Thanksgiving Week is Here and We Have Two Snyder Family Recipe's Just For You!

Thanksgiving Week is Here and We Have Two Snyder Family Recipe's Just For You!

Are you Ready for Thanksgiving Dinner? We have some tips and recipes to help you with your holiday dinner plans!

Are you ready for the big turkey day? We have put together a quick list of our Thanksgiving dinner prep essentials PLUS Decor ideas to make a house a warm Fall-themed home!

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Stuffing or Dressing?

Whether you call it dressing or stuffing, this dish always, always must have a place of prominence at every American Thanksgiving dinner table. Every family has a secret family recipe and we wanted to share Bill's recipe with you. Our dad's stuffing recipe is simple and best when prepped a few days in advance to let the savory flavors bloom and really come to life.

Bill's Stuffing Recipe


4 tablespoons unsalted butter
4 onions, coarsely chopped (about 4 cups)
5 stalks celery, coarsely chopped (about 2 1/2 cups)
Coarse salt and freshly ground pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
2 day-old Italian bread loaves (about 8 ounces each), cut into 1/2-inch cubes (about 12 cups)
2 to 3 cups low sodium Chicken  Stock
3/4 cup chopped flat-leaf parsley

The Process

In a large saute pan, melt butter over medium heat. Add onions and celery; season with salt and pepper. Add rosemary and sage. Cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.

In a large mixing bowl, combine bread crumbs, and sauteed vegetables. Mix well.


Drizzle 2 cups stock over mixture, tossing to moisten evenly. Use additional stock if necessary. (The mixture should feel quite moist when squeezed.) Season with salt and pepper. Stir in parsley.

Place the stuffing in a buttered 2 1/2- to 3-quart shallow baking dish or in an ovenproof gratin dish.

Preheat oven to 350 degrees. Bake stuffing until heated through and top is browned and crusty, 35 to 45 minutes. Serve hot.


Stuffing can be made to this point up to 2 days ahead; refrigerate, covered.


Bill would always set some stuffing aside for inside the bird and combine it back into the oven baked portion. Flavoring is essential!


Don't Forget the Cranberries!

For some it's a side dish. For others it's a condiment. Regardless how you classify cranberry sauce, it is a must-have at every Thanksgiving dinner! Every family has a secret family recipe and we wanted to share Mark's recipe with you. Make it at least one day in advance to let the flavors blossom. Keep any extra to make the most incredible turkey sandwiches ever!

Mark's Cranberry Sauce Recipe


1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/4 cup water

1/4 cup Grand Manier liquer
1 cinnamon stick
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

The Process

In a medium pot, combine the cranberries, sugar and water. Stir to blend.


Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice, nutmeg and Grand Marnier liquer. Stir to blend and simmer for an additional 7 to 10 minutes. Some of the cranberries will burst and some will remain whole. 


Add the orange juice and zest, stir and allow to cool before serving.


Make well in advance to allow the flavors to blend and blossom


This has been Mark Snyder's special Thanksgiving contribution for decades.

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