Thank you to everyone that has purchased a Thanksgiving box! We greatly appreciate it and we hope that you enjoy a delicious feast with your family and friends. Below you can find some recipes to use with some of your vegetables.
Acorn Squash with Sausage Bread Stuffing
Recipe from The NY Times
Feel free to use different herbs in the recipe or substitute different winter squash!
3 large acorn squash, halved crosswise, seeds and fibers scooped out
1 tsp. unsalted butter
1 medium onion, peeled and chopped
12 oz. breakfast-style pork sausage
2 tsp. dried thyme
1/2 tsp. salt
freshly ground pepper to taste
1/2 cup toasted pecan halves
4 cups of 1/4 inch cubes of lightly toasted sourdough bread
3/4 cup chicken broth
4 tsp. chopped fresh Italian parsley
Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain. about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed. Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each plate and garnish with parsley. Serve immediately.
Recipe from allrecipes.com
2 pounds beets, peeled and sliced
3 tbsp. brown sugar
3 tbsp. vinegar
1/4 cup water
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tbsp. butter
Place the beets into a large saucepan. Pour in enough water to cover the beets by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until the beets are easily pierced with a fork, about 10 minutes; drain. Whisk together the brown sugar, vinegar, water, cornstarch, cinnamon, nutmeg and cloves in a saucepan. Add the beets and the butter, turn the heat to medium and cook, stirring constantly, until the mixture comes to a boil. Cook until the