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In a Pinch for Thanksgiving?

Posted November 16, 2017

In a pinch for Thanksgiving? Stop by the Market and let us help you be the hero of the holidays!


Fresh, brined or smoked, get your perfect bird from Don and Joe’s Meats, DeLaurenti or Pike’s Pit BBQ. Advanced ordering is required and quantities are limited, so contact the businesses to place your orders.


If you’re not making your own side dishes, great options from salads to pasta bakes are available from Michou Deli. Order a few days in advance to have it by Thanksgiving.


There’s an abundance of sweet treats available from Market businesses including Le Panier, Cinnamon Works, The Confectional, Choukette and more. Whether your family prefers pumpkin or apple, you’re sure to find just the perfect dessert from Pike Place.


Find wines to complement your Thanksgiving feast. Rachel Red and Billie Blanc by Wilridge Winery not only taste great, but also benefit Pike Place Market Foundation.


Can’t find your meat thermometer or need an extra set of dishes? Visit Kitchen Basics for anything you might need to make your holiday prep a breeze.

As a quick reminder, Pike Place Market will be closed Thanksgiving Day. Regular hours will resume Friday and we look forward to having you join us Saturday, November 25 for the 22nd Annual Magic in the Market

Pike Place Stuffing Recipe

Posted November 6, 2017

Thanksgiving is right around the corner. If you're searching for a new dish to serve to your guests or bring to a Turkey Day celebration, look no further. Our Pike Place Stuffing recipe checks all the boxes: delicious, easy and sourced from local Market businesses.


1 stick unsalted butter from The Pike Place Market Creamery
1 loaf Le Panier Champagne bread, cubed
1 pound Don and Joe’s bulk pork sausage
1 ½ cups celery, diced
1 ½ cups carrots, diced
1 ½ cups onions, diced
1 pound mushrooms, quartered (shop for veggies from Market highstalls)
1 tablespoon MarketSpice Sabzi Polo dried herb mix
2 tablespoons MarketSpice poultry seasoning
3 cups chicken or turkey stock


1. Preheat oven to 375°. Grease a large casserole pan with 1 tablespoon of butter. Set aside.

2. Spread cubed bread on a baking sheet and toast until lightly browned and crisp, about 20 minutes.

3. In a deep skillet, melt the remaining butter over medium heat. Add the diced vegetables and sauté until tender, about 15 minutes. Remove the vegetables from the pan and set aside. On high heat, brown the sausage until cooked through, about 6 minutes. Add the vegetables back to the pan with the sausage. Add the spice mix and stir to incorporate. Adjust salt and pepper as needed.

4. Add 1 cup of stock to the pan, scraping the browned bits on the bottom. Stir until the liquid is nearly evaporated. Scrape the sausage mixture into a large bowl. Add the toasted bread cubes. Add the remaining 2 cups of stock and stir gently until bread is coated evenly.

5. Bake stuffing in preheated oven for one hour, or until the top is lightly browned and crisp. Let the stuffing sit for 10 minutes before serving.

6.  Enjoy

As always, we're incredibly thankful for YOU and our community of steadfast Market enthusiasts! Thank you for shopping local and supporting Market businesses year-round.

Happy Thanksgiving!