Thanksgiving specials
TURKEY 540751 Honeysuckle Whole Turkey 1/2 EA 443785 Whole Turkey 2/26-28 lb 454621 Turkey Breast, Bone-In 4/12-14 lb 524803 Turkey Breast, Bone-In 2/18-20 lb 891766 Ridgecrest Smoked Turkey Breast, Skin-On 2/9 av 891769 Ridgecrest Skinless Turkey Breast 2/9 av 891756 Ridgecrest Turkey Breast 2/10 lb 87418 West Creek Browned in Oil, Skinless Turkey Breast 2/9 av 891753 West Creek Oven-Browned Turkey Breast in Oil 2/9 av 891751 West Creek Smoked, Skinless Turkey Breast 2/9 av 891752 West Creek Oven Prepped Skinless Turkey Breast 2/9 av 296664 West Creek Skinless, Browned Turkey Breast 2/9 av 296661 West Creek Turkey Ham 2/8 lb 890828 Silver Source Smoked, Skinless Turkey Breast 2/9 av 296666 Silver Source Turkey Breast, Skin-On 2/10 av 250732 Butterball Smoked Turkey Bacon 2/6 lb 317711 Carolina Meatball Turkey 2/5 lb 568625 Ridgecrest Boneless, Netted Turkey Breast 2/13 lb 87377 Ridgecrest Roast & Serve Turkey Breast 2/9 lb 891757 Ridgecrest Turkey Breast Browned in Oil, Skin-On 2/9 lb 935857 Bourbon Street Turkey Tenderloins 10/1.5 525474 West Creek Ground Turkey 2/10 lb 891749 West Creek Natural Turkey Breast 2/9 lb 568629 FarmSmart Turkey Breast, Skin-On 6/4.5 lb 896744 Carolina Turkey Breast, French Cut 4/7 lb
SEAFOOD 421082 Bay Winds White Shrimp, 8-12 Rpdt/On 5/2 Lb 421083 Bay Winds White Shrimp, 13-15 Rpdt/On 5/2 Lb 421091 Bay Winds White Shrimp, 16-20 Rpdt/On 5/2 Lb 421092 Bay Winds White Shrimp, 21-25 Rpdt/On 5/2 Lb 421098 Bay Winds White Shrimp, 21-25 Rpdt/Off 5/2 Lb 414517 Roma 4-6 Inch Squid Tubes, Product Of The Usa 4/2.5 Lb 414519 Roma Squid Rings & Tentacles, Product Of The Usa 4/2.5 Lb 570562 10-18 Oz Cod Filet, Msc Certified, Fresh 1/10 Lb 949013 Littleneck Clams 100 Ct 528970 Prince Edward Island Mussels 1/10 Lb 211838 Blue Point Oysters 100 Ct 594568 Chesapeake Bay Scallops Bacon Wrapped, Frzn 2/5 lb 23919 Oyster In Shell Malpeque 100ct 862172 Oyster Shucked Select Domestic, FresH 1/1 Ga
SERVINGS 10 servings
DESCRIPTION
This succulent turkey leg slow roasted in duck fat will have your guests raving about your holiday meal for years to come.
Turkey Thigh Confit
INGREDIENTS 8 lb Turkey Thigh Meat Boneless #305260 2 cups Diamond Kosher Salt #370471 ½ cup Domino Brown Sugar #32446 1 cup Silver Source Granulated Sugar #303783 2 T Magellan Black Peppercorns #628176 8 sprigs Fresh Peak Thyme #855511 8 leaves Fresh Peak Sage, chopped #855527 4 sprigs Fresh Peak Rosemary #855530 ½ cup Peak Peeled Garlic, smash with flat knife #283987 4 each Roma Bay Leaves #628196 3 qt Broadleaf Duck Fat #21747
PREPARATION INSTRUCTIONS
1. For the curing mix combine salt, brown sugar, granulated sugar in a bowl and mix to combine. Add some chopped herbs if desired. 2. Coat turkey legs liberally with curing mixture, pressing to coat. Place a rack on a sheet pan and lay salted turkey legs on rack. Place in refrigerator for as little as 6 hours and up to 18 to cure. Be careful as longer cure times can result in a saltier finished product, if longer times are desired make sure to use a lighter coating of curing mix. 3. After desired cure is reached rinse the turkey legs under cold water to remove any cure from the outside, dry well with paper towel. 4. Place duck fat in a Dutch oven and put on stove to melt fat, do not overheat, you just want to melt it. Add thyme, sage, rosemary and peppercorns to the melted fat. 5. Place rinsed and dried turkey legs in fat and place in 275-degree oven and cook for 3-4 hours until fork tender. This can be done up to several days prior to serving, simply remove the pan from oven and allow to cool in fat, place in refrigerator until ready to serve, then reheat on stove top until legs are heated through, continue with step #6. 6. Heat skillet over medium high heat, remove cooked duck legs from hot fat and place skin side down in skillet, brown on both sides. 7. Once browned turkey thighs can be served whole or the skin and meat can be removed from the bone
ADDITIONAL NOTES
This can be served alongside your traditional roasted turkey or in place of often dry and flavorless white meat.
