Holiday Season is here, and we know you might be looking for some inspiration for your feast.
We’ve got you covered. In this section, you will find recipes that are perfect for the season – and we also have all the ingredients you need to make them. With a delicious meal like this, your friends and family will be very impressed. Not to mention, it will be a lot of fun to cook together!
Thanksgiving Turkey With Lemon-Garlic Butter
Active Time - 30 minutes
Total Time - 2 hours, including resting
Ingredients - 8 servings
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, they cook in about 1 hour and 15 minutes, and are so much faster and easier to carve and serve.
- 3/4 cup (1 1/2 sticks) unsalted butter. 6 garlic cloves, pressed
- 2 tablespoons finely grated lemon zest. 3 sprigs rosemary
- 2 bone-in turkey legs (thigh and drumstick attached)
- 2 bone-in turkey breasts (about 8 pounds total; from one 10–12-lb. turkey)
- 1 tablespoon plus 1 teaspoon kosher salt, plus more
- 1 tablespoon freshly ground black pepper, plus more
- 1 cup dry white wine, divided. 1 tablespoon cornstarch
- 2 cups low-sodium chicken or turkey broth
Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin—that’ll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40–50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
Transfer turkey to a platter. Serve with pan sauce alongside.
Brown Sugar–Mustard Glazed Ham
Total Time - 5 hours and 25 minutes, including resting
Ingredients - 10 servings
The stakes are high when you’re making a holiday-worthy brown sugar–mustard glaze for ham. A baked ham takes a long time to cook, which is nerve-wracking when you have guests in the next room, hungrily eyeing each other over the remains of a cheese platter. And then there’s the ham itself: when done properly, the best ham is moist, both sweet and salty, tender and irresistible. When not done properly...it’s the opposite.
This glazed ham recipe will take the stress out of your Thanksgiving, Christmas, or Easter main dish, because it includes a few nifty tricks designed to stave off these potential issues. Buying the ham with the rind on provides a type of insurance against dryness, as does cooking it under a protective blanket of parchment paper and foil. Once your holiday ham is cooked through, cut off the skin to reveal the delicious fat underneath, which renders more easily once you cut it into a diamond pattern (also, it looks cool—might as well awe those guests). Finally, the brown-sugar-mustard glaze recipe is a simple concoction that caramelizes on top, leaving a crisp, flavorful edge that people will fight over.
This honey–mustard glazed ham rests for a generous 45 minutes before carving, which offers the host time to sort out side dishes—or simply sit down for a few minutes. The shank end of the ham is easier to carve than the butt end, so you’re not performing surgery just before eating, either.
- 1 8-10lb. honey cured spiral smoked ham
- 1 cup unsweetened apple juice or apple cider
- ½ cup whole grain Dijon mustard
- ⅔ cup (packed) light brown sugar
- ¼ cup honey
Preheat oven to 325°. Place one 10-lb. smoked bone-in ham with rind, preferably shank end, in a large roasting pan and pour 1 cup unsweetened apple juice or apple cider over. Cover ham completely with parchment paper, then cover pan with heavy-duty foil, crimping tightly around edges to seal.
Bake until an instant-read thermometer inserted into the thickest part of ham registers 145°, 3½–4 hours. Remove ham from oven and increase oven temperature to 375°.
Remove foil and parchment and spoon off liquid from roasting pan; discard. Trim rind and all but a ¼"-thick layer of fat from ham; discard. Using a long sharp knife, score fat in a crosshatch pattern, spacing cuts about 1" apart and avoiding cutting into flesh.
Spread ½ cup whole grain Dijon mustard over fat, then pat ⅔ cup (packed) light brown sugar over mustard, pressing firmly to adhere. Drizzle ¼ cup honey over. Return ham to oven and bake, basting occasionally with any glaze that slides into pan, until well glazed, 30–35 minutes. Transfer ham to a large platter; let rest at least 45 minutes.
Slice ham and serve warm or at room temperature.
Green Bean Casserole With Walnut Bacon Crumble
Ingredients - 6 servings as a side
I love the spirit behind this traditional holiday dish. I use wild foraged chanterelle mushrooms in the filling, and the crumble topping has the most unique, crunchy, sweet, salty, nutty flavor. If you’re afraid that local green beans won’t be readily available at Thanksgiving, make sure to stock up on them earlier in the fall and freeze them!
Localize it: Any type of nut or seed will work for the topping. I’ve made this recipe with Brussels sprouts in place of the green beans, and it’s a fabulous substitute. Swap out the chanterelle mushrooms for any local wild or cultivated mushroom.
Ingredients for the topping
4 slices thick-cut bacon, finely chopped
1 medium onion, diced
½ cup walnuts
½ cup finely chopped parsley
Ingredients for the beans and sauce
1 pound fresh green beans, rinsed and trimmed
2 tablespoons unsalted butter
12 ounces chanterelle mushrooms, roughly chopped
Hefty pinch of salt and freshly ground black pepper
2 cloves of garlic, minced
¼ teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
Preheat the oven to 475°F. Make the topping: In a large cast-iron skillet over medium heat, cook the bacon until it is lightly crisp (it will cook a little more in the oven, so no need to get it extra crispy). With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Add the onion to the bacon drippings (there should be about 1 tablespoon in the skillet; if there’s way more than that, pour out some and save it for future use). Cook the onion until it is soft and tender, about 8 minutes. Transfer it to a bowl.
Add the walnuts to the same pan and cook, shaking the pan often, until they are lightly golden, about 5 minutes. Add the walnuts to the bowl with the onion and crumble in the bacon. Add the parsley and toss the whole mixture well. Set aside.
Wipe out the skillet (you’ll be using it again).
Bring a large pot of heavily salted water to a boil. Add the beans and blanch them for 5 minutes. While they cook, prepare a large bowl of ice water. Drain the beans in a colander and immediately plunge them into the ice water to stop the cooking. Drain them again and set them aside.
Make the sauce: Melt the butter in the cast-iron skillet set over medium-high heat. Add the mushrooms and a hefty pinch of salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, 6 to 8 minutes.
Remove the pan from the heat and add the green beans. Sprinkle them evenly with the bacon and onion mixture and bake until bubbly, approximately 15 minutes.
Here you can find the olives and pickles you are looking for your recipes. We have a wide variety of olives and pickles to choose from, so you can find the perfect one for your dish. Whether you are looking for a specific type of olive or pickle, or just want to try something new, we have what you need.
4 easy tips for prepping a delicious thanksgiving dinner
It's that time of year again where we all come together to celebrate! And what would Thanksgiving be without a delicious feast? If you're starting to feel overwhelmed at the thought of preparing such a meal, never fear! I've got four easy tips to help make your Thanksgiving dinner go off without a hitch. So read on and get cookin'!
Share Your Favorite Recipe!
Please feel free to share your favorite Thanksgiving recipes with us in the comments below! We would love to hear about them and maybe even give them a try ourselves this year. Happy Thanksgiving!