Happy Thanksgiving one and all! From appetizers to sides to dessert, we’ve picked out our favorite recipes from across America to make the perfect Thanksgiving menu for your holiday table!
Apple Cider Pressure Cooker Turkey Breast
Prep Time: 5 minutes | Cook Time: 25 minutes| Serve 4
- 4 lb. boneless, skinless turkey breast, thawed in refrigerator
- 3 tbsp olive oil
- 1 tsp fresh rosemary
- 2 tsp ground ginger
- 1 tsp thyme
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 cup apple cider
- Dry the turkey with paper towels, then brush with olive oil. Combine all spices (rosemary through pepper) in a small bowl and then rub this spice mixture all over the turkey.
- Pour the apple cider into the bottom of the instant pot, then place a trivet into the bottom of pressure cooker and place the turkey breast on top of the trivet.
- Place the lid on the pressure cooker and set the vent on the lid to “sealing/closed”. Cook the turkey on high manual pressure for 20 minutes, then let the pressure release naturally for at least 10 minutes before releasing the rest of the pressure by venting the lid.
- Carefully remove turkey breast from the pressure cooker and let rest at least 10 minutes before slicing.
- . Remove turkey from pressure cooker and tent lightly with foil for 10 to 15 minutes before slicing.
Apple Harvest Salad
Prep time: 5 minutes | Cook Time: 0 minutes | Serves 4-6
- 1 large apple, cored and sliced thinly
- 1 large pear, cored and sliced thinly
- 1 package Wholesome Pantry spring mix
- ½ cup Wholesome Pantry dried cranberries
- ½ cup sliced beets (optional)
- ½ cup Wholesome Pantry pumpkin seeds
- ¼ cup crumbled goat cheese
- ¼ - ½ cup prepared apple cider vinaigrette
- Toss all ingredients with apple cider dressing until salad is well mixed.
- Serve immediately!
Porcini Mushroom Sourdough Stuffing
Prep Time: 15 min | Cook Time: 60 min | Serves: 8-12
- 1 loaf Artisan sourdough bread, cut into 1 inch cubes and left out to dry for a day or toasted in the oven until dry
- 3/4 cup (2 sticks) Wholesome Pantry unsalted butter
- 24 oz gourmet mushrooms, like a mix of cremini, oyster and shiitake
- 1 fennel bulb, thinly sliced
- 8 shallots, peeled and chopped
- 6 garlic cloves, minced
- 1 tablespoon EACH chopped fresh thyme and rosemary
- 3-4 cups Wholesome Pantry vegetable broth
- Salt and pepper, to taste
- Preheat oven to 350 and grease a 9x13 inch casserole dish with cooking spray.
- Heat butter over medium high heat in a large stock pot, then add mushrooms and cook for 10 minutes, stirring often, until mushrooms cook down and absorb all the butter. Add in shallots, fennel, garlic and fresh herbs and cook for another 5-6 minutes or until shallots have softened.
- Add stock to the pan to deglaze, and heat for 3-5 minutes or until heated through. Turn off heat and gently but quickly add bread cubes to the pot. Stir with a spatula or large spoon until mixture is well moistened, then add to prepared casserole dish.
- Cover dish with aluminum foil and bake for 20 minutes, then remove foil and let bake for another 20-25 minutes or until top is crispy brown and golden.
Apple and Pear Tarts
Prep Time: 25 min | Cook Time: 20 min | Serves 4
- 1 gala or honeycrisp apple, cored and thinly sliced
- 1 pear, peeled and diced into small cubes
- 2 tbsp Wholesome Pantry light brown sugar, divided
- 1 lemon, zested and juiced
- 1 sheet of refrigerated puff pastry, thawed in the refrigerator
- Egg wash: 1 large egg beaten with 1 tbsp milk
- 1 tbsp Wholesome Pantry orange marmalade
- Preheat the oven to 425ºF and line a large cooking sheet with parchment paper. Cut puff pastry into 4 equal squares and place evenly spread out on the parchment paper. Place in fridge while you prepare the filling.
- Place the sliced apples into one bowl and the diced pear into another. Add 1 tbsp of brown sugar to each of the bowls, along with the lemon juice and zest (evenly split between the apples and pears). Let sit for 5 minutes.
- After 5 minutes or so, some juice should have accumulated in the bottom of each bowl. Strain off this juice and set it aside for later.
- When ready to bake, remove the parchment-lined baking sheet with the puff pastry squares from the refrigerator. Divide the pear mixture between the four pastry squares, placing evenly in the middle of the square. Divide the apples between the four pastry squares as well, layering them on top of the pear pieces in a circular fashion.
- Gently wrap the puff pastry up toward the fruit, crimping the edges to make an edge to the tarts and to hold the fruit in. It’s okay if it’s a little messy – these are rustic tarts!
- Brush the edges of the dough with the egg ash and then bake for 15-20 minutes, or until puff pastry is golden brown.
- While the tarts are baking, combining that leftover fruit juice with the orange marmalade and microwave for 30 seconds or until the jam has melted and the mixture is somewhat homogenous.
- When the pies come out of the oven, brush the fruit juice mixture over the apples and then let them cool.
