Holiday Menu Must-Haves

November Update

With Thanksgiving just days away, we wanted to drop some holiday day menu inspiration in your inbox. We all have our favorite holiday recipes, but if you don’t mix it up every once in a while you’ll never know what you’re missing out on! Step away from your holiday routine and give one of these incredible recipes a try – we know you won’t regret it!

RECIPE: Brussels Sprouts Gratin
If you’re like us and love all things cheesy – this recipe for Brussels Sprouts Gratin courtesy of is the ultimate Thanksgiving addition! Simple, gooey and delicious it checks every box making it the perfect side dish for the entire family… kids included!

RECIPE: Creamy Garlic Parmesan Mac ‘N Cheese
Mac ‘N Cheese may not necessarily be a classic Thanksgiving staple, but we’ve never met someone who was disappointed to hear it would be on the menu…
This recipe for Creamy Garlic Parmesan Mac ‘N Cheese courtesy of offers a sophisticated twist on an all-time favorite.

RECIPE: No Bake Pumpkin Cheesecake
This simple, smooth and silky No Bake Pumpkin Cheesecake courtesy of offers a scrumptious twist on a dessert classic and tastes like fall!

Recipes: Bacon ‘N Bleu Potato Casserole, Quick Butterscotch Ice Cream Pie

Fall Favoritess

As we approach Thanksgiving and the holiday season we will be sharing more and more of our favorite cold weather recipes with our blog and newsletter subscribers. Keep reading for two of our all-time favorites — one savory and one sweet!

Bacon N Bleu Potato CasseroleBacon ‘N Bleu Potato Casserole

  1. Preheat oven to 375 degrees F. and coat a casserole dish with cooking spray.
  2. Heat 1/4 cup butter in a medium pot until melted. Whisk in 6 tablespoons flour, 1/2 teaspoon onion powder, and 1/4 teaspoon salt and pepper. Then whisk in 1.5 cups milk. Continue whisking until thickened.
  3. Stir 1.25 cups crumbled bleu cheese into mixture and stir until cheese has melted and combined.
  4. Peel and slice 12 large new potatoes into 1/8-inch slices and place in layers in casserole dish.
  5. Top with 1 pound cooked and chopped bacon and 1 16-ounce bag frozen broccoli then pour cheese sauce overtop.
  6. Cover casserole with aluminum foil and bake for 1 hour.
  7. Remove casserole and uncover. Sprinkle 1/4 cup breadcrumbs overtop then bake another 15 minutes or until potatoes are tender. Let cool 10 to 15 minutes before serving.

Butterscotch Ice Cream PieQuick Butterscotch Ice Cream Pie

  1. In a small bowl, combine 1/2 cup pecans, 1 cup graham cracker crumbs and 1/3 cup butter. Mix well and press into a 9 inch pie plate and set aside.
  2. In a small saucepan combine 1/2 cup sugar and 1/2 cup water over medium heat. Bring to a boil and let boil for 3 minutes before removing from the heat.
  3. Combine 1 cup butterscotch morsels and sugar mixture in a blender and blend on high for 30 seconds. Add 2 eggs, 1 teaspoon salt, and 1/8 teaspoon nutmeg and blend on high for 1 minute. Cool to room temperature.
  4. Fold into 1 3/4 cups heavy cream. Spoon 1/2 of the filling onto the crust  and sprinkle 1/2 cup pecans on top. Spoon remaining filling on top. Garnish with 1/2 cup pecans and freeze for several hours before serving.

Recipe: Thanksgiving Turkey Gravy

No Thanksgiving feast is complete with out an oversized gravy boat full of rich and flavorful homemade turkey gravy. This next recipe for our favorite turkey gravy is not for the faint of heart. Many cooks are quick to discard the bag of giblets found in the cavity of the turkey, but this tasty topping requires every last bit of them. Enjoy turkey gravy on mashed potatoes, dressing (stuffing), sopped up in homemade rolls, over thick slices of freshly cut herb roasted turkey… now that I think about it… just spoon it over your entire plate and enjoy!

Thanksgiving Dinner

Ingredients for Turkey Gravy:

  • Turkey giblets (found in turkey cavity )
  • 8 Hard boiled eggs
  • 3 Cups of milk
  • 1 Cup of turkey broth
  • 3 Tablespoons flour (may add more to thicken)
  • Salt and pepper

How to prepare Thanksgiving Day Turkey Gravy:

  1. Peel and chop boiled eggs. Set aside
  2. Simmer all of the giblets that come inside the turkey in just enough water to cover them. It will cook down quickly. Continue to add water and cook it down until very done. The giblets will make their own soupy gravy.
  3. Remove giblets with slotted spoon and chop all of them finely. Take the meat off of the neck and chop it. (Be brave!)
  4. Add the giblets back to the soupy gravy
  5. Add the milk and broth from the baking turkey
  6. Add the eggs
  7. Thicken the gravy with a rue of flour mixed with milk. It may take more than 3 tablespoons of flour. Your rue should be smooth and pourable so you don’t end up with little flour balls in the gravy.
  8. When done the gravy should be thin.

