your thanksgiving recipes
Everything in your box, and exactly what to do with it. Tap a dish to jump straight to it.
toasted sesame pear & honey stuffing
Crisp on top, soft in the middle, finished with a toasted sesame honey. One bag fills an 8x8 dish.
what you need
- 1 bag Häsi Holiday Stuffing Mix (about 6 cups)
- 1 yellow onion, diced
- 2 celery stalks, diced
- About 2 cups diced firm pear
- 3 tablespoons butter, divided
- 2 eggs
- 1 1/2 cups low-sodium broth
- 2 tablespoons sesame seeds
- 2 tablespoons Bill's Bees raw honey
how to make it
- Heat the oven to 375°F and butter an 8x8 dish.
- Cook the onion and celery in 2 tablespoons butter over medium heat, 8 to 10 minutes.
- Caramelize the pears in the last tablespoon of butter over medium-high heat until golden. Keep them firm.
- Toss the mix with the onion, celery and pears. Whisk the eggs into the broth, pour it over and let it soak 5 minutes.
- Bake covered 20 minutes, then uncovered 15 to 20, until golden and 165°F in the center.
- Toast the sesame seeds in a dry pan, take it off the heat and stir in the honey. Pour over right before serving.
Smaller table? Halve everything, bake in a loaf pan (15 minutes covered, 15 uncovered) and save the rest of the mix for croutons.
toasted sesame pear & honey stuffing
Crisp on top, soft in the middle, finished with a toasted sesame honey. One bag fills an 8x8 dish.
what you need
- 1 bag Häsi Holiday Stuffing Mix (about 6 cups)
- 1 yellow onion, diced
- 2 celery stalks, diced
- About 2 cups diced firm pear
- 3 tablespoons butter, divided
- 2 eggs
- 1 1/2 cups low-sodium broth
- 2 tablespoons sesame seeds
- 2 tablespoons Bill's Bees raw honey
how to make it
- Heat the oven to 375°F and butter an 8x8 dish.
- Cook the onion and celery in 2 tablespoons butter over medium heat, 8 to 10 minutes.
- Caramelize the pears in the last tablespoon of butter over medium-high heat until golden. Keep them firm.
- Toss the mix with the onion, celery and pears. Whisk the eggs into the broth, pour it over and let it soak 5 minutes.
- Bake covered 20 minutes, then uncovered 15 to 20, until golden and 165°F in the center.
- Toast the sesame seeds in a dry pan, take it off the heat and stir in the honey. Pour over right before serving.
Smaller table? Halve everything, bake in a loaf pan (15 minutes covered, 15 uncovered) and save the rest of the mix for croutons.
saffron butter sage squash
Golden saffron butter, crispy sage and a little warm cinnamon.
what you need
- 1 butternut squash (about 3 pounds), peeled and cubed
- A big pinch of saffron, soaked in 2 tablespoons warm water
- 4 tablespoons butter
- 10 to 12 fresh sage leaves
- A pinch of ground cinnamon
- Salt and pepper
how to make it
- Soak the saffron 10 minutes. Heat the oven to 400°F.
- Melt the butter and fry the sage 1 to 2 minutes until crisp. Lift it out.
- Off the heat, stir the saffron, its water and the cinnamon into the butter.
- Toss the squash with the saffron butter, salt and pepper. Roast 35 to 40 minutes, stirring halfway.
- Crumble the crispy sage over the top.
No saffron? Use a pinch of turmeric, or brown the butter.
saffron butter sage squash
Golden saffron butter, crispy sage and a little warm cinnamon.
what you need
- 1 butternut squash (about 3 pounds), peeled and cubed
- A big pinch of saffron, soaked in 2 tablespoons warm water
- 4 tablespoons butter
- 10 to 12 fresh sage leaves
- A pinch of ground cinnamon
- Salt and pepper
how to make it
- Soak the saffron 10 minutes. Heat the oven to 400°F.
- Melt the butter and fry the sage 1 to 2 minutes until crisp. Lift it out.
- Off the heat, stir the saffron, its water and the cinnamon into the butter.
- Toss the squash with the saffron butter, salt and pepper. Roast 35 to 40 minutes, stirring halfway.
- Crumble the crispy sage over the top.
No saffron? Use a pinch of turmeric, or brown the butter.
maple glazed brussels sprouts
Roasted hot until crackly, then glazed with a lot of maple.
what you need
- About 1 quart Brussels sprouts, trimmed and halved
- Olive oil
- Salt and pepper
- 2 tablespoons maple syrup, or more
how to make it
- Heat the oven to 450°F.
- Toss the sprouts with oil, salt and pepper. Spread cut side down on a sheet pan.
- Roast 20 to 25 minutes, until deeply browned.
- Pour the maple over, toss and roast 2 minutes more.
Full Market Size has 2 quarts: use twice the oil and maple and two sheet pans.
maple glazed brussels sprouts
Roasted hot until crackly, then glazed with a lot of maple.
what you need
- About 1 quart Brussels sprouts, trimmed and halved
- Olive oil
- Salt and pepper
- 2 tablespoons maple syrup, or more
how to make it
- Heat the oven to 450°F.
