25 Pantry Essentials for Holiday Dinners and Entertaining

Bourbon

Executive chef Ryan Wombacher of Lawry’s The Prime Rib and SideDoor in Chicago says, “A good bourbon is essential, not only to have a cocktail while preparing a meal, but you can also add it to savory or sweet sauces. Put it in desserts [and use to] de-glaze vegetables.”

Brown butter

Using in place of either olive oil, clarified butter, or butter in general adds a warm nutty depth to anything you cook, and chef Greg Proechel of Ferris in New York City thinks it can be used all over the place during the holiday season.

Butcher's twine

“There’s no other time of year when I need twine to tie up turkeys, ducks, goose, or roasts,” says Chef Kevin Chun of VERSA at Renaissance New York Midtown Hotel. “It’s often overlooked by most home cooks and is missing from their pantries.”

Cold-pressed Austrian pumpkin seed oil

This is a favorite of chef Greg Proechel’s in the fall and during holiday times. “Simply roasted pumpkin seeds in this super high quality oil brings out such an amazing flavor in them and can be used as a topping for numerous things, or just using this as a finishing oil is amazing.”

Cornbread stuffing mix

You never know when you might need emergency stuffing. Chef Greg Baker of The Refinery in Tampa, Florida, suggests ditching the seasoning packet and tossing the cornbread croutons with some tomato, red onion, and red vinegar for a quick Panzanella salad.

Duck or chicken fat

Suppose it’s 15 minutes until dinner and the stock for your gravy is weak; what to do? Chef Greg Baker suggests whipping together a quick roux with duck or chicken fat and using it to thicken your stock and amp up the flavor and texture. Chef Diego Garcia of The Four Seasons Restaurant in New York City also uses duck fat to sweat vegetables, and he says using it in salad dressings gives body and texture to a vinaigrette.

French's Crispy Fried Onions

“Yes, they’re pre-packaged food, but these things can save you in a pinch,” offers chef Greg Baker. “They are, of course, necessary for green bean casserole of any worth, but they can also ratchet up a cheese log if you need a last minute appetizer for that party that you’d forgotten about.”

Fresh nutmeg

Chef Ronnie Sanchez of Garden of the Gods Resort and Club in Colorado Springs considers this a must-have, and suggests using a microplane to grate over anything from fall soups and squash dishes to French toast and coffee drinks.

Fresh pepper jelly

“Spice up leftover turkey sandwiches,” encourages chef Peter Davis of Henrietta's Table at The Charles Hotel in Cambridge, Massachusetts.

Fresh sage

Chef Davis says it brings fall into any dish.

Frozen cranberries

“These can come in handy in a pinch and can be frozen in a mold for a pretty, holiday-inspired punch bowl, or quickly cooked down with sugar and a little vinegar to make an easy cranberry sauce to serve with roasted root vegetables,” advises chef Lindsay Autry of The Regional Kitchen & Public House in West Palm Beach.

Good Cognac or brandy

"People always forget that you can (and should!) use a good liquor to deglaze your pan after cooking a protein in it. It makes for a wonderful gravy and really changes the flavor profile of the sauce,” says chef Garcia.

Green cardamom pods

Grind in a spice grinder and mix into any chocolate desserts. Chef Sanchez adds they’re also good for pumpkin dishes and soups.

Hawaiian red salt

Chef Sanchez suggests finishing dishes, including desserts, with a small sprinkle on top.

Iberico chroizo chips

Executive chef Matthew Voskuil of The Chanler at Cliff Walk in Newport, Rhode Island, says that these chips (which he makes ahead in bulk and stores) add a burst of umami and color, and are perfect for soups, salads and cold appetizers, “which is great for large groups while entertaining for the holidays.”

Nice disposable dishware

“I can’t say enough how much this can be a lifesaver after cooking and cleaning all day,” says chef Chun.

Organic chicken broth

"Sometimes, there’s just no time to be making your stocks from scratch,” explains chef Chun. “Organic chicken broth is a life saver for gravies, soups, stocks, and other sauces.”

Pickled vegetables

Chef Davis uses these as relishes for smoked fish and cured meats.

Pimenton

On another of chef Proechel’s favorite ingredients, he says, “Both the sweet and spicy [varieties] are amazing, and they have a smell that reminds me of fireplaces or campfires and that resonates with me during the colder months of really comfortable warm times spent with family.”

Sherry vinegar

It's versatile, flavorful, and adds a distinguished, complex acidity to salad dressings, sauteed mushrooms, and sauces that pair perfectly with holiday flavors, according to chef Voskuil.

Spiced rum

According to chef Chun, “It’s an essential ingredient for many sweet dishes as well as savory dishes during the holidays. To me, a splash of spiced rum in eggnog, cookies, baked ham, roasted pork shoulder, duck, and many other sweet and savory dishes, can make it taste like the holidays.”

Spicy pepper jelly

“Serve alongside a quick cheese board with crisps and crackers, or melt down and use as a dip for crispy fried chicken,” says chef Autry.

Switchel

For refreshing cocktails, with or without alcohol, says chef Davis.

Tupperware

Chef Bryan Emperor of O-Ku DC in Washington, D.C., likes to have “lots of Tupperware for leftovers.”

White soy sauce

Chef Cole Dickinson of Layla at MacArthur Place in Sonoma Valley considers this his “secret power ingredient” that “adds a fantastic umami flavor without discoloring the food.” He even adds it to oatmeal cookies, “a major secret,” and “…those oatmeal cookies are always gone within seconds!”