Thanksgiving is one of our favorite holidays around here at Texas Olive Ranch! We love having family and friends gather together to catch up, relax, and most importantly… eat! We believe in crafting a menu that incorporates traditional favorites with a Texas twist on flavor. Check out our Thanksgiving menu below and let us know how you incorporate Texas Olive Oils into your holiday meals.
For starters, we like to keep things simple but still tasty. You want dishes that will help tide people over until the main course but also won’t fill them up too much. These quick and easy Thanksgiving appetizers recipes can be thrown together in minutes so you can turn your attention back towards the turkey (or not!).
Prosciutto Wrapped Asparagus with Texas Olive Ranch “Figalicious” Dipping Sauce
This was one of our favorite dishes from last year’s Christmas Recipes. Crispy asparagus is wrapped with delectable prosciutto and served with a sauce made from Texas Olive Ranch “Figalicious” Fig Infused Balsamic Vinegar and Texas Olive Ranch Arbequina Extra Virgin Olive Oil.
- 6 oz sliced prosciutto, halved horizontally
- 1 lb asparagus spears, washed and trimmed
- ½ c Texas Olive Ranch Arbequina Extra Virgin Olive Oil with 1 tbsp separated
- 4 cloves garlic, crushed and minced
- ¼ c fresh parmesan cheese, finely grated
- 1/3 cup Texas Olive Ranch “Figalicious” Fig Infused Balsamic Vinegar
- Crushed black pepper to taste
- Heat 1 tbsp of the Texas Olive Ranch Arbequina Extra Virgin Olive Oil in a skillet over medium heat while you wrap prosciutto slices around individual pieces of asparagus. Wrap at an angle, covering the entire length of the spear.
- Add wrapped asparagus spears to heated oil and cook on all sides until prosciutto is crisp and asparagus is tender. It should take about 2 minutes per batch.
- For the dipping sauce, pour remaining olive oil into a shallow pan and heat over medium-low. Add minced garlic until oil is warm. Remove and pour into serving dish.
- Add parmesan cheese, Texas Olive Ranch “Figalicious” Fig Infused Balsamic Vinegar, and crushed black pepper to olive oil/garlic mixture and serve alongside asparagus.
Texas Olive Ranch Roasted Garlic Parmesan Knots
The warm spiciness of these bread knots pairs perfectly with the asparagus. Made with Texas Olive Ranch Roasted Garlic Infused Olive Oil, they are lighter with less saturated fat. Preparing small bites means it’s easy for guests to save room for the main course. Plus, these delectable knots take only about 20 minutes to make– can’t beat that!
- 1/4 c Texas Olive Ranch Roasted Garlic Infused Olive Oil
- 2 Tbsp freshly grated parmesan
- 3/4 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. dried parsley flakes
- 1/4 tsp. garlic salt
- 1 16 oz tube of refrigerated buttermilk biscuits
- Preheat the oven to 400 F and lightly oil a baking sheet with Texas Olive Ranch Arbequina Olive Oil.
- Add the Texas Olive Ranch Roasted Garlic Infused Olive Oil to a small mixing bowl. Whisk in the parmesan, oregano, parsley, and garlic salt.
- Pop open the biscuit can and halve each biscuit as you separate the dough, making 16 pieces. Roll each piece of dough until they are all about 5 inches long, 1/2 inch thick. Tie each piece of dough into a knot and tuck in the ends. They don’t have to be perfect– the more imperfect they are, the more “rustic” they will look.
- Place knots onto the oiled baking sheet and using a pastry brush, gently coat each knot with the oil/spice mixture. Place the baking sheet into the oven for about 8 to 10 minutes.
- Once the knots are a golden brown, spread any remaining oil mixture over them and serve immediately.
Turkey – Two Ways
Why two ways, you ask? We figure since not all Thanksgivings are super huge family events, it might be nice to suggest an alternative that is a bit smaller scale, delivers Thanksgiving flavor, and is way less work than an entire bird. If you just gotta have that traditional roasted turkey, we’ve come up with the most amazing recipe made with our Texas Olive Ranch Garden Rosemary Olive Oil that keeps the bird so moist and full of flavor, it will knock your socks off.
Texas Olive Ranch Classic Rosemary Roasted Turkey
For this recipe, we use Texas Olive Ranch Garden Rosemary Olive Oil for an even more fragrant turnout. 2-3 days before roasting, begin to thaw your turkey in the refrigerator. With prep and all, it takes about 5 hours to make this recipe, so be sure to start it early enough for your family gathering. We suggest spending the time between bastings touching up on side dishes and enjoying any leftover champagne from this recipe.
- 1 12 lb turkey
- 3/4 c Texas Olive Ranch Garden Rosemary Olive Oil
- 3 Tbsp garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh basil, chopped
- 1 Tbsp Italian seasoning
- Fresh ground black pepper and kosher salt to taste
- 3 c champagne
- 2 c chicken broth
- Preheat the oven to 425 F.
