Y’all ready for this? We cooked an entire Thanksgiving in under 60 minutes, and we’re going to show you just how we did it.
We’ve been waiting for Thanksgiving all year long and now it’s only eight days away. The food, the family, the friends… is there anything we don’t love about this holiday? Oh yeah, the stress of preparing Turkey Day dinner for a crowd. Good news! We’ve cracked the code on a stress-free Thanksgiving. It’s time to set that timer to 60 minutes and… let’s get ready to rumble!
Turkey breasts are your best friend if you’re looking to pull together Thanksgiving in sixty minutes—they cook in no time! Buy your garlic and herbs pre-chopped to cut down on prep time.
– salt and pepper, to taste
– 2 onions
– 2 lemons
– 1/4 cup chopped garlic
– 1/2 cup chopped assorted herbs (sage, thyme, rosemary, parsley)
– 1/3 cup extra-virgin olive oil
– 1/3 cup dry white wine
– 1/3 cup chicken broth
Instructions:
1. Preheat the oven to 450 degrees F. Place turkey breasts in a roasting pan, and season with salt and pepper. Peel and quarter the onions. Slice lemons in half. Add to roasting pan.
2. Combine garlic, herbs, and olive oil. Loosen the skin on the top of the breasts and spread the garlic-herb mixture underneath. Spread the mixture over the rest of the turkey. Pour wine and chicken broth into the roasting pan.
3. Roast turkey for 20 minutes. Turn the oven down to 350 degrees F. Continue to roast for 25 minutes, or until a thermometer registers 165 degrees F.
Preheat oven to 450 degrees F. Place turkey breasts skin side up in a roasting pan, and season with salt and pepper. Peel and quarter the onions. Slice lemons in half. Add to roasting pan.
Combine garlic, herbs, and olive oil.
Loosen the skin on the top of the breasts and spread the garlic-herb mixture underneath. Spread the mixture over the rest of the turkey.
Pour wine and chicken broth into the roasting pan.
This bird is ready for the oven! Roast turkey for 20 minutes. Turn the oven down to 350 degrees F. Continue to roast for 25 minutes, or until a thermometer registers 165 degrees F.
Serve turkey breasts on a platter with the roasted lemons and onions. What a showstopper!
Baby heirloom potatoes cook much faster than a yukon or russet variety. Buy your garlic and herbs pre-chopped to cut down on prep time.
– 1/2 cup extra-virgin olive oil
– salt and pepper, to taste
– 1/4 cup chopped garlic
– 1/2 cup chopped assorted herbs (sage, thyme, rosemary, parsley)
Instructions:
1. Preheat oven to 450 degrees F. Slice potatoes in half lengthwise. Place in roasting pan. Drizzle with olive oil, and season with salt and pepper.
2. Sprinkle topped herbs over the potatoes. Mix to combine.
3. Roast potatoes for 30 minutes, or until fork tender.
Preheat oven to 450 degrees F. Slice potatoes in half lengthwise. Place in roasting pan. Drizzle with olive oil, and season with salt and pepper.
Sprinkle topped herbs over the potatoes. Mix to combine. Roast potatoes for 30 minutes, or until fork tender.
Crisped to perfection and covered in garlic and herbs. Delish!
This green bean dish takes less than 10 minutes from start to finish. Buy your shallots pre-chopped to cut down on prep time.
– 3 tablespoons extra-virgin olive oil
– 1/2 cup chopped shallots
– 2 8-ounce cans sliced water chestnuts
– salt and pepper, to taste
Instructions:
1. Bring a large pot of water to boil. Add green beans. Cook for 3-4 minutes. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add shallots. Saute for 2-3 minutes. Add water chestnuts. Season with salt and pepper.
3. Toss green beans with shallots and water chestnuts.
Bring a large pot of water to boil. Add green beans. Cook for 3-4 minutes. Drain. Heat olive oil in a large skillet over medium-high heat. Add shallots. Saute for 2-3 minutes. Add water chestnuts. Season with salt and pepper.
Toss green beans with shallots and water chestnuts.
Bright green beans, crunchy water chestnuts, and sweet shallots? Okay, we’re sold.
Yes, you DO have enough time to make your own cranberry sauce. We promise.
– 1 1/2 cups granulated sugar
– 1 cup orange juice
Instructions:
1. Combine 2 cups water and sugar in a medium saucepan. Bring to a boil. Add cranberries and orange juice.
2. Reduce heat and simmer for 10-15 minutes, or until cranberries begin to pop. Let cool.
Combine 2 cups water and sugar in a medium saucepan. Bring to a boil. Add cranberries and orange juice.
Reduce heat and simmer for 10-15 minutes, or until cranberries begin to pop. Let cool.
Turkey, meet your colorful cranberry sidekick. We think you’ll hit it off.
No Thanksgiving meal is complete without dessert! It doesn’t get any easier than this one-bowl pumpkin bread pudding.
Ingredients:
– 1 loaf challah bread, cubed
– 4 eggs
– 2 cups whole milk
– 3/4 cup brown sugar
– 2 cups pumpkin puree
– 1 tablespoon vanilla
– 1 tablespoon pumpkin pie spice
Instructions:
1. Preheat oven to 350 degrees F. In a large bowl, combine eggs, milk, brown sugar, pumpkin puree, vanilla, and pumpkin pie spice.
2. Whisk to combine. Place bread in a greased 13×9-inch pan. Pour pumpkin mixture over bread.
3. Bake for 35 minutes. Serve with whipped cream or vanilla ice cream.
Preheat oven to 350 degrees F. In a large bowl, combine eggs, milk, brown sugar, and pumpkin puree.
Add vanilla and pumpkin pie spice. Whisk to combine. Place bread in a greased 13×9-inch pan. Pour pumpkin mixture over bread.
Bake for 35 minutes.
Top it off with a dollop of fresh whipped cream or vanilla ice cream. THIS is comfort food at its very best.
Ta-daaa! Can you believe we did it all under 60 minutes? Now, it’s your turn! Spend just ONE hour cooking in the kitchen and then… relax! You’ll have the rest of your day to enjoy a delicious home-cooked meal with family and friends. Happy Thanksgiving!
What are your favorite Turkey Day recipes? Have you ever made Thanksgiving in 60 minutes? Talk to us in the comment below!
