As Thanksgiving approaches, many of us look to simplify our culinary contributions, opting for convenience while still delighting in the festive spirit. Instead of spending hours in the kitchen, I prefer to arrive at gatherings with my favorite dish ready to go, allowing me to savor the Macy’s Thanksgiving Day Parade and dive into my local holiday shopping adventures. Fortunately, local businesses have curated an array of mouthwatering options that make it easy to bring something special to the table.
1.) If you’re reading this on Wednesday morning, there’s still time to secure some exceptional side dishes from Bo
ell’s Fine Texas Cuisine (4259 Bryant Irvin Rd, Fort Worth, 817-738-5489), a beloved choice for many in the community for over 15 years. Options include green chili cheese grits, Southwest cornbread stuffing, garlic mashed potatoes, green bean casserole, sweet potato casserole, and green bean almondine, with prices ranging from $50 for a small serving (serving 4-6) to $100 for a large (serving 12-16). Place your order now at Bo
ellsTexas.com. If it’s past noon on Wednesday, move on to the next option.
2.) Personally, I prefer my cranberry sauce in its classic form—straight from the can, complete with those recognizable lines for easy slicing. However, for something a bit more adventurous, especially to complement smoked meats, Braswell’s cranberry jalapeno relish is a delightful choice at $7.95, available at Braswells.com. This unique relish blends cranberries with both red and green jalapenos, making it a great side or a tasty pairing with brie or cream cheese. Additionally, Red River Relish offers a three-pack of their Jammin’ Cranberry Jalapeno in half-pint jars for $24, available at RedRiverRelish.com.
3.) When it comes to dressing—yes, dressing, not stuffing—I’m quite particular. If it isn’t nestled within the turkey, it simply can’t be called “stuffing.” Since making it from scratch can be a laborious task, I’m tempted to pick up a pan of savory cornbread dressing from Central Market in Fort Worth (4651 W Fwy, 817-989-4700) or Southlake (1425 E Southlake Blvd, 817-310-5600). This year, I might explore their butternut squash and apple dressing, Italian sausage bread stuffing, or the jalapeno-pecan dressing, currently piquing my interest. Each variety is priced at $24.99 and serves 6-8. Orders can be placed for in-store pickup at CentralMarket.com.
4.) Keller native Naomi Hale runs a cottage catering business, Crafty as Hale (817-915-6444), and this year she’s crafting turkey-shaped chocolate-covered strawberries. These delightful treats come in boxes of eight to twenty-four, priced between $35 and $60. You can place orders by messaging her on Facebook at Facebook.com/CraftyasHale.
5.) Grazing the Bar (121 Olive St, Keller, 817-675-8651) is preparing Thanksgiving-themed charcuterie boards, available for pickup at their commercial kitchen, with delivery options also offered.
6.) If you’re craving family-style sides, local food truck Smoke & Bone BBQ, stationed at Panther Island Brewing (501 N Main, Fort Worth, 682-233-3785), is selling handcrafted sides for $45 each. A highlight is their sweet tater casserole topped with toasted marshmallows, spiced pecans, and honey. They also offer a delightful Golden Oreo Banana Pudding, featuring homemade dulce de leche, fresh whipped cream, and sliced bananas.
7.) For those who find it hard to choose just one pie, consider the Pie Petit Fours available in three flavors from Swiss Pastry Shop (3936 W Vickery Blvd, Fort Worth, 817-732-5661). This family-owned European-style bakery offers chocolate, lemon, and raspberry petit fours for $28 per dozen. To guarantee availability, it’s wise to place orders promptly by calling the shop.
8.) Lastly, specialty grocer Vending Nut Co. (2222 Montgomery St, Fort Worth, 817-737-3071) is known for its outstanding pecan pie. Given their popularity, it’s advisable to call ahead and preorder, especially since they tend to sell out quickly. Their deep-dish 9-inch pie is priced at $26.95, with individual 3-inch pies available for $3.95 each.