- Mix the Texas Olive Ranch Garden Rosemary Olive Oil, garlic, rosemary, basil, Italian seasoning, black pepper, and salt in a prep bowl. Set it aside while you prepare the bird.
- Wash the turkey with water, both inside and out. Pat the turkey dry. Cut off any large fat deposits and begin to loosen the turkey skin from its breast to the end of the drumstick on each side. Try not to tear the skin.
- With your hand, rub a good amount of the olive oil mixture under the skin of the breast as well as down the thigh and leg. Rub the remainder of the oil over the outside of the breast. Using toothpicks, seal the skin over any exposed breast meat.
- Gently place the turkey on a rack in a roasting pan. Pour champagne and chicken stock over the turkey and into the cavity. You should end up with about 1/4 inch of liquid on the bottom of the roasting sheet.
- Place the turkey in the oven and baste it every 45 minutes with a turkey baster. Check the turkey after 2 hours. If the skin isn’t browning fast enough, increase oven temperature by 50 F. If the skin is browning too much, cover it with foil to keep it from burning.
- Roast until it’s golden brown– about 4 hours. It needs an internal temperature of 165 F to be done. Once cooked, cover the turkey with foil to keep it warm and moist until it’s time to serve.
Texas Olive Ranch Herb Garden Turkey Meatballs with Gravy
This is an easier turkey dish perfect for small gatherings or those who don’t want to commit to watching over a bird in the oven for hours. Since we don’t have drippings to work with, we use pre-made turkey gravy and class it up with our favorite fresh herbs that complement the earthy flavor of the Texas Olive Ranch Hill Country Herb Garden Olive Oil. Serve the meatballs and gravy over Texas Olive Ranch Rosemary Mashed Potatoes (recipe below).
- 16 oz lean ground turkey
- 2 Tbsp Texas Olive Ranch Hill Country Herb Garden Olive Oil
- 1 1/2 c seasoned cornbread stuffing
- 1/2 c chicken stock
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 3 Tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced
- Freshly ground pepper and kosher salt to taste
(for the herb garden gravy)
- 12 oz container turkey gravy
- 1 Tbsp chopped fresh herbs (thyme, rosemary, sage, parsley)
- Freshly ground pepper and kosher salt to taste
- Line a baking sheet with parchment paper and preheat oven to 400 F.
- Crush the cornbread stuffing in a plastic bag until you have about one cup of stuffing crumbs.
- Transfer the crumbs to a large mixing bowl and add chicken stock. Stir with a fork to combine.
- Add the onion, celery, parsley, eggs, garlic, salt, and pepper and continue mixing with a fork.
- Finally, add the ground turkey and gently combine the
- Form the turkey into about 1 inch meatballs with your hands and place them on prepared baking sheet.
- Drizzle Texas Olive Ranch Hill Country Herb Garden Olive Oil over the meatballs and place them in the oven for about 15-20 minutes.
- Meanwhile, heat the gravy in a small saucepan and combine herbs, salt, and pepper to taste. Serve gravy over meatballs.
For some people, side dishes are the best part of Thanksgiving! Whether your favorite dish is the stuffing, potatoes, or something a little more unexpected, all the classics are made better with the bold flavors Texas Olive Ranch infused olive oils.
Texas Olive Ranch Hill Country Herb Garden Smoked Bacon Stuffing
If there’s one thing Thanksgiving has been missing, it’s bacon. This tasty stuffing can be made the day before and reheated with an extra drizzle of Texas Olive Ranch Hill Country Herb Garden Olive Oil the next day.
- 1 sweet onion, finely chopped
- 3 strips thick-cut smoked bacon, chopped
- 3 tbsp. Texas Olive Ranch Hill Country Herb Garden Olive Oil
- 1 c fresh white breadcrumbs
- Chopped thyme
- Kosher Salt
- Cracked pepper
- 1 medium egg, lightly beaten
- Chopped fresh parsley
- Cook the onion and bacon on medium heat until the bacon is just beginning to brown.
- In a separate bowl, add breadcrumbs, Hill Country Herb Garden Olive Oil, and thyme and season well. Stir in the beaten egg to bind the mixture together.
- Place the stuffing in an ovenproof dish and bake in the oven at 350 degrees for about 30 minutes, until the stuffing is golden brown and firm to touch. Top with chopped fresh parsley before serving.
Texas Olive Ranch Rosemary Mashed Potatoes
These delectable mashed potatoes are made in a 3 1/2-quart or larger slow cooker to help free up the stovetop on its busiest day of the year. Before serving, have guests drizzle extra Texas Olive Ranch Garden Rosemary Olive Oil to really get that earthy, herbal flavor.
- ten medium cloves garlic
- 4 lb Yukon gold potatoes, scrubbed clean and diced into 2-inch pieces
- 1/4 c Texas Olive Ranch Garden Rosemary Olive Oil
- 1 Tbsp fresh rosemary, chopped
- 1/2 c water
- 1/2 to 3/4 c half-and-half
- 1/2 c sour cream
- Freshly ground black pepper and kosher salt to taste
- Place the garlic cloves in the bottom of the slow cooker. Top with the potatoes then add in the Texas Olive Ranch Garden Rosemary Olive Oil, chopped rosemary, and a pinch of salt. Pour 1/2 c water over the potatoes.