Recipe: Thanksgiving Dressing

Happy Turkey Month! To celebrate every foodie’s favorite time of year, Passanante’s Home Food Service will be posting 4 all new Thanksgiving recipes on our blog this month and tons of other great tips and tricks on our Facebook page!

First up; no Thanksgiving is complete without a delicious homemade dressing … also known as “stuffing.” Our recipe has been a family favorite for generations and all of the cooks over the years swear the most important things to remember are 1. get a juicy turkey and 2. this recipe takes practice, but the key is to not skimp on the broth!

Thanksgiving Meal Recipes

What you’ll need for our favorite Thanksgiving Dressing:

  • 4 organic eggs
  • 2 pans of cooked cornbread (crumbled)
  • 6 stalks of celery (chopped)
  • 1 onion (chopped)
  • 3 or more cups of turkey broth (we take it right out of the turkey pan)
  • sage to taste
  • poultry seasoning to taste
  • pimento
  • 1 cup bread crumbs
  • 1/2 cup milk

How to:

1. Boil the celery and onion together in just enough water to cover.

2. In a very large bowl combine all ingredients including the celery and onion along with the water they cooked in and 3 or more cups of turkey broth from your cooking turkey.

3. Add sage and poultry seasoning (we always add at least 2 tablespoons of each).

Note: At this stage your dressing should be somewhat soupy, but not too thin.

4. Pour mixture into a baking dish or two. Bake at 400 degrees for about 25 minutes — don’t let it get dry!

Happy Thanksgiving!

Turkey Day Recipes

If you’re looking for a way to jazz up your Thanksgiving feast this year you might give one of our favorite recipes a shot! This herb roasted turkey recipe has been a staple on our table for years, and when paired with our mouthwatering herb candied walnut cranberry sauce it’s simply impossible to beat. Passanante’s Home Food Service looks forward to the holiday season all year because we love showcasing our favorite and most festive recipes, but we want to hear yours as well! Hop onto our Facebook Page and share your recipes!

This Turkey Day We’re Thankful for YOU!

Herb Roasted Turkey

Herb Roasted Turkey

What You Need:

  • 1 (17-pound) turkey, rinsed well and patted dry
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock, homemade or store-bought
  • 3 large carrots, cut into 1-inch pieces
  • 3 large stalks celery, cut into 1-inch pieces
  • 2 large onions, quartered

How To Prepare:

1. Remove the turkey from the refrigerator 1 hour before roasting.

2. Combine the butter, parsley, sage, rosemary, and thyme in a food processor and process until smooth. Season with salt and pepper.

3. Preheat the oven to 450°F.

4. Warm 4 cups of the chicken stock in medium saucepan over low heat.

5. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onions. Rub the entire turkey with the herb butter, season liberally with salt and pepper.

6. Scatter the remaining vegetables on the bottom of a large roasting pan. Fit a rack over the vegetables and put the turkey on top of the rack. Pour the remaining 2 cups stock into the bottom of the roasting pan and put the pan in the oven. Roast until the turkey is light golden brown, about 45 minutes.

7. Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours.

8. Remove the turkey from the oven, transfer to a large cutting board, tent loosely with foil. Let rest for 30 minutes before carving.

9. Strain tock in the bottom of the roasting pan through a strainer lined with cheesecloth into a medium saucepan. Discard the solids. Boil the stock until reduced to a sauce consistency. Arrange the turkey on a large platter and drizzle with the reduced stock.

Cranberry Sauce With Herbed Candied Walnuts

What You Need For The Cranberries:
  • 1 pound fresh cranberries or frozen, thawed
  • 1 1/4 cups sugar
  • 3 tablespoons walnut oil
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon fine sea salt
  • 1/4 cup dry red wine mixed with 2 tablespoons water

What You Need For The Herbed Candied Walnuts:

  • 3 tablespoons sugar
  • 3 tablespoons dry red wine
  • 3/4 cup coarsely chopped walnuts
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
How To Prepare The Cranberries:

Preheat oven to 425°F. Mix first 7 ingredients on heavy rimmed baking sheet. Roast until edges begin to bubble, about 15 minutes. Remove from oven; maintain oven temperature. Bring wine mixture to boil in small saucepan. Stir into cranberry mixture. Roast until juices bubble and cranberries shrivel, stirring occasionally, 10 to 15 minutes longer. Transfer to medium bowl; cover and chill until cold, about 2 hours.

How To Prepare The Herbed Candied Walnuts:

Preheat oven to 425°F. Line rimmed baking sheet with parchment. Stir sugar and wine in small saucepan over medium heat until syrupy, about 3 minutes. Stir in walnuts and herbs. Transfer mixture to sheet, spreading out and separating nuts. Roast until nuts are brown, stirring occasionally, 8 to 10 minutes. Cool. Break up any clumps of nuts. Add nuts to cranberry mixture.