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A Misfits Market Thanksgiving

With Thanksgiving just around the corner, we’ve put together a handy planning guide to help de-stress the Big Meal. By getting a head start on prepping some items in advance, you’ll be able to spend less time in the kitchen (and less time doing dishes!) come mealtime.

Check out our rundown, start stocking up on all of the essentials when you build your next order, and keep on reading for our must-try recipes this Thanksgiving. This menu is meant for 4-6 servings—4 if you’d like Thanksgiving leftovers in the coming days.

First, the appetizer:

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Lemon Yogurt Dip with Spicy Garlic Scallion Oil

  • Author: Misfits Market

Ingredients

Scale
  • 1 garlic clove, minced
  • 4 scallions, thinly sliced, divided
  • 1 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • 2 cups full-fat Greek yogurt
  • 1/2 teaspoon lemon zest
  • 1 1/2 teaspoons lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • Flaky salt, for serving
  • Warm bread, for serving

Instructions

  1. In a small heat-proof bowl, combine garlic, 3/4 of the scallions, and red pepper flakes.
  2. Heat oil in a small pot over medium heat until it shimmers. Carefully pour the hot oil over the garlic-scallion mixture and let sit until completely cool. Season with salt and freshly ground black pepper to taste.
  3. In a medium bowl, mix together yogurt, lemon zest, and lemon juice. Season with salt to taste.
  4. Spoon yogurt into a shallow bowl and swirl in garlic scallion oil. Top with remaining fresh scallions and some flaky salt. Serve immediately with warm bread.

Notes

Spicy garlic scallion oil can be made up for 4 days ahead. Let cool, cover, and then chill.

Then, the sides:

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Whole Lotta Caramelized Shallots Mashed Potatoes

  • Author: Misfits Market

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 cups shallots, thinly sliced
  • Kosher salt
  • 3 pounds Yukon gold potatoes, cut into 2-inch pieces
  • 1 1/2 cups heavy cream
  • 2 garlic cloves, lightly crushed
  • 4 sprigs thyme or rosemary
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup (8 ounces) crème fraîche, room temperature

Instructions

  1. Heat oil in a large skillet over medium-low heat. Add shallots and season with a generous pinch of salt. Cook, stirring occasionally, until shallots are caramelized and golden, about 20-25 minutes. Remove from heat and set aside.
  2. Place potatoes in a large pot of heavily salted water, cover, and bring to a boil over high heat. Reduce heat to medium and continue to cook, uncovered, until potatoes are fork-tender, 15-20 minutes.
  3. While potatoes are cooking, heat heavy cream, garlic, and thyme in a small pot over medium-low heat. Cook, swirling occasionally until the cream is warmed and infused with aromatics, about 5-8 minutes. Remove garlic and thyme and discard. Keep cream warm and covered.
  4. Drain potatoes, then mash with a masher, ricer, or in a standing mixer. (Do not use a blender or food processor as potatoes will turn gummy.) Transfer potatoes back to the pot. Using a large wooden spoon or silicone spatula, stir in the heavy cream, melted butter, crème fraîche, and caramelized shallots (leaving 2 1/2 tablespoons behind for garnish).
  5. Transfer mashed potatoes to a large serving bowl and top with remaining caramelized shallots.

Notes

Caramelized shallots can be made 2 days in advance. Let cool, cover, and then chill. Mashed potatoes can be made 2-3 hours before serving and left covered on the stove. Reheat, adding more heavy cream if necessary before serving.

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Bobby Flay’s Pan Roasted Sweet Potatoes with Toasted Pecan Bourbon Sauce

  • Author: Misfits Market

Ingredients

Scale
  • 3 large sweet potatoes, peeled and cut into 1-inch-thick rounds
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons brown sugar, divided
  • 1/3 cup bourbon
  • 1 teaspoon ground ginger
  • 3 tablespoons unsalted butter
  • Juice and zest of 1/2 a lime, divided
  • 2 tablespoons canola oil
  • 1/4 cup pecans, toasted and coarsely chopped
  • 1/4 cup fresh flat leaf parsley, roughly chopped
  • 1/4 cup pomegranate seeds

