Thanksgiving Favorites

Lowes Foods Original Recipes - Crafted by Chef Joe

Tips for planning the perfect Thanksgiving: 

  • Depending on the hour you plan to have dinner, plan to have five to six types of snacks for guests to snack on while having before dinner drinks
  • Plan for each guest to eat one or two of each kind of appetizer 
  • Count on guests consuming two drinks in the first hour of your dinner and one drink during each following hour, stock up with 10% off the purchase of 12 or more bottles 
  • 50 percent of most guest prefer wine, stock up for the holidays.
  • Serve white wines cold - refrigerate for a few hours
  • Serve red wines slightly chilled - refrigerate for a 15 minutes 
  • Champagne/Sparkling keep refrigerated then keep on ice between pours

Look over the checklist below to help you this year:

Step 1: Plan the menu

  • Determine what will be cooked in advance
  • Coordinate who will cook what, where it will be cooked and when it will be cooked
  • Planning oven and storage space is always key
  • Know what equipment you will need (bowls, pots, pans etc...)
  • Decide how it will be served (family, buffet or plated style)


Keep cook time in mind. For example, doubling the sweet yams may result in double the container size and extended cook time. Sometimes it is more efficient to make two batches!
Be sure you have vessels big enough to store in quantities

Go shopping

  • 2-3 weeks out:
  • Start making room in the fridge/ freezer cook items that you have stocked up
  • If you are buying a frozen bird buy it ahead of time
  • Canned/dry goods can also be purchased ahead of time
1-2 weeks out:
  • Stock up on all beverages
  • Make sure you have the cooking/serving item (don’t forget to have enough containers to pack leftovers!)

Week of :

  • Make room in the fridge if you are hosting the event (a cooler might help store beverages)
  • Start thawing the bird in the beginning of the week
  • 3-4 days out buy the vegetables
  • Make items ahead of time
  • Vegetables can be cut a day or two in advance
  • Pre-measure items where applicable


  • Coordinate the oven according to cook time, temperature and space.
  • You don’t have to cook everything at once!
  • Heavier items such as casseroles and mashed potatoes can be cooked first and kept warm
  • Try covering and wrapping in a towel
  • Use a cooler as a warmer. Most coolers will keep items warm just as they will keep things cold. Line the bottom with a towel then place aluminum foil on it. Use the right size cooler in comparison to the item being kept warm.
  • Simple items such as roasted squash and carrots can be brought to a new level with the addition of chopped herbs.

SausageWorks Stuffing Recipe

A stuffing from our Professors made with a little help from the Chicken Kitchen.

Yield: 6-8 Servings


1 lb No. 47 The Sage Pilgrim ground SausageWorks sausage
1 cup diced celery from Pick and Prep 
3/4 cup Lowes Foods low sodium chicken stock
1/2 cup dried cranberries
8 Chicken Kitchen corn bread muffins
1 teaspoon poultry seasoning
¼ cup sliced green onion


  1. Cook sausage in a saute pan with celery and allow to crumble
  2. While sausage cooks place cranberries, poultry seasoning and corn muffins into a large bowl. Break apart the muffins and mix ingredients
  3. Once sausage is cooked, pour it over the corn bread mixture and add chicken stock. Add green onions and toss together.
  4. Place in an oven proof greased container and cover with foil bake at 325 for approx. 45 minutes. Remove foil at the end of cooking to brown top.


  • Try using the Jalapeno corn muffins for added flair
  • This can be made a day ahead of time
  • Be sure to cook to 160 degrees fahrenheit

Parmesan Roasted Brussels Sprouts

Serves 4-6

3-4 cups fresh Brussels sprouts cut in half and trimmed
1 tbsp olive oil
¼ tsp salt
1 tbsp salt
¼ c Parmesan
¼ tsp pepper

1. Bring a large pot of water to boil add 1 tbsp salt
2. Place Brussel sprouts in water for 1-2 min. drain and place in a mixing bowl
3. Toss rest of ingredients with Brussel sprouts and place on a cooking sheet and cook until lightly browned in a 350 oven

Holiday Spiced Nuts


1 1/2 cup plain Almonds
1 1/2 cup pecan halves
1 1/2 cups Cashews
1 1/4 cups sugar
2 tbsp. pumpkin spice
1 ea. vanilla bean
2 tbsp. sea salt
1 half sheet wax paper
2 ea. whites from large eggs
1 tbsp. water


1. Turn crock pot on low heat. Split the vanilla bean and scrape out the insides. Combine with step two.
2. Combine contents in bag with egg whites and toss
3. Place in pot and cover, stir every 15-20 min for 1.5 hrs.
4. Drizzle water over nuts and cook for additional 15-30 min
5. Remove from container and chill on wax paper
6. Store in an airtight container for up to a week

Try adding 1/2 tsp cayenne to the mix for a spicy flair!

Spiced Wine


1 ea whole cinnamon stick
6 ea whole cloves
3 ea star anise
1 ea whole nutmeg (crushed)
1 ea candied ginger
1 ea vanilla bean
1/2 cups demerara sugar
1 ea bottle of Pinot Noir
1 ea navel orange cut in half
1 ea pear quartered
1 ea pomegranate split in half


1. Split the vanilla bean lengthwise and place in a medium size pot with the rest of the ingredients form the bag.
2. Add wine and pear
3. squeeze the orange and add skin and all to pot
4. squeeze the contents of the pomegranate into pot and dispose of rind
5. bring to boil then immediately remove from heat
6. strain as desired, serve warm
7. Store in refrigerator for up to 7 days

Note: Brandy can be added to taste if desired

Check out these recipes crafted by Chef Joe!