Start by gathering all your ingredients. Wash, peel, and chop the vegetables as needed.

Preheat your oven to 325°F (165°C).

Rinse the turkey under cold water and pat it dry. Season the cavity and skin liberally with salt and pepper and any other herbs you prefer.

In a large bowl, combine the cubed bread, celery, onion, sage, and thyme. Slowly add the broth to moisten the mixture, then stuff it into the turkey cavity or transfer it to a baking dish.

Place the turkey in the oven, and roast for approximately 15 minutes per pound, or until the internal temperature reaches 165°F (75°C). Baste the turkey every 30 minutes with the drippings for a flavorful, juicy bird.

Once the turkey is almost done, collect the drippings and strain them into a saucepan. Whisk in the flour and the broth over medium heat until it thickens into a rich gravy. Season with salt and pepper.

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes. Drain and mash with milk and butter until creamy and smooth.

In a separate dish, combine the green beans and cream of mushroom soup. Bake in the oven for about 30 minutes until warmed through, then top with fried onions and bake for another 10 minutes until golden.

Boil or roast the sweet potatoes until tender, about 20-30 minutes. Mash them with butter and brown sugar until they reach a creamy consistency.

In a saucepan, combine cranberries, sugar, and water. Cook over medium heat until the cranberries burst, about 10-15 minutes. Let it cool, and it will thicken as it sits.

Combine the pumpkin puree, sugar, cinnamon, nutmeg, and eggs in a bowl. Pour into the pie crust and bake until the filling is set, about 45-50 minutes. Let it cool before slicing.