Instructions

  1. Place the sweet potatoes in a medium saucepan and cover with a few inches of cold water. Add 1 tablespoon of salt and bring to a boil. Cook until the potatoes are fork tender, about 6 to 7 minutes. Drain the potatoes and transfer to a large bowl. Season with salt and pepper and 1 tablespoon of brown sugar.
  2. While the potatoes are cooking, combine the bourbon, 2 tablespoons of brown sugar, and ginger in a medium sauté pan and carefully cook over medium heat until the sugar dissolves and the alcohol cooks out. Once the sauce starts to reduce, about 5 minutes, stir in the butter and continue cooking until smooth, syrupy, and combined. Stir in lime juice and season with salt and pepper. Set aside.
  3. Heat 2 tablespoons of oil in a large sauté pan over a medium-high heat until it begins to shimmer. Add the drained and seasoned potatoes to the pan in an even layer, working in batches if necessary. Cook until the underside of the potatoes caramelize and become golden brown, about 4 minutes. Carefully flip the potatoes and continue cooking for another 4 to 5 minutes until fully golden brown and caramelized. Transfer the sweet potatoes, using a slotted spoon or tongs, to a large platter.
  4. To finish the bourbon sauce, add the pecans and parsley and swirl the pan until combined. Spoon the sauce over the sweet potatoes and garnish with pomegranate seeds and lime zest.

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Blistered Green Beans with Crispy Shallots

  • Author: Misfits Market

Ingredients

Scale
  • 1/3 cup vegetable oil
  • 3 shallots, very thinly sliced
  • Kosher salt
  • 1 pound green beans, trimmed
  • 2 garlic cloves, minced or pressed

Instructions

  1. Heat oil in a large skillet over medium-high heat until it shimmers. Cook shallots, stirring occasionally, until golden brown and crispy, about 7-8 minutes. Using a slotted spoon transfer shallots onto a paper towel-lined plate and immediately season with salt. Let cool and set aside for serving.
  2. Add green beans to the same skillet in a single layer and cook undisturbed until blistered and browned. Using tongs, flip beans over and cook until more dark spots appear, 5-7 more minutes. Add garlic and toss until fragrant, about 1 minute. Season with salt to taste.
  3. Transfer beans to a serving dish and top with crispy shallots.

Notes

Crispy shallots can be substituted for store-bought fried shallots or onions.

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Crunchy Fall Slaw with Honey Mustard Dressing

  • Author: Misfits Market

Ingredients

Scale
  • 1/3 cup walnuts, roughly chopped
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon shallots, minced
  • 1/2 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound Brussels sprouts, thinly shaved
  • 1 granny smith apple, julienned
  • 3 tablespoons chives, roughly chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Arrange walnuts in a single layer on a baking sheet and toast until golden and fragrant, about 8-10 minutes. Let cool completely.
  3. In a medium bowl, whisk together mustard, honey, shallots, lemon zest, and juice. Continue whisking and slowly drizzle in olive oil until emulsified. Season with salt and pepper to taste.
  4. In a large bowl, toss Brussels sprouts, apples, and chives with the dressing. Transfer to a serving dish and garnish with toasted walnuts.

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Sourdough and Herb Stuffing

  • Author: Misfits Market

Ingredients

Scale
  • 1 pound (about 10 cups) sourdough bread, torn into 1-inch pieces
  • 2 1/2 tablespoons olive oil
  • 12 ounces Italian sausage, casing removed
  • 2 cups yellow onion, diced
  • 1/2 cup celery, cut into 1/4-inch slices
  • 2 leeks, white and light green parts only, cut into 1/4-inch slices
  • Kosher salt
  • 1/3 cup white wine
  • 1 1/2 cups unsalted butter
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 3/4 cup flat-leaf parsley, chopped
  • 3 large eggs
  • 2 cups low-sodium chicken broth

