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Need help planning Thanksgiving Dinner? We’re Here for You!

Updated: Nov 22, 2021

Everyone is in anticipation of the fall season! Chilly days are ahead of us, most importantly your fall-time favorites during Thanksgiving!


Here at Sorrento, we have handpicked these recipes as the best ones to have during the festivities. Ready? Let’s get cooking!


Turkey

  • Preheat the oven to 350°F. Combine butter, chopped thyme, and chopped sage in a bowl. Season with salt and pepper. Place thyme sprig, sage sprig, carrots, celery, onion, turkey neck, and 2 cups of water in a roasting pan; top with a roasting rack.

  • Loosen skin under the turkey breasts and rub butter mixture under skin. Season turkey, including cavity, generously with salt and pepper; place on a roasting rack. Tie legs together with kitchen twine and tuck wings under.

  • Roast, basting every 30 minutes and adding more water to the pan if vegetables begin to scorch, until an instant-read thermometer reaches 165°F when inserted into the thickest part of the thigh, 2 to 3 hours. Gently tilt the turkey to release any juices from the cavity into the pan. Transfer turkey to a cutting board; let rest 30 minutes before carving. Scrape brown bits from bottom of pan and reserve drippings and turkey neck for gravy.

This Thanksgiving highlight is perfectly-seasoned and flavorful in every bite!

Stuffing

  • Melt butter in a 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter for 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.

  • Gently toss celery mixture and remaining ingredients, using a spoon, until bread cubes are evenly coated.

  • Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease a 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in a casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

This powerful Thanksgiving side is always on our must-make list!

Trimmings

Mashed Potatoes

  • Cut your potatoes into the same sized pieces to ensure they all cook evenly and at the same time.

  • Boil potatoes in salted water until JUST fork-tender. Try not to over cook too much as they can become quite sticky or gluey when overcooked.

  • Sauté garlic in some butter until fragrant.

  • Drain potatoes and add in the hot milk, cooked garlic, remaining butter and sour cream.

  • Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. You can also use an electric hand mixer beater to ensure a smoother consistency. Beat just enough for them to smooth out while being extra careful not to over beat as they may become gluggy.


Cranberry Sauce

  • Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.

  • Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.

  • The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.


Dinner Rolls

  • Combine water, olive oil, honey, salt, flour, yeast, and water in a large bowl. Mix well and knead for 10-15 minutes until the dough is elastic.

  • Transfer the dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise once for 1 hour in a warm place, until the dough has doubled.

  • Preheat the oven to 375˚F (190˚C). Cut the dough into 8 portions and shape into balls.

  • Place balls onto a greased cast-iron pan and cover for 30 additional minutes with a towel or plastic wrap. Uncover and brush each with egg wash.

  • Bake for 15-20 minutes, or until the tops are golden brown. Enjoy!

Just like the stuffing, these ultimate Thanksgiving sidekicks will complete your festive celebration.

Dessert

  • Arrange an oven rack in lowest position and heat the oven to 425°F. Place the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice in a large bowl and whisk until combined.

  • If making 2 (9-inch) pies: Divide the filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.

  • If making 1 (9-inch) deep dish pie: Pour the filling into an unbaked 9-inch deep dish pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 35 to 40 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.

Capping off the celebration with Pumpkin Pie is perfection!

Getting Your Home Ready for Thanksgiving

Cooking meals, or even re-organizing your home during Thanksgiving is really a lot of work. With that said, don’t overwork yourself and allot time to relax and recharge by having a roll!

Sorrento Farms has a wide variety of products that can help your R&R go to the next level.

Get your holiday roll here!


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