SERVINGS
4 – ½ Cup Servings
Holiday Corn Pudding
INGREDIENTS 6 T. Nature’s Best Unsalted Butter #157189 8 cups West Creek Corn; drained (reserve 1 cup corn liquid) #86349 2 cups Peak Onions; chopped finely #907426 2 T. Peak Fresh Thyme; minced #855511 2 T. Roma Chopped Garlic #490112 ¾ Cup Peak Green Onion; thinly bias sliced #907545 5 T. AP Roma Flour #081991 2T. Granulated Sugar 2T. West Creek Honey #273152 2 tsp. Baking Powder 1 ½ teas. Kosher Salt – to taste Up to 1 ½ tsp. finely ground Magellan Black Pepper #628171 5 Cups Nature’s Best Half & Half #199408 1 cup (reserved) Corn Liquid 15 Nature’s Best Large Eggs; lightly beaten #517889 Vegetable Pan Coating Spray
PREPARATION INSTRUCTIONS
1. Preheat Convection oven to 325°F. Lightly coat pan with the cooking spray. Melt the butter in a large skillet over medium heat. Add the corn, onions, thyme, and garlic. Cook, stirring occasionally until lightly golden in color – about 8 to 10 minutes. Remove from the heat and add the green onion. Let mixture cool slightly – about 10 minutes. 2. In a bowl, whisk together the flour, sugar, baking powder, salt, and pepper. In another larger bowl, whisk together the half & half, corn liquid, eggs, and honey until smooth and well blended. Slowly whisk the dry flour mixture into the liquid egg mixture creating a smooth batter. Add in the cooled corn mixture, gently incorporate, and pour combined mixture into the prepared baking pan. 3. Bake at 325°F until lightly browned and the center is set, approximately 45 minutes to 1 hour. 4. ENJOY!
GROCERY 57777 Rstwrks Apple Fuji Flame Rstd 6/2.5 Lb 540910 Sgtckktn Aptz Beef Short Rib W/Bacon 90/.56 Oz 256279 Rdgcrst Aptz Blintz Cheese 12/12 Ct 540740 Sgtckktn Aptz Brie & Rspbry Phyllo Star 60/.4 Oz 424553 Chefone Aptz Dumpling Buffalo Chicken 150/.8 Oz 473230 Chefone Aptz Dumpling Pork & Kimchi Fz 3/50 Ct 631589 Chefone Aptz Potsticker Chicken .8 Oz 3/40 Oz 256341 Entc Cul Aptz Quesadilla Chicken 4/25 Ct 256345 Entc Cul Aptz Quiche Mini Var Tff 4/25 Ct 600931 Smply Cs Aptz Quinoa Cup 100/.36 Oz 256278 Entc Cul Aptz Scallop B/W Tff 4/25 Ct 540928 Sgtckktn Aptz Skewer Chicken Coconut 100/.75 Oz 256284 Entc Cul Aptz Spanakopita Tff 100/.63 Oz 370482 Pnlndfrm Beef Grnd All Nat 80/20 2/5 Lb 259251 West Creek Beef Grnd Bulk 80/20 Fz 2/5 Lb 966693 Perf Cm Beef Grnd Fine 81/19 Frsh 4/5 Lb 2363 Smplt Cl Carrot Baby Hwl 12/2 Lb 602197 Smply Cs Cauliflower Cup 4/25 Ct 79056 Rstwrks Corn Sweet & Peppers Flame Rstd 6/2.5 Lb 882778 Rstwrks Corn Sweet