The Perfect Thanksgiving Menu

It’s November and that can only mean one thing…THANKSGIVING! The most exciting meal of the year is right around the corner and we have been busy in our test kitchen creating a menu plan you will love. Using our new Organic Sauces we have created six recipes that will make your Thanksgiving dinner simple and oh so tasty!

Sweet & Spicy Salad with Sriracha Vinaigrette




1 cup           Robert Rothschild Farm Sriracha Teriyaki Sauce
2 Tbsp        Sesame oil
1/3 cup       Rice vinegar
1 Tbsp        Fresh ginger, minced


1 bunch      Kale
                    Carrots, shredded
                    Cucumbers, sliced


Pour all ingredients into a mason jar or other container with a lid. Close tight and shake until combined. Clean kale, remove from stem and place into a large serving bowl. Add in shredded carrots, cashews and cucumbers. Dress with Sriracha Vinaigrette and toss before serving.


Pineapple Habanero Roasted Sweet Potatoes



3 – 4 large              Sweet Potatoes, cut into chunks
1/4  cup                  Olive oil
2/3 cup                Robert Rothschild Farm Pineapple Habanero BBQ Sauce


Preheat oven to 400˚ F. In a large mixing bowl combine ingredients until sweet potatoes are well coated. Place sweet potatoes on a foil – lined sheet pan that has been sprayed with cooking spray. Cook until tender, about 40 minutes.


White Wine Creole Corn Pudding



1 – 16 oz. bag          Frozen corn, cooked
1 can                         Cream style corn
½ large                   Red onion, diced
5 large                    Eggs, beaten
1 box                       Corn muffin mix
1 cup                       Cheddar cheese, shredded
1 cup                       Robert Rothschild Farm White Wine Creole Sauce
1 stick                     Unsalted butter, melted


Preheat oven to 375˚ F. In a large mixing bowl combine corn, creamed corn, onions, eggs, White Wine Creole sauce and cheese. Lastly mix in corn muffin mix and melted butter. Pour into a greased 9” x 13” baking dish. Place in oven and cook for approximately 45-50 minutes or until golden brown and set.


Whiskey Pepper Cream Green Bean Casserole



2 – 16 oz bag          Frozen green beans, cooked
6 oz                         French fried onions
1 can                       Cream of mushroom soup
1 cup                       Robert Rothschild Farm Whiskey Pepper Cream Sauce
2 – 4 oz cans          Mushrooms


Preheat oven to 350˚ F. In a large mixing bowl combine green beans, soup, Whiskey Pepper Cream sauce, mushrooms and 1 cup of the French fried onions. Once combined pour mixture into a sprayed oven-safe dish. Top with remaining french fried onions, covered in foil and cook for 30 minutes until bubbling.


Citrus Chardonnay Turkey with Potatoes



2 sticks        Unsalted butter, softened
1 1/4 cup     Robert Rothschild Farm Citrus Chardonnay Sauce
2                  Lemons, zested, 1 sliced, 1 halved
8 lb.             Turkey breast or whole turkey
1 lb              Red skinned potatoes, halved
                    Olive Oil
                    Salt & Pepper


Citrus Butter:

In a food processor combine softened butter, 1 tsp lemon zest and ¾ cup Citrus Chardonnay Sauce until well incorporated. Set aside ½ cup of mixture to serve with dinner rolls, if desired.


Cut potatoes in half before placing in a small mixing bowl. Drizzle with olive oil, remaining lemon zest and season with salt and pepper, stir to coat.


Preheat oven to 325˚ F. Place turkey in roasting pan. Carefully lift skin around the top of the turkey breast. Fill in between the skin and the meat with the citrus butter mixture and several slices of lemon. Massage top of turkey with ¼ cups of Citrus Chardonnay Sauce. Squeeze lemon halves over turkey and place all remaining lemon inside the carcass.  Cook for 60 minutes. After 60 minutes, add potatoes to roasting pan and baste turkey with remaining ¼ cup of Citrus Chardonnay Sauce. Return to oven and cook covered for another 75-80 minutes. Continue cooking until the internal temperature reaches 165˚ F.


Blueberry Apple Crisp



4 large                    Honeycrisp apples, thinly sliced
2 large                    Pear, diced
1 cup                       Quick cooking oats
¼ cup & 1 Tbsp     Granulated sugar
1 Tbsp                     Lemon juice
6 Tbsp                     Unsalted Butter, softened
2 tsp                        Cinnamon
¾ cup                     Robert Rothschild Farm Blueberry Balsamic Sauce



In a mixing bowl combine the quick cooking oats and cinnamon. Next, use your hands to pinch together and work in the 4 Tbsp unsalted butter. Topping will appear crumbly.


Preheat oven to 350˚ F. Combine apples, pear, lemon juice and Blueberry Balsamic sauce in a bowl. Once coated, pour into an oven-safe dish. Cover fruit mixture with oat topping and pieces of the remaining 2 Tbsp of unsalted butter. Cook until fruit is tender and bubbling. Serve warm.

What’s your favorite Thanksgiving dish?

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About Robert Rothschild Farm

Quality foods really do look, feel, and taste different. At Robert Rothschild Farm, we’ve spent over 30 years studying, refining, and perfecting the way we make our fresh, insanely flavorful, truly exceptional products. Each one is made from scratch and guaranteed to make even the everyday taste like gourmet.
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