Receiving at Thanksgiving

Let's eat our soup!

Here's a creamy mushroom soup to start your meal off right. This classic with a twist, which everyone will want to dive back into, is guaranteed to whet your guests' appetites.

The bird

The secret to the success of our onion soup turkey recipe? It only has six ingredients, including a couple of packets of dehydrated onion soup mix that act as a brine. It's that simple! Your turkey will be juicy and flavorful. You'll definitely be asked for your secret and the recipe.

The support services

We suggest two side dishes that will go perfectly with the poultry.

1. A barley, cauliflower, and sweet potato salad pairs well with turkey in onion soup. Got leftovers? This barley dish topped with roasted vegetables also makes a great main-course salad.

2. Enhance the meal with roasted squash with Parmesan, where the umami of the cheese and the sweetness of the squash complement each other perfectly. Your vegetables will steal the show.

The grand finale

We suggest ending your meal on a sweet note with a butterscotch bourbon pie in a pecan crust. This gluten-free pie will disappear in no time!

What to do and when?

To ensure that all the dishes on this menu arrive at the table at the right time, here are the steps to follow.

Step 1

Two to three days before: brine the turkey.

Step 2

The day before or the morning of: make the bourbon butterscotch pie with a pecan crust.

Step 3

Start roasting the Parmesan squash about three hours before serving the main course and sides. When you add the onions around the squash, also put the vegetables for the barley, sweet potato, and cauliflower salad in the oven. Meanwhile, cook the barley for this salad on the stovetop.

Step 4

Remove the vegetables and let them rest on the counter. Lower the oven temperature to 180°C (350°F) and cook the turkey in onion soup for 2 hours. Prepare the mushroom soup to serve as a starter while the turkey finishes cooking.

Step 5

Remove the turkey and let it rest on the counter without turning off the oven. Reheat the vegetables in the oven until they are hot again. Meanwhile, complete the final steps of the roasted squash with Parmesan and the barley, sweet potato, and cauliflower salad so you can finish both recipes when you take the vegetables out of the oven.