Join us for a Thanksgiving feast featuring a variety of traditional dishes and seasonal favorites.

Thanksgiving Buffet

Remove stems from mushrooms and chop finely. Sauté with garlic and breadcrumbs, fill mushroom caps, and bake at 375°F for 20 minutes.

Prepare Stuffed Mushrooms

Shred Brussels sprouts and mix with a dressing of olive oil, lemon juice, salt, and pepper. Chill before serving.

Preheat oven to 325°F. Season turkey with herbs, butter, and stock. Roast in the oven for 3-4 hours, basting occasionally.

Score the surface of the ham, glaze with honey and mustard. Bake at 350°F for 1.5-2 hours, brushing with glaze every 30 minutes.

Boil potatoes until tender, mash with butter, cream, salt, and pepper to taste.

Mix green beans with cream of mushroom soup and French fried onions, bake at 350°F for 30 minutes.

Sauté onions and celery in butter, mix with bread cubes and broth, bake at 350°F for 30 minutes.

Simmer cranberries, sugar, and water in a pot until berries pop, about 10-15 minutes. Cool before serving.

Cube sweet potatoes, toss with olive oil, salt, and pepper, roast at 400°F for 25-30 minutes.

Prepare pie crust, fill with pumpkin mixture and bake at 425°F for 15 minutes, then reduce to 350°F for 40-50 minutes.

Slice apples, toss with sugar and cinnamon, top with a crumb mixture of flour, oats, and butter, bake at 350°F for 30-40 minutes.