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Thanksgiving Made Easy

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Prepared Dinner • $199, Serves 10
All Natural • Made in Our Kitchen


  • Whole traditional roasted Diestel turkey with herbs & garlic

  • Mashed potatoes

  • Traditional gravy

  • Herb bread stuffing with celery & onions

Heating instructions included. Allow up to 2½ hours for reheating & prep.
Vegan & gluten-free options available (see menu below.)

Yuba City Store: Pick-up 9am-1pm Thanksgiving week Tuesday, Wednesday & Thanksgiving Day

Chico Store: Pick-up 9am-1pm Thanksgiving week Tuesday & Wednesday (closed Thanksgiving Day)

While supplies last. All special order items must be prepaid

Order forms at deli counter, or click image below to download...

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Thanksgiving Order Form 2022_Vegan.jpg
Holiday Recipes

Holiday Recipes


Quinoa Stuffed Butternut Squash with Cranberries and Kale

Quinoa stuffed butternut squash is a delicious and easy vegetarian side dish recipe that everyone will love! Baked butternut squash stuffed with quinoa, cranberries, and kale. Great for a holiday (or any day!).

YIELD: Serves 4 

PREP TIME: 10 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour, 10 minutes


  • 2 medium butternut squash, about 2 1/2 pounds each

  • 2 teaspoons olive oil, divided

  • 3/4 cup quinoa

  • 1 1/2 cups low sodium vegetable or chicken broth

  • 1 bunch kale, stems removed and chopped (about 6 lightly packed cups)

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1/2 teaspoon kosher salt (plus additional for roasting squash)

  • 1/2 teaspoon black pepper (plus additional for roasting squash)

  • 1 (15 ounce) can low sodium chickpeas, rinsed and drained

  • Zest of 1 orange, plus 1 tablespoon fresh orange juice

  • 1/3 cup reduced sugar dried cranberries

  • Grated Parmesan cheese or crumbled feta cheese (optional)



  1. Place a rack in the center of your oven and preheat the  oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.

  2. While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.

  3. In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.

  4. Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don’t mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.


Nutrition Information: 

Serving Size: 1 stuffed half (without cheese)

  • Amount Per Serving:

  • Calories: 387 Calories

  • Total Fat: 5g

  • Saturated Fat: 0g

  • Cholesterol: 0mg

  • Sodium: 265mg

  • Carbohydrates: 79g

  • Fiber: 17g

  • Sugar: 11g

  • Protein: 13g


Fullly Loaded Twice Baked Potato Bites






  • 1-1/2 pounds baby red potatoes about 14 to 17 potatoes, rinsed and drained well

  • 1 tablespoon olive oil

  • 1/4 teaspoon salt

  • 3/4 cup shredded cheddar cheese divided

  • 1/2 cup plus 2 tablespoons sour cream divided

  • 2 ounces cream cheese softened

  • 1/4 plus cup plus two tablespoons HORMEL® Real Bacon Bits divided

  • 1/2 teaspoon seasoned salt

  • fresh ground black pepper to taste

  • 1 tablespoon minced fresh chives



  1. Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle.

  2. Slice the tops off the potatoes and use the tip of a sharp knife to outline the area you will scoop out, leaving a small rim on the inside of the skin so the potato skins will hold their shape. Use a melon baller or small spoon to scoop out and transfer the potato to a large mixing bowl. Add 1/2 cup shredded cheddar cheese, 1/2 cup sour cream, cream cheese, 1/4 cup Hormel Real Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy.

  3. Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted.

  4. Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.



  • FAT: 14G



  • SODIUM: 465MG


  • FIBER: 3G

  • SUGAR: 3G


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