Wash hands with soap and water. Preheat the oven to 375 degrees. Line a large baking sheet with greased foil. Wash and dry the produce. Peel the onion and carrot. Chop the onion, carrot, and celery. Trim the green beans.

Prepare the stuffing according to the package directions, using the celery, onion, and butter (or olive oil for dairy-free).

Fluff stuffing with a fork and spread onto the prepared baking sheet. Set the turkey breast skin-up in the middle of the stuffing. Melt ¼ cup of butter in a small, microwave-safe bowl and rub all over the turkey breast (always wash hands before and after handling raw meat) or drizzle with olive oil for dairy-free. Season with salt and pepper.

Roast in the oven for 30 minutes. Remove from the oven, clear some space for the green beans, drizzle with oil and season with salt and pepper, and roast again for another 20-30 minutes, until the turkey reaches 155 degrees in the center with a thermometer.

Meanwhile, bring a large pot of water to a boil over high heat. Peel and dice the potatoes and cook them in the boiling water until tender. Drain and mash with the remaining ¼ cup butter and ½ cup milk (you can add more if it seems too dry) Season with salt and pepper.

Remove the pan from the oven, cover with foil, and let rest for 15 minutes before slicing the turkey and serving.

Prepare the gravy using instructions on the packet. Serve sliced turkey with mashed potatoes, stuffing, gravy and cranberry sauce.

For a classic Thanksgiving dinner, serve pumpkin pie with whipped topping for dessert. For dairy-free, serve apple pie (prepare according to package directions). For gluten-free, serve brownies prepared according to package instructions. This recipe makes 8 servings. Refrigerate leftovers within 2 hours.