We’re thankful for you!

Gather at the co-op this holiday season! Whether you’re looking for the freshest, most delicious ingredients or you entrust us to do the cooking for you, we are grateful for your support. Choosing to shop at your co-op not only brings the best food to your holiday table but deepens the roots of your community owned stores.

Fresh, All-Natural, LOCAL Turkeys

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Our all-natural turkeys are the perfect centerpiece for your Thanksgiving gathering. You can trust your turkey from the co-op has been raised without hormones, antibiotics or animal by-products.

All of our birds are fresh, never frozen. Not only can you skip the lengthy thaw time, but fresh turkeys will cook more evenly with a beautiful finish and tenderness to match.  


Three generations of Wendels have brought WNY families their Thanksgiving turkeys since 1945. From East Concord NY, Wendel’s birds are barn floor raised and fed a specialty whole grain diet. When it comes to processing, Wendel’s uses only fresh water and never adds preservatives or self-basting oils. Try Wendel’s turkeys on our Hot Bar every Thursday in November!  

Mary’s Heritage Turkeys

Coming all the way from California, the Pitman family has been celebrating excellence in raising heritage turkeys since 1954. Heritage turkeys have been raised outdoors where the birds are able to exhibit natural foraging and roosting behaviors. Heritage turkeys have a rich taste with a uniquely firm texture. These birds tend to have a higher proportion of dark meat. 

Turkey Tips

• 1.5lbs per guest is a good rule of thumb. This will leave everyone full, plus leave you with some leftovers. •Hosting a crowd? Go with two smaller turkeys instead of one large one. They will cook faster and fit better in your oven. • 165° is the safe internal temperature for turkeys (and stuffing). Check the temperature at the thickest part of the bird.

Roasting Times

Unstuffed at 325° 8-12 lbs → 2¾-3 hours 12-14 lbs → 3-3¾ hours 14-18 lbs → 3¾-4¼ hours 18-20 lbs → 4¼- 4½hours 20-24 lbs → 4 ½ – 5 hours Stuffed at 325° 6–8 lbs → 2½–3 hours 8–12 lbs → 3–3½ hours 12–14 lbs → 3½–4 hours 14–18 lbs → 4–4¼ hours 18–20 lbs → 4¼–4¾ hours 20–24 lbs → 4¾–5¼ hours

Plant-Based Mains

Look for these meatless meal solutions in our freezer section!

  • Field Roast Hazelnut Cranberry Veggie Roast
  • Field Roast Celebration Roast
  • Quorn Roast

Lentil & Mushroom Stuffed Peppers

Fresh red peppers stuffed with a herb-y vegetable mix and lentils. Look for them ready to heat & eat in the Grab & Go or make them using the recipe below.

Simple Stuffed Squash

1. Preheat the oven to 400°F. Lightly oil a large sheet pan. Cut the squash in half lengthwise and scoop out the seeds. Place the squash, cut side down, on the pan. Bake for 25 to 30 minutes, until the squash is tender when pierced. Let cool. 2. Scoop flesh from squash and add stuffing. 3. Reduce oven to 350°. And bake an additional 20-25 minutes. Tip: Squash can be pre-baked earlier in the day . Once you add the filling just toss in the oven for the last ½ hour with your turkey! Stuff with your favorite Lexi’s Side!

Ready Made Sides

Cranberry Pecan  Cornbread Stuffing Best-seller! Made with Lexi’s homemade cornbread Vegetarian

Cauliflower Stuffing Riced cauliflower tossed with cranberries, pecans and fall spices Vegan Wheat Free

Traditional Bread Stuffing Crusty Ciabatta bread with carrots, celery, carrots, onions and herbs g Vegan

Butternut Squash & Wild Rice  Co-op favorite! Hearty grain dish loaded with mushrooms, toasted pecans, and fresh herbs Vegan Wheat Free

Whipped Potatoes We make this classic dish just like at home, full of butter and cream and organic Yukon gold potatoes Vegetarian Wheat Free

Steamed Green Beans simple, but delicious, fresh green beans Vegan Wheat Free

Applesauce Our classic recipe is make with local Cornerstone Orchards apples and fall spices.  Vegan Wheat Free

Lemon Garlic Brussels Sprouts Fresh, roasted brussels finished with lemon and LOCAL garlic Vegan Wheat Free

Mashed Potatoes Organic Yukon gold potatoes whipped with earth balance – classic and delicious Vegan Wheat Free

Mashed Sweet Potatoes Sweet and savory combine in this classic potato dish Vegan Wheat Free

Cranberry Citrus Relish Lexi’s famous fresh, raw cranberry relish has an irresistible citrus zing Vegan Wheat Free

Herbed Gravy A delicious vegan version that surprises all palates! Vegan

Natural Turkey Gravy Housemade from our all natural turkeys – perfect to have on hand

Note: Our kitchen is not a gluten free facility.

