connect, grow & thrive.

A great thanksgiving meal plan for you.

As the days grow shorter, the air has a chill and the leaves drop we are undeniably heading towards the season of festivities. One of the first on the calendar is Thanksgiving, for Americans the opportunity to spend time with family and friends. Unfortunately it is not always possible to go back to the United States for the celebration, or perhaps you have decided to celebrate here in Switzerland. If this feels a little daunting do not fear as we are here to help.

We recently had our very own celebration at the LiLi Centre and came up with the perfect recipe to cook turkey and all the trimmings which we are going to share with you.

Coop@home are offering Swiss farm bred turkeys for Thanksgiving so be sure to place your order soon as they only have a limited number, delivery dates will be November 21, 22 and 23.

Order here: Swiss Turkey

Perfect roast turkey

Get your timings right and don’t forget to leave time for your turkey to rest when it comes out of the oven. Turkeys between 4-6kg should be rested up to 1½ hours (we only rested ours for 30 minutes and it still was super moist) , and ones from 6-10kg can rest for up to two hours.

Get your turkey out of the fridge 30 minutes before you cook it. Preheat your oven for at least 20 minutes before cooking your turkey.

Get a roasting tin which will be big enough for your turkey and surrounding vegetables. Overlap strips of foil on the bottom, (they should be long enough to seal the turkey) before putting in your roughly chopped vegetables (carrots, onions, celery, celeriac are all good choices) on the base, then add your turkey on top.

Cover the turkey with butter, spreading the butter between the skin and flesh (be careful not to tear the skin and over the skin too).

Season then put in the oven uncovered for 20 minutes, after which time make a tent with the foil over the turkey.

Roast your bird until 45 minutes before the end of your calculated time, at which time you remove the foil from around the turkey and put back in the oven until the turkey is golden brown and the juices run clear from the thigh if you pierce it with a knife or a skewer.

Once cooked, carefully lift the turkey out of the tray and rest on a board. Cover loosely with foil for at least half an hour while you get on cooking the rest of the dishes. Remember to use the roasted vegetables to make a lovely gravy.

Cooking temperatures & time: 180°C/gas 4

4-5kg – cook 2¼ to 2½ hours
5-6kg – cook 2½ to 3 hours
6-7kg – cook 3 hours to 3½ hours
7-8kg – cook 3½ to 4 hours
8-9kg – cook 4 to 4¼ hours
9-10kg – cook 4¼ to 4½ hours

Here are some delicious stuffings we made:

Traditional bread stuffing

125 grs butter; 5 large celery stalks; 1 large onion; 1 tsp. dried thyme; 3/4 tsp. salt; 1/2 tsp. pepper; 1/2 tsp. dried sage; 1 can chicken broth; 2 loaf sliced firm white bread; 1/2 c. loosely packed fresh parsley leaves


Preheat oven to 165° celsius. Melt butter over medium heat, add celery and onion, and cook 15 minutes or until tender, stirring occasionally.

Stir in thyme, salt, pepper, sage, chicken broth, and 1/2 cup water; remove pan from heat.

Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix well.

Spoon stuffing into a glass baking dish; cover with foil and bake 40 minutes or until heated through.


Sausage, sage & onion stuffing

2 onions sliced; 25g butter; 1 small Bramley apple , peeled, cored and diced; 2 x 400g packs meaty sausages, removed from their skins; handful sage , leaves chopped, plus extra for topping; 140g breadcrumbs

Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.

Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.


Other classic side dishes are red cabbage and apple, sweet potato mash, roasted potatoes and greens of your liking!

Happy thanksgiving!

If you would like to get a good quality turkey delivered to your doorstep then be sure to go online to coop@home where you can order a fresh Swiss farmed turkey in time for Thanksgiving. Delivery dates are November 21, 22 & 23.

Charlie Hartmann is the managing director of the Living in Luzern organisation which focuses on helping international residents connect, grow and thrive in Switzerland.