- Toss the sprouts with oil, salt and pepper. Spread cut side down on a sheet pan.
- Roast 20 to 25 minutes, until deeply browned.
- Pour the maple over, toss and roast 2 minutes more.
Full Market Size has 2 quarts: use twice the oil and maple and two sheet pans.
garlic thyme potatoes, your way
Same ingredients, three moods. Each version uses about 1 pound of potatoes and serves 3 to 4.
what you need
- About 1 pound potatoes
- 4 garlic cloves
- 2 to 3 tablespoons butter or olive oil
- Fresh thyme
- Salt and pepper
- For mashed: a splash of the cooking water or broth
how to make it
- Mashed: Boil the potatoes and whole garlic in salted water 15 to 20 minutes. Mash with butter and a splash of cooking water, then fold in thyme.
- Roasted: Cube, toss with olive oil, smashed garlic, thyme, salt and pepper. Roast at 425°F for 35 to 45 minutes, flipping halfway.
- Smashed: Boil whole until tender, press flat on a sheet pan, brush with garlic thyme butter and roast at 450°F for 20 to 25 minutes.
Full Market Size has 2 pounds. Make a big batch, or split them and make two.
garlic thyme potatoes, your way
Same ingredients, three moods. Each version uses about 1 pound of potatoes and serves 3 to 4.
what you need
- About 1 pound potatoes
- 4 garlic cloves
- 2 to 3 tablespoons butter or olive oil
- Fresh thyme
- Salt and pepper
- For mashed: a splash of the cooking water or broth
how to make it
- Mashed: Boil the potatoes and whole garlic in salted water 15 to 20 minutes. Mash with butter and a splash of cooking water, then fold in thyme.
- Roasted: Cube, toss with olive oil, smashed garlic, thyme, salt and pepper. Roast at 425°F for 35 to 45 minutes, flipping halfway.
- Smashed: Boil whole until tender, press flat on a sheet pan, brush with garlic thyme butter and roast at 450°F for 20 to 25 minutes.
Full Market Size has 2 pounds. Make a big batch, or split them and make two.
garlic green beans
Blistered and snappy, finished with golden garlic. No oven needed.
what you need
- About 1 pound green beans, trimmed and patted dry
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- Salt and pepper
- A squeeze of lemon, optional
how to make it
- Heat the oil in your largest skillet over medium-high.
- Add the beans in one layer and leave them 2 to 3 minutes to char. Toss and cook 4 to 5 minutes more.
- Turn the heat to medium-low, add the garlic and a pinch of salt, and toss 1 minute until golden.
- Season and serve right away.
garlic green beans
Blistered and snappy, finished with golden garlic. No oven needed.
what you need
- About 1 pound green beans, trimmed and patted dry
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- Salt and pepper
- A squeeze of lemon, optional
how to make it
- Heat the oil in your largest skillet over medium-high.
- Add the beans in one layer and leave them 2 to 3 minutes to char. Toss and cook 4 to 5 minutes more.
- Turn the heat to medium-low, add the garlic and a pinch of salt, and toss 1 minute until golden.
- Season and serve right away.
arugula pomegranate salad
Peppery, bright and crunchy. The fresh plate on a rich table.
what you need
- About 5 ounces arugula
- Seeds from the pomegranate
- 1/2 cup walnuts
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or red wine vinegar
- 1 teaspoon Bill's Bees raw honey
- Salt and pepper
how to make it
- Toast the walnuts in a dry pan 4 to 5 minutes, then chop.
- Seed the pomegranate: tap the cut halves over a bowl of water.
- Whisk the oil, lemon or vinegar, honey, salt and pepper.
- Right before serving, toss the arugula with the dressing and top with pomegranate and walnuts.
arugula pomegranate salad
Peppery, bright and crunchy. The fresh plate on a rich table.
what you need
- About 5 ounces arugula
- Seeds from the pomegranate
- 1/2 cup walnuts
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or red wine vinegar
- 1 teaspoon Bill's Bees raw honey
- Salt and pepper
how to make it
- Toast the walnuts in a dry pan 4 to 5 minutes, then chop.
- Seed the pomegranate: tap the cut halves over a bowl of water.
- Whisk the oil, lemon or vinegar, honey, salt and pepper.
- Right before serving, toss the arugula with the dressing and top with pomegranate and walnuts.
the game plan
Wednesday, when your box arrives: squash, potatoes, onion, garlic and pears on the counter, everything else in the fridge. Cube the squash, trim the sprouts and green beans, cook the onion and celery, toast the sesame seeds and walnuts, seed the pomegranate. Leave the pears whole.
Thursday morning: roast the squash at 400°F and crisp the sage. Caramelize the pears, then bake the stuffing at 375°F. Then the oven belongs to the turkey.
While the turkey rests: 450°F for the sprouts and roasted or smashed potatoes. Mash on the stove. Blister the green beans. Slide the squash and stuffing back in to rewarm.
At the table: sesame honey over the stuffing, crispy sage over the squash, dress the salad, set out the berries.