Instructions

  1. For the bread, leave it out overnight, uncovered, to dry. Or, preheat the oven to 250F degrees. Scatter bread on a baking sheet and bake for about 1 hour until dry. Let it completely cool if baking. Transfer bread into a very large bowl.
  2. Preheat oven or increase heat to 350 degrees.
  3. Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking into small pieces with a wooden spoon. Cook, tossing occasionally, until browned and fully cooked, 7-9 minutes. Using a slotted spoon, transfer sausage into the bowl with the bread.
  4. Add onions, celery, leeks, and a generous pinch of salt to the skillet and cook until the edges of the onions are slightly brown, about 6-8 minutes. Pour in wine and cook until it’s mostly evaporated. Add butter to the skillet and mix until fully melted. Transfer vegetables to the bowl with the bread. Add herbs and toss to combine.
  5. In a medium bowl, whisk eggs and chicken broth together. Pour egg mixture into the bowl with the bread and mix well. Transfer stuffing into a 13”x9” baking dish. Cover stuffing with foil and bake for 35-40 minutes.
  6. Increase oven temperature to 450 degrees and remove foil, then bake until the top of the stuffing is golden brown and crispy, another 15-20 minutes. Let stuffing rest for 15 minutes before digging in.

Notes

Bread can be dried out 1 day in advance. Stuffing can be assembled, covered, and chilled 1 day in advance, too. Heat oven to 350 degrees and cook prepared stuffing until warmed through, 15-20 minutes.

For the main event:

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Sherry Orange Glazed Chicken

  • Author: Misfits Market

Ingredients

Scale
  • 2 tablespoons kosher salt
  • 1/2 teaspoon light brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 2 2-pound chickens (or 1 4-pound chicken)
  • 6 tablespoons unsalted butter, room temperature, divided
  • 3 tablespoons sherry vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 3 2-inch strips orange zest
  • 3 sprigs thyme or rosemary
  • 2 garlic cloves, crushed

Instructions

  1. Prepare your baking sheet: Line it with foil and top it with a wire rack.
  2. Combine salt, sugar, and black pepper in a small bowl. Pat chickens (insides, too!) dry with a paper towel and arrange both chickens on the prepared baking sheet. Evenly rub brine all over the chickens, including the insides. Let salt penetrate chickens for at least 1 hour at room temperature. Or, chill chickens, uncovered, for up to 1 day (recommended for crisper skin and a more flavorful bird). Note: If chilling overnight, remove chickens from the rack and change out foil on the baking sheet. Place chickens back on the rack and let come to room temperature, about 45 minutes.
  3. Preheat oven to 425 degrees. Place the rack on the upper third of the oven.
  4. With your hands, gently separate the skin from the breast of the chickens. Spread 1/2 tablespoon of butter under the skin of each breast. Then, slather another 2 tablespoons of butter evenly on the skin of both chickens. Tie the legs together with kitchen twine and tuck the wings underneath. Roast chickens for 20-25 minutes until the skin begins to brown.
  5. Meanwhile, in a small saucepan over medium-low heat, combine remaining 2 tablespoons of butter, sherry vinegar, orange juice, honey, soy sauce, orange zest, thyme, and garlic. Cook, stirring occasionally, until butter has melted and glaze becomes slightly thickened, 5-7 minutes. Cover to keep warm.
  6. Remove chickens from the oven and brush all over with glaze. Rotate the pan and roast for another 15 minutes. Glaze chickens and rotate pan again, then roast until skin is evenly browned and crisp, about 15 minutes more. A thermometer inserted into the thickest part of the breast should read 155 degrees. (Cook time should be 55-65 minutes in total.) Remove chickens and brush one last time with glaze.
  7. Let rest for 20-30 minutes before transferring chickens to a cutting board to carve.