Cut Flame Rstd 1/20 Lb 272490 Smplt Cl Fruit Blnd Pacific Berry 4/5 Lb 346222 Simplot Onion Diced 3/8 X 3/8" Iqf 1/20 Lb 29186 Smplgdns Onion Pearl Iqf 12/2.5 Lb 587485 Rstwrks Potato Baby Hlvs Rstd 6/2.5 Lb 881914 Cavendsh Potato Diced Seasnd Savory 6/5 Lb 61623 Rstwrks Potato Sweet Flame Rstd 6/2.5 Lb 109474 Simplot Potato Whole Twice Baked 48/5 Oz 996917 Smplgdns Squash Blnd Tub Bttrnt & Acorn 12/4 Lb 424594 Packer Squash Bttrnt Diced 1/2" 30 Lb 267699 Nonparel Squash Bttrnt Fc 12/4 Lb 246686 Cul Selc Veg Blnd Haricot De Deux 6/2.5 Lb
BEVERAGES 256829 575609 575610
Omar Coffee Pumpkin Spice Coffee Ascend Cranberry Juice Cocktail Ascend Cranberry Juice Cocktail
24/2.2 Oz 8/64 Oz 12/46 Oz
NON-FOODS 263951 264009 337269 316344 316380 441266 421626
Emi Y Lid Emi320lp Tray Clr 12” Rnd Emi Y Lid Emi380lp Tray Clr 18” Rnd Emi Y Lid Ptb12l Bowl Pet 12” Emi Y Lid Plas 10” 80 Oz Bowl Clr Emi Y Bowl Plas 80 Oz Blk Emi Yshi Lid Plas 16 In Dome Rnd Clr Glimrwre Meal Kit Rolled F-K-S Metallic
1/25 Ct 1/25 Ct 1/25 Ct 1/25 Ct 1/25 Ct 1/25 Ct 1/100 Ct
Holiday Stewed Oyster Dressing
SERVINGS 6-8 servings
DESCRIPTION Savory Oyster Stew is the base for this rich, herbaceous bread dressing perfect to serve with your holiday turkey.
INGREDIENTS 4 slices West Creek Layout Bacon, diced #883843 3 each Peak Peeled Shallot, chopped #994214 2 cups Shucked Oysters #862171 Ÿ cup Sherry wine 1 ½ cups Natures Best Heavy Cream #199406 TT Fresh Peak Thyme #855511 TT Fresh Peak Sage #855527 2 tbsp Natures Best butter #157189 3 cups West Creek Traditional Stuffing Mix #334987 Salt to taste
PREPARATION INSTRUCTIONS 1. Heat small rondue over medium heat, add diced bacon and cook until light brown and starting to crisp. 2. Add shallot and continue to cook 2-3 minutes or until translucent. 3. Add in oysters and oyster liquor, stirring gently, cook for 5 minutes until oysters start to shrivel slightly. 4. Add sherry to the pan and simmer for 3-4 minutes, add cream and continue cooking until mixture starts to thicken, remove from heat. 5. Stir in fresh herbs and butter, stir gently until butter is incorporated, season with salt and pepper to taste. 6. Pour over stuffing mixture in large bowl and mix gently to combine, add a little water to ensure all bread pieces are moistened. 7. Place in coated baking pan and bake at 350 degrees for 45 to 60 minutes. 8. Cover with foil for first 20-25 minutes if you do not want crispy stuffing.
ADDITIONAL NOTES Serve with your traditional holiday turkey and enjoy!
