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Channing Jones
October 31, 2023 | Channing Jones

Thanksgiving Recipes

Enjoy these delightful dishes with the curated Kaena wines for a memorable Thanksgiving feast! 🍷🦃🍁


Creamy Butternut Squash Soup

Paired with 2021 Chardonnay


  • 1 medium butternut squash (peeled, seeded, and cubed)
  • 1 onion, diced
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • Salt and pepper to taste
  • Fresh thyme or sage for garnish


In a large pot, melt butter and sauté onions until translucent.
Add the butternut squash cubes and sauté for 5 minutes.
Pour in the broth and bring to a boil. Reduce heat and let it simmer until the squash is tender.
Use an immersion blender or regular blender to puree the soup until smooth.
Stir in the heavy cream. Season with salt and pepper.
Garnish with fresh thyme or sage before serving.



Herb-Roasted Turkey

Paired with 2019 Thompson Vineyard Grenache


  • 1 whole turkey (about 12-15 pounds), thawed
  • 4 tbsp melted butter
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh sage
  • Salt and pepper to taste


Preheat oven to 325°F (165°C).
Place the turkey on a rack inside a roasting pan.
Mix melted butter with the chopped herbs.
Brush the turkey generously with the herb butter mixture. Season with salt and pepper.
Roast the turkey in the preheated oven for about 3 hours or until the internal temperature reaches 165°F (74°C).
Let the turkey rest for 20 minutes before carving.



Cranberry and Walnut Salad

Paired with 2022 Grenache Rosé


  • 6 cups mixed greens
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 1/2 cup feta or goat cheese, crumbled
  • Balsamic vinaigrette dressing


In a large bowl, combine mixed greens, cranberries, and walnuts.
Drizzle with balsamic vinaigrette dressing and toss gently.
Top with crumbled cheese before serving.



Roasted Garlic Mashed Potatoes

Paired with 2021 Hapa Blanc


  • 2 pounds potatoes, peeled and quartered
  • 1 head garlic
  • 3/4 cup warm milk
  • 4 tbsp butter
  • Salt and pepper to taste


Preheat oven to 400°F (200°C).
Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes or until soft.
Boil potatoes in salted water until tender.
Drain the potatoes and mash them in a large bowl.
Squeeze roasted garlic cloves into the mashed potatoes.
Add warm milk, butter, salt, and pepper. Mix until smooth.



Savory Sausage and Apple Stuffing

Paired with 2018 Clone 362 Grenache


  • 1 pound sausage, crumbled
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 2 apples, cored and chopped
  • 6 cups cubed bread
  • 2 cups chicken broth
  • 2 tsp sage
  • Salt and pepper to taste


In a large skillet, cook the sausage until browned. Remove and set aside.
In the same skillet, sauté the onions, celery, and apples until tender.
In a large bowl, mix the bread cubes, sausage, sautéed mixture, sage, salt, and pepper.
Gradually add chicken broth until the bread is moist but not soggy.
Place in a baking dish and bake at 350°F (175°C) for 30 minutes or until golden brown.



Bourbon-Glazed Ham

Paired with 2019 Hapa Red


  • 1 pre-cooked ham (8-10 pounds)
  • 1/2 cup bourbon
  • 1/2 cup brown sugar
  • 1/4 cup Dijon mustard
  • 2 tbsp honey


Preheat oven to 325°F (165°C).
Place ham in a roasting pan.
In a bowl, combine bourbon, brown sugar, mustard, and honey to make the glaze.
Brush the ham generously with the glaze.
Bake the ham for about 1.5 hours, basting with the glaze every 30 minutes.
Let the ham rest for 10 minutes before slicing.


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