Preheat your oven to 325°F (165°C). Prepare the turkey by rubbing olive oil under the skin and seasoning with salt, pepper, and herbs. Tuck the wings underneath in a roasting pan.

Melt 4 tablespoons of butter in a skillet over medium heat. Add diced celery and chopped onions, sautéing until golden (5–7 minutes).

In a mixing bowl, combine sautéed vegetables with stuffing mix and add broth gradually. Mix gently, then transfer stuffing into the turkey's cavity.

Roast the turkey for 13–15 minutes per pound, basting every 45 minutes until golden and reaching an internal temperature of 165°F (75°C).

Toss trimmed green beans with olive oil, garlic, salt, and pepper. Roast them in a single layer on a baking sheet for about 20 minutes.

Boil peeled and chopped potatoes in salted water until tender (15–20 mins). Mash with cream and butter until smooth.

Prepare pumpkin or pecan pie and bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) for 30–40 minutes.

Once all components are done, carve the turkey and plate with stuffing, green beans, and mashed potatoes. Serve and enjoy!