Keep your pantry stocked with these 12 staples—some basic, some surprising—and feeding friends and family something surprising and delightful will never feel like a chore.

Advertisement
Cut and Serve
Credit: Abby Hocking

Hillshire Farm® Smoked Sausage encased in crisp puff pastry forms a festive, edible wreath that’s perfect for holiday entertaining. A layer of lingonberry jam lends a sweet-tart flavor that balances the smoky sausage. Crispy fried herbs—bay leaves, thyme, and rosemary—tucked decoratively into the baked wreath are an outstanding, and delicious, garnish.

Get the recipe: Smoked Sausage Wreath

Here's how to cook a DIY wreath with Hillshire Farm® Smoked Sausage:

Step 1: Roll out two sheets of puff pastry to 9-by-14-inch rectangles. Using large and medium bowls as guides, cut a half ring out of each rectangle to form the two halves of the wreath.

Cut Rounds out of Dough
Credit: Abby Hocking

Step 2: Cut the pastry scraps into 2-by-4-inch strips. Transfer all of the pastry to parchment paper-lined baking sheets and freeze until chilled.

Cut Extra Dough into Strips
Credit: Abby Hocking

Step 3: Form the wreath base on a parchment paper-lined un-rimmed baking sheet, then press the ends together to seal. Spread lingonberry jam in the center of the wreath base.

Add Jam
Credit: Abby Hocking

Step 4: Arrange smoked sausage pieces on the jam to form a circle.

Add Sausage
Credit: Abby Hocking

Step 5: Lightly brush the inner and outer edges of the wreath with egg wash. Lay the pastry strips over the sausage, leaving space to allow steam to escape.

Assemble
Credit: Abby Hocking

Step 6: Flatten the inner and outer edges of the pastry with your fingers, then decoratively pinch the edges to seal. Freeze until chilled.

Pinch Dough
Credit: Abby Hocking

Step 7: Brush the smoked sausage wreath with egg wash, then season with sea salt and black pepper. Bake at 400° for 25 to 30 minutes, until the pastry is golden and puffed.

Add Salt and Pepper
Credit: Abby Hocking

Step 8: Decoratively tuck fried bay leaves, and thyme and rosemary sprigs into the wreath. Serve with mustard or additional lingonberry jam.

Cut and Serve
Credit: Abby Hocking

Looking for more easy entertaining ideas? Keep your pantry stocked with these items—perfect for feeding a crowd.

Crispy Polenta Bites with Arugula Tapenade
Warm Olives with Rosemary, Garlic and Lemon
Credit: © Quentin Bacon
Three-Cheese Mini Macs
These mini mac and cheese bites can be assembled early and baked just as guests arrive.
| Credit: © Kana Okada

Nuts and seeds: Toasted pumpkin seeds

Toasted Pumpkin Seeds
Credit: © Anna Williams
Popcorn with Sesame-Glazed Pistachios
Credit: © John Kernick
Olives Stuffed with Almonds, Anchovies and Peppers
Credit: © Akiko Ida & Pierre Javelle
Peanut Butter and Jelly Sandwich Cookies
Credit: © John Kernick
Riesling Pate de Fruit
Credit: Justin Walker
Rye Crisps with Tomatoes and Sardines
This tasty snack recipe from Food & Wine's Justin Chapple makes the most of canned sardines. Chapple prepares a bright herb mayo to spread on rye crisps, then tops them with a cherry tomato salad and good-quality sardines. The juices from the tomatoes soften the rye crisps ever so slightly.
| Credit: CON POULOS

Shredded Coconut: Spicy coconut shrimp

Spicy Coconut Shrimp
Credit: © Con Poulos

Refried Beans: Taco dip

Taco Dip
Credit: Abby Hocking / Food & Wine