Eat till it hurts

Thanksgiving 2019 Dinner

It’s our first thanksgiving on the ranch and I’m so excited to fill the kitchen with the wonderful smells of a turkey and all the fixings! Below is my thanksgiving menu complete with ingredients and directions along with links to side dishes I’ve already shared with y’all!

HAPPY THANKSGIVING! I’m so thankful for you!


  • Turkey (duh)
  • Creamy Mac N Cheese
  • Instant Pot Mashed Potatoes
  • Sausage Sage Stuffing
  • Green Bean Casserole
  • Roasted Brussels Sprouts with Bacon
  • Broccoli Casserole
  • Lemon Cream Pie
  • Rosemary Spiced Sangria

Let’s chat about the Turkey! I usually buy a 12-14 pound turkey because we live leftovers! Here are a few tips for y’all if you’re new with cooking a turkey.

  1. Make sure the inside temperature is 165, you can stick a thermometer in the thickest part of the thigh.
  2. I love the Reynolds oven bags and add 2 T flour to my bag before placing the turkey in it so it doesn’t pop in the oven.
  3. ALWAYS let the turkey rest for 20-30 minutes before carving to lock in the juices.
  4. If you’re stuffing the turkey, make sure the stuffing is 165 temperature as well.
  5. Add an herbed butter underneath the skin for added flavor.
  1. Add 15 minutes per pound for cooking time.

My Herbed Butter Recipe

  • 1/2 cup fresh herbs of your choice, such as thyme, rosemary, oregano, basil
  • 1 1/2 cup butter, softened
  • 1 tsp salt & pepper

Mix either in a bowl or food processor until well combined. Loosen the skin on the turkey and place the butter under the skin.

Click here for my Instant Pot Mashed Taters

Click here for my Mac n Cheese!

Sausage & Sage Stuffing


  • Stuffing Mix
  • 1 stick of butter
  • 1 pound sage sausage, removed from casing
  • 1/2 large onion, finely chopped
  • 3 large ribs celery, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup minced fresh sage leaves or 2 teaspoons dried sage leaves
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups chicken broth
  • 2 eggs
  • 1/4 cup minced parsley leaves, divided


  1. Preheat oven to 350°F

  2. In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and break up into fine pieces, cook till no longer pink. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

  3. Whisk chicken stock, and 3 tablespoons parsley, slowly pour mixture into sausage mixture. Add stuffing mix and eggs and fold gently until evenly mixed.

  4. Transfer to a buttered 9- by 13-inch baking dish, cover and bake about 30 minutes. Remove foil and continue baking until golden brown and crisp on top, 10to 15 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

Broccoli Casserole


  • 2 cups of frozen broccoli, thawed
  • 2 cups of cooked white rice
  • 1/2 cup mayonnaise
  • 1 can cream of mushroom soup
  • 1 cup shredded cheddar cheese
  • 1 egg
  • 1 medium onion, diced
  • Salt, pepper, and garlic salt to taste
  • 3/4 cup bread crumbs


  1. Heat oven to 350. Grease a small casserole dish. Mix soup, mayo, egg and cheese together. Add in the onion, broccoli and rice and place in the casserole dish. Top with the bread crumbs.
    Bake for 35-40 minutes or until bread crumbs are golden brown.

Roasted Brussel Sprouts with Bacon


  • 1 pound Brussels sprouts
  • 5 pieces of uncooked bacon
  • Salt and pepper to taste
  • Olive oil


  1. Wash your brussels and cut the ends off and then half them. Place on a baking sheet and drizzle a little olive oil over them and salt and pepper.
  2. Take your bacon and dice up and sprinkle over the brussels.
  3. Bake at 350 for 12-15 minutes. Throw under the broiler for 1 minute to crisp up bacon.

Green Bean Casserole


  • 1 6 oz. container Fried Onions 
    1 can Cream of Mushroom soup 
    2/3 cup milk
    2 cans green beans, drained 
    1/4 cup sour cream
    1 chicken bouillon cube
    Salt & pepper to taste.
  • Directions
    1. Preheat oven to 350. Mix the soup, milk, sour cream and bouillon together. Fold in the green beans, half of the fried onions and salt and pepper. Pour into a greased casserole dish and top with fried onions.
      Bake for 30 minutes.

    Lemon Cream Pie


    • 1 graham cracker pie crust
    • 1 8 oz package of cream cheese, softened
    • 14 oz can of sweetened condensed milk
    • 6 oz lemon juice.


    1. Mix the cream cheese, milk and lemon juice with a hand mixer until smooth. Place in the pie crust and refrigerate until firm 4-5 hours.
    2. For more tangy, add more lemon.

    Rosemary Spiced Sangria


    • 1 Granny Smith apple, sliced
    • ½ orange, sliced
    • 1 Cup pomegranate seeds
    • 1 heaping Cup Fresh cranberries
    • 2 large Sprig rosemary
    • 1 Bottle Pinot Grigio or a dry red
    • ½ cup grape juice or apple juice
    • ¼ cup sugar
    • 1 cup ginger beer


    1. Start by slicing your apple and orange and place in a large pitcher. Add in the pomegranates, cranberries, sugar and rosemary. Pour in the wine, juice and ginger beer.
  • 2. Let chill in the fridge. Serve in your favorite glass and garnish with the fruit and a sprig of rosemary.
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