Gina Neely’s Thanksgiving Recipes


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Need some tips for putting together a quick, stress-free Thanksgiving meal? Chef Gina Neely is here to help y’all! #HarryTV

Gina’s Easy Roasted Turkey

Kosher Saltturkeyyyy

Fresh ground black pepper
1 tablespoon minced fresh rosemary leaves
Grated zest of 1 lemon
1 (12-14 pound) fresh Butterball Turkey
1 large yellow onion, unpeeled and cut in eighths
1 lemon quartered

8 sprigs fresh thyme
4 tablespoon (1/2 stick) unsalted butter, melted

*Make sure to take out turkey 2 or 3 days before you plan to roast the turkey. Combine 3 tablespoons salt, rosemary and lemon zest. Make sure you wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1
tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, don’t forget under the wings and legs.
Place the turkey in a shallow dish to catch any of the drippings
And wrap the whole dish tightly with plastic wrap. Refrigerate for 2 days, the day before you plan to roast the turkey, remove the plastic wrap and leave in the fridge. The skin will dry out…don’t panic and it will turn a little translucent.

Preheat the oven to 450 degrees.

Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body.
Brush the turkey with butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven
legs first. Lower the temperature to 325 degrees and roast it for about another hour, until 165 degrees for the breast and 180 degrees in the thigh on an instant read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with pan juices.

* You will definitely need a thermometer for this recipe.
* Make your rub a couple of days before
* Use Kosher salt, less processed
* Make sure you have everything you need on hand
* This is the rehearsal before the big dance (Christmas)

French Gouda Green Beansgreenbeans

24oz. fresh green beans, stems removed

3-4 tbsp. salted butter
1 cup white onion, diced
2 cloves garlic, minced
3 tbsp. all-purpose flour
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1 cup grated smoked Gouda cheese
1 tsp. cracked pepper
Salt to taste

– Boil in a pot of salt water for 2 minutes for al dente, or 7 to 10 minutes for softer green beans. (Blanched)
– Add to a cold water bath once desired degree of doneness is achieved.
– Once completely chilled , remove from the cold water and set aside.

Melt the butter in a sauce pan
Add garlic and onion, and cook until translucent and soft
Add in flour, stirring to form a paste. Cook for 2 minutes
Slowly whisk in the milk and cook until slightly thickened
Stir in the Parmesan and gouda cheese until melted.
Add green beans and toss to coat and season with pepper and salt.

Gina’s Sweet Potato Saladpeach

2 pounds sweet potatoes, peeled and cut into cubes
1/2 Vidalia onion, finely chopped
1 red pepper , seeded and finely chopped
4 green onions, thinly sliced
1/3 cup mayonnaise
2 tablespoons orange juice
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and freshly ground black pepper

Add the sweet potatoes to a large pot of cold salted water.
Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper and green onions.

In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin, salt and pepper, to taste. Whisk
to combine, pour over the potatoes and thorough mix. Serve immediately or refrigerate for 1 hour for the flavors to marinate.

* You can boil the sweet potatoes in water to make them easier to cut
* Chop all veggies ahead of time or the night before and put in baggies

Sam’s Choice Spiral Cut Double Glazed Brown Sugar Premium Smoked Ham trukey

Add some variety to your Thanksgiving with this delicious ham that comes with it’s own glaze!







Gourmet Meat and Cheese Appetizercheese

A party is not a party without the appetizers and it’s also a great way to keep your guests mingling and enjoying themselves while you finish up any last minute items. A good suggestion is to go with the rule of three! Three meats, three cheeses and three savory items.



Patti’s Peach Cobblerpeachcob

Save yourself some time with one of these great cobblers. These taste homemade, and you can always give them a personal touch with a scoop of ice cream or whipped cream on each slice.



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