Serving Tip

• Plan an 1/4 lb of each side for your desk.


Our pies are made from scratch in our stores. We start with a flaky handmade crust and load it with local fruits, and tasty fillings. Lexi’s bakers use only the best ingredients, choosing organic sugar and flour, USA grown pecans, and more for their recipes.

  • Apple* – made with Cornerstone Orchards Apples
  • Cherry* – made with Singer Farms Naturals Cherries
  • Pumpkin*
  • Pecan

*vegan available

Frozen Pie Shells

Purchase Lexi’s Pie Shells in our freezer section. (Yep- vegan ones too!)

Lexi’s Holiday Recipes

Click on an item to expand the recipe!

Brussels Sprouts with Apples & Bacon

Fresh LOCAL apples bring the sweet while the brussels handle the savory in a perfectly blended fall dish- plus bacon!

Recipe: serves 8-10

Ingredients: 1 lb bacon (diced), 1/2 cup water, 4 T butter, 5 lbs brussels sprouts (trimmed & halved), 1/2 cup olive oil, 3 apples (diced), 1/4 cup sugar, 3/4 T salt, 1/2 T black pepper


  1. In a skillet, bring the bacon and water to a boil, then lower to a simmer. Cook the bacon while stirring, until brown and crispy. Remove from the heat, add the butter to the pan, and set aside.
  2. Preheat oven to 325 degrees. Toss the brussels sprouts and apples in olive oil, sugar, salt, and pepper and arrange in a single layer on a baking sheet. Bake for about 3o minutes, rotating the pan as needed, until
    brussels sprouts are cooked.
  3. Transfer the cooked brussels sprouts to the skillet and mix well with bacon and butter.

Butternut Squash with Wild Rice & Pecans

Hearty grain dish loaded with full fall flavors of mushrooms, toasted pecans, sage, and rosemary

Recipe: serves 4-6

Ingredients: 4 cups water, 1/3 cup orange juice, 1/3 T dried sage, 1/3 T dried rosemary, 1 1/2 T No Chicken Base, 2 cups wild rice blend, 1 lb butternut squash (peeled & diced), 3 T olive oil, 1 cup sliced mushrooms, 1 cup diced red bell pepper, 1 cup pecans, 1 T tamari, 1 tsp salt, 1/2 tsp black pepper


  1. In a pot, bring the water, orange juice, sage, rosemary, and No Chicken Stock to a boil and stir in the rice. Cover, lower heat and simmer. for about 45 minutes. Remove from heat and set aside.
  2. While the rice is cooking, preheat oven to 325 degrees. Toss the butternut squash, peppers, and mushrooms in olive oil and arrange in a single layer on a baking sheet. Roast vegetables for about 30 minutes, rotating the pan as needed, until thoroughly cooked and slightly browned.
  3. Toss the pecans and tamari, place on a small baking sheet and lightly toast in the oven for 15-20 minutes. Mix all of the ingredients together in a large bowl, season with salt and pepper.

Cranberry Citrus Relish

Lexi’s famous fresh, raw cranberry relish with a bit of zip from citrus.

Recipe: serves 6-8

Ingredients: 1lb fresh or frozen whole cranberries, 1 cup orange slices, 1 cup sugar

Process: Place all ingredients into a food processor and pulse to desired consistency

Cranberry Pecan Stuffing

Sweet pepper, carrots and celery flavor this cornbread. A favorite here at Lexi’s!

Recipe: serves 8-12

Ingredients: 2 Lexi’s cornbread loaves, 3 cups onions (diced small), 1.5 cups carrots (diced small), 1.5 cups celery (diced small), 1.5 cups red bell peppers (diced small), 6 tsp butter, 1.5 cups vegetable stock, 1/4 cup parsley (minced), 1.25 cups pecans (crushed), 3/4 cups dried cranberries, 1/2 tsp each of ground bay leaf, sage, salt, and pepper.


