Thanksgiving 9×13 Dish: Delicious Recipes for Your Holiday Feast

Thanksgiving 9×13 dish ideas got you stumped? Don’t fret! I know the pressure is on to deliver a show-stopping side dish that will have everyone reaching for seconds (and maybe even thirds!). This year, let’s ditch the stress and embrace the ease of a delicious, crowd-pleasing recipe perfectly suited for your trusty 9×13 inch baking pan.

The beauty of a 9×13 dish, especially during the Thanksgiving rush, is its sheer practicality. It’s the unsung hero of holiday cooking, providing ample space for generous portions and ensuring everyone gets a taste of the goodness. Think of it as a vessel of culinary comfort, ready to be filled with warm, savory, and utterly irresistible flavors.

But beyond its convenience, a great Thanksgiving 9×13 dish is about creating memories. It’s about sharing a meal with loved ones, laughing, and savoring the moment. It’s about the aroma that fills the kitchen, the anticipation of that first bite, and the satisfaction of a truly delicious holiday feast. So, let’s explore some fantastic recipes that will transform your 9×13 pan into a Thanksgiving masterpiece!

this Recipe

Ingredients:

• For the Turkey:
• 1 (12-14 pound) turkey, thawed
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup (1 stick) unsalted butter, melted
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cups chicken broth
• For the Stuffing:
• 1 loaf (1 pound) day-old bread, cubed (I like sourdough or a hearty Italian bread)
• 1/2 cup (1 stick) unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 pound Italian sausage, removed from casings
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh sage
• 1/4 cup chopped fresh thyme
• 2 large eggs, lightly beaten
• 2 cups chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• For the Mashed Potatoes:
• 5 pounds Yukon Gold potatoes, peeled and quartered
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup heavy cream, warmed
• 1/2 cup sour cream
• 1 teaspoon kosher salt, or more to taste
• 1/2 teaspoon white pepper, or more to taste
• For the Gravy:
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups turkey drippings (from roasting the turkey)
• 2 cups chicken broth
• 1/4 cup heavy cream (optional)
• Salt and pepper to taste
• For the Green Bean Casserole:
• 2 pounds fresh green beans, trimmed
• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces sliced mushrooms
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (6 ounce) can French fried onions
• For the Cranberry Sauce:
• 1 (12 ounce) bag fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 orange, zested and juiced

Preparing the Turkey

1. Thaw the Turkey: This is the most important step! Make sure your turkey is completely thawed before you start. The best way to thaw a turkey is in the refrigerator. Allow about 24 hours of thawing time for every 5 pounds of turkey. So, a 12-pound turkey will take about 2-3 days to thaw in the fridge. You can also thaw it in cold water, changing the water every 30 minutes, but this requires more attention.
2. Preheat the Oven: Preheat your oven to 325°F (160°C).
3. Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water and pat it dry with paper towels.
4. Season the Turkey: In a small bowl, combine the olive oil, salt, pepper, thyme, sage, garlic powder, and onion powder. Rub this mixture all over the turkey, both inside and out.
5. Add Flavor: Place the quartered onion, chopped carrots, and chopped celery inside the turkey cavity. This will add flavor and moisture to the turkey as it roasts.
6. Melt Butter and Baste: Melt the butter and brush it all over the turkey skin. This will help the skin get nice and golden brown.
7. Roast the Turkey: Place the turkey in a large roasting pan. Pour the chicken broth into the bottom of the pan. This will help keep the turkey moist.
8. Roasting Time: Roast the turkey for about 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with the pan juices every 30 minutes to keep it moist.
9. Rest the Turkey: Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey. Cover it loosely with foil while it rests.

Preparing the Stuffing

1. Prepare the Bread: Preheat your oven to 300°F (150°C). Spread the cubed bread on a baking sheet and bake for about 15-20 minutes, or until it’s lightly toasted and dried out. This will help prevent the stuffing from becoming soggy.
2. Sauté the Vegetables: Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
3. Cook the Sausage: Add the Italian sausage to the skillet and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease.
4. Combine Ingredients: In a large bowl, combine the toasted bread, sautéed vegetables, cooked sausage, parsley, sage, thyme, eggs, chicken broth, salt, and pepper. Mix well to combine.
5. Bake the Stuffing: Pour the stuffing into a greased 9×13 inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through.

