An Early Thanksgiving

Today I made a Thanksgiving dinner for my boyfriend, Stephen's family. His family doesn't usually have a traditional Thanksgiving meal, so I made the staples for them. I didn't get a picture of the dressing, but it was a big hit, along with the turkey, mashed potatoes and balsamic green beans.

Thanksgiving Turkey

Turkey

Fresh thyme

1 lemon, zested and halved

1 onion, quartered

1 large head garlic, sliced in half

1/2 stick butter, melted

1 t. poultry seasoning

Salt and pepper

Be sure to clear out cavity of turkey. Stuff cavity with 5-6 springs of thyme, lemon, onion and garlic. Mix poultry seasoning, lemon zest, 1 teaspoon fresh thyme, salt and pepper with melted butter. Baste turkey with half of butter mixture. Cook turkey, covered in 325 degree oven. During last 45 minutes of cooking, uncover turkey and baste with the rest of butter mixture.

Sourdough Bread Dressing

1 lb. loaf sourdough bread, cubed

1 stick butter, divided

1 onion, diced

3 celery stalks, diced

8 oz. cremini mushrooms, sliced

1/2 lb. sausage, cooked and drained of fat

1 1/2 t. dried thyme

1 1/2 t. dried sage

1 1/2 t. poultry seasoning

Salt and pepper

3 1/2 c. chicken broth

Melt 1/2 stick of butter and mix in 1/2 teaspoon of each; thyme, sage, poultry seasoning, salt and pepper. Toss butter mixture with bread to coat. Bake bread in 325 degree oven until bread is crusty and slightly browned, about 20-25 minutes. Set aside and let sit uncovered for 1-2 hours. In large skillet, add 1/2 stick butter and saute onions and celery for 4-5 minutes. Add mushrooms, remaining 1 teaspoon of thyme, sage and poultry seasoning, salt and pepper. Cook for 4-5 minutes. Stir in sausage and bread. Add chicken broth and mix well. Transfer dressing to casserole dish and cook in 350 degree oven for 45 minutes.