SIDES 57039 Ocean Spray Cranberry Sauce Jellied 6/#10 245864 Ocean Spray Cranberry Sauce Jellied 24/14 oz 392958 Ocean Spray Cranberry Sauce Whole Berry Plastic Jug 6/101 oz 392995 Ocean Spray Cranberry Sauce Jellied Plastic Jug 6/101 oz 466505 Craisin Dried Cranberries 1/10 lb 19000 Libbey Pumpkin Solids 6/#10 862577 Diced Butternut Squash 4/5 Lb 582859 Sweetest Caulilini Cauliflower 3/2 Lb 61311 Cello Cauliflower 12/1 Ct 595297 Cauliflower Rice 2/5 Lb 905913 Harvest Vegetable Blend 2/5 Lb 352084 Large Yams , 80 Ct 1/40 Lb 302091 Jumbo Yams, 50 Ct 1/40 Lb 568670 Peak Potato Sweet 90 Ct 1 40 Lb 950652 Peeled Sweet Potatoes 4/5 Lb 942084 Slim Peeled Baby Carrots 1/25 Lb 273227 Whole Peeled Cipollini 1/5 Lb 908016 Idaho Russet Potatoes, 90 Ct 1/50 Lb 374727 Gold Fingerling Potatoes 1/20 Lb 272378 Silver Dollar Mushrooms , 160 Ct 1/10 Lb 263191 Large Crimini Mushrooms, 80 Ct 1/5 Lb 531104 Sliced Red Apples 2/5 Lb 963923 Large Triple Aaa Size Chestnuts 1/10 Lb 865009 Split Celery 1/6 Ct 875755 Diced Celery 4/5 Lb 907442 Naked Celery 1/24 Ct 857201 Diced Yellow Onion 4/5 Lb 406931 Blount Butternut Squash Puree 4/4 Lb 283228 West Creek Green Beans 12/2 Lb 334993 West Creek Crispy Onions 6/24 Oz 283393 West Creek Peas & Carrots 12/2.5 Lb 283307 West Creek Medium Sliced Carrots 12/2 Lb 246686 Haricot De Deux Veggie Blend 6/2.5 Lb 283448 West Creek Italian Zucchini & Carrot Veggie Blend 12/2 Lb 996917 Butternut & Acorn Squash Blend 12/4 Lb 79056 Flame Roasted Sweet Corn & Peppers 6/2.50 Lb 346222 Diced Onions 1/20 Lb 283228 West Creek Green Bean Reg. Cut 12/2 lb 265740 West Creek Cream of Mushroom soup 12/50oz. 334993 West Creek Crispy Onions 6/24oz. 537847 West Creek Au Gratin Potatoes 6/2.54 lb 537849 West Creek Scalloped Potatoes 6/2.5 lb 480499 West Creek Deluxe Mashed Potatoes RTU 4/5 lb 480486 West Creek Premium Mashed Potatoes RTU 4/5 lb 334987 West Creek Traditional Stuffing Mix 6/55oz 334979 West Creek Cornbread Stuffing Mix 6/56oz 259776 West Creek Turkey Gravy RTU 12/50oz
New England Cranberry Relish
SERVINGS 8-12 servings
DESCRIPTION Traditional sweet and tangy relish that can easily be cooked for a great chutney.
INGREDIENTS 3 cups West Creek Frozen Whole Cranberries #468277 1 each Peak Orange #259151 ž cup Silver Source Granulated Sugar #303783 ½ cup Ascend Cranberry Juice Cocktail #575610
PREPARATION INSTRUCTIONS 1. Thaw cranberries and place in food processor, pulse until whole cranberries are slightly chopped, remove from chopper and place in mixing bowl 2. Wash and trim orange ends, cut orange into small pieces and place into food processor, process until chopped fine. Add to cranberries in bowl. 3. Add sugar and cranberry juice cocktail, mix well. 4. Store in refrigerator for 24 hours before serving. 5. If desired, place mixture on stove, add a cinnamon stick and cook over medium low heat until mixture starts to thicken. Cool and serve. Can be made up to three days in advance of use.
DESSERT 471820 999981 474693 471818 415962 399675 415951 415946 415960 415949 879343 344408 589987 344409 545207 469447 469448 418807 199366 199363 199355 469800 5075 199364 199371 199356 993736 17124 92850 627007 627006 199358 610676 199362 199362 199359 199359 12595 199416 875636 19000 228610 228614 228616
