Thursday after next is a big day for cooking and eating.

But if you’re more interested in eating than all the cooking and preparation, you have options. Marx Bros. Cafe and L’Aroma Bakery and Deli both offer take-and-bake Thanksgiving meals.

At Marx Bros., there are two holiday meal options.

• Fresh ready-to-roast turkey. It includes a 12-to-14 pound brined, seasoned bird that’s ready to put in the oven. It also includes

5 pounds of mushroom herb stuffing, 1 quart of sage/wine sauce, 2½ pounds of garlic mashed potatoes, 2½ pounds of bourbon baked yams,

½ pound of California black olives, fresh L’Aroma rosemary bread, cranberry-apple chutney and one 9-inch pumpkin cheesecake.

• Deep fried cajun turkey. It includes a

12-to-14-pound marinated and fried turkey. The side dishes include 5 pounds of Cajun tasso andouille stuffing, 1 quart of sage/wine sauce,

2½ pounds of garlic mashed potatoes,

2½ pounds of bourbon baked yams, ½ pound of California black olives, fresh L’Aroma rosemary bread, cranberry-apple chutney and one 9-inch pumpkin cheesecake.

Both meals are $185 and provide enough food to feed eight to 10 people. Orders need to be placed before Saturday and will be ready for pick up between noon and 4 p.m. Nov. 25. For more information, call 278-2133 or check out the selection online at www.marxcafe.com.

At L’Aroma, the bird of choice is actually three birds in one. L’Aroma chefs will prepare a turducken, which can be warmed at home and served. Turduckens are a Creole favorite of a partially de-boned turkey stuffed with Creole pork and rice dressing, a boneless duck stuffed with cornbread dressing and a boneless chicken. The turducken comes properly seasoned and slow-roasted.

The turducken is 12 to 14 pounds and $139.99. Orders need to be placed by Monday and the birds need to be picked up by Tuesday to allow time for thawing. Call either 562-9797 (Midtown) or 274-9797 (downtown) to place an order.

Additionally, L’Aroma offers several side dishes for purchase too, including roasted mushroom stuffing, basic bread dressing, traditional whipped potatoes, garlic mashed potatoes, Cajun turkey gravy and cranberry orange sauce.

If you’d like to tackle the turkey yourself but want something other than what is offered at the grocer, check out what Alex Davis from A.D. Farm has at the Northway Mall farmers’ market this week. Davis is taking orders for fresh, free range turkeys today at the mall’s inside market. He describes the birds as “heritage breed;” but act quickly, supplies are limited. The birds are $7 per pound and about

10 pounds each. Davis raised the birds on his farm and says they are “currently living in my trees and barn rafters.”

Additionally, Davis has potatoes, beets, cabbage, carrots, parsnips, kohlrabi, honey, homemade jams and fresh eggs available at today’s market.

Other vendors include the Rempel Family Farm and Rob Wells. The Rempels will have sugar pumpkins perfect for Thanksgiving pies and plenty of potatoes, carrots, parsnips, beets and sweet daikon radishes. Wells is bringing in dairy products from the Matanuska Creamery including holiday flavored pumpkin and egg nog ice cream. Other items include white cheddar cheese and fresh cheese curds.

If you’re looking for a little assistance with the perfect final touch for the Thanksgiving meal, consider stopping by Superstar Pastry Design at the corner of Benson Boulevard and Minnesota Drive for a baked-from-scratch pie. They will have 9-inch pumpkin, apple and pecan pies for $25. Pre-orders can be made by calling 336-7827.

While seafood may not be the traditional Thanksgiving meal, Dannon Southall at 10th & M Seafoods says there are some nice options, including those that can help out a holiday meal. He says the store has oyster jars for customers hoping to make oyster stuffing for Thanksgiving. Otherwise, there is still a little fresh halibut, but the season ended Sunday so the supply is running out quickly. Groundfish is also available along with what he calls “a wonderful stock of shellfish.”

Walnut-crusted turkey scallopini, yams and cranberry vinaigrette

Turkey

1 pound turkey breast cutlets

½ cup coarsely ground walnuts

¼ cup dry whole wheat bread crumbs

2 teaspoons chopped fresh thyme leaves

2 teaspoons chopped fresh sage leaves

1 teaspoon chopped fresh rosemary leaves

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Olive oil spray

YAMS

1 pound yams washed and dried

1 teaspoon grated orange zest

1 tablespoon fresh orange juice

½ teaspoon chopped fresh thyme leaves

1/8 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Pinch of kosher salt

Pinch of freshly ground black pepper

Preheat the oven to 400 degrees.

Place the yams directly on the rack in the oven and bake until tender when pierced with a knife, about 40 minutes to 1 hour.

Prepare the turkey. Lay one turkey cutlet between two sheets of plastic wrap and use the flat side of a meat pounder to pound it until ¼ inch thick. Repeat with the remaining turkey cutlets.

On a large rimmed plate, combine the ground walnuts, bread crumbs, thyme, sage and rosemary. Season both sides of each cutlet with salt and pepper, and then press each side into the nut mixture. Arrange the cutlets on a baking sheet in a single layer. Refrigerate until needed, up to 6 hours.

Prepare the cranberry vinaigrette and set aside (see recipe below).

When the yams are done, transfer them to a cutting board. Carefully split the yams in half and use a spoon to scoop out the flesh and transfer it to a bowl. Discard the skins. Add the orange zest and juice, the thyme, cinnamon, nutmeg, salt and pepper. Use a fork to mash the yams and combine the ingredients. Keep warm.

Spray a large, nonstick saute pan with olive oil and heat over medium heat until hot but not smoking. Add the turkey to the pan in a single layer; you should hear a sizzle. Cook until a deep golden brown on each side and opaque throughout, 3 to 4 minutes per side.

Divide the roasted yams among four plates. Lean 1 or 2 turkey scallopini against the yams and drizzle some cranberry vinaigrette on each plate. Serves 4.

Cranberry vinaigrette

Olive oil

1 tablespoon thinly sliced shallot

½ cup fresh or frozen cranberries

1 tablespoon light brown sugar

2 tablespoons fresh orange juice

½ teaspoon honey

Pinch of kosher salt

Pinch of freshly ground pepper

Spray a small saucepan lightly with olive oil and heat it over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the cranberries, brown sugar, and ½ cup of water. Bring to a simmer and cook until the cranberries have popped and the liquid is a vibrant red color, about 6 minutes.

Transfer the mixture to a blender and add the orange juice, honey, salt, and pepper. Blend on high until smooth.

Store in a tightly covered container in the refrigerator for 4 or 5 days.

Source: “Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa” by Dean Rucker (Clarkson Potter/Publishers).

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Steve Edwards lives and writes in Anchorage. If you have a suggestion for a future Market Fresh column, please contact him at sedwards@adn.com.

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