Coming together to share each other’s company over the sweet and savory fall dishes that we all love at Thanksgiving is truly one of the best parts of the season. Smells of cinnamon and nutmeg or savory scents of rosemary and thyme remind us of all that we have to be thankful for. Somehow, those aromas are even sweeter when someone else is doing the cooking.
Jason Belcher, the director of food services at Dorothy Lane Market (DLM), shares insights into the market's tradition of offering fully cooked holiday dinners. "We have chosen to do everything à la carte to allow our customers to select what they want to provide for their families at the holidays, whether it be the entire meal or a few sides," says Jason.
DLM's holiday dinner packages offer an array of tempting side dishes. "Our cornbread dressing, fresh green bean almondine, and our gravy made in-house from our turkey stock are especially popular," shares Chef Carrie Walters, DLM culinary director. But the standout star is the sweet potato casserole, a customer favorite that has been a cherished part of DLM's holiday offerings for more than two decades.
Dorothy Lane Market is renowned for its commitment to high-quality ingredients. Chef Carrie sheds light on their meticulous sourcing and selection process. "We source our turkey from our local friends at Bowman & Landes in New Carlisle," says Chef Carrie. Whether you choose to purchase your turkey fully cooked or not, you can trust that it's delicious and locally sourced. DLM also takes pride in featuring classics that are "Made Right Here," such as their freshly steamed mashed potatoes whipped with real butter, cream, salt and pepper.
A Bakery Beyond Compare
No Thanksgiving feast is complete without pies and desserts, and Dorothy Lane Market takes these sweet treats to the next level. DLM’s Classic Pecan and Grandma Tobias Pumpkin Pies are made from scratch starting with their crust, which features a combination of European butter and lard to achieve the perfect flakiness and flavor.
The Pumpkin Cheese Roll stands out as a fantastic update to traditional holiday desserts. “It’s made from scratch and has a clean label with natural ingredients. By far the best I’ve ever had,” says Scott Fox, DLM vice president of bakery.
When you’re ready to plan your big meal, you have the option to choose your store, desired turkey size, side dishes, desserts and preferred pickup date. To reserve any of DLM’s delicious fully cooked holiday sides, pies or all of the above, make your reservation at DorothyLane.com/RSVP.
Modern Green Bean Casserole
For those looking to bring a touch of DLM's culinary magic to their kitchens, Chef Carrie Walters recommends their Modern Green Bean Casserole recipe. This recipe can also be found on their website, offering readers the opportunity to recreate this delectable dish with fresh DLM ingredients.
INGREDIENTS
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2 1/2 lbs fresh green beans cut into 3-inch pieces, blanched
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2 Tablespoons unsalted butter
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2 cloves garlic, finely minced
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1 small yellow onion, finely chopped
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8 ounces brown mushrooms, cleaned and sliced 1/4-inch thick
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2 teaspoons fresh thyme leaves, chopped
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Salt and freshly ground pepper, to taste
For the Sauce:
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4 Tablespoons unsalted butter
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1/4 cup all-purpose flour
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2 cups whole milk
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1 teaspoon salt
For the Topping:
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1 Tablespoon unsalted butter
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1 Tablespoon DLM Extra-Virgin Olive Oil
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1/2 cup shallots, sliced
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1/2 cup fresh white breadcrumbs
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Salt and freshly ground pepper, to taste
DIRECTIONS
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Preheat the oven to 350°F.
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Blanch the green beans and plunge into an ice bath to halt the cooking process. Drain when the beans are no longer hot.
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In a large sauté pan, melt the butter. Add the garlic and onion and sauté over medium-low heat until softened. Add the mushrooms and thyme and cook until the mushrooms are tender and have released their juices. Season to taste with the salt and pepper.
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In a heavy saucepan, melt the butter and whisk in flour. Cook for a minute or two to remove the rawness of the flour.
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Whisk in milk, about 1/2 cup at a time, until the sauce is smooth. Add salt and cook, stirring often, until sauce is thick enough to coat a spoon.
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Heat butter and olive oil in a sauté pan over medium-high heat. Add the sliced shallots and cook until soft and beginning to turn golden, 3 to 4 minutes.
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Add the breadcrumbs and stir to coat. Season with salt and pepper.
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To assemble: In a large bowl add the green beans and the mushroom mixture and stir to combine. Pour the sauce over all and stir until well combined.
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Transfer the mixture to a large buttered gratin or casserole dish. Smooth the top and sprinkle evenly with the breadcrumb mixture. Bake for about 25 minutes or until the cream sauce is bubbly and the breadcrumbs are golden.
