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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

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TIP OF THE DAY: Get Help From A Box

Pacific Organic’s four Thanksgiving helpers. Photo by Elvira Kalviste | THE NIBBLE.


Even if you’re a committed from-scratch cook, it can make sense to use some premade foods for a complex meal like Thanksgiving.

We test-drove these four organic products from the Pacific organic foods line (you can find them at natural foods markets like Whole Foods). Here’s how we used them:


Our main cranberry dish is a homemade raw cranberry and orange relish, but we can never have too much cranberry.* We took this 3″ x 4″ brick of cranberry sauce and used it:

  • APPETIZER: For hors d’oeuvre, with cream cheese or fresh goat cheese on a slice of toasted baguette.
  • SALAD: In small dice, to garnish a salad.
  • GARNISH: In large dice, on a skewer with green grapes, as a plate garnish.
    Whole Berry Cranberry Sauce

  • DIP: Mixed with plain or vanilla yogurt as a dip (add a dash of cinnamon, clove or nutmeg).
  • BUTTER SAUCE: Mixed with melted butter as a sauce for vegetables, potatoes or fish/seafood (we usually serve a scallop or shrimp course).
  • DESSERT: As a topping for sorbet or ice cream, a gluten-free dessert.

    In addition to pumpkin pie, pumpkin cheesecake and pumpkin mousse, consider:

  • BAKING: Make pumpkin bread, cookies, muffins.
  • COCKTAILS: Make a Pumpkintini or other pumpkin cocktail.
  • ICE CREAM TOPPING: Sweeten and add pumpkin pie spices.
  • PLATE GARNISH: We brush a swath of seasoned pumpkin purée on the plate before adding a protein.
  • SOUP: Mix with stock, herbs and seasonings for easy pumpkin soup (milk/cream optional).
  • MORE: Pumpkin recipes, both sweet and savory.


    Most of these ideas work best post-Thanksgiving, but check out the mashed potatoes.

  • BISCUITS & GRAVY: Add diced turkey and enjoy for breakfast the morning after Thanksgiving.
  • HOT TURKEY SANDWICH: Smother a cold turkey sandwich in gravy and heat it in the microwave.
  • POUTINE: Canada‘s favorite way to eat fries, with cheese curds and gravy.
  • REPURPOSED GRAVY: Use it over noodles, rice or other grains. You can dilute the gravy 1:1 with water and use it as the cooking liquid.
  • TURKEY MASHED POTATOES: Fun for the kids, mix gravy into the mashed potatoes.

    Biscuits and gravy. Photo courtesy

  • TURKEY POT PIE: Use the gravy as a filling for turkey pot pies. Add diced turkey, carrots, mushrooms, onions and peas to a pie crust; you can use mashed potatoes instead of a top crust, shepard’s pie-style. Place in a 400°F oven for 30 minutes or until top is browned.
  • TURKEY SOUP: Cook carrots, celery, onions and other veggies like canned peas in stock or water; then add to the gravy with the water. You can add noodles, too.
  • STEW: Instead of endless turkey sandwiches on the days after Thanksgiving, make turkey stew: like the soup but o begin with, you can use this turkey gravy as the base for a stew. It just requires the addition of cubes of leftover turkey.
    *According to the Cranberry Institute, cranberries are a rich source of dietary flavonoids (powerful antioxidant) and other phenolic acids that may provide a variety of health benefits, including the urinary tract health, the prevention of cardiovascular disease, certain stomach ulcers and even cancer.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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