Plus:

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Make-Ahead Gravy

  • Author: Misfits Market

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 pound chicken wings
  • 1 cup mushrooms (cremini, shiitake, or white button), thinly sliced
  • 1 medium yellow onion diced
  • 3 cloves garlic, lightly crushed
  • 4 sprigs thyme or rosemary (can be mixed)
  • 1/2 cup dry white wine
  • 5 cups chicken broth
  • 2 1/2 tablespoons unsalted butter
  • 3 1/2 tablespoons all-purpose flour
  • 1 tablespoon (or more) soy sauce
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Arrange chicken wings in a single layer and cook until browned all over, 3-4 minutes on each side. Transfer to a plate and set aside.
  2. Add mushrooms and onions to the same saucepan and cook, tossing occasionally, until mushrooms are golden and the edges of the onions begin to brown, 12-15 minutes. Add herbs and cook, stirring frequently, until fragrant, about 1 minute.
  3. Add wine into the saucepan and cook until mostly evaporated, scraping any brown bits from the bottom of the pan, another 4-5 minutes. Add broth and return chicken wings to the saucepan and bring to a boil. Reduce heat to a simmer and cook until 1/3 of the liquid has evaporated, about 25 minutes. Strain broth into a heat-proof bowl and discard the solids. Keep warm while making the roux.
  4. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook until roux turns a nutty brown color, about 3 minutes. Pour in broth a little bit at a time, mixing thoroughly before adding more. Let simmer, whisking often until gravy thickens enough to coat the back of a spoon, 15 minutes.
  5. Stir in soy sauce, adding more if needed. Season with salt and pepper to taste.

Notes

Gravy can be made 3 days ahead. Let cool, cover, and then chill. Gravy can also be frozen and kept in the freezer for a few months. Thaw in the refrigerator and warm on the stovetop over low heat before serving.

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Bobby Flay’s Grapefruit-Cranberry Red Wine Relish

  • Author: Misfits Market

Ingredients

Scale
  • 2 tablespoons canola oil
  • 1 large shallot, finely chopped
  • 2 tablespoons fresh ginger, peeled and finely grated
  • 1 pound fresh cranberries
  • 1 cup fresh red grapefruit juice
  • 1/4 cup red wine
  • 1 cup fresh orange juice
  • 1 cup pure cane sugar
  • Zest of 1/2 an orange
  • Zest of 1/2 a grapefruit
  • 1 red grapefruit, segmented
  • Kosher salt
  • Freshly ground black pepper
  • Fresh parsley, chopped

Instructions

  1. Heat canola oil in a medium saucepan over medium heat. Add the ginger and shallots and cook until soft, about 3 minutes. Add about 3/4 of the cranberries to the pan along with the citrus juices and red wine. Bring to a boil, then reduce to a simmer, stirring occasionally, about 3 minutes. Stir in the sugar and continue to simmer, looking for the cranberries to pop and the mixture to reduce and begin to thicken, about 7 minutes.
  2. Stir in the remaining cranberries and cook, stirring occasionally, about 5 minutes, until cranberries become soft and the mixture has thickened more. Remove from the heat, fold in the citrus zests, grapefruit segments, and parsley, and season lightly with salt and pepper. Transfer to a bowl to cool, serve at room temperature or chilled.

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Flaky Buttermilk Biscuits

  • Author: Misfits Market

Ingredients

Scale
  • 3 1/2 cups all-purpose flour, plus more for rolling
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoon granulated sugar
  • 2 1/2 teaspoons baking powder
  • ¼ teaspoons baking soda
  • 1 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1 cup chilled buttermilk
  • 2 tablespoons unsalted butter, melted, for brushing
  • Flaky salt

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, whisk together flour, salt, sugar, baking powder, and baking soda. Add chilled butter pieces into the bowl. Working quickly, use your fingers to mix the butter pieces into the flour to create large scraggly pieces of dough. (The idea is to create different-sized clumps and strands of butter to achieve a flaky biscuit.)
  3. Drizzle buttermilk over the flour and mix with a fork. Turn the dough out onto a work floured surface and knead a few times until the edges come together. Form the dough into a 1-inch thick square and then cut into 4 even pieces. Stack each piece on top of each other (to create more layers) and flatten again into a 1-inch thick rectangle.
  4. Using a sharp knife, cut 12 biscuits. Transfer biscuits to a parchment paper-lined baking sheet and freeze for 15 minutes.
  5. Brush each biscuit with melted butter and sprinkle the tops with flaky salt. Bake until biscuits are golden brown on top and bottom, 25-30 minutes.

