Thanksgiving is just a few moments away! It is such a wonderful food time of year. This year, more than other years, seems to be one to look forward to, and trying new foods and recipes will be the perfect contrast to the classics we always make.

We're thinking about more vegetable combinations, how to make a turkey, and sugar.

Included in this newsletter are recipes that might inspire you to think about what you might make this year. For some of us, the number of humans that will be with us on Turkey Day has decreased a lot...and those that are younger, their number is growing!

Though humans travel a lot on these days, there is something nice about everyone local showing up with food to eat and making it a day of dishes and puzzles and cards. Weather and the stress of travel do not play into the day this way.

Talking turkey a month ahead or so is unusual for us. We are always overwhelmed in the warehouse as pallets of stuff are showing up right about today. Keep an eye out as we announce the holiday foods as they arrive.

And the Panettone Holiday Tasting Party is back this year! So keep the other eye out for this as we figure out the logistics. We are truly excited!

Click Here To See Everything Featured in This Newsletter!

If you don't want to make a whole turkey and deal with the leftovers, this recipe has everything in it that you want except cranberry sauce....

See the Turkey or Chicken Pot Pie Recipe here!

Only need a little turkey stock? Just making the gravy for a couple of humans? This is the size for you! Same delicious results without having to store the turkey stock until next year!

Shop here for Glace de Volaille Gold - Roasted Turkey Stock - Small!

Nothing says winter like chestnuts roasting on the open fire, and all that. This creamy combination sounds wonderful—a perfect starter to a Thanksgiving meal.

See the Chestnut & Mushroom Soup Recipe here!

Sweet potato (not yam) may have properties that can help combat viruses like shingles. This is an easy way to get those nutrients into your body. Make a potful and reheat small portions everyday.

This is so simple to make and very little labor is involved. Be sure to cook the onions before you add the sweet potato and you will have success. Save salting until plating. Then you or your guests can add the amount of salt they want. Maple Syrup or balsamic are nice drizzle additions. Sugar is not good for certain viruses.

See the easy Sweet Potato Soup Recipe here!

These amazing oven-baked wedges pair perfectly with roasted meat, or served as a side of their own.

See the Lemon Potato Wedges Recipe here!

Sweet Potato and apple make a wonderful combination and takes a step away from just an apple dish or a potato dish.

See the Sweet Potato and Apple Crisp Recipe here!

This recipe is about as easy as you can get. Oven-roasting potatoes is one of my favorite ways to cook potatoes and using rice bran oil helps them become nice and crisp. You can also use olive oil or butter.

See the Roasted Potatoes and Goat Cheese Recipe here!

Delicate without adding a flavor, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight.

Which means that Non-GMO rice bran oil is not only nutritious, but a superior salad, cooking, baking and frying oil that leaves no lingering aftertaste.

Be sure to have enough oil in hand to make sure all your cooking needs are slick and slippery for the holidays.

Shop now for Rice Bran Oil!

I love this sugar! It works so well in everything I bake or make with chocolate! It handles so well! Also known as "caster sugar", this superfine cane sugar has granules that are very fine and dry. A superior quality sugar, it is the workhorse of professional Pastry Chefs because it dissolves so easily in batters and doughs, leaving them very smooth. Especially appreciated for genoise, other sponge cakes, and meringue. It also dissolves very quickly in liquids, so it's great for hot chocolate.

Shop now for India Tree Superfine Caster Cane Sugar - 3-lb tub!

This Meatloaf with Oatmeal recipe calls for adding pinhead oats to a blend of beef and Italian Sausage. The flavor is brightened by Worcestershire Sauce, Hawkshead Black Garlic Ketchup and the pinhead oats provide good texture without being gummy producing a satisfying and really delicious combination.

Oatmeal and breadcrumbs have long been used in meatloaf as extenders and to keep the meat moist. Using breadcrumbs will yield a soft, tender texture, while the pinhead oats produce a firmer more interesting loaf.

Turkey not your thing? This is great to share or have on hand during the upcoming weeks!

See the Meatloaf with Oatmeal Recipe here!

This is so great. If wooster-shire is not your thing normally, this might just change your mind! It did for us and now we are total fans. This stuff makes everything brighter!

Woos-t-er-sure Sauce

Worcester - Wuster or Wooster

Shire is sure, like New Hampshire (new hamp sure, in case you didn't know).

The secret recipe for Worcestershire Sauce was concocted by John Lea and William Perrins, two chemists, in Worcester, England in 1837.

The original is still—well, real—and tastes original.

The BBC says that there have been over 30 variations of the original Worcestershire sauce sold. As the saying goes, "Imitation is the sincerest form of flattery".

And sometimes you can make something similar, but not the same and even make it better.

Col Pabst All Malt Amber-Lager Worcestershire made in Milwaukee, Wisconsin is better. Way better!

Starting with fresh Milwaukee Amber Lager and then blending in 21 all-natural ingredients along with Tamarind and Anchovies, Col Pabst adds Grenadine, Ginger and Madras Curry. Aged in small batches, this Worcestershire sauce is more like a fine balsamic than an ingredient.

To the nose, it has a sweet hint of anchovy fish sauce, with twists and turns that are hard to identify. It twinkles in the nostrils and is very enticing.

To the mouth, the sauce has a saltiness, a sweetness and this wonderful complex flavor that rolls around, begging you to taste a little more. You can sip this and sip some more. It is pretty gosh darn good! Try sipping those other sauces and feel the burn—not in a good way.

Of course, you can use Col Pabst anywhere Worcestershire sauce is called for and more. Pretty much where you think it will work, it will!

Shop now for Col Pabst Malt Amber-Lager Worcestershire Sauce!

Face it, turkey stuffing is one of those dishes where the recipe usually gets passed down from generation to generation. And this recipe is no different. This is Eliza's Mom's recipe, and she got it from her mother, Eliza's grandmother.

So, for those who don't have a family turkey stuffing recipe, you can try this one. This is a recipe for an 18-20 pound turkey, with lots left over that can be cooked outside the bird. If you have a smaller bird, or are even stuffing a chicken, you will want to half or quarter the recipe.

Note: Eliza's Mom swore by cheap, white, fluffy bread for this recipe. Although you can try any bread you would like, she usually sticks to what her mom did. Classic New England....

See Mom's Turkey Stuffing Recipe here!

With the chicken, this dish makes a wonderful entree. Without the chicken, it makes a wonderful side to roasted chicken or turkey.

See the Curried-Chicken and Vegetables Pan Roasted Recipe here!

From 1980 to 1984 my friend Don was Chef Louis Szathmary's Head Service Chef. Which meant he ran The Bakery when Chef Louis was not there, which at the time was often.

Besides cooking for all the wild personalities that flocked to have Chef Louis cook for them, Don did photos for the Chef and also married the coffee & dessert person.

Don is old-school cooking, he tastes everything with his finger, and cooks with his eyes, his senses and instinct. Nothing throws him, he just makes it taste good!

"The sweet/sour flavor profile cooked into the crisp, fresh cabbage makes this an ideal side dish for your roasted poultry or roast pork dinners. This year we served it at home with our favorite roast duck. You may elaborate on the recipe by adding apple wedges or golden raisins to the cabbage as it cooks." -- Don

See the Sweet and Sour Red Cabbage Recipe here!