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Ultimate Thanksgiving Dinner Party with Appetizers & Cheese

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We've taken care of the prep so you can host a spectacular gourmet Thanksgiving dinner for eight – and have ample time to enjoy it with family and friends. From delicious appetizers to a fresh, free-range turkey with all the fixings, an array of sides and a scrumptious pie, this collection offers the homemade flavors everyone craves, with little effort. Follow our complete directions for roasting the turkey, then heat and serve the side dishes and join the celebration.

  • Turkey and sides generously serve 8; pie serves 8–10.
  • Turkey ships fresh with ice packs to arrive chilled; cheese and salami ship fresh and chilled; side dishes and pie ship frozen.
  • To ensure all of the dinner components arrive in perfect condition, you may receive them in separate shipments.
  • Quantities are limited; for Thanksgiving Delivery, order by November 22, 2019, 11:59pm PT for delivery November 26–27.
  • Please note: Once an order has been placed, no updates can be made to the shipping address.
  • Made in USA.

Ultimate Thanksgiving Dinner Party with Appetizers and Cheese includes (see More Info tab for item details):



  • 12 oz. Beehive Cheese Barely Buzzed Cheese
  • 5.5 oz. Salami Casalingo
  • 5 oz. Pan Forte Crostini
  • 7 oz. Pepperlane Blood Orange Preserves
  • 1 lb. 1 oz. Pigs in a Blanket (24 pieces)

Turkey & Sides

  • 12–14 lb. Willie Bird fresh, free-range turkey
  • 1 lb. 14.5 oz. Sausage Apple Cranberry Stuffing
  • 3 lb. 12 oz. Butter Chive Mashed Potatoes (2 trays)
  • 1 lb. 10.5 oz. Traditional Green Bean Casserole
  • 3 lb. 2 oz. Sweet Yam Casserole (2 trays)
  • 1 lb. 6 oz. Brussels Sprouts with Bacon
  • 16 Parker House Rolls (2 trays; 1 lb. 1 oz.)
  • 31 oz. Turkey Gravy
  • 32 oz. Cranberry Sauce


  • 9" diam. Pumpkin Pie
Dimensions & More Info

Ultimate Thanksgiving Dinner Party with Appetizers & Cheese includes:

  • Beehive Cheese Barely Buzzed: Aged for 7 months, this award-winning cows' milk cheese shares the same name as the espresso coffee roasted by the cheesemaker’s brother in Colorado. The espresso, roasted in small batches, is combined with lavender and hand rubbed into the cheese’s rind to give a nutty, exotic flavor to the buttery semi-hard cheese. (12 oz.)
  • Salami Casalingo: This “salami of the house” is made in the traditional Italian style with coarse-ground pork from naturally raised heritage breed pigs; hand-selected organic spices enhance its sweetness. (5.5 oz.)
  • Pan Forte Crostini: Crispy and loaded with dried cherries, cacao nibs, whole grains, seeds and nuts – a perfect complement to the cheeses. (5 oz.)
  • Pepperlane Blood Orange Preserves: This deep crimson marmalade combines chunks of flavorful blood orange with the spicy heat of jalapeno chilies; complements fresh cheese and charcuterie (7 oz.)
  • Pigs in a Blanket: The Perfect Bite Co. in Los Angeles takes the humble bake-and-serve appetizer to sophisticated new heights with flaky puff pastry rubbed with Provençal mustard and herbs, then hand wrapped around perfectly spiced, nitrite-free all-beef franks. (24 pieces)
  • Fresh Willie Bird Free-Range Turkey: Extraordinarily juicy, flavorful and ready to roast, this fresh, all-natural turkey is from the legendary Willie Bird ranch in Sonoma County, California, where the birds roam freely and are humanely raised on a wholesome, natural diet. (12 –14 lb.)
  • Sausage Apple Cranberry Stuffing: Our best-selling stuffing is a classic blend of buttery French bread cubes mixed with chunks of Italian sausage, sautéed Fuji apples, dried cranberries and sweet caramelized onions. (1 lb. 14.5 oz.)
  • Butter Chive Mashed Potatoes: Tender Yukon Gold potatoes, whipped with fresh butter and cream until smooth, then sprinkled with fresh, fragrant chives. (2 trays; 3 lb. 12 oz. total)
  • Traditional Green Bean Casserole: Our dressed-up version begins with freshly harvested green beans, which are tossed in a creamy Gruyere cheese sauce and topped crispy, golden fried shallots. (1 lb. 10.5 oz.)
  • Sweet Yam Casserole: Tender cubed yams are tossed with a brown-sugar butter sauce brimming with fragrant autumn spices, then topped with crunchy pecan streusel. (2 trays; 3 lb. 2 oz. total)
  • Brussels Sprouts with Bacon: Shaved brussels sprouts are lightly roasted and caramelized, then drizzled with a lemon shallot vinaigrette and tossed with chopped bacon. (1 lb. 6 oz.)
  • Parker House Rolls: Fluffy rolls that are ready to bake and serve piping-hot from the oven – and great for making mini sandwiches filled with leftover turkey. (16 rolls; 1 lb. 1 oz.)
  • Turkey Gravy: Made with fresh turkey and butter to add savory flavor to both mains and sides. (31 oz.)
  • Cranberry Sauce: A chutney-style sauce that balances tart, juicy cranberries with the sweetness of apples and the warmth of ginger, cinnamon and allspice. (32 oz.)
  • Pumpkin Pie: Handcrafted at Sweet Things Bakery in Tiburon, California, with creamy, pumpkin custard spiced with fragrant cinnamon, ginger and cloves and baked in a flaky, buttery crust. (9" diam., 2 lb. 5 oz.)
Use & Care


