Prepare the ingredients as instructed. (everything can be made in advance if preferred)

Preheat the oven to 350°F and position the rack on the lowest setting.

Mix butter with sage, salt, and pepper to make sage butter.

Rub sage butter all over the turkey breast.

Roast the turkey (about 20 minutes per pound) until the internal temperature reaches 165°F. Let rest 15 minutes before slicing.

For the boulangère, toss the vegetables with olive oil, salt, and pepper.

Layer the vegetables in a baking dish. Add wine and broth. Dot with butter.

Cover with parchment and foil. Bake for 45 minutes, then uncover and bake 25–30 minutes until golden.

Preheat the oven to 400°F. Lightly grease a small loaf pan or mini baking dish with softened butter.

Combine dry ingredients: In a mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.

Mix wet ingredients: In a separate small bowl, whisk the milk and egg until smooth.

Combine: Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.

Bake: Transfer the batter to the prepared pan and bake for 18–20 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

Cool slightly: Let the cornbread rest for 5 minutes before slicing and serving.

For the stuffing: Place crumbled cornbread in a large bowl. Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken broth, eggs, sage, salt, and pepper until well combined. Pour into a greased baking dish. Bake in the oven until it just starts to turn golden brown around the edges, about 30 minutes. Set aside.

For the glazed carrots, In a pan, melt butter and add carrots, orange juice, and thyme. Cook 8–10 minutes until glazed.

To make cranberry sauce, combine cranberries, sugar, orange juice, water, and salt in a saucepan. Boil, then reduce to simmer for 8–10 minutes until berries burst. Set aside to cool.

For the gravy, heat the turkey drippings in a saucepan. Whisk in flour and cook for 1–2 minutes. Gradually whisk in broth. Simmer for 5–7 minutes until thick. Season to taste.

For pie, preheat the oven to 400°F. Heat maple syrup with spices until just boiling. Steep 15 minutes, then strain into pumpkin, egg, milk, and spices mixture. Whisk smooth.Pour into the crust and bake for 35 minutes. Reduce heat to 375°F and bake 15–20 minutes longer. Cool completely.

For vanilla ice cream, Place cold heavy cream in a large bowl, whip to stiff peaks. Add sweetened condensed milk, and vanilla. Beat on low speed until incorporated. Transfer into a container/dish, freeze for least 6 hours.

Serve the turkey with cornbread stuffing, root vegetable boulangère, glazed carrots, cranberry sauce, gravy, apple cider, pumpkin pie topped with homemade vanilla ice cream, and hard apple cider.

Save leftovers for following nights dinner.