- Cook on low for 6-8 hours or high for 3-4 hours. Potatoes and garlic will be tender when done.
- Once cooked, let them cook then begin mashing the potatoes. Add half-and-half
- Add half-and-half and sour cream while you continue mashing and mixing. Once the potatoes are the desired consistency, add salt and pepper to taste.
- Serve hot with a few pinches of fresh rosemary for color.
Texas Olive Ranch Oven Roasted Brussel Sprouts
We’re still not over this easy Brussel sprouts recipe made with Texas Olive Ranch Pecan Infused Balsamic Vinegar. Every Thanksgiving menu needs something a little green on it, and we love the warmth and heartiness of this recipe. They are certain to become a new tradition in your home.
- 1 1/2 lb Brussels sprouts
- 3 tbsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- 3 tbsp Texas Olive Ranch Pecan Infused Balsamic Vinegar
- 1/4 c Parmesan cheese, shredded
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- Preheat oven to 400 F. Wash Brussels sprouts and cut off stems. Remove yellow outer leaves and halve each sprout.
- In a mixing bowl, toss Brussels sprouts with Texas Olive Ranch Arbequina Extra Virgin Olive Oil, Texas Olive Ranch Pecan Infused Balsamic Vinegar, salt, & pepper.
- Pour sprouts onto a sheet pan and roast for 40-45 minutes. Every 10-15 minutes, shake the pan to loosen up the sprouts.
- Remove from oven and sprinkle with Parmesan cheese before serving.
If you want to try something a little different, why not use Texas Olive Ranch Arbequina Olive Oil to make some deliciously surprising dishes? Pumpkin bread pudding may just be better than the original pie. Meanwhile, pecan pie truffles give you all the flavor of the Thanksgiving classic in an unexpected way. Both recipes use the goodness of our cold pressed extra virgin olive oil.
Texas Olive Ranch Pumpkin Bread Pudding
The recipe calls for pumpkin purée, which you can buy in a can or learn how to make yourself here. This is a warmer, heartier, and much easier dessert than plain old pumpkin pie with a simple brown sugar sauce made with Texas Olive Ranch Arbequina Olive Oil. However, like its relative the, it also pairs well with whipped cream.
- 6 sweet Hawaiian rolls
- 1 c half and half
- 1 c pumpkin purée (learn how to make it yourself here!)
- 2 eggs
- 1 tsp. vanilla
- 1/3 c sugar
- 1/2 c brown sugar
- 1 tsp. cinnamon
- 1 tsp pumpkin pie spice
- (for the brown sugar sauce)
- 1/2 cup +2 tablespoons brown sugar
- 1/4 c Texas Olive Ranch Arbequina Olive Oil
- 1/4 c heavy cream
- Tear the Hawaiian rolls into bite-sized chunks and throw them in a large mixing bowl.
- In a separate mixing bowl, whisk together the half and half, pumpkin purée, eggs, and vanilla. Add white sugar, brown sugar, salt, cinnamon, and pumpkin pie spice and whisk until combined.
Pour the mixture over the bread pieces and fold until bread is coated.
Keep in the refrigerator for at least an hour.
- Once ready to bake, preheat the oven to 350 F and grease an 8×8 inch square pan with Texas Olive Ranch Arbequina Olive Oil.
- Pour the bread mixture into the pan and bake uncovered for about 35 minutes.
- To make the sauce, melt the brown sugar with the Texas Olive Ranch Arbequina Olive Oil in a small saucepan over medium heat.
- Stir in the heavy cream until you have a smooth mixture is smooth. It should only take 2-3 minutes.
- When the pudding is ready, remove everything from heat and let it all cool for a couple minutes. Pour the sauce over the bread pudding and serve warm.
Texas Olive Ranch Pecan Pie Truffles
Heads up! This recipe is not kid-friendly! If you want, you can omit the bourbon and substitute with water, but we like the complexity it adds to the flavor of these bite-sized truffles.
2 1/2 c toasted Texas pecans, finely chopped
1 c graham cracker crumbs
1 c brown sugar
1/2 tsp. salt
2 Tbsp Texas Olive Ranch Arbequina Olive Oil
1/4 c bourbon
1 tsp. vanilla extract
7 oz dark chocolate (optional)
- Combine the chopped pecans, graham cracker crumbs, brown sugar, and salt in a medium mixing bowl until well combined.
- Add the Texas Olive Ranch Arbequina Olive Oil, bourbon, and vanilla extract and use your hands to fully combine ingredients.
- Form the dough into bite-sized balls and place on a cookie sheet. Keep in the freezer for at least 2 hours.
- If you are using the chocolate, melt it in a double boiler or in the microwave.
- Line a baking sheet with parchment paper and dip the truffles into the chocolate (or not) and place each one on the prepared baking sheet and sprinkle with a little salt. Let the truffles sit for 15 minutes or until the chocolate is set.