Description
A collection of delightful fall dinner party menu ideas that will impress your guests with seasonal flavors and elegant presentations.
Ingredients
- Butternut squash – 2 cups, cubed
- Brussels sprouts – 1 lb, halved
- Apple cider – 1 cup
- Maple syrup – 1/4 cup
- Fresh rosemary – 2 tbsp, chopped
- Olive oil – 3 tbsp
- Salt – to taste
- Pepper – to taste
- Turkey breast – 4 lbs
- Stuffing mix – 1 box
- Chicken broth – 2 cups
- Green beans – 1 lb, trimmed
- Pumpkin pie – 1 (for dessert)
Instructions
- Preheat the oven to 375°F (190°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, pepper, and rosemary. Spread on a baking sheet and roast for 25-30 minutes.
- In a large pot, combine stuffing mix and chicken broth, and prepare according to package instructions.
- Season the turkey breast with salt and pepper, and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Steam green beans until tender, about 5-7 minutes.
- Serve the roasted vegetables, turkey, stuffing, and green beans on a large platter.
- Finish the meal with a slice of pumpkin pie for dessert.
Notes
- Feel free to substitute seasonal vegetables based on availability.
- Make sure to let the turkey rest for 10-15 minutes before slicing.
- Pair the meal with a nice white wine or apple cider for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting, Steaming
- Cuisine: American