  1. Crumble the cornbread in a large bowl, set aside
  2. Melt butter in a large skillet. Add onions and cook on medium heat until caramelized, then add carrots, celery, and bell peppers
  3. Cook until tender, then add dried herbs, salt and pepper to pan
  4. Add cooked vegetables, stock, crushed pecans, and cranberries into the bowl and mix well.
  5. Transfer to a baking dish and bake at 350 until crispy on top (approx. 15 minutes)

Creamy Garlic Mashed Potatoes

Classic dish full of butter and cream, organic Yukon potatoes and roasted garlic.

Recipe: serves 4-6

Ingredients: 4 lbs organic Yukon gold potatoes, 1/2 cup butter, 6 T minced garlic, 1 cup whole milk, 1/2 cup heavy cream, 1/2 cup minced parsley, 1 tsp black pepper, 2 1/2 tsp salt


  1. Steam potatoes in large pot or steamer until very tender, about 30-40 minutes.
  2. In a sauce pan, melt butter over medium low heat, add garlic and cook until the garlic gets soft and starts to brown, about 15-20 minutes. Set aside.
  3. Place all ingredients into large bowl and mix until well mashed. Be careful not to over mix.
  4. Taste and adjust the seasoning.

Green Bean Casserole

Classic made with green beans, creamy mushrooms and crunchy onions.

Recipe: serves 8-10

Ingredients: 2 lbs snipped green beans, 1/2 lb sliced mushrooms, 2 T garlic (minced), 2.5 T butter, 1/3 cup flour, 4 cups whole milk, 3/4 cup heavy cream, 1.3 cups shredded cheddar, 1 tsp garlic powder, salt and pepper to taste, 1 can crunchy onions


  1. Cut green beans into thirds, steam until just tender. Transfer to an ice bath, drain, set aside
  2. In a pot over medium-high heat, combine the butter, four, milk, heavy cream, and cheese. Add the heavy cream and cheddar slowly, stirring often. Once cheese is fully melted, decrease the heat. Use salt and pepper to taste.
  3. In a sauce pan, cook mushrooms and garlic in a little butter. Stir occasionally until the mushrooms begin to give

Herbed Gravy

A delicious vegan version that surprises all palates!

Recipe: serves 6-8

Ingredients: 2/3 cup earth balance, 2/3 cup flour, 2 quarts no chicken stock, 1/4 tsp poultry seasoning


  1. Melt the earth balance in a heavy-bottom pan and add the flour
  2. Cook on medium heat, whisking often for about 10 minutes, or until a golden color is achieved. Continuously whisk as you add the no-chicken stock.
  3. Season with poultry seasoning, salt and black pepper. Taste and adjust seasoning as needed. Strain through a china cap to remove any lumps that may have formed.

Maple Glazed Yams

Garnet yams slow roasted with maple syrup.

Recipe: serves 4-6

Ingredients: 2 lbs yams (cut into 1 inch chunks), 2 T maple syrup, 2 T brown sugar, 1.5 T apple cider vinegar, 2 T vegetable stock or water, pinch of cayenne pepper


  • In a medium pot or steamer, steam yams for 15 minutes or just until for tender. Spread on tray and chill to stop cooking.
  • Once cooled, toss yams with all other ingredients in a large bowl. Season with salt and pepper for taste.
  • Preheat oven to 350 degrees. Place yams on a baking sheet and bake until well caramelized, about 20 minutes.

Natural Turkey Gravy

Made from all natural turkeys – perfect to have on hand!

Recipe: serves 6-8

Ingredients: 2/3 cup butter, 2/3 cup flour, 2 quarts turkey stock, 1/4 tsp poultry seasoning


  1. Melt butter in a heavy bottom pan and then add the flour
  2. Cook on medium heat, whisking often for about 10 minutes, or until a golden color is achieved. Continuously whisk as you add the turkey stock.
  3. Season with poultry seasoning, salt and black pepper. Taste and adjust seasoning as needed. Strain through a china cap to remove any lumps that may have formed.

Roasted Autumn Vegetables

Balsamic roasted brussels sprouts, squash and mushrooms. Fall at its best!

Recipe: serves 4-6

Ingredients: 4 cups brussels sprouts (halved), 4 cups button mushrooms (halved), 1 cup butternut squash (diced small), 1 tsp balsamic vinegar, 4 tsp olive oil, salt and pepper to taste


  1. In a skillet, heat mushrooms dry on medium heat. Cook until all liquid evaporates and mushrooms take on a deep brown color. Remove from heat and set aside
    Steam brussels sprouts and squash for 7 minutes, or until just tender
  2. Preheat oven to 350. Once brussels sprouts and squash cool, combine vegetables, vinegar, and olive oil in large bowl. Toss, and season with salt and pepper
  3. Roast on a sheet tray for about 15 minutes or slightly browned on the edges

Traditional Bread Stuffing

Crusty ciabatta bread with carrots, celery, carrots, onions and herbs.

