A ranch Thanksgiving

On the Wente homestead, a winemaking family gives thanks with a relaxed feast

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THANKSGIVING DAY

UP TO 6 HOURS AHEAD

  • Prepare fruit for salad and chill.

3½ HOURS BEFORE SERVING

  • Rinse turkey. If stuffing, place dressing in bird. Put turkey in oven to roast.

1 HOUR AHEAD

  • Bake casserole of dressing if chilled.

45 MINUTES AHEAD

  • Peel and cook potatoes; cook garlic.

20 MINUTES AHEAD

  • Mash potatoes; keep warm.

15 MINUTES AHEAD

  • Remove turkey from oven, put on platter, and keep warm.
  • Add wine to roasting-pan drippings, then add drippings to gravy. Heat gravy and keep warm.

10 MINUTES AHEAD

  • Heat extra dressing (if bird was stuffed) in a microwave oven.
  • Cook peas and onions.

5 MINUTES BEFORE SERVING

  • Warm rolls.
  • Warm cranberry sauce, if desired.
  • Garnish turkey platter.
  • Mix salad with dressing.

15 MINUTES BEFORE DESSERT

  • Warm apple pie in a 350° oven.

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