Thanksgiving Dinner can take so much time to prepare. As a chef, I end up experimenting a lot: adding on, doing more, trying X to get it just right.
Luckily, I’ve already cooked Thanksgiving dinner here at FreshDirect. I created our Thanksgiving offerings around a few different ideals: tradition (different for everyone, yes, but there are definite common threads), desire (what do I crave with my bird) and overall mass appeal (you’d be surprised by how many people love Brussels sprouts). I know I will never be able to please everybody. (But I try my best!)
It made sense for me to offer two stuffings: one vegetarian, one not. Our vegetable offering runs the gambit from lightly steamed to covered in yum: maple, butter AND marshmallow. The potato offerings are pretty straightforward. I’ve learned not to mess with the mash. And then there are the wild cards like peas with pesto butter and baked macaroni with gruyere cheese. My instincts wouldn’t naturally lead me to the latter two when I think of turkey or Thanksgiving, but both are delicious and we sell zillions so we must be doing something right.