Recipe: serves 8-10

Ingredients: 1 loaf ciabatta bread, 1.3 cup yellow/white onions (diced small), 2/3 cup celery (diced small), 2/3 cup carrots (diced small), 2 tsp canola oil, 1 cup no chicken stock, 1/2 tsp poultry seasoning, 1/3 cup chives (minced), 1/4 cup parsley (minced), salt and pepper to taste


  1. Preheat oven to 350 degrees and grease a baking dish. Cut or rip bread to roughly one inch cubes into a large bowl.
  2. In a large pan, saute the onions, celery, and carrots in canola oil, until tender. Add poultry seasoning and no chicken stock, season with salt and pepper.
  3. Mix vegetables and stock into the bread and toss with parsley and chives.
  4. Transfer stuffing into prepared baking dish and bake until hot throughout and crispy on top (about 15-20 minutes)

Sweet Potato Casserole

Crusty ciabatta bread with carrots, celery, carrots, onions and herbs.

Recipe: serves 4-6

Ingredients: 5lbs sweet potato, 1/4 cup non-dairy butter, 1/4 cup almond milk, 1/4 cup orange juice, 1/4 cup brown sugar, 1/4 cup maple syrup, 2 tsp salt, 2 tsp black pepper, 2 tsp cinnamon, 1/2 tsp nutmeg. Crumble: 1/2 cup non-dairy butter, 1/3 cup brown sugar, 1/4 cup flour, 1 cup rolled oats, 1/2 cup pecans (chopped), 1/4 cup maple syrup


  1. Peel, dice, and steam sweet potatoes for 15-20 minutes, or until very soft.
  2. While potatoes are steaming, in a bowl, mix and rub together crumble ingredients until they form a coarse crumb, set aside.
  3. As soon as the potatoes are done steaming, combine them with remaining ingredients in a large bowl. Mash them using a potato masher or hand mixer. Sweeten to taste.
  4. In a greased 9×13” pan, spread the sweet potato filling evenly and sprinkle the crumb topping across. Bake at 325 for about 20-30 minutes, or until lightly browned and heated through.

Lemon Garlic Brussels Sprouts

Fresh Simple veggie dish that brings the brightness of citrus to the table.

Recipe: serves 8-10

Ingredients: 3lbs brussels sprouts, 1/3 cup lemon juice, 1/4 cup olive oil, 1T minced garlic, 1t salt, 1/2t pepper


  1. Halve the brussels sprouts and toss them in oil, salt and pepper
  2. Roast on a parchment covered sheet at 350° for 35 minutes or until lightly browned.
  3. Toss with lemon juice and serve.

Lentil Stuffed Peppers

Recipe: serves 6

Ingredients: 1/4 cup canola oil, 3 red peppers, 1/2 cup red lentils, 3/4 cup celery, diced, 1.5 cups Spanish onion, diced, 3/4 cup carrot, diced, 1/4 cup garlic, minced, 2 cups portobello mushrooms, diced, 1 tsp dried sage, 2 tsp dried thyme, 1 tsp dried rosemary, 1 tbl salt, 1 tbl pepper


  1. Cook lentils by placing them in a pot, covering them with water and bringing them to a boil. Once soft, remove, drain, and let cool.
  2. Sauté the vegetables in oil and spices.
  3. Add the lentils to the mixture.
  4. Slice peppers in half from top to bottom. Trim the ribs and discard the seeds.
  5. Stuff with veggie/lentil mix.
  6. Place peppers on a sheet tray at 325° for 15 minutes, until pepper begins to soften.
  7. Serve warm.

Cauliflower Stuffing

Recipe: serves 4-6

Ingredients: 3T Earth Balance (butter substitute), 2 cups onion, diced, 1 cup carrots, diced, 1 cup celery, diced, 2.5 lbs cauliflower, 12 oz mushrooms, 1 tsp salt, 1 tsp pepper, 1/2 tsp no chicken base (veggie stock), 1 cup water, 1 tsp rosemary, 1/2 tsp sage, 1/4 cup garlic


  1. Combine the no chicken base and water.
  2. Melt Earth Balance over medium heat. Saute garlic, carrots, onion, celery and mushrooms.
  3. Add the herbs, salt and pepper. Saute until dry. 3. Add cauliflower and water mixture.
  4. Transfer to the oven and cook for 25 minutes at 325° to crisp.