Thanksgiving cooking doesn’t have to mean making every single thing from scratch. Sometimes a jar of something good is all you need to get a dish started—or give a familiar recipe a little extra flavor.
This menu brings together three appetizers, two sides, a mushroom ravioli main, holiday ham and a warm fruit dessert. Make the whole spread or choose a few dishes to bring to your family’s table.
Start with Something to Share
Cowboy Candy Cream Cheese Bites
Put these out while everyone’s arriving. Spread softened cream cheese onto sturdy crackers or toasted baguette slices, then top each with a few pieces of our Cowboy Candy. Finish with chopped chives and, if you like, a small drizzle of syrup from the jar.
The creamy cheese balances the sweet jalapeño heat. For an even easier version, spoon Cowboy Candy over a block of cream cheese and serve with crackers.
Cranberry-Pear Brie Bites
Cut puff pastry into small squares and press them into a greased mini muffin tin. Add a small piece of Brie and a spoonful of Cranberry Pear Sauce to each cup.
Bake according to the pastry package directions, until puffed and golden. Finish with chopped pecans and a little fresh rosemary. They’re best served warm, when the cheese is soft and the pastry is crisp.
Fermented Mustard Deviled Eggs
Give a Thanksgiving classic a little more tang with our Fermented Mustard.
Mash hard-boiled egg yolks with mayonnaise and mustard to taste, then spoon the filling back into the egg whites. Finish with paprika, fresh dill and finely chopped Garlic Dill Pickles.
Make these the day before and keep refrigerated until serving.
Two Sides for the Table
Roasted Brussels Sprouts with Cranberry-Pear Glaze
Roast halved Brussels sprouts with olive oil, salt and pepper until browned around the edges and tender inside.
Warm a few spoonfuls of Cranberry Pear Sauce with a splash of apple cider vinegar and just enough water to loosen it. Toss lightly with the roasted sprouts and finish with toasted walnuts.
Add the glaze after roasting so the sprouts keep their browned edges.
Warm Mustard & Herb Potatoes
Roast halved baby potatoes with olive oil, salt and pepper until golden and fork-tender.
Whisk together Fermented Mustard, olive oil and a splash of apple cider vinegar. Toss with the warm potatoes, then add chopped parsley and chives. Start with a little dressing and add more to taste.
These are an easy addition to the table alongside either of the main dishes below.
Two Main Dishes to Choose From—or Serve Together
Portabella Mushroom & Cheese Ravioli with Brown Butter and Sage
Our Portabella Mushroom and Ricotta Ravioli makes a hearty meat-free main for the holiday table.
Cook the ravioli according to the package directions. Meanwhile, sauté sliced mushrooms in a little olive oil until browned, then set them aside.
In a large skillet, melt butter over medium heat. Add fresh sage leaves and cook, watching closely, until the butter turns golden and smells nutty. Remove from the heat and gently toss with the cooked ravioli, sautéed mushrooms and a splash of pasta water.
Finish with black pepper and vegetarian Parmesan-style cheese. Serve immediately in a warm platter or shallow bowl.
Brown Sugar–Mustard Ham with Pineapple Relish
For a holiday ham, stir together brown sugar and our Fermented Mustard, adding a little orange juice to make a brushable glaze.
Prepare the ham according to its package directions, brushing on the glaze toward the end of cooking so the sugar doesn’t burn.
Serve sliced with our Pineapple Relish on the side. Its sweet, tangy flavor is a lovely match for the savory ham—and worth saving for leftover sandwiches the next day.
Save Room for Dessert
Cranberry-Pear Crumble
Toss sliced ripe pears with our Cranberry Pear Sauce, a little cinnamon and a small spoonful of cornstarch to help thicken the juices.
Spread in a buttered baking dish and cover with your favorite crumble topping made with oats, flour, brown sugar and butter. Bake at 350°F until the topping is golden, the pears are tender and the fruit is bubbling.
Serve warm with vanilla ice cream or whipped cream. You can bake it earlier in the day and gently rewarm it before dessert.
A Little Planning Goes a Long Way
Make the deviled eggs ahead, toast the nuts and wash and trim your vegetables the day before. Bake dessert earlier on Thanksgiving Day, then leave the ravioli and cracker assembly until close to serving.
Whether you’re hosting the whole family or bringing one dish to share, we’d love to be part of your Thanksgiving table.
Shop Deer Park Farm products and find local retailers for your holiday ingredients.
