A hassle-free Thanksgiving menu

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Ingredients: 4 bone-in, skin-on turkey thighs, patted dry Fine sea or table salt Freshly ground black pepper 2 tbsp olive oil 3 cloves garlic, thinly sliced 58g cider vinegar 340g hard cider 15 sprigs thyme, divided 2 bay leaves 680g baby gold potatoes, halved 225g carrots, scrubbed, halved lengthwise and cut into 1-inch pieces 2 medium apples, peeled, cored and each cut into 10 to 12 wedges Method: 1. Ingredients: For the cornbread: 85g unsalted butter 215g fine or medium ground cornmeal 95g all-purpose flour 1 tbsp granulated sugar 1 tbsp baking powder ½ tsp fine sea salt or table salt 1 large egg 240ml whole milk For the dressing: 2 tbsp extra-virgin olive oil 225g sliced mushrooms, such as cremini, oyster, shiitake or a combination 2 tbsp unsalted butter 1 large leek, dark green parts trimmed, rinsed and thinly sliced ½ tsp fine sea salt or table salt, plus more to taste ½ tsp ground black pepper, plus more to taste 2 cloves garlic, minced or finely grated 2 tablespoons chopped fresh tarragon 720ml unsalted or low-sodium vegetable stock Method 1. Ingredients: 2 tbsp extra-virgin olive oil 1 large yellow onion, sliced 1 tsp smoked paprika ½ tsp garlic powder ½ tsp finely ground black pepper ¼ tsp crushed red pepper flakes ¼ tsp fine sea salt or table salt, plus more to taste 950ml unsalted or low-sodium vegetable stock 2 bunches collard greens, washed, de-stemmed, if desired, and cut into 0.5-1.5cm thick ribbons 2 tbsp red miso paste 2 tbsp apple cider vinegar Method 1. Ingredients: For the cranberry curd: 455g fresh or frozen cranberries 250g granulated sugar Finely grated zest and juice of 1 orange One piece fresh ginger, peeled and thinly sliced Pinch fine sea salt or table salt 3 large egg yolks 2 tsp cornstarch 55g unsalted butter, cut into 4 pieces and at room temperature For the gingersnap cookie crust: 113g unsalted butter, at room temperature 55g dark brown sugar 50g granulated sugar 1 large egg yolk 2 tbsp molasses 220g all-purpose flour 2 tsp ground ginger 1 tsp ground cinnamon ½ tsp ground allspice ¼ tsp fine sea salt or table salt For the cookie-fruit crumble : 50g crumbled gingersnap cookies 50g diced crystallised ginger 50g diced candied orange peel open image in gallery A showstopping dessert to end the meal with dramatic flair Method: 1.