Thanksgiving DA - Prices Effective: Nov 3rd - Nov 24th, 2021

GATHER

Together Prices Effective: November 3 - 24, 2021

FIND WHAT YOU NEED FOR YOUR

Thanksgiving Dinner APPETIZERS

Shrimp Crostini Recipe Cranberry Brie Bites Recipe Charcuterie Boards

MAIN COURSE IDEAS

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Turkey Tips

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Certified Angus Beef

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Strip Roast Recipe

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Roasted Duck Recipe The best Angus beef! Look for the logo

SIDES

Cornbread Sausage Stuffing Recipe Thanksgiving Hacks

DESSERTS

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Apple & Pear Crisp

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Bakery Party Trays

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Pumpkin Pie Turkeys

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$3.99 The Essential Baking Company Bread or Baguettes​ Selected Varieties 12 - 16 oz.​

Waterfront BISTRO® Large Shrimp Ring​ 16 oz .​

$9.99 Rock’n R’Olive Oil​ Selected Varieties 16.9 oz.​

$7.99 lb.

Large Cooked Shrimp​ Previously Frozen​ 31 - 40 ct.

Shrimp Crostini

• • • • • • • •

10-12 baguette slices (about ½” thick) 3 tablespoon olive oil 1 teaspoon garlic powder 1 avocado Juice of ½ lime ¼ teaspoon salt ¼ teaspoon black pepper 12 large shrimp

WITH AVOCADO

1. Preheat oven to 350°F and move rack to the top. Line a baking sheet with parchment paper and place baguette slices in even layer.

2. Add 3 tablespoon olive oil and garlic powder to small bowl and mix.

Brush each side of baguette slices with oil mix. Bake for 10-15 minutes or until they’re as crisp as you like.

3. Prepare the avocado by mashing in a small bowl and mixing with lime juice, salt and black pepper. Set aside.

4. Spread crostini with mashed avocado and place shrimp on top. Serve immediately.

Note: If using raw shrimp, heat olive oil in large skillet, add the garlic and cook for about 2 minutes. Add the shrimp and seasonings of choice. Stir to blend and cook the shrimp. Turn shrimp once or twice and cook until they are pink, about 5 minutes.

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$4.99 Waterfront Bistro® Hot or Cold Smoked Salmon​ Selected Varieties, 4 oz.​

$2.99 lb.

Imitation Crab Flakes​ Previously Frozen​

$2.99

$3.99

Brianna’s Salad Dressing​

Lemonette Salad Dressing​

Selected Varieties, 12 oz.​

Selected Varieties, 12 oz.​

$1.99 Waterfront BISTRO® Cocktail or Tarter Sauce​ 10 oz.​

$3.99 Waterfront BISTRO® Crab Cakes​ 17 oz.​

Cranberry Brie Bites • phyllo tart shells • cranberry sauce • brie

1. Remove the rind from the brie and dice into cubes.

2. Place a spoonful of cranberry sauce into the bottom of the phyllo shell, add cubed brie.

3. Bake according to phyllo package or until the cheese is melted and just starting to turn brown, about 12 minutes. *Putnam, Laura. “Thanksgiving Recipe - Cranberry Brie Bites.” Finding Home Farms. 9 October 2017. Web. 27 September 2021.

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Charcuterie Boards

BUILD YOUR OWN

1. Start by choosing your display. It could be a wood board, a piece of marble or a serving platter 2. Place the larger items on the board first. This will ensure there’s enough space for them, such as, any bowls, clementines or grapes.

2/$7

Lucerne®​

Lucerne®​

Cracker Cuts​

Cracker Cuts Party Tray

All Varieties, 10 oz.​

All Varieties, 16 oz.​

3. Next add cheese slices, salami, pepperoni or any meat of your choice.

4. Add in the smaller snacks is easy once you know where there are spaces to fill, such as, nuts, olives, fruit, cheese, pretzels, etc.

NOTE: there are no rules, make it your own!

$3.99 Signature SELECT®​

Salami​

All Varieties, 7 - 8 oz.​

$2.99 Simple Mills Crackers​

Selected Varieties 4.25 oz.​

OR GRAB ONE FROM THE DELI

*selection varies by store

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· No Artificial Ingredients · No Artificial Flavors, Color or Preservative

· Certified Organic

· Fully Cooked

· 100% Organic Feed

· Take the Guesswork Out of Cooking a Turkey

· No Steroids or Growth Promotants

· Our Prater’s Smoked Turkeys are Slowly Smoked over Real Hickory Chips

· No Antibiotics or Added Hormones

· Our Oven Roasted Turkeys are Marinated in a Blend of Signature Spices and Slowly Roasted

$2.99 lb. $1.69 lb.

