Fixin's Recipes

Herb & Apple Stuffing/ Dressing: Preheat your oven to 300 degrees.  Dice your baguette loaf(s) into 1-inch cubes (or for a more rustic look to the dish, tear the bread into bite-size pieces) and bake them on a baking sheet for 6-8 minutes. In a large pot, melt 1/2 stick of butter (or one whole stick for 10-12 servings).  Slice the rest of your onions and saute them in the butter.  Stir for 2 minutes, and then add 2-2 1/2 cups diced celery.  Slice your apples and add those to the pot.  Chop up the remainder of the sage and thyme and sprinkle into the pot along with salt and pepper to taste.   Saute until the mixture is soft, stirring occasionally. Transfer the cooked vegetables to a mixing bowl, add in the bread cubes, and add 1 cup (2 cups for 10-12 servings) of stock (chicken or vegetable will work).  Mix together well.

For stuffing, place the mixture into the main cavity of the Turkey all the way up into the neck. Secure the stuffing by tying the legs together with kitchen twine.

For dressing,continue to cook all the ingredients in a large saute pan until fully cooked.

Roasted Root Vegetables: Chop your carrots on a diagonal about 3/4-1-inch thick.  Quarter half of your onions, keeping them in larger chunks, and reserve the rest for the stuffing/ dressing. Quarter the Yukon Gold potatoes.  Place your root vegetables in a bowl and drizzle with 1/4 cup olive oil.  Season with salt and pepper, 1 teaspoon each chopped rosemary, sage and thyme. Toss the veggies well to coat and arrange alongside your Turkey to roast together. Reserve 1/2 tablespoon of sage and thyme for the stuffing/ dressing and use the remainder of the herbs to season your Turkey. Cooking times will vary according to Turkey size.

Sweet Potato Puree: Quarter your sweet potatoes, place in a pot and cover with water.  Boil for 20 minutes, or until tender, and then drain.  Or, quarter your potatoes, place in a baking dish, dot with butter, season with salt and pepper and roast in a 350 degree oven for 30-45 minutes, or until tender.

Transfer your potatoes into a large mixing bowl and mash with a fork or potato masher.  Add a little cream, starting with 1/4 cup, 2 tablespoons butter, 1/2 teaspoon allspice, 1/4 teaspoon cinnamon and mix together. Take a whisk to the potatoes to smoothen them out. Season with salt and pepper if you haven't already and add either butter or cream until the desired consistency is achieved.

Fresh Cranberry Sauce: Place your cranberries in a pot and add 1/2 (1 cup for 10-12 servings) of either apple juice, orange juice or cranberry juice, or even a combination of any two juices.  Begin cooking your cranberries over medium-high heat. Rather than seasoning with sugar, add 1/2-3/4 cup of honey and stir together.  Once boiling, lower your flame to medium/ medium-low for 15 minutes. Do not cook for much longer to avoid the pectin from breaking down.  Remove from the heat and cool. Enjoy as is, like a sauce, or transfer to small molds and refrigerate for at 6 hours.  This will transform the consistency from saucy to more jelly-like. Just before dinner, overturn your mold, slide out and slice.

Farm Greens: Rinse your greens and chop into bite size pieces and transfer into a mixing bowl. Create a vinaigrette by mixing lemon juice and olive oil, or apple cider vinegar and grape seed oil, or with just a simple splash of lemon juice. Keep your dressing simple and light so to not over power the rest of your dishes. Add a sprinkle of chopped herbs if you have extra on hand. Slice your tomato and arrange on top of your greens.

Dinner Rolls: Warm your dinner rolls on a baking sheet or loosely wrapped in foil for 10 minutes in a 300 degree oven.  Serve with room temperature butter.