Food & family: Let Palmer’s do the work this Thanksgiving

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Every family has its own Thanksgiving recipes that become holiday traditions — made each year, with a lot of love.
It’s much the same in the kitchens of Palmer’s Market, where Culinary Director Megan Palmer Rivera and her team prepare classic Thanksgiving fare, unique holiday dishes and their own family recipes for the market’s Gourmet-To-Go.
“A few items that are signature to us are the cranberry-orange relish — it’s my great-grandmother’s recipe,” Megan said. “Another favorite is my mom’s apple sausage and brioche stuffing. It reminds me of my childhood.”
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Megan Palmer Rivera prepares Thanksgiving stuffing — including a gluten-free option — with freshly baked bread. Many of the Palmer’s family recipes are part of the market’s holiday options.
Megan Palmer Rivera prepares Thanksgiving stuffing — including a gluten-free option — with freshly baked bread. Many of the Palmer’s family recipes are part of the market’s holiday options.

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Thanksgiving is all about good food, family and tradition — all things the family-owned Darien business knows well. Palmer’s Gourmet-to-Go allows customers to order exactly what they need for the holiday meal. The menu is “a la carte” and orders can be customized for a large gathering or a party of one. A new online payment option is available for orders placed at PalmersDarien.com, making the process even simpler.
“Hosting Thanksgiving dinner can be a lot of work,” Megan said. “If you love to cook, we can help by supplementing a dish or two, or, if you prefer to spend the holiday relaxing, we can cater the whole meal”
On the savory side of the Palmer’s Thanksgiving menu, you can choose from the classics and a few unique offerings, including over 20 gluten-free options.
“I’m all about the side dishes,” Megan admits. “Give me a plate of our creamy Yukon gold mashed potatoes topped with turkey gravy, maple glazed root vegetables and crispy roasted brussel sprouts and I’m all set!”
When it comes to the main event of the Thanksgiving meal, many home cooks feel the pressure.
“We get a ton of phone calls from people who don’t want to cook a whole turkey, so we have two really fun options: A beautiful herb-rubbed roasted turkey breast or our signature Turkey Wellington,” she said. “For the Turkey Wellington we take a boneless turkey breast, stuff it with cranberry-bacon filling, and wrap in a flaky puff pastry shell.”
Palmer’s doesn’t roast entire turkeys to go, but the market sells some of the finest uncooked turkey brands, like the Willie Bird and organic D’Artagnan Turkeys. Cooking instructions and advice are always available for those concerned about a potential turkey mishap.
After dinner, make sure to leave room for something sweet from Palmer’s Bakery, which has a variety of pies, tarts, cupcakes and more, all handmade.
“My favorite dessert we make is a bourbon pumpkin cheesecake with a ginger snap crust,” Megan said. “Our maple pecan pie is also a go-to. It’s loaded with toasted pecans and Vermont maple syrup.”
Whether dinner or dessert, the quality of the product is where Palmer’s truly shines, according to Megan.
“The week of Thanksgiving my team will be hand-rolling our buttery pie shells, baking fresh loaves of bread for stuffing and slowly simmering turkey stock for our gravy,” she said. “Truly, everything is made with love.”
View menus and place your Thanksgiving order online at PalmersDarien.com.