Receiving Instructions

  • Upon receipt, place the cheese and salami in the refrigerator, where they will keep up to 1 month.
  • Store the Pan Forte Crostini and Pepperlane Blood Orange Preserves at room temperature.

To Serve

  • For peak flavor and texture, it’s best to consume the cheese at room temperature and within two weeks of receipt. Remove the wrapped cheese from the refrigerator 1 to 2 hours prior to serving. We recommend leaving the cheese in the packaging as it comes to room temperature to prevent oxidation, which may affect the flavor. Cut and set out only as much cheese as you plan to serve, returning the rest to the refrigerator. Wrap any unused cheese in plastic wrap.

Pigs in a Blanket

Receiving instructions

  • The pigs in a blanket ship frozen with dry ice. Please take care not to touch the dry ice with bare hands. Freeze the pigs in a blanket upon receipt. Keep frozen, up to 3 months, until ready to bake.


  • Bake from frozen. Remove outer plastic wrap and place tray with pigs in a blanket on a lined baking sheet in a preheated 400°F oven. Bake for 18–20 minutes until golden brown. (For food safety and best quality, cook to an internal temperature of 165°F.) Let stand a few minutes before serving.


Fresh Willie Bird Free-Range Turkey

Receiving Instructions

  • The turkey ships fresh with ice packs to arrive chilled. Immediately upon receipt, refrigerate or freeze the turkey, still in its vacuum-sealed bag. The turkey will keep 5 days refrigerated or up to 3 months frozen.


Proper Thawing

  • If frozen, remove the turkey from the freezer. Place the sealed bag in the refrigerator and let thaw for at least 48 hours.
  • Before Roasting
  • Remove the turkey from the packaging. Rinse under cold running water and pat dry with paper towels.
  • Place the turkey, breast side up, on a rack in a roasting pan, and let stand at room temperature for 1 hour. Season as desired.
  • Roasting an Unstuffed Turkey
  • A turkey is easier to prepare and roasts more evenly and faster if left unstuffed; the stuffing can be baked separately. For an unstuffed turkey, roast at 400°F for 30 minutes, then reduce the oven temperature to 325°F and continue roasting until done, allowing 13 to 15 minutes per pound, approximately 2 hours and 45 minutes to 3 hours and 15 minutes total.

Testing for Doneness

  • The breast and thighs must reach different internal temperatures for ideal doneness. The breast should register 165°F and the thigh, 175°F. Begin testing for doneness 30 minutes to 1 hour before the total roasting time is reached.
  • To test the breast using an instant-read thermometer, insert it into the meatiest part, several inches above the wings. To test the thigh, insert the instant-read thermometer alongside the opening of the main cavity underneath the drumstick, away from the bone. This is the meatiest part of the thigh.

