Chef Prepared Thanksgiving Dinner With An At-Home Twist

Let’s Talk Turkey

The Chef Prepared Thanksgiving Dinner comes with the option ready to roast (raw) or heat and eat (pre-cooked then chilled). Follow the directions that come with your dinner to reheat the turkey. In the last hour of cooking, melt 1 cup of butter and baste your turkey every 15 minutes to create a perfectly golden and crispy skin. Serve with reheated turkey gravy and cranberry relish.

Cornbread Stuffing

Prepare a glass baking dish with cooking spray. In a mixing bowl fold ¼ cup chopped mixed nuts and ¼ cup dried cranberries into the cornbread stuffing. Turn the stuffing out into the baking dish. Cook according to directions. Before serving, garnish with chopped parsley.

Sautéed Green Beans

Chop 6 slices of bacon into strips and crisp over medium heat. Drain and set aside. Reheat green beans according to package instructions and fold in the cooked bacon before serving.

Redskin Mashed Potatoes

Preheat your oven to 325 degrees Fahrenheit and grease a glass baking dish. Fold the potatoes into the prepared dish. Top with ½ cup of melted butter and ¼ cup of grated parmesan. Bake according to package directions.

Sweet Potatoes

Preheat your oven to 325 degrees Fahrenheit and grease a glass baking dish. Fold the sweet potatoes into the prepared dish. In a small food processor combine ¼ cup flower and ¼ cup brown sugar. Add 2 Tbsp. chilled butter and pulse until crumbly. Stir in ¼ cup chopped pecans and sprinkle over sweet potatoes. Cook according to package directions.

DIY Centerpieces

Fill small tumblers with cranberries and place a tea light on top.

Break down a few bunches of fall-hued flowers from the Harris Teeter floral shop and place them in small vases. Collect branches and brightly colored leaves from your yard and accent your arrangement with local nature!