Week of November 14: Thanksgiving To Go, Plus Canned Cran

The main event

Time is running out to order your Thanksgiving supplies! If you’re looking a great place to pick up sides, desserts, cocktails or even the main event (boudin stuffed turkey anyone?), Cochon Butcher almost everything, soup to nuts, so to speak. I’ve got my eye on their marinated Brussels sprouts, shrimp and eggplant dressing, cranberry satsuma sauce and the key lime pie, made by La Boulangerie. To top it off, you can pick up their boozy Butcher egg nog to pass around while watching the bowl games or Macy’s parade. 

Sides to die for

In addition to their killer key lime pie, La Boulangerie can get your feast started with their fresh made pimento cheese and soda crackers, a warm brie en croute, or some butternut squash soup. Plus, I’ve never met a roll I didn’t like. Stock up on their potato rolls or cheddar and chive biscuits for some leftover turkey sandwiches that will be as good as the main event. 

Classically Creole

If you’re looking for classic New Orleans Creole flavors, Commander’s To-Go has pretty much everything you could want. From the star of the show (roasted smoked herb injected turkey) with cognac turkey gravy to briny Gulf oyster dressing, shrimp and mirliton dressing, and, of course, turtle soup, their holiday menu leaves nothing out. 

Plant-based soul

If you have vegetarian or vegan loved ones, or are looking for some meat-free, plant-based sides, Sweet Soul Food has you covered. Think: fried-orange-barbecue cauliflower, collard greens and stuffed bell peppers. Add on some sweet potato pie and a gallon of their vanilla ice cream, and you’ve got a party.

Pie’s the limit

The folks at Windowsill Pies continue to up their pie game. On the Thanksgiving menu (be sure to order ASAP; all are subject to availability) is a vanilla bean bourbon pecan pie, a gingered pumpkin tart with candied pepitas, and a dark chocolate tart with Earl Grey caramel. I mean come on!


Finally, at our house, we have to have the traditional canned cranberry sauce. It’s a divisive topic so we usually have both canned and homemade (or procured, see Butcher’s cranberry satsuma sauce above) sauce varieties. There’s something about that woggly, joggly log of cran that brings back memories of Thanksgivings past that I just can’t quit.  It wouldn’t be the holiday without it.

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