7 Thanksgiving Recipes That Have Dinner Ready in 2 Hours (2024)

These breasts will more than satisfy the white-meat crowd, but if you have some die-hard dark meat fans at the table, make a couple of legs, too. Prepare the legs the same way as the breasts, but roast on a rack at 450°F for 30 minutes, then reduce the heat and roast at 350°F for another hour.

Active: 10 minutes

Total: 1 hour and 10 minutes (plus overnight chilling)

¼cup softened butter

3Tbsp chopped fresh sage

1Tbsp lemon juice

Kosher salt and pepper

1boneless, skin-on, split turkey breast (2 halves), about 4 lbs

1lemon, sliced

1onion, sliced

1. Combine the butter, sage, lemon juice, 1 Tbsp salt, and 1 tsp pepper in a small bowl with a fork.

2. If the breasts are thicker than 1½ in., pound them lightly to flatten. Make a small opening between the skin and meat and use your fingers to loosen the skin without detaching its edges. Massage the butter mixture under the skin, dividing evenly between the two pieces. Arrange the lemon and onion slices on the bottom of a large roasting pan and place the turkey, skin-side up, on top. Refrigerate uncovered overnight.

3. Arrange racks in upper and lower thirds of oven. Heat oven to 450°F. Roast the breasts on top rack for 20 minutes. Rotate pan and continue roasting on bottom rack until thermometer registers 155°F, about 30 minutes. Remove from oven; rest 5 minutes before slicing.

Makes 6 to 8 servings.

Store-bought broth is fortified with onion and rosemary, then thickened with a beurre manié (softened butter mixed with flour). Make gravy ahead,then rewarm and mix with roasting juices from the turkey, fresh sage, and a squeeze of lemon juice.

Active: 15 minutes

Total: 40 minutes

1tsp vegetable oil

½yellow onion

4cups low-sodium turkey or chicken broth

2sprigs rosemary

2Tbsp softened butter

2Tbsp flour

1Tbsp chopped fresh flat-leaf parsley

Kosher salt and pepper

Lemon juice, to taste

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, cut-side down, and sear until dark brown, about 4 minutes. Flip the onion and add the broth. Bring to a boil, reduce heat, and simmer until reduced by half. Add the rosemary and remove pan from heat. Let steep for 10 minutes, then remove and discard the onion and rosemary. Cover and chill if making ahead.

2. Bring the broth to a simmer. Mash the butter and flour to a smooth paste. Whisk the mixture into the simmering broth, then stir in the parsley. Return to a simmer, stirring often, and cook until thick, about 10 minutes. Stir in the pan drippings and ¼ tsp pepper. Adjust seasoning with lemon juice and salt, if needed.

Makes 6 to 8 servings.

Caramelized onions and garlic get tossed with stale bread, broth, celery, spices, and fresh chopped scallions. Assemble in a roasting pan and bake at the same time as the turkey.

Active: 50 minutes

Total: 1 hour and 20 minutes

½cup softened butter (1 stick)

2large onions, halved and thinly sliced (about 4 cups)

8cloves garlic, smashed (about ¼ cup)

2stalks celery, chopped into ½-in. pieces (about 1 cup)

1bunch scallions, thinly sliced (about 2 cups)

1tsp poultry seasoning (like Bell's)

Kosher salt and pepper

11-lb loaf good-quality, day-old, dense bread, cut into 1-in. pieces

2½cups turkey, chicken, or vegetable broth

1. Melt the butter in a large heavy skillet over medium heat; add the onions and garlic. Fold to coat with butter; cook the onions, stirring often, until caramelized, about 40 minutes. Add the celery, scallions, and poultry seasoning and continue to cook, 5 minutes, until the celery is translucent around the edges. Season with ¾ tsp salt and ½ tsp pepper.

2. Place the bread in a large bowl and, using your hands, combine with the cooked onions and half the broth until coated. Add the remaining broth and fold until all liquid is absorbed.

