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Thanksgiving Tips & Tricks Recipes – Nov. 15, 2017

Posted in: Dave's Blog

Every year we look forward to our annual Thanksgiving tips & tricks class at the shop. Last night, we had 70 awesome customers (and a few family members!) gather in our shop to watch Dave cook and teach everyone how to organize and prep a tasty, stress-free Thanksgiving feast.

Below you will find the recipes for all of the dishes we cooked (and ate) at last night’s class!

We hope you have a lovely Thanksgiving with your loved ones.

Bon appetit!



1 loaf Bread cubed

½ Onion, diced

3 stalks Celery, diced

2 cloves Garlic, minced

2 Carrots, diced

¾ stick Butter

10 Mushrooms, sliced

1 Qt Stock

½ Tbsp Herbes de Provence

Fresh sage, chopped

Salt and Pepper


Combine onion, garlic, celery, carrots and butter in sauce pan. Saute to brown. Add mushrooms, stock, herbs and seasonings. Bring to boil and add bread. Stir to incorporate. Dump into baking dish and bake in 375 degree oven to brown top—about 30 minutes.

Maple-Glazed Sweet Potato


2 LB. Sweet potato—larger the better

¼ cup Real Maple syrup

1 Tbsp Butter

Salt and pepper


Place whole, unpeeled sweet potato in 350 degree oven. Roast about 50 min. until potato oozes the sweet juices and is very soft and puffed. Remove from oven and let rest up to 24 hours in fridge. When cool to touch, peel the cooked potatoes and slice into large pieces. Place on cookie sheet. Season with salt and pepper and bake in oven just to warm—15 min. Meanwhile, place butter and syrup in small pan. Bring to simmer and stir to just melt butter. Remove from heat, pour over warm potatoes and enjoy!

Cranberry Bars



3 cups Flour

1 cup Powder Sugar

12 oz. Cold Butter


2 cups Cranberries

½ cup Orange Juice

¾ cup Sugar

Streusel Topping:

2 sticks Butter

2 ¼ cups Flour

1 ½ cups Sugar


Preheat oven to 325 degrees. For crust place all crust ingredients into food processor and pulse quickly just enough to make a chunky, soft consistency. Dump mixture onto a buttered or non-stick sprayed 9×16 cookie sheet and press evenly to make a nice crust. Bake 15 – 20 min. until lightly brown.

Meanwhile, make streusel: Mix butter, flour and sugar in bowl and blend with fingers until mixture is crumbly. Set aside.

Mix all filling ingredients in a large saucepan. Bring to a simmer, cook low for 30 minutes until cranberries pop, stirring occasionally. Pour over baked crust, sprinkle 1 ½ cups streusel topping over cranberries. Return carefully to oven and bake for 20 minutes until very lightly browned. Let cool and EAT!!

Turkey Gravy


1/2 Diced Onion 

2 Diced Carrot

1 rib Diced Celery

2 cloves Minced Garlic

2 Tbsp Butter

¼ cup Flour

1 quart Stock

½ Tbsp Herbs de Provence

 Salt and Pepper

1 Tbsp Chicken Base


Place onion, carrots, celery and garlic in sauce pan with butter. Saute to brown and add flour. Stir well to lightly brown and slowly whisk in stock. Bring mixture to boil and add seasoning.

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