Thanksgiving is right around the corner, which means that it’s time for friends, family—and feasting. To help you cook up an unforgettable Thanksgiving spread, we asked our Cabot farmers and staff to share some of their favorite turkey-day side dishes and desserts. We loved their suggestions, though with a spread this delicious on the table, leftovers may be hard to come by.Friends, family…feasting! To help you plan an unforgettable Thanksgiving spread, our farmers and the Cabot team are sharing their favorite turkey-day sides and desserts. Hungry yet? #cabocheese #cabotfarmers Click To Tweet
These Mouthwatering Side Dishes are Instant Crowd-Pleasers
For Beth Kennett from Liberty Hill Farm, no Thanksgiving spread is complete without this delicious Vegetable, Egg, and Cheddar Strata. Beth likes to make it using the last of the season’s vegetables from her children’s garden. That way, the kids can help harvest and cook. Beth says that for the bread in the recipe, leftover dinner rolls or challah both work great. For the cheese, she says “I love to use Seriously Sharp, but this recipe works well with Tomato Basil Cheddar, Alpine Cheddar, or whatever Cabot cheddar you have in the fridge! My guests love it every time.”
Beth says that part of the fun of Thanksgiving on the farm is having an open-door policy. “We often have folks who may not have family who live near them, or may have never had a traditional Thanksgiving. Sharing our table, our farm, and our lives with others is what Thanksgiving is all about.”
Candace Karu, who works on Cabot’s Social Media Team, starts every Thanksgiving Day with a run around her town, “feeling thankful for family, friends, and good health,” before getting to work on dinner. Along with turkey and stuffing, she likes to serve up this delicious Squash and Cheddar Casserole made with Cabot Sharp Cheddar and topped with crispy panko breadcrumbs.
Another member of our Social Media Team, Wendy Scherer, likes to make this Fiery Jack Poutine as a fun twist on traditional sweet potatoes. “Everyone does sweet potatoes for Thanksgiving. But, this is how to rock sweet potatoes. The recipe calls for frozen, but we make our own sweet potato oven fries. It adds some color and spice to the meal. Trust me, this is a winner.”
Jen Neary, Cabot’s Director of Marketing receives family requests each year to make Cabot’s Hot Italian Cheddar Dip made with Alpine Cheddar – a nutty creamy perfection of a cheddar. “ I prepare this on Wednesday morning. I cut the tomatoes, onions and basil and set aside in fridge. I often omit the breadcrumbs to make it gluten-free. Right before guests arrive, I throw it in the oven for a perfect app.”
On Thanksgiving morning, before the joyful chaos of the day, Carolyn Kingston, manager of Cabot’s Gratitude Grille, likes to make this delicious Tomato Leek Quiche, which features Cabot Sharp Cheddar and a sour cream, bacon crust. She says that “the addition of sour cream to the crust adds amazing flavor, and I love using a mix of Cabot cheddars in my fridge.” It’s a perfect start to the day, and “the entire family looks forward to a hearty breakfast early in the morning and if we have leftovers, they love eating them the next day.”
Her family also shared a lovely tradition for around the table where “kids write a thought-provoking question on a white ribbon and tie them around the napkins. Each place setting has a different question. After we eat, before dessert, we each say our question and our answer. Super fun!”
We Hope You Saved Room for Dessert
As we move on to dessert, Carolyn offered another great suggestion with our Mini-Apple Tarts. “It’s a fun recipe to make with the kids, and we love using Cabot Cracker Cuts to place on top. It’s a bite-sized twist on apple pie, and we have Cabot whipped cream nearby to sweeten them further.”
When it comes to the ultimate Thanksgiving dessert, Denise Barstow of Barstow Farm and Market swears by this decadent Turtle Cheesecake, which is a nice way to round out more traditional Thanksgiving desserts. She says that “Thanksgiving is a busy time at our ten-year old farm stand on our 212-year-old dairy farm. The day typically begins at 2AM as we bake countless pies, cheesecakes, and side dishes to fill orders for the community.” When it comes to the big meal, instead of making one meal, the Barstows “turn Thanksgiving into a potluck that takes up many tables in many rooms. The store’s head baker, Shannon Barstow, always bakes off a Turtle Cheesecake to share with the family.”
Rachael Keyes is another member of the Cabot social media team. She’s inspired by all of the beautifully crafted pies on Instagram. Every holiday season, she joins her mom and sister in each making (at least one) fanciful pie “It’s somewhat mysterious, but no matter how many times we watch mom make the crust, we can never make it as good as she does. Her crusts are always the most perfect in flavor and flakiness, so all we can do is just keep practicing.” Rachael always serves her favorite spin on the classic, Apple Pie with Cheddar Crust. The buttery cheddar flavor of the crust balances the sweetness of the apple filling.
Finally, what would Thanksgiving desserts be without pumpkin? Of course everyone loves classic pumpkin pie, but try something new this year with our amazing Greek Yogurt Pumpkin Cheesecake. It’s a favorite at Newmont Farm, where farmer Brooke Gladstone says “we are always asked to bring pumpkin cheesecake to any Thanksgiving meal. This recipe is so creamy with the addition of Cabot Greek Yogurt and is always a crowd pleaser!”
For Brooke’s family, Thanksgiving is a wonderful way to conclude the farm’s busy fall season. “Thanksgiving is such a wonderful holiday, as we have wrapped up harvest and can try to carve out a little extra time to spend with family.” She says that having three young girls in the house adds extra joy to the cooking “with many helping hands. But the moment we sit at the table and reflect on the year we have had together is the best part for us.”