Holiday Menu — November 2026

A generous roast with a peppery herb crust. Serve with mashed potatoes, roast carrots, and horseradish cream.

One 8–9 lb bone-in roast; servings depend on portion size · 20 minutes active prep; allow several hours for roasting, plus 20–30 minutes to rest. Thaw fully in the refrigerator before starting.

What you’ll need

• 1 StarWalker bone-in prime rib roast, approximately 8–9 lb, fully thawed
• 8 garlic cloves, finely minced
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons olive oil
• 1 tablespoon fine sea salt
• 2 teaspoons freshly ground black pepper
• Optional: 1 cup sour cream mixed with 2 tablespoons prepared horseradish and a squeeze of lemon, kept refrigerated until serving

Make it

1. Heat the oven to 325°F. Pat the roast dry and place bone-side down in a sturdy roasting pan.
2. Mix the garlic, rosemary, oil, salt, and pepper. Rub over the exposed meat and fat. Insert an oven-safe meat thermometer into the thickest part of the meat, away from bone.
3. Roast until the center reaches at least 145°F before removing the roast from the oven. Start checking at about 2½ hours; the total time varies with roast shape, starting temperature, and oven. Use the thermometer, not a fixed cooking time, to decide when it is ready.
4. Transfer to a carving board, tent loosely with foil, and rest 20–30 minutes. USDA's minimum rest is 3 minutes; this longer rest gives you time to finish the sides.
5. Cut the bones away, then slice the meat across the grain. Serve with the pan juices and chilled horseradish cream, if using.

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Browned edges, savory bacon, and a little tang at the end. A good partner for either a beef or pork roast.

6 side-dish servings · About 45 minutes

What you’ll need

• 2 lb Brussels sprouts, trimmed and halved
• 8 oz StarWalker bacon ends, cut into small, even pieces
• 1 tablespoon olive oil, plus more if needed
• ¼ teaspoon fine salt, plus more to taste
• ½ teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup, optional

Make it

1. Heat the oven to 425°F. Toss the sprouts with the olive oil, salt, and pepper. Spread cut-side down on a large rimmed baking sheet, leaving room between the pieces. Use two sheets if crowded.
2. Roast 25–35 minutes, turning once, until tender in the center and well browned on the edges.
3. Meanwhile, cook the chopped bacon ends in a skillet over medium heat, stirring often, until fully cooked and crisp. Keep cooking thicker pieces as needed; follow any package cooking instructions. Lift the bacon onto a paper-towel-lined plate with a slotted spoon.
4. Put the hot sprouts in a serving bowl. Toss with the bacon, cider vinegar, and maple syrup if using. Taste before adding more salt, and serve right away.

Cooking the bacon separately keeps uneven pieces from hiding under the vegetables and lets you finish both at their best.

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Golden potatoes and savory sausage, with a handful of greens folded in at the end. Bring the skillet to the table with hot toast and coffee.

4–6 servings · About 45 minutes

What you’ll need

• 1 lb StarWalker Savory Sage Ground Sausage, thawed
• 1½ lb Yukon Gold potatoes, cut into ½-inch cubes
• 1 medium yellow onion, diced
• 1 tablespoon olive oil, plus more if needed
• ½ teaspoon black pepper
• 3 cups roughly chopped kale, tough stems removed
• 2 tablespoons water
• Salt to taste
• Optional: chopped parsley and hot toast, for serving

Make it

1. Put the potatoes in a saucepan, cover with water, and bring to a boil. Simmer 6–8 minutes until just tender at the edges. Drain well and let the steam escape for a few minutes.
2. Heat a large skillet over medium heat. Add the sausage, breaking it into bite-size pieces. Cook until the sausage reaches 160°F, checking several of the largest pieces with a food thermometer. Transfer to a clean plate.
3. Leave about 1 tablespoon of fat in the skillet, adding olive oil if needed. Add the potatoes and cook over medium-high heat for 10–15 minutes, turning occasionally so they develop golden edges.
4. Add the onion and black pepper. Cook 5–7 minutes, stirring, until the onion is soft and the potatoes are tender all the way through.
5. Add the kale and water. Cover for 2 minutes, then uncover and stir until the kale is tender. Return the cooked sausage and its juices to the pan and stir until hot throughout. Taste for salt, scatter with parsley if you like, and serve with toast.

Cook raw ground pork and sausage to 160°F, measured with a food thermometer.

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A bone-in pork roast with cider, onions, and a mustard-herb rub. Serve with mashed potatoes and spoon the onion-rich pan juices over each slice.

One approximately 5 lb bone-in roast; servings depend on portion size · About 20 minutes active prep, plus roasting and resting. Allow several hours for cooking and use a thermometer to determine doneness. Thaw fully in the refrigerator before starting.

What you’ll need

• 1 StarWalker Pork Fresh Ham Roast, approximately 5 lb, fully thawed
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 4 garlic cloves, finely minced
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 2 large yellow onions, cut into thick wedges
• 1 cup apple cider, plus water as needed

Make it

1. Heat the oven to 325°F. This is raw, uncured, unsmoked pork, not a cooked ham to reheat. Pat the roast dry. If it has a thick skin or fat layer, make shallow scores through that layer without cutting deeply into the meat.
2. Mix the Dijon, olive oil, garlic, rosemary, salt, and pepper. Rub over the roast. Arrange the onions in a roasting pan, set the pork on top, and pour the cider around it.
3. Roast uncovered, checking the liquid periodically and adding a little water if the pan begins to dry. If the surface browns too quickly, tent loosely with foil.
4. Cook until a food thermometer inserted into the thickest part of the meat, away from bone, reads at least 145°F before removing the roast from the oven. Check more than one spot. Roast shape and oven performance vary, so use temperature rather than a fixed cooking time.
5. Transfer the pork to a carving board and rest at least 3 minutes before carving; a 15–20 minute rest gives you time to finish the pan juices. Spoon excess fat from the pan, add a splash of water if the juices are too concentrated, and serve the onions and juices alongside the sliced pork.

Fresh ham is raw pork. Cook to at least 145°F before removing from heat, then rest at least 3 minutes. Fresh means uncured and unsmoked.

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