Festive Christmas Whole Turkey Dinner

Ingredients

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Turkey

1 Butterball Frozen Turkey, thawed2 Tbsp canola oil1 tsp allspice1 tsp cinnamon1 tsp garlic powder1 tsp onion powder½ tsp clove½ tsp sage, ground½ tsp thyme, ground½ tsp ginger powder2 tsp sugar¼ cup olive oil

Brioche, Apple, and Chestnut Stuffing

3 Tbsp olive oil1 white onion, diced 3 celery stalks, diced4 cloves garlic, finely minced1 red apple, diced½ bunch sage, finely chopped½ bunch thyme, finely choppedSalt and pepper, to taste1 brioche loaf, diced into 1/2” cubes1 cup chestnuts, roasted and chopped½ bunch parsley, finely chopped2 cups chicken stock3 eggs, scrambled½ cup butter, melted

Roasted Butternut Squash with Maple Agrodolce

¼ cup red wine vinegar¼ cup maple syrup1 butternut squash, peeled and cubed into 1” pieces2 Tbsp olive oil ½ red onion, finely sliced ½ bunch mint, freshly picked ¼ cup toasted pumpkin seedsChili flakes, for sprinkling

Directions

    Turkey

  1. Preheat oven to 325°F and place thawed turkey on a roasting rack inside of a roasting pan. Use a pastry brush to apply canola oil all over turkey. 

  2. Next, use the Butterball Turkey Calculator to estimate the total cook time based on the weight and type turkey you have (some Butterball turkeys are meant to be cooked from frozen, others are meant to be thawed a few days in advance – read the label and plan accordingly). Place turkey in oven. 
  3. While turkey is cooking, start holiday spice rub. In a mixing bowl, combine allspice, cinnamon, garlic powder, onion powder, clove, sage, thyme, ginger, and sugar. Whisk well, then add olive oil and mix. 
  4. When turkey has 1 ½ hours left to cook, take out of the oven and use pastry brush to apply oil and Christmas spice mixture all over turkey, and return for the final cooking time. 
  5. When internal temperature reaches 165°F/74°C, remove turkey from the oven and let rest for 30 minutes before carving.  Enjoy! 

    6. Brioche, Apple, and Chestnut Stuffing

  6. In a large skillet, heat olive oil over medium low and add onions, celery, garlic, apple, sage, thyme, and salt and pepper, to taste. Stir frequently for 6-8 minutes or until softened. Take off heat and allow to cool. 

  7. In a large mixing bowl, combine brioche, chestnuts, parsley, stock, eggs, butter, and cooled mixture. Mix well and transfer to baking dish.  Cover and bake in a 350°F oven for 40-45 minutes. Uncover and bake for an additional 25-30 minutes, or until the top and edges are golden brown and enjoy!

    8. Roasted Butternut Squash with Maple Agrodolce

  8. In a saucepan combine red wine vinegar and maple syrup. Bring to a gentle boil, then take off heat and set aside to cool (this can be done up to 3 days in advance). 

  9. Toss butternut squash in olive oil, salt and pepper. Transfer to a baking sheet and roast in a 400°F oven for 15-17 minutes, or until golden brown. 
  10. Drizzle agrodolce on cooked squash and transfer to serving platter. Top with finely sliced onions, fresh mint, and toasted pumpkin seeds. Garnish with chili flakes if desired for a bit of kick and enjoy!

    11. Credit: By Shahir Massoud

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