3. Spray a 13x9x2-in. casserole dish with nonstick spray and fill with the dressing. Cover with foil; chill.

4. Heat oven to 450°F. Bake the dressing (covered) for 20 minutes. Uncover and continue baking until the top is crunchy and brown, 25 to 30 minutes.

Makes 6 to 8 servings.

Fresh (or frozen) cranberries are pulsed in the food processor with clementine segments and sugar. Let sit in the fridge overnight for a cool, tart sauce.

Active: 10 minutes

Total: 10 minutes

2clementines

½cup sugar

112-oz bag fresh or frozen cranberries

1bay leaf (optional)

1. Zest the clementines. Combine zest in a food processor with the sugar and process for 15 seconds, until the sugar looks damp.

2. Peel the clementines; discard the peels. Divide into segments and feel for seeds, removing and discarding any. Place the segments and cranberries in a food processor with the sugar and zest and pulse to finely chop everything. Spoon the relish into a resealable container and stir in the bay leaf, if desired. Cover and chill overnight. Remove and discard the bay leaf (if using) before serving.

Makes 6 to 8 servings.

Root veggies are simmered in salt, sugar, and butter resulting in tender, lacquered goodness.

Active: 10 minutes

Total: 20 minutes

1lb small carrots, trimmed and peeled

1lb baby turnips, trimmed

¼cup butter

2tsp sugar

Kosher salt

2bay leaves

1large sprig thyme

1. Combine the carrots, turnips, butter, sugar, 1 tsp salt, bay leaves, and thyme in a large, deep skillet. Add enough water to come three quarters of the way up the vegetables (1 to 2 cups).

2. Set skillet over medium-high heat and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender and glazed, 10 to 12 minutes. Remove bay leaves, spoon into a serving dish, and keep warm.

Makes 6 to 8 servings.

Blanching the chard the night before gives it a head start on cooking.

Active: 20 minutes

Total: 20 minutes

2lbs rainbow chard, stems and leaves separated and chopped

1Tbsp olive oil

8oz spicy or smoked sausage (like chorizo), diced or crumbled into ¼-in. pieces

Pinch of chili flakes (ormore, to taste)

Kosher salt and pepper

1. Blanch the greens in a large pot of boiling water until wilted, about 1 minute. Drain and let cool. Squeeze excess water from the greens; chill until ready to cook.

2. Heat the oil in a large skillet over medium heat. Add the sausage and chili flakes. Render, breaking up any large pieces, until browned, about 5 minutes. Fold in the greens and season with ½ tsp salt and ¼ tsp pepper. Cook until heated through, about 3 minutes.

Makes 6 to 8 servings.

If you take care to cook the pudding until it's fully thickened, the pie will set up and slice beautifully.

Active: 10 minutes

Total: 3 hours and 10 minutes (includes chilling)

2egg yolks

½cup dark brown sugar

1cup milk

2Tbsp cornstarch

1tsp vanilla

½tsp cinnamon

¼tsp ground ginger

4oz cream cheese, softened

115-oz can pumpkin (like Libby's)

1premade graham cracker or chocolate cookie pie crust

1oz bittersweet chocolate, melted

¼cup toasted pecans

Whipped cream, forserving

1. Whisk the egg yolks and ¼ cup of the brown sugar together in a heatproof bowl. Whisk the remaining ¼ cup brown sugar, milk, cornstarch, vanilla, cinnamon, and ginger in a medium saucepan. Set over medium-high heat and cook, whisking, until the mixture bubbles and thickens, 3 to 4 minutes.

2. Remove from heat and gradually pour ⅓ of the hot milk mixture into bowl with the egg yolks, whisking to temper. Pour the egg mixture into saucepan and whisk to combine. Set over medium heat and continue whisking until the pudding boils and is very thick, about 2 minutes. Remove pan from heat and stir in the cream cheese until smooth. Fold in the pumpkin and stir until completely combined.

3. Pour the pie filling into the crust and drizzle with the melted chocolate. Refrigerate until firm, at least 3 hours and preferably overnight. Scatter the pecans over the pie and serve with the whipped cream.

Makes 6 to 8 servings.