Here’s step-by-step cooking instructions on how to turn seventeen ingredients into a Thanksgiving feast.

The Menu

Classic Roast Turkey

Streusel-Topped Sweet Potato Casserole

Bacon-Wrapped Green Bean Bundles

Focaccia Stuffing with Wild Mushrooms and Leeks

Parmesan Garlic Mashed Potatoes

Easy Gravy

Apple-Orange Cranberry Relish

 

Get the complete 17 Ingredient Thanksgiving shopping list here. 

The Day Before

Prep the stuffing ingredients.

Thinly slice three large leeks.

 

Dice three celery stalks.

 

Soak one cup of dried wild mushrooms in 4 cups of warm water. Let sit for 1 hour. Drain mushrooms and save soaking water.

 

Make the Sweet Potato Casserole streusel topping.

Place the streusel mix from the Williams-Sonoma Sweet Potato Casserole Starter in a medium bowl. Using a pastry blender or a fork, cut the 8 Tbs. cold diced unsalted butter into the streusel mix until all of the mix has been absorbed into the butter. To test it, squeeze a small amount of the mixture with your hand; it should hold together in a clump but still crumble easily. Refrigerate until ready to use.

Prep the vegetable sides.

Trim and blanch 1 ½ pounds of green beans.

 

Peel 4 pounds sweet potatoes and cut into 1-inch cubes. Place the sweet potato cubes in a large pot of lightly salted water to cover by 1 inch (2.5 cm). Bring to a boil, reduce the heat to medium and simmer until the sweet potatoes are tender, 8 to 10 minutes. Drain the sweet potatoes and return to the pot. Add the seasoning mix packet from the Williams Sonoma Sweet Potato Casserole Starter, another 8 Tbs. butter and 1 cup of whole milk and mash until the mixture is well blended. Transfer the mixture to the prepared baking dish and spread evenly. Cover and refrigerate.

The Day Of

Make the turkey.

Generously rub a 16-to-18-pound fresh turkey with unsalted butter, spreading it all over to coat the skin, then season with the Williams Sonoma Classic Turkey Rub. Tuck the wings behind the back. Place the turkey, breast side up, on a rack in a large roasting pan. Truss the legs with kitchen twine, if desired. Let stand at room temperature 1 hour.

 

Position a rack in the lower third of an oven and preheat to 375°F. Continue roasting, brushing the turkey with the melted butter and any juices that have accumulated in the pan every 30 minutes, until the skin is golden brown and an instant-read thermometer registers 165°F, 2 ½  to 3 ½ hours.

 

Transfer the turkey to a carving board, cover loosely with foil and let rest 20 to 30 minutes before carving.

 

Get the stuffing in the oven.

In a large sauté pan over medium-high heat, warm 2 Tbs. of butter. Add the re-hydrated wild mushrooms and sauté until browned, about 6 minutes. Transfer the mushrooms to a bowl and set aside.

 

In the same sauté pan over medium-high heat, warm 3 Tbs. butter. Add the leeks and celery, season with salt and pepper, and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Transfer the leek mixture to a very large bowl, add 1 package of Williams Sonoma Focaccia Stuffing and stir until well combined. Stir in the mushroom soaking liquid 1/2 cup at a time, making sure it is completely absorbed into the stuffing. Fold in the mushrooms.

 

Transfer the stuffing mixture to a buttered 9×13″ baking dish. Cover the dish with a buttered sheet of aluminum foil and bake at 375°F for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest for 10 minutes before serving.

Make the mashed potatoes.

Peel 4 pounds of russet potatoes and cut into 2-inch chunks. Put the potatoes and 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain.

 

While the potatoes are cooking, in a small saucepan over medium-low heat, combine 10 tablespoons butter and ½ cup Williams Sonoma Garlic Parmesan Mashed Potato Seasoning. Heat until the butter melts and begins to foam. Remove from the heat and let stand for 10 minutes.

 

Rice or mash the potatoes, then stir the butter mixture into the potatoes. Slowly stir in 1 2/3 cup whole milk. Season with salt and pepper.

Get the Sweet Potato Casserole in the oven.

Sprinkle the streusel evenly over the top of the mashed sweet potatoes and transfer to the oven. Bake at 375°F until the topping is golden brown, 25 to 30 minutes.

Make the Green Bean Bundles.

Lower the oven temperature to 350°F.

 

In a large nonstick fry pan over medium heat, cook 8 slices thick-cut bacon in batches until the slices are just beginning to brown along the edges but are still very underdone, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise.

 

Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Drizzle with 6 tablespoons melted butter.

 

Roast at 350°F until the bacon is cooked through and browned, 20 to 25 minutes.

Make the gravy.

Mix Williams Sonoma Organic Turkey Stock Concentrate with water. In a saucepan over medium-high heat, combine 1 jar of Williams Sonoma Turkey Gravy Base and 2 cups of whole milk. Whisk until the gravy comes to a simmer. Add stock and turkey pan drippings to taste.

Serve!

Carve the turkey.

 

Spoon the Williams Sonoma Apple-Orange Cranberry Relish into a small bowl.

 

Set out a buffet of turkey and sides and let guests help themselves!