Swtencr Cake Choc 2 Lyr 84 Oz Fz Heritage OvenCheesecake Ny Hi Profile 10” Swtencr Cheesecake Pumpkin 64 Oz Rnd Swtencr Cheesecake Sea Salt Caramel Heritage OvenCookie Dgh Choc Chip Bake Cookie Dgh Choc Chip Crnbry Heritage OvenCookie Dgh Choc Chnk Heritage OvenCookie Dgh Otml-Rsn Heritage OvenCookie Dgh Peanut Butter Heritage OvenCookie Dgh Sugar Davids Cookie Var Festive Platter Rnd Davids Muffin Apple Streusel Fz Tff Davids Muffin Pumpkin Cheese Davids Muffin Crnbry Orange Fz Tff Heritage OvenMuffin Batter Crnbry Orange Nut Heritage OvenPastry Dgh Puff Sheet 10x15 Fz Heritage OvenPastry Dgh Puff Sq 5x5 Fz Bridor Pastry Mini Basket Var Rtb Heritage OvenPie Apple 10” Bkd T&S Heritage OvenPie Apple 10” Grand Rtb Heritage OvenPie Apple 10” Rtb Swtencr Pie Apple Crumble Blossom Grand Chef Pierre Pie Banana Cream 10” Trdtnl Heritage OvenPie Blubry Grand Nrthrn 10” Rtb Heritage OvenPie Choc Cream 10 In T&S Heritage OvenPie Chry 10” Rtb Fz Chef Pierre Pie Coconut Cream Prem Chef Pierre Pie Coconut Custard 10” Rtb Tff Chef Pierre Pie Fruit Of The Forest Hi Rtb Heritage OvenPie Pecan 10” Bkd Open Faced Heritage OvenPie Pumpkin 10” Bkd Open Faced Heritage OvenPie Pumpkin 10” Rtb Tff Fz Chef Pierre Pie Pumpkin Spice Latte Heritage OvenPie Shell Dp Dish Rtb Fz Heritage OvenPie Shell Dp Dish Rtb Fz Heritage OvenPie Shell Reg Rtb Heritage OvenPie Shell Reg Rtb Chef Pierre Pie Strwbry & Cream 10” West Creek Topping Whipped Non Dairy Aero West Creek Topping Whipped Non Dairy Rtu Libbey Pumpkin Solid Pack West Creek Filling Pie Apple Tff West Creek Filling Pie Blubry Cultivated West Creek Filling Pie Chry Tff
2/10 Sl 2/102 Oz 2/12 Sl 2/12 Sl 214/1.5 Oz 216/1.5 Oz 214/1.5 Oz 214/1.5 Oz 214/1.5 Oz 214/1.5 Oz 1/40 Oz 12/6 Oz 12/6 Oz 12/6 Oz 2/8 Lb 20/12 Oz 120/2 Oz 80/1.6 Oz 6/48 Oz 6/54 Oz 6/46 Oz 27/5.6 Oz 6/27 Oz 6/47 Oz 6/27 Oz 6/46 Oz 4/43 Oz 6/42 Oz 6/48 Oz 6/36 Oz 6/43 Oz 6/46 Oz 4/37 Oz 20/9 In 20/9 In 20/10 In 20/10 In 4/38 Oz 12/14 Oz 12/16 Oz 6/#10 Cn 6/#10 Cn 6/#10 Cn 6/#10 Cn
Bourbon Glazed Sweet Potato Crisp
SERVINGS 6-8 servings
DESCRIPTION Sweet potatoes draped in sweet and sticky bourbon brown sugar glaze and topped with streusel topping.
INGREDIENTS 5 each Peak Sweet Potato #568760 For Glaze: 1 cup Karo Dark Corn Syrup #318864 ½ cup West Creek Pancake Syrup #337562 ½ cup Domino Brown Sugar #32446 ¾ tsp Diamond Crystal Kosher Salt #370471 1 oz Bourbon Whiskey 2 oz Natures Best Butter #157187 For Streusel Topping: 2 oz Natures Best Butter #157187 4 oz Domino Brown Sugar #32446 ½ cup Roma AP Flour #81991 ½ tsp Roma Cinnamon #628207 Pinch McCormick Ground Clove #56458 Pinch salt ¼ cup Quaker Oats #43285
PREPARATION INSTRUCTIONS 1. Wash sweet potatoes and place on sheet pan, place in preheated 350-degree oven for 60-80 minutes or until cooked through. 2. Meanwhile in small saucepan, add corn syrup, pancake syrup, sugar and salt. Bring to a boil and simmer for 5-7 minutes. Remove from heat, slowly add bourbon while whisking. Make sure you add slowly as this will cause the mixture to bubble over and potentially result in sugar burns. 3. Once bourbon is added stir in butter and mix until it is incorporated, set aside. 4. For topping, cut butter into small cubes, add sugar, flour, cinnamon, clove. Mix by rubbing mixture together in hands until small pea size chunks occur. Add a pinch of salt and oats, mix until combined. 5. Remove potatoes from oven and allow to cool until you can handle them. Peel potatoes with a pairing knife and cut into 1” dice. 6. Place potatoes in baking dish, pour over bourbon glaze and mix gently to coat all potatoes in glaze. 7. Sprinkle with layer of streusel mix on top. 8. Bake in 350-degree oven for one hour or until bubbly and topping is golden brown.