It's time to celebrate like they do Stateside

It was Thanksgiving on Thursday, so extend the festivities into this weekend with a family feast featuring all the American classics.

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A roast turkey is the traditional centrepiece complemented by a green bean casserole featuring seasonal mushrooms in a white sauce, and a herby stuffing. And don't forget dessert – you can round off the celebrations with a rich and buttery pecan pie

EASY THANKSGIVING TURKEY

PREP: 20 MINS COOK: 4 HRS AND 45 MINS SERVES 8 WITH LEFTOVERS EASY

This easy roast turkey recipe with delicious sage and onion butter and a rich gravy won't let you down, and it's the perfect way to feed a crowd

7kg/15lb 4oz fresh turkey 2 onions, halved 1 lemon, quartered 75g soft butter 3tbsp finely chopped fresh sage 2tbsp plain flour 200ml marsala wine or Madeira 400-500ml/14fl oz-18fl oz hot chicken stock 1tbsp cranberry sauce

Heat oven to 170C/150C fan/gas 3-4 and place the turkey in a large roasting tin. Tuck three of the onion halves and the lemon quarters into the cavity and season. Cover with foil, make sure there's plenty of space between the turkey and foil for the air to circulate, and seal the edges tightly so that no steam escapes. Roast for four hours.

Meanwhile, finely chop the remaining onion half, and mix with the butter and sage. Take the turkey out of the oven and raise the temperature to 200C/180C fan/gas 6. Brush the sage and onion butter all over the turkey and return to the oven, uncovered, for 45 mins until crisp and dark golden.

Transfer the turkey to a warm serving plate, cover loosely with foil and leave to rest for 30 mins. Tip the juices out of the pan and into a bowl. Leave to settle for a moment, then scoop the buttery oil from the surface into a separate bowl. Spoon 2tbsp of this oil back into the tin and return to the heat.