How To: Thanksgiving Sides

Thank you so much for letting us be a part of your Thanksgiving table. Below is instructions on how to prepare each of the side items.
Cheers!

Oyster Chowda
Heat over low heat until warm, stirring occasionally.

Squash Soup
Heat over low heat until warm, stirring occasionally.

Turkey Gravy
Heat over low heat until warm, stirring occasionally.

Turkey Stock
Heat over low heat until warm, stirring occasionally. If you are using to make gravy, follow the recipe of your choice.

Potato Gratin
The panibois (sustainably-harvested poplar wood container from France) is oven-safe. Preheat oven to 350ºF. Place panibois on a baking sheet and heat for 20-40 minutes until warm.

Corn Pudding
Pour the corn pudding mixture into the panibois or a container of your choice. The panibois (sustainably-harvested poplar wood container from France) is oven-safe. Preheat oven to 350ºF. Place panibois on a baking sheet and heat for 20-40 minutes until warm.

Crab Dip
The panibois (sustainably-harvested poplar wood container from France) is oven-safe. Preheat oven to 350ºF. Place panibois on a baking sheet and heat for 20-40 minutes until warm.

Traditional Stuffing
The panibois (sustainably-harvested poplar wood container from France) is oven-safe. Preheat oven to 350ºF. Place panibois on a baking sheet and heat for 20-40 minutes until warm.

Sausage Stuffing
The panibois (sustainably-harvested poplar wood container from France) is oven-safe. Preheat oven to 350ºF. Place panibois on a baking sheet and heat for 20-40 minutes until warm.

Brussels Sprouts with House Bacon Compound Butter
Empty contents into a saucepan and heat over medium heat until butter is melted and the brussels sprouts start to brown.

Cranberry Relish
Serve as is… or just eat out of the container with a spoon…