pie with plastic wrap. Keep at room temperature overnight.
Thanksgiving day:
1:05 pm: Preheat oven to 350F. Make chestnut and sausage stuffing. Cover with foil and set aside. 2:05 pm: Prep turkey and roast in 325F oven. 2:35 pm: Make creamed kale. Transfer to a baking dish and cover with foil. 3:35 pm: Boil and mash parsnips and potatoes. Transfer to a baking dish and cover with foil. 5:10 pm: Peel and trim carrots. 5:35 pm: Transfer turkey to a cutting board and tent with foil. Reheat chestnut and sausage stuffing and creamed kale in oven. Boil a large pot of water. 5:45 pm: Reheat parsnip-potato mash in oven. Boil carrots, drain and glaze. 5:55 pm: Make gravy. 6:00 pm: Carve the turkey, pour the wine and dinner is served!
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