It’s almost turkey time—allow us to lend a helping hand with the big meal thanks to a beautiful assortment of housemade accoutrements like our earthy mushroom duxelles, apricot mostarda, cornbread mix and buttery galette dough, plus seasonal produce including pearl onions, fingerling potatoes, yams and Crimson Topaz apples. Also included: Provisions to incorporate into the day’s most classic dishes, from a brining kit and turkey stock to fresh chestnuts and locally-milled flour for your pies. Here’s to a happy holiday!
Here are a few recipe ideas for the week:
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.
A fantastic Thanksgiving appetizer or side!
How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they become.
Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
Cornbread-Sage Dressing with Caramelized Onions
Seasoned with fresh sage and caramelized red onions, this dressing will convert any stuffing lover.
This country-style tart allows fall apples to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Apple Cider Syrup
Try it drizzled on apple pie!