Roasting Tips

  • The turkey will continue to cook internally after you remove it from the oven, so you may take it out when the thermometer registers 3°F to 4°F below the minimum temperature.
  • After removing the bird, cover it loosely with aluminum foil and let rest for 20–30 minutes to allow some of the juices to be absorbed back into the meat, which makes it easier to carve and moister.

Side Dishes & Pie

Receiving Instructions

  • Parker House Rolls are shipped frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands. Upon receipt, place rolls in freezer for up to 6 months or refrigerate for no more than 1 day.
  • Sides are shipped frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands. Upon receipt, place sides in freezer for up to 4 months or refrigerate for up to 3 days.


Parker House Rolls

  • Remove the plastic wrap from the Parker Rolls and cover the tray with a piece of parchment paper. Let the rolls rise in the tray at room temperature for 8 to 10 hours, or overnight. Preheat an oven to 375°F.
  • Remove the parchment paper and lightly brush the top of the rolls with egg wash (1 egg beaten with 1 tsp. water). Bake the rolls in the tray until the tops are golden brown, 20 to 22 minutes. Let cool for 5 to 10 minutes before serving.

Butter Chive Mashed Potatoes

  • Preheat oven to 375°F. Remove casserole from packaging and place the container on a parchment-lined baking sheet. Bake for 50–55 minutes until heated through. Check two-thirds of the way through cooking for doneness and adjust time accordingly.

Traditional Green Bean Casserole

  • Preheat an oven to 375°F. Remove the plastic wrap and the package of fried shallots from the frozen casserole; set the shallots aside. Place the container on a parchment-lined baking sheet and cover with aluminum foil. Bake until the casserole is golden brown, bubbling at the edges and hot in the center, 45 to 50 minutes. During the last 2 minutes of baking, remove the foil and scatter the shallots over the top. Let stand for 5 to 10 minutes before serving.

Sausage Apple Cranberry Stuffing

  • Preheat oven to 375˚F. Remove casserole from packaging and place on a parchment-lined baking sheet. Bake for 50–55 minutes until golden brown and heated through. Check two-thirds of the way through cooking for doneness and adjust time accordingly.

Sweet Yam Casserole:

  • Cook from frozen: Preheat oven to 375°F. Remove the plastic wrap and place the tray on a parchment-lined baking sheet. Bake until the casserole is cooked through, about 70–80 minutes. Let stand for 1 to 2 minutes before serving. 

Brussels Sprouts with Bacon

  • Keep frozen until ready to bake. Preheat oven to 375°F. Remove plastic wrap, set bacon packet to the side and place oven-safe tray directly onto a lined baking sheet. Bake for 40 minutes, then add bacon to the top of the dish and continue baking an additional 5 minutes or until completely baked through.

Turkey Gravy

  • Thaw overnight in refrigerator. Place thawed gravy in saucepan and stir on medium-low until it reaches the desired temperature (approx. 3–5 minutes).

Cranberry Sauce

  • Thaw overnight in refrigerator. Stir before serving.