Notes

Biscuit dough can be made—cut into squares, fully frozen in a single layer, then transferred to a resealable bag—1 month in advance. Bake straight from the freezer, just brush with melted butter and top with flaky salt. Add a few extra minutes to the bake time.

And don’t forget dessert!

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Silky Pumpkin Pie

  • Author: Misfits Market

Ingredients

Scale

For the crust:

  • 2 cups all-purpose flour, plus more for surface
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 8 tablespoons unsalted butter, cut into pieces, chilled
  • 1/4 cup ice water
  • 1 large egg, beaten

For the filling:

  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, plus 1 large egg yolk, beaten
  • 1 cup Misfits Market pumpkin purée
  • 1 cup sweetened condensed milk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract

Instructions

For the crust:

  1. In a large bowl, mix together flour, salt, and sugar. Add chilled butter pieces into the bowl. Working quickly, use your fingers to combine butter pieces into the flour to create large scraggly pieces of dough. (The idea is to create different-sized clumps and strands of butter to achieve a flaky crust.)
  2. Evenly drizzle ice water over the dough. With your fingers, bring the dough together (the dough will look a little dry). Turn the dough out onto a work surface and knead 2-3 times until the edges come together. Flatten dough to form a 1-inch thick disk, then wrap in plastic wrap. Set in the fridge for at least 1 hour or overnight.
  3. To bake, preheat oven to 425 degrees.
  4. On a lightly floured surface, roll out dough to form a 14-inch circle and then transfer to a 9-inch pie dish. Press dough down gently and cut the excess dough leaving a 1-inch overhang. Fold the extra dough under, then crimp all the way around. Chill for at least 45 minutes.
  5. Using a fork, evenly prick the bottom of the pie dough. Line the inside of the pie dish with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry on the edges and is very lightly browned.
  6. Reduce heat to 350 degrees and carefully remove pie weights. Brush the inside of the crust with egg wash and bake until the middle is dry and golden brown, another 12-15 minutes. Transfer to a wire rack and let cool completely.

For the filling:

  1. Preheat oven to 325 degrees.
  2. In a large bowl, whisk together sugar, cinnamon, salt, ginger, cloves, and nutmeg. Add in eggs, pumpkin purée, condensed milk, heavy cream, and vanilla extract, and whisk until smooth.
  3. Pour filling into the prepared crust and bake until the edges have set and the center still has a little wiggle, 65-80 minutes. (If the crust begins to brown too quickly, cover crimped edges with tin foil). Transfer to a wire rack and let cool for at least 4 hours before slicing. Serve with whipped cream.

Notes

Dough can be made up to 5 days in advance, chilled, or kept in the freezer for up to 1 month. Crust can be baked 1 day ahead, cooled, and wrapped tightly.

Looking for even more Turkey Day inspiration? Check out all of our Thanksgiving recipes here.

Comments (16)

We hope you can give these recipes a try, Illana! We’d love to hear your thoughts on the final results 😋🙌💛

Thanks so much for these prep ideas! Thanks for you’re tasty, fresh awesome products. I share them with my other family members! They definitely save me alot of money!

Yay! Thank you so much for sharing this great feedback, Carmen. We’re so happy to hear you and your family are enjoying your delicious hauls of Misfits and saving lots of money at the same time. This is what it’s all about for us, providing access to high-quality, affordable food. If you give any of these recipes a try, please let us know what you think! 😊💛

Misfit has been a big hit at my house! I have saved so much money it blows my mind! I just shopped my second box and already excited about shopping again.

Woohoo! We’re so happy to hear this, Alyssa. We love to know the entire family is enjoying our service and that you’re seeing huge savings with our service. We’re already looking forward to your third haul too. Thank you so much for joining our community and for giving us a try! 🙌💛

Hi! Can you make a feature that allows you to “buy” the recipe in one click? I would like to login to my shopping page and browse recipes and add the ingredients to that recipe directly to my shopping cart. This would help decrease food waste and allow me to think of ingredients collectively instead of finding a recipe for individual items. I’m plant based and this would help if you curated recipes to what’s available for each box since the items change frequently. Thanks so much!

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