Preparing the Mashed Potatoes

1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
2. Drain and Mash: Drain the potatoes and return them to the pot. Use a potato masher or an electric mixer to mash the potatoes until smooth.
3. Add Butter and Cream: Add the softened butter, warmed heavy cream, and sour cream to the potatoes. Mix until smooth and creamy.
4. Season: Season with salt and white pepper to taste.

Preparing the Gravy

1. Make a Roux: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux.
2. Add Drippings and Broth: Gradually whisk in the turkey drippings and chicken broth, making sure to break up any lumps. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened, about 5-7 minutes.
3. Season and Finish: Stir in the heavy cream (if using) and season with salt and pepper to taste.

Preparing the Green Bean Casserole

1. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, or until they are bright green and slightly tender-crisp. Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes more.
3. Make the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the milk, making sure to break up any lumps. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 3-5 minutes.
4. Combine Ingredients: Stir in the blanched green beans, salt, and pepper.
5. Bake the Casserole: Pour the green bean mixture into a 9×13 inch baking dish. Top with the French fried onions.
6. Bake: Bake in a preheated oven at 350°F (1

   

   Conclusion:

   This Thanksgiving 9×13 dish is more than just a side; it’s a guaranteed crowd-pleaser that will have everyone reaching for seconds (and maybe even thirds!). The combination of savory stuffing, creamy mashed potatoes, sweet cranberry sauce, and tender turkey (or your protein of choice!) creates a symphony of flavors and textures that perfectly encapsulates the essence of Thanksgiving. It’s a complete Thanksgiving experience in a single, easy-to-serve dish, making it a must-try for anyone looking to simplify their holiday meal prep without sacrificing any of the deliciousness.

   Why is this a must-try? Because it’s efficient, delicious, and customizable! Imagine spending less time in the kitchen and more time with your loved ones. This recipe allows you to do just that. Plus, the 9×13 format makes it perfect for potlucks and large gatherings. No more juggling multiple dishes – everything is conveniently contained in one pan. And let’s be honest, who doesn’t love a good casserole? This is Thanksgiving comfort food at its finest.

   But the best part? You can easily adapt this recipe to suit your preferences and dietary needs.

   Serving Suggestions and Variations:

   * Vegetarian Delight: Swap out the turkey for roasted vegetables like butternut squash, Brussels sprouts, and sweet potatoes. A hearty lentil loaf would also be a fantastic addition.
   * Spice It Up: Add a pinch of cayenne pepper to the mashed potatoes or a dash of cinnamon to the cranberry sauce for a little extra warmth.
   * Cheesy Goodness: Sprinkle a layer of shredded cheddar or Gruyere cheese over the mashed potatoes before baking for an extra layer of richness.
   * Gravy Galore: Don’t forget the gravy! Serve this dish with your favorite homemade or store-bought gravy. A mushroom gravy would be particularly delicious with the vegetarian version.
   * Cranberry Sauce Twist: Experiment with different cranberry sauce variations. Try adding orange zest, chopped pecans, or even a splash of bourbon for a unique flavor profile.
   * Stuffing Sensations: Use your favorite stuffing recipe! Whether it’s cornbread stuffing, sourdough stuffing, or even a wild rice stuffing, the possibilities are endless.
   * Leftover Magic: This dish is also a fantastic way to use up Thanksgiving leftovers! Simply layer your leftover ingredients in the 9×13 pan and bake until heated through.

   I truly believe that this Thanksgiving 9×13 dish will become a new holiday tradition in your home. It’s a simple, satisfying, and incredibly delicious way to celebrate the season of gratitude. The ease of preparation and the incredible flavor combination make it a winner in my book.

   So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a Thanksgiving masterpiece! I’m confident that you’ll love this recipe as much as I do.

   I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what your family thought, and any tips you have for making this dish even more amazing. Happy Thanksgiving, and happy cooking! Let me know if you have any questions, I’m here to help!

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   Thanksgiving 9×13 Dish: Delicious Recipes for Your Holiday Feast

   A complete Thanksgiving dinner with roasted turkey, savory stuffing, creamy mashed potatoes, rich gravy, classic green bean casserole, and tangy cranberry sauce.

   Prep Time60 minutes

   Cook Time300 minutes

   Total Time430 minutes

   Category: Dinner

   Yield: 12-16 servings

   Save This Recipe

   Ingredients

   • 1 (12-14 pound) turkey, thawed
   • 1 tablespoon olive oil
   • 2 teaspoons kosher salt
   • 1 teaspoon black pepper
   • 1 teaspoon dried thyme
   • 1 teaspoon dried sage
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1/2 cup (1 stick) unsalted butter, melted
   • 1 onion, quartered
   • 2 carrots, roughly chopped
   • 2 celery stalks, roughly chopped
   • 4 cups chicken broth
   • 1 loaf (1 pound) day-old bread, cubed (I like sourdough or a hearty Italian bread)
   • 1/2 cup (1 stick) unsalted butter
   • 1 large onion, chopped
   • 2 celery stalks, chopped
   • 1 pound Italian sausage, removed from casings
   • 1 cup chopped fresh parsley
   • 1/2 cup chopped fresh sage
   • 1/4 cup chopped fresh thyme
   • 2 large eggs, lightly beaten
   • 2 cups chicken broth
   • 1 teaspoon kosher salt
   • 1/2 teaspoon black pepper
   • 5 pounds Yukon Gold potatoes, peeled and quartered
   • 1 cup (2 sticks) unsalted butter, softened
   • 1 cup heavy cream, warmed
   • 1/2 cup sour cream
   • 1 teaspoon kosher salt, or more to taste
   • 1/2 teaspoon white pepper, or more to taste
   • 4 tablespoons unsalted butter
   • 4 tablespoons all-purpose flour
   • 4 cups turkey drippings (from roasting the turkey)
   • 2 cups chicken broth
   • 1/4 cup heavy cream (optional)
   • Salt and pepper to taste
   • 2 pounds fresh green beans, trimmed
   • 2 tablespoons olive oil
   • 1 onion, chopped
   • 8 ounces sliced mushrooms
   • 1/4 cup all-purpose flour
   • 2 cups milk
   • 1 teaspoon kosher salt
   • 1/2 teaspoon black pepper
   • 1 (6 ounce) can French fried onions
   • 1 (12 ounce) bag fresh cranberries
   • 1 cup granulated sugar
   • 1 cup water
   • 1 orange, zested and juiced

   Instructions

   1. Make sure your turkey is completely thawed before you start.
   2. Preheat your oven to 325°F (160°C).
   3. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water and pat it dry with paper towels.
   4. In a small bowl, combine the olive oil, salt, pepper, thyme, sage, garlic powder, and onion powder. Rub this mixture all over the turkey, both inside and out.
   5. Place the quartered onion, chopped carrots, and chopped celery inside the turkey cavity. This will add flavor and moisture to the turkey as it roasts.
   6. Melt the butter and brush it all over the turkey skin. This will help the skin get nice and golden brown.
   7. Place the turkey in a large roasting pan. Pour the chicken broth into the bottom of the pan. This will help keep the turkey moist.
   8. Roast the turkey for about 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with the pan juices every 30 minutes to keep it moist.
   9. Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey. Cover it loosely with foil while it rests.
   10. Preheat your oven to 300°F (150°C). Spread the cubed bread on a baking sheet and bake for about 15-20 minutes, or until it’s lightly toasted and dried out. This will help prevent the stuffing from becoming soggy.
   11. Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
   12. Add the Italian sausage to the skillet and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease.
   13. In a large bowl, combine the toasted bread, sautéed vegetables, cooked sausage, parsley, sage, thyme, eggs, chicken broth, salt, and pepper. Mix well to combine.
   14. Pour the stuffing into a greased 9×13 inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through.
   15. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
   16. Drain the potatoes and return them to the pot. Use a potato masher or an electric mixer to mash the potatoes until smooth.
   17. Add the softened butter, warmed heavy cream, and sour cream to the potatoes. Mix until smooth and creamy.
   18. Season with salt and white pepper to taste.
   19. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux.
   20. Gradually whisk in the turkey drippings and chicken broth, making sure to break up any lumps. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened, about 5-7 minutes.
   21. Stir in the heavy cream (if using) and season with salt and pepper to taste.
   22. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, or until they are bright green and slightly tender-crisp. Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
   23. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes more.
   24. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the milk, making sure to break up any lumps. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 3-5 minutes.
   25. Stir in the blanched green beans, salt, and pepper.
   26. Pour the green bean mixture into a 9×13 inch baking dish. Top with the French fried onions.
   27. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the casserole is heated through and the French fried onions are golden brown