Pumpkin Pie

  • Remove from freezer and store inside the box, unwrapped, overnight. An hour before serving, bring to room temperature. Refrigerate any leftovers in an airtight container. Do not microwave.
  • Barely Buzzed: Pasteurized cow’s milk, cheese cultures, coffee, lavender, canola oil, enzymes.
  • Salami Casalingo: Pork, salt, sugars, natural flavors, spices (pepper), lactic acid starter cultures, garlic, in beef casing.
  • Pan Forte Crostini: Whole-wheat flour, raw sugar, dried cherries, almonds, cacao nibs, flax seeds, pumpkin seeds, buttermilk, agave nectar, baking soda, salt.
  • Pepperlane Blood Orange Preserves: Sugar, vinegar, blood orange, jalapeno, fruit pectin.
  • Pigs in a Blanket: Puff pastry blanket with mustard: enriched wheat flour (wheat flour, ascorbic acid, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid) vegetable shortening, (palm oil) water, salt, color (water, yellow 5, yellow 6, citric acid, sodium, benzoate), mustard. Cocktail franks: beef, water, corn syrup, contains 2% or less salt, potassium lactate, dextrose, natural flavor, sodium, phosphate, monosodium glutamate, sodium diacetate, sodium erythorbate, sodium nitrate. Contains:  wheat; may contain eggs, soy; prepared in a facility that also handles tree nuts, peanuts
  • Fresh Willie Bird Free-Range Turkey: Fresh turkey.
  • Sausage Apple Cranberry Stuffing: White bread (enriched flour [unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate (Vitamin B1), riboflavin (Vitamin B2), folic acid], water, honey, soybean oil [highly refined], rolled oats, sugar, raisin juice concentrate, salt, yeast, gluten), water, pork sausage (pork, salt, sugar, spices), onions, apple (apple, calcium ascorbate FCC [to prevent discoloration]), celery, sweetened dried cranberries (cranberries, sugar, sunflower oil), green onion, canola oil, chicken flavor concentrate (chicken, yeast extract, salt, flavoring), kosher salt, black pepper.
  • Butter Chive Mashed Potatoes: Yukon Gold potatoes, half and half (milk, cream), unsalted butter (cream), salt, chives.
  • Traditional Green Bean Casserole: Green beans, mushrooms, Gruyere cheese (raw milk, cheese cultures, salt, enzymes), whole milk (milk, vitamin D3), fried onions (shallot, palm oil), onions, unsalted butter (cream, natural flavor), mushroom base (mushrooms, salt, cane sugar, maltodextrin, onion powder, soybean oil, garlic powder, food starch, natural butter flavor {milk}, natural flavor), enriched unbleached wheat flour (wheat flour, enzyme {added for improved baking}, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), modified food starch, kosher salt, black pepper, dried thyme.
  • Sweet Yam Casserole: Garnet yams, pecans, unsalted butter (cream), light brown sugar, canola oil, egg whites (liquid egg whites, triethyl citrate added as a whipping agent), salt, allspice, black pepper, nutmeg, cinnamon, cardamom.
  • Brussels Sprouts with Bacon: Brussels sprouts, shallots, blended oil (canola oil, extra-virgin olive oil), bacon (bacon cured with water, salt, sugar, smoke flavoring, sodium phosphate, sodium erythorbate, natural flavoring, sodium nitrate), lemon juice, salt, Dijon mustard (distilled vinegar, mustard seed, salt, turmeric, spices), black pepper.
  • Parker House Rolls: Enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), milk, water, sugar, butter, egg, salt, yeast (yeast, sorbitan monostearate, ascorbic acid), dough conditioner (wheat fiber, vital wheat gluten, deactivated yeast, ascorbic acid, enzymes).
  • Turkey Gravy: Water, unsalted butter (cream, natural flavor), enriched unbleached wheat flour (wheat flour, enzyme [added for improved baking], niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), turkey base (turkey meat including turkey juices, sea salt, yeast extract, maltodextrin, chicken fat, cane sugar, natural flavors [including onion powder and spice extracts], dried whey, potato flour), vegetable stock (yeast extract, salt, water, natural flavor, olive oil, potato maltodextrin, turmeric, spice, carrot powder), tamari soy sauce (water, soybeans, salt, alcohol), white pepper.
  • Cranberry Sauce: Cranberries, apples (apples, salt, ascorbic acid, citric acid), water, cane sugar, wine (contains sulfites), ginger, olive oil (refined olive oil, extra virgin olive oil), kosher salt, ground cinnamon, ground allspice.
  • Pumpkin Pie: Pumpkin, evaporated milk (milk, di-potassium phosphate, carrageenan, vitamin D3), granulated sugar, unbleached flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), NGMO certified non-hydrogenated margarine (sustainably-produced palm and palm kernel oil, sunflower oil, water, salt, vegetable monoglycerides, sunflower lecithin, natural flavor, citric acid, vitamin A palmitate, vitamin D3), eggs, water, vinegar, salt, cinnamon, ground ginger, ground cloves.
  • Contains: egg, milk, wheat.

Shipping Information

To ensure freshness, perishable items are shipped from the supplier and are not eligible for rush shipping. 

  • For Thanksgiving delivery, order by 11:59PM PT, Friday, November 22; ships November 26 to arrive by November 27.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Returns Policy.

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