- Serve warm or at room temperature
Chipotle Mashed Sweet Potatoes
Prep Time 10 min | Cook Time 20 min | Serves 8
- 5 lbs sweet potatoes, peeled and cubed
- ½ cup (1 stick) Wholesome Pantry unsalted butter
- 3 tbsp sauce from 1 can of chipotle peppers in adobo
- Salt and pepper, to taste
- Put sweet potatoes in a large stockpot and cover with enough water that potatoes are submerged at least one inch. Cover and bring to a boil, then remove top and boil for 5-10 minutes, or until potatoes are fork-tender.
- Drain potatoes and let cool slightly before mashing with a potato masher or running through a ricer. Add butter, chipotle sauce and salt and pepper to taste.
Cornbread Chorizo Stuffing
Prep Time 20 min | Cook Time 40 min | Serves 8
- 1 lb fresh chorizo, casings removed
- 5 cloves garlic, minced
- 2 large sweet onions, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 jalapenos, de-seeded, de-veined and chopped
- 6-8 cups store-bought cubed cornbread
- 3-4 cups Wholesome Pantry chicken broth
- salt and pepper, to taste
- Preheat oven to 350 degrees F and lightly coat a 9x13 casserole dish with cooking spray.
- Heat a large pot over medium heat and add chorizo and cook until browned, about 3-5 minutes. Once browned, add garlic, onions, carrots, celery and jalapenos. Cook until vegetables have browned, about 8-10 minutes. Add stock and heat for a few minutes to warm through.
- Remove pot from heat and carefully but quickly fold in cornbread cubes until all have been moistened. Season with salt and pepper and then pour the stuffing mixture into the prepared casserole dish.
- Bake at 350 for 25-30 minutes, or until golden brown.
Southern Style Crab Cakes
*This one is more a helpful hint than a recipe - did you know you can get Maryland style crab cakes at your local ShopRite? Check the seafood counter or speak to your ShopRite seafood manager for the perfect easy appetizer! All you need to do is saute until golden brown and voila!
Sweet Potato Pie
Prep Time 30 min | Cook Time 60 min | Serves 8-12
- 1 package pre-made refrigerated pie crusts
- 2 package Wholesome Pantry cubed sweet potatoes
- 1/2 cup (1 stick) Wholesome Pantry unsalted butter, softened
- 1 cup ShopRite light brown sugar, packed firmly
- 2 large Wholesome Pantry eggs
- ½ cup ShopRite heavy cream or half & half
- 2 tbsp ShopRite unbleached all-purpose flour
- 1 tsp ShopRite vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- For the egg wash:
- Beat together 1 large Wholesome Pantry egg with 1 tbsp milk
- Preheat the oven to 350 degrees.
- For the crust, gently roll out the prepared pie crust and fit it into a standard 9-inch pie plate. Trim off excess. With the other pie crust, unroll and then stamp out small shapes with a cookie cutter (we used a flower). Cut out enough little shapes to cover the edge of your pie crust and adhere to the pie crust by brushing the little pie shapes with a little egg wash before gently pressing onto the pie crust edge.
- Once your pie crust is assembled, place back in fridge while you make the filling. Place the sweet potato cubes in a medium pot and cover with cold water, then bring to a boil and cook until tender. Drain and let cool.
- While sweet potatoes are cooling, in the bowl of a stand mixer or hand mixer, cream butter and sugar until fluffy, approximately 2 minutes. Add in eggs, one at a time, beating well after each addition.
- Mix in cream, flour, vanilla and spices until smooth. Once potatoes are cooled, run through a potato ricer (or mash well) then mix into the filling mixture until pie filling is smooth.
- Gently pour pie mixture into prepared pie crust, smoothing out with a spatula. Brush edges of pie with egg wash.
- Bake pie for 30 minutes, uncovered. After 30 minutes, cover the edges with aluminum foil = to prevent the crust from over browning and bake an additional 20-25 minutes or until it is just set and a toothpick comes out mostly clean from the center.
- Remove from oven and let cool at least 60 minutes before cutting and serving.
Classic Buttery Mashed Potatoes
Prep Time 10 min | Cook Time 25 min | Serves 8
- 4 pounds Yukon gold potatoes, peeled and cubed
- 1 tablespoon salt
- 1 cup half and half
- 1 cup milk
- ½ cup (1 stick) unsalted butter
- Salt and pepper, to taste
- Add potatoes to a large stockpot and cover with cold water so that the potatoes are submerged by at least 1 inch. Bring to a boil and cook until potatoes are tender, approximately 5-10 minutes once boiling.
- Drain water and mash potatoes with a masher or put through a potato ricer. Add in half & half, milk and butter and mash/stir until fluffy and smooth. Add salt and pepper to taste.
Classic Green Bean Casserole
Prep Time 10 min | Cook Time 30 min | Serves 8
- 3 packages Wholesome Pantry steam in bag green beans
- 2 (10.75 oz) cans condensed cream of mushroom soup
- 8 oz ShopRite shredded cheddar cheese
- 1 (6 oz) container French fried onions, divided
- Preheat the oven to 350 degrees
- Cook green beans in microwave according to package directions. Add green beans to a large bowl along with the condensed soup, shredded cheese and half of the french-fried onions. Stir well and pour into casserole dish
- Bake at 350 for 20-25 minutes, then top with the rest of the french-fried onions and bake for 5-10 more minutes or until cheese is bubbly and casserole is golden and crispy.