$3.49 lb.

Open Nature®​

O Organics®​

Whole Turkey​

Whole Turkey​

A good rule of thumb is to allow about one pound of turkey per adult. If you’re looking forward to Thanksgiving leftovers, select a turkey a few pounds larger than the size you’ll need for dinner.

Thaw the bird. For every 4 pounds of frozen turkey, you will need 24 hours of thawing time. Place it in the fridge for safe thawing.

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Prater’s​

Smoked or Oven Roasted Turkey​ Fully Cooked​

$2.99 lb.

Open Nature®​

Turkey Breast​

Bone-in​

$4.49 lb.

O Organics®​

Turkey Breast​ Bone-in​

Turkey Tips

Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, etc.

Slide the turkey into the oven legs first.

Temperatures are often warmer near the back, so the thighs get that higher heat they need while the breast cooks in the lower heat by the door.

Roast at a high temperature when you first put the bird in the oven in order to speed up the cooking time and make legs and thighs crispy.

$3.99 lb.

Prater’s​

Smoked Turkey Breast​ Bone-In​

Check the temperature when you think the turkey might be done. Insert a meat thermometer into the thickest part of the thigh, close to the crease where the breast begins. Be careful not to hit the bone. Look for a reading of 170˚F

Roasted Duck IN WINE WITH POTATOES, PEPPERS, AND MUSHROOMS • • • • • • • • • • • •

1 duck (5 lbs or more), thawed 1+ tsp salt 1/4 tsp pepper 1 tsp paprika 1 large navel orange 1 tsp garlic powder 1 tbsp dry parsley 6 cloves garlic, peeled 1 cup Wine (used Marsala) bell peppers potatoes portabella mushrooms

1. Completely defrosted duck in the refrigerator for a couple of days.

2. Preheat oven to 375°F. 3. Remove the giblets from inside the duck. Rinse duck. Pat dry.

Trim excess fat and skin from the duck. Use butcher’s twine to tie the drumsticks together.

4. Prick duck skin all over with the tip of a sharp paring knife, making sure not to penetrate the meat.

5. Grate orange and rub it all over the bird, squeeze the juice on top and place it inside the duck’s cavity with about 5-6 garlic cloves.

6. Season your bird generously inside and out with salt, pepper, paprika, garlic powder, and dry parsley. Salt and pepper to taste.

7. Add one cup of wine to the bottom of your baking dish. Place bird breast side up and roast for 1 hour.

8. Carefully using tongs or turkey lifters, remove the bird to a plate.

9. Add sliced potatoes, bell or salad peppers, and mushrooms. Flip the bird over and place it on top of the potatoes.

10. Baste it with juices from the bottom of the pan. Dust your bird a bit of salt/pepper and dry parsley.

11. Place back in oven and continue roasting at 375°F for 30 minutes.

12. Take your bird out, remove it to a plate.

13. Flip the potatoes, mushrooms, and peppers. Place the bird on top breast side up. Baste it with juices from the bottom of the pan.

14. During the last 30 minutes of baking, you may want to cover with foil parts that easily get burned.

$2.99 lb.

Whole Duck​

15. Continue roasting at 375°F for about 30 minutes or until the internal temperature reaches 170°F at the thickest part of the leg and thigh joint. Careful not to overcook.

16. Remove duck from the oven. Transfer to a cutting board and let stand 15 minutes.

17. Remove the orange from the cavity and throw it away.

18. Carve the duck and serve.

$1.49 lb.

Baking Hens​ Previously Frozen​

$4.99 Open Nature®​

Cornish Game Hens​ 22 oz.​

*Anna. “Roasted Duck in Wine with Potatoes, Peppers and Mushrooms” Crafty Cooking by Anna. Mediavine Food, 17 December 2020. Web. 27 September 2021.

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WE WON’T SETTLE FOR ANY ANGUS. NEITHER SHOULD YOU! LOOK FOR THE LOGO IN STORE. The Certified Angus Beef® brand’s reputation as the best Angus beef was earned through a set of 10 exacting standards that other Angus beef doesn’t have to meet.

The secret to the Certified Angus Beef ® brand’s outstanding flavor is marbling, the little white flecks within the meat that ensure every bite is flavorful and juicy.

You’ll taste the difference in every juicy, tender and flavorful bite.

$7.99 lb.

Arm Roast Boneless

Robust beef flavor, moist and extremely tender when braised for pot roast. May also be roasted in oven and sliced thin.

$7.99lb.

Rump Roast Boneless Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.

$7.99 lb.

Eye of Round Roast Boneless

Very lean and economical. Best when cooked to medium rare and sliced thin against the grain.

$7.99 lb.

$11.49 lb.

Boneless

Top Sirloin Roast

Chuck Shoulder Roast

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Robust beef flavor, moist and extremely tender when braised for pot roast.

Boneless

This versatile roast is cut from the top sirloin. Lean, juicy and tender, it boasts good flavor.

$14.49 lb.

New York Strip Roast Boneless Lean, tender and full-flavored roast.

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Strip Roast

WITH RED WINE REDUCTION SAUCE

6 lb Certified Angus Beef® New York strip roast 2 tbsp kosher salt 4 tsp freshly cracked black pepper 5 tbsp butter, 1/2-inch cubes, divided 1 large shallot, minced 3 sprigs fresh thyme 1 bay leaf 2 cups red wine blend

1. Combine salt and pepper, evenly coat all sides of strip roast, wrap with plastic wrap and refrigerate one hour.

2. Preheat oven to 450°F. Place roast in a roasting pan and roast for 15 minutes. Reduce heat to 350°F and continue cooking for approximately 1 hour and 15 minutes or until internal temperature reaches 125°F for a deep pink interior. Prepare sauce while roast is in the oven.

3. In a 4-quart saucepan melt 1-tablespoon butter over medium heat; add shallots and sauté for about 3 minutes until translucent. Stir in thyme and bay leaf.

4. Add red wine, bring to a boil; reduce heat to a vigorous simmer. Simmer 8-10 minutes or until the wine is reduced by half.

5. Turn off heat and add butter, one or two cubes at a time, whisking constantly to incorporate into sauce. Pass sauce through a mesh strainer and keep warm.

6. Remove roast from the oven and let rest 15 minutes before slicing. Serve with warm red wine sauce.

Prime Rib Roast​

$18.49 lb. Boneless​

$15.49 lb.

New York Strip Roast Boneless​ 9

Plant-Based Friendly $10.99

$6.99

$5.49

$24.99

Gardein Savory Stuffed Turk’y​

Quorn Meatless Turk’y Roast​

Tofurky Plant-Based Holiday Feast​

Tofurky Plant-Based Roast​

16 oz.​

16 oz.​

56 oz.​

26 oz.​

s e d i S Easy $1.99 Minute Mushroom Mushrooms​ Selected Varieties 6 oz.​ These premium mushrooms are picked, washed, sliced, prepared, and immediately packed to preserve their intense, savory flavor and ideal texture.

Plus, all flavors are vegetarian, low carb, low sugar, and a great source of potassium. With over one daily serving of veggies in every bag Minute Mushrooms are a convenient way to add vegetables to your meal and amp up the taste of any recipe.

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$1.69 Nature’s Grain Brown n Serve Rolls​

$3.99

Selected Varieties 12 ct.​

Selected Varieties 32 oz .​

$1.69

$1.49

4Sisters Organic Rice​

Princella Cut Sweet Potatoes​

Pictsweet Farms Chopped Broccoli​

29 oz.​

10 oz.​

$3.49

Veggiecraft Cauliflower Pasta​ Selected Varieties 8 oz.​

$8.99

Beecher’s “Worlds Best” Mac & Cheese​ Selected Varieties 20 oz.​

$1.29 Mrs. Cubbison’s Dressing​

Signature SELECT® Chicken or Beef Broth​

Kitchen Basics Stock​

Selected Varieties 10 - 12 oz.​

Selected Varieties 32 oz.​

Selected Varieties 32 oz.​

$2.49

$3.49

Butter Craft Provisions Butter​

Better Than Bouillon Bouillon Base​

$4.99

Selected Varieties 3 oz.​

Selected Varieties 8 oz.​

2/$4

$2.49

Open Nature® Chopped Pecans​

Selected Varieties 8 oz.​

Cornbread Sausage Stuffing • • • • • • • • • • • • • • • • •

1-16 oz. pkg. cornbread mix prepared according to direction 4 cups cubed (1/2-inch) day old white bread 1 sleeve Ritz crackers, crushed (26 crackers) 1 pound fresh sage pork sausage 6 tbsp unsalted butter 1 large onion, chopped 2 Granny Smith apples, peeled, chopped into 1/2 inch pieces 4 celery ribs, sliced 4 garlic cloves, minced 1 1/2 tsp chicken bouillon 1 tsp dried parsley 1/2 tsp EACH dried basil, salt 1/4 tsp EACH dried oregano, dried thyme , pepper 1 cup roughly chopped pecans, toasted 1 cup dried cranberries 3 1/2 cups low sodium chicken broth 2 eggs

1. Prepare cornbread according to directions. Allow baked cornbread to sit out overnight in order to dry out.

2. Preheat oven to 350°F. Slice cornbread and white bread into ½ inch cubes. Add to 2 baking sheets and bake for 35-45 minutes or until completely dried out (they should resemble croutons).

3. Meanwhile, cook sausage in a large skillet until nicely browned, breaking up any clumps. Using a slotted spoon, transfer to a very large bowl.

4. Melt butter in remaining fat in skillet. Add onions and cook 5 minutes. Add celery, apples, garlic, chicken bouillon and all seasoning/spices and cook for 2 minutes, while stirring. Transfer to bowl with sausage and stir in toasted bread, crushed Ritz, pecans, and cranberries. Stir in 2 1/2 cups chicken broth until evenly coated.

5. Whisk eggs in small bowl until frothy then whisk in 1 cup chicken broth. Pour over stuffing and gently mix until evenly combined. If you like a super moist stuffing add an additional 1/2-1 cup broth to stuffing.

6. Cover with foil and bake at 350°F for 40 minutes. Remove foil and bake an additional 10 minutes. For a less moist stuffing, simply bake longer. *Jennifer. “Cornbread Sausage Stuffing.” Carlsbad Craving. Mediavine Food. Web. 27 September 2021.

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$6.99

Acid League Vinegars​ Selected Varieties 12.7 oz.​

$13.99 Signature SELECT® Peanut Oil​ Selected Varieties Gallon​

$4.49

$2.49

Allegro Marinades or BBQ Sauces​

Cajun Injector​

Selected Varieties 12.7 - 18 oz.​

Selected Varieties 16 oz.​

$2.29

2/$3

Fleischmann Yeast - 3 Pack

Signature SELECT® French Fried Onions​

Selected Varieties 0.75 oz.​

Selected Varieties 6 oz.​

$4.99

Fischer & Wieser Sauces​ Selected Varieties 15.8 oz.​

2/$3

$2.19

Lucerne® Sour Cream​

Parkay Squeeze Margarine​

16 oz.​

12 oz.​

Thanksgiving Hacks KEEP YOUR GRAVY LUMP FREE Add quick-mixing flour instead of all-purpose COOK YOUR ROLLS IN THE WAFFLE MAKER You’ll have more oven space and they’ll look cool too!

MAKE EXTRA CRANBERRY SAUCE Put a spoonful in champagne flutes and top with bubbly for festive bellinis WINE Always go with a light and fruity Pinot Noir, it pairs perfectly with turkey and the fixings!

STUFFING Bake in muffin tins for nice and crunchy edges

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TURKEY Place bags of ice on the breasts 30 minutes before cooking it. Starting at a cooler temperature keeps the white meat moist GREEN BEANS Make your fave caserole recipe in the Slow Cooker, just add the crispy topping once it’s done COLORLESS TURKEY If your turkey is cooked but not browned, stop basting and increase heat to 450˚F. The skin should get golden in a few minutes DRY BIRD Slice the meat and place in a single layer in a baking dish. Pour enough warm turkey or chicken stock to cover slices. Cover dish and bake at 350˚F for 10 - 15 minutes

FROM REGULAR LUSCIOUS CREAMER TO PLANT-BASED & SUGAR-FREE, WHATEVER YOUR PREFERENCE, WE GOT YOU AND YOUR FAMILY COVERED THIS HOLIDAY SEASON!

99¢ Signature SELECT® Evaporated Milk​ Selected Varieties 12 oz.​

$3.99 Lucerne® Eggnog​

Southern Comfort or Hood Golden Eggnog​

64 oz.​

32 oz.​

2/$7

$6.99

Texas Tamale Co. Tamales​ 18 oz.​

$6.99

$4.49

Keto & Co Baking Mixes​

$3.99

$4.49

Kodiak Flapjack Mixes​

Birch Benders Pancake Mixes​

Marie Callendar’s Cobbler

Selected Varieties 12 - 16 oz.​

Selected Varieties 32 oz.​

Selected Varieties 8.7 - 10.5 oz .​

$3.99 Lakanto Monkfruit Sweetener Pouches​ Selected Varieties 8.29 oz.​

Selected Varieties 18 - 20 oz.​

$6.99

$9.49

Signature SELECT® Frozen Whole Strawberries​

Signature SELECT® Frozen Whole Unsweet Blueberries​

48 oz.​

48 oz.​ 13

Apple and Pear Crisp • • • • • • • •

Vegetable cooking spray 4 cups peeled and sliced apples (Granny Smith and McIntosh) 2 semi-firm pears, cored and cut into eighths 1 cup granulated sugar 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp kosher salt 2 tbsp fresh lemon juice

• • • • • • •

1 cup regular oats 2 tbsp all-purpose flour 1 cup sliced almonds, toasted 1/4 cup firmly packed light brown sugar 1/4 tsp ground ginger 1/2 cup melted butter ice cream & cinnamon for serving, optional

1. Lightly grease a 6-quart slow cooker with cooking spray. Place fruit in bottom of slow cooker. Toss with granulated sugar, cinnamon, ginger, salt, and fresh lemon juice.

2. Stir together oats, flour, almonds, brown sugar, 1/4 tsp ground ginger and melted butter in a bowl. Spoon over apple mixture. Cover and cook on HIGH 3-4 hours.

3. Serve in bowls and top each bowlful with a scoop of vanilla ice cream for an extra treat and garnish with a sprinkling of cinnamon to reinforce the cinnamon flavor in the crisp. *“Apple and Pear Crisp Recipe.” Southern Living. Meredith Home Group, Web. 27 September 2021.

2/$4

$2.99

Ellis Raw Spanish Peanuts​

Open Nature® Chopped Walnuts Selected Varieties​

Selected Varieties 21 oz.​

Selected Varieties 16 oz .​

Selected Varieties 8 oz.​

$27.99

$6.49

Signature SELECT® Cherry or Apple Pie Filling​

$2.29

Mamie’s Pocket Pie​ 4.25 - 4.5 oz.​ 14

$3.79

Collin Street Bakery Deluxe Fruitcake​ Selected Varieties 30 oz.​

Appel Nut Crumbs​ Selected Varieties 8 oz.​

$3.29 Griffin Corn Syrup​ Selected Varieties 32 oz.​

$1.69 Signature SELECT® Whipped Topping​ 16 oz.​

$1.99

Libby’s Pumpkin​

Farmer’s Market Canned Pumpkin or Sweet Potato Mix​

Selected Varieties 15 oz.​

Selected Varieties 15 - 16 oz.​

$1.99

2/$4

$1.99

Signature SELECT® Baking Chips​

Selected Varieties 11.5 - 12 oz.​

2/$4 Signature SELECT® Graham Cracker Crust​ 9 oz.​

79¢

Signature SELECT® Coconut Flakes​

Signature SELECT® Marshmallows​

Selected Varieties 14 oz.​

Selected Varieties 10 oz.​

$2.99 Marie Callendar’s Frozen Pie Shells​ 16 oz.​

$2.49 Cabot Whipped Cream Aerosol​ Selected Varieties 7 oz.​

Pumpkin Pie Turkeys FUN DESSERT FOR THE KIDS! • • • • • • •

pumpkin pie biscuit cutter mini peanut butter cups candy eyes orange Reese’s pieces, candy corn 1/4 cup chocolate chips

1. Using a 1.5-inch biscuit cutter, cut out circles in pumpkin pie.

2. Melt chocolate chip in the microwave for approximately 30 seconds or until soft.

3. Using melted chocolate, attach a peanut butter cup to pumpkin pie narrow side down on the lower half of the circle.

4. On top of the peanut butter cup, attach two candy eyeballs with melted chocolate.

5. Then take half a Reese’s Pieces and attach it longways under the eyes with chocolate to make the beak.

6. Using more meltec chocolate, place 5 pieces of candy corn at the top of the circle to form tail feathers, narrow side pointing down.

7. Let the chocolate harden in the refrigerator for 5 minutes and serve. *Henry, Erin. “Adorable Thanksgiving Pumpkin Pie Turkeys.” Suburban Simplicity. Mediavine Food, 4 October 2018. Web. 27 September 2021.

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Order Your Bakery Party Trays Today

CANDY TRAY | CREME CAKE TRAY | FUDGE PARTY TRAY | GOURMET COOKIE TRAY | THUMBPRINT COOKIE TRAY | TWO BITE BROWNIE TRAY Must order 48 hours ahead of pickup. If you need it earlier, please give us a call or visit us in-store today!

Selections Vary by Store.