Description

Welcome to the ultimate holiday feast! This show-stopping roast turkey is stuffed with sweet-and-savory cranberry stuffing and served alongside seasonal vegetables tossed in a luscious pumpkin cream sauce. It’s warm, comforting, and guaranteed to wow your guests—perfect for Thanksgiving or any festive gathering. Simple steps, maximum flavor, and a touch of cozy holiday magic.

Ingredients

Scale

Turkey & Stuffing:

1 whole turkey (12–14 lbs), thawed
Salt & pepper, to taste
4 tbsp butter, melted (for basting)
2 cups prepared stuffing (homemade or boxed)
1 cup cranberry sauce (for stuffing or serving)

Pumpkin Cream Veggies:

4 cups mixed vegetables (carrots, parsnips, Brussels sprouts, green beans, etc.)
1 cup pumpkin purée (100% pure)
1 cup heavy cream (or half-and-half for lighter version)
2 tsp ground cinnamon
1 tsp ground nutmeg
½ cup brown sugar
Salt & pepper, to taste

Optional Flavor Boosters & Variations:

Fresh herbs (sage, thyme, rosemary)
Apple & sausage in stuffing
Plant-based butter and coconut milk for vegan version

Instructions

Step 1: Prep the Turkey

Preheat oven to 325°F (165°C).
Remove giblets/neck; pat turkey dry with paper towels.
Season inside and out with salt and pepper.
Optional: Loosen breast skin and rub butter + salt under the skin for juicier meat.

Step 2: Make Cranberry Stuffing

Fold ½ cup cranberry sauce into prepared stuffing.
Lightly fill turkey cavity (do not pack). Extra stuffing can bake separately.
Optional: Add halved citrus or fresh herbs to the cavity for aroma.

Step 3: Roast the Turkey

Place turkey breast-side up on a rack in a roasting pan.
Brush with melted butter.
Roast ~15 minutes per pound, basting every 45 minutes.
Tent with foil if skin browns too fast.
Turkey is done when thigh reaches 165°F (74°C), breast 160°F (71°C).

Step 4: Pumpkin Cream Veggies

Roast vegetables at 400°F (200°C) for 20–25 minutes, or steam until tender.
For the sauce: In a saucepan, whisk pumpkin purée, cream, cinnamon, nutmeg, brown sugar, and salt. Heat over medium until smooth and slightly thickened.
Toss cooked vegetables in the pumpkin cream sauce. Adjust consistency with warm water/cream if needed.

Step 5: Rest & Serve

Let turkey rest 20 minutes tented with foil.
Carve turkey and scoop stuffing onto the platter.
Serve with pumpkin cream veggies and additional cranberry sauce.

Notes

Turkey Browning Too Fast: Tent with foil.
Make Sauce Ahead: Store up to 2 days in fridge; reheat gently.
Undercooked Stuffing: Bake separately to 165°F.
Grainy/Separated Sauce: Whisk in warm cream or broth; use immersion blender if needed.

Nutrition

Calories: 520 cal Per Serving
Sugar: 12g
Fat: 26g
Protein: 44g