While cooking your own Thanksgiving dinner seems like an overwhelmingly terrifying concept, don’t let your small dorm kitchen discourage you. These quick and incredibly easy recipes can rival your mom’s dishes.

One-Pan Turkey Stuffing Casserole

2 turkey breast tenderloins (about 1 1/2 lbs. total)

1 loaf white or french bread (cubed)

2 tablespoons butter

2 tablespoons vegetable oil

1 cup chicken broth

1 1/2 cups celery, chopped

1 onion, chopped

1 clove garlic, minced

Salt and pepper, to taste

Directions:

Preheat the oven to 350 degrees and toast the bread cubes. Saute the garlic in a pot with butter and vegetable oil. Add in celery and onion and cook until tender. Add salt and pepper as needed. Remove cubed bread from the oven when slightly toasted and mix it into the saute. Coat a large baking pan with butter or cooking spray and transfer the stuffing mix into it. Lay the turkey breasts on top of the stuffing and pour chicken broth over the entire pan as thoroughly as possible. Sprinkle turkey breasts with salt and pepper. Coat a piece of aluminum foil with butter or cooking spray and place on top of the baking pan. Bake for 50 minutes before uncovering and cooking for an additional 20 to 25 minutes. Slice turkey breasts over stuffing before serving.

Crazy-Quick Cranberry Sauce

1 bag frozen cranberries

1 cup sugar

1 cup orange juice

Directions:

Heat orange juice in a pot over the stove. Add in sugar and stir until it dissolves into the orange juice.  Add in the frozen cranberries. Once the mixture comes to a boil, reduce the heat and let simmer for about 12 minutes. You will hear the cranberries popping. After 12 minutes the mixture will still seem very thin.  Remove the sauce from the heat and refrigerate until it thickens.

Homemade Pumpkin Pie

1 can pumpkin puree

1 can sweetened condensed milk

1 package premade pie crust (refrigerated)

2 eggs

1 teaspoons cinnamon

2 tablespoons maple syrup

1/4 teaspoon salt

Whipped cream

Directions:

In a large bowl, combine the pumpkin puree, condensed milk, eggs, cinnamon, maple syrup and salt and mix well. Coat an aluminum pie dish with butter or cooking spray. Disposable pie dishes can be bought at any grocery store. Line the dish with the pie crust and pinch the edges of the crust against the lip of the dish. Pour the pie mixture into the crust. Place on a baking sheet and bake for about 45-50 minutes. The top should be slightly brown. Cool pie in the refrigerator and serve with whipped cream.

A version of this article appeared in the Tuesday, Nov. 26 print edition. Vanessa Karalis is a contributing writer. Email her at [email protected].