and cover loosely with foil.
Roast 3–3½ hours or until the internal temperature reaches 165°F (74°C), basting every hour. Remove foil for the last 30 minutes to brown the skin.
Mashed Potatoes:
Boil potatoes in salted water until tender, about 15–20 minutes. Drain and mash with butter, milk, salt, and pepper until creamy.
Cornbread Stuffing:
In a skillet, sauté onion and celery in butter until soft.
In a large bowl, combine cornbread, sautéed vegetables, sage, thyme, salt, and pepper. Add broth and stir until moistened.
Transfer to a greased baking dish and bake at 350°F (175°C) for 25–30 minutes, until golden on top.
Corn:
Heat corn with butter in a skillet or saucepan until warm. Season with salt and pepper.
This hearty Southern spread brings every bit of comfort to your table—perfect for Thanksgiving or any Sunday family feast.