Planning a Thanksgiving dinner menu can be tricky. Here are a couple of easy recipes to help you get creative with your menu and ‘WOW' your guests.

Olive Oil Cornbread


1 3/4 cups unbleached flour 

1 cup cornmeal, use stone ground

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

1/2 cup extra virgin olive oil 

1 large egg


  • Preheat the oven to 375°

  • Lightly grease a 9" square or round pan or 9” cast iron skillet 

  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

  • In a separate bowl whisk together milk, olive oil and egg.

  • Combine liquid and flour mixture, stirring gently until just combined.

  • Spread the batter into the prepared baking pan. 

  • Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester inserted in middle comes out clean. 

  • Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.


Serve with: 

Hot Red Pepper Jelly Butter


1 stick (1/2 cup) good quality butter (room temperature)

4 heaping tablespoons hot red pepper jelly (you can find this in your local grocery store)


  • Whip the butter until light and fluffy

  • Add the jam and mix until combined and smooth

  • Refrigerate until ready to use.  Serve at room temperature.

Fall Mushroom Stew


4 tbsp. butter

3 lbs. assorted mushrooms, cleaned, stemmed, and sliced

1 1/2 pounds cultivated brown mushrooms:  shiitake, cremini or portobello

1 1/2 pounds wild mushrooms: chanterelle, King trumpet or oyster

2 tbsp. flour

1/3-1/2 cup creme fraiche

Salt and freshly ground black pepper

8 oz. combined Emmentaler or Italian Fontina cheese and grated parmigiano reggiano cheese (to equal about 2 cups)


  • Melt half the butter in a large skillet over medium-high heat.

  • Toss mushrooms and flour together in a large bowl.

  • Add half the mushrooms to the skillet and saute, stirring often, until they are soft and have released their liquid, about 4-5 minutes.

  • Transfer mushrooms to a medium bowl and repeat with remaining butter and mushrooms.

  • Return skillet to medium-low heat.

  • Add mushrooms, mushroom juices and cremé fraîche to skillet, stir to combine and cook until hot. 2—3 minutes. Season to taste with salt and pepper.

  • Pour entire mixture into large casserole dish. Top with grated cheeses. 

  • Bake in preheated 350-degree oven for 20-25 minutes. 

  • Serves 6-8 as a side dish

  • Can be made 2 days in advance, without cheese. When ready to heat, top with grated cheeses and preheat oven to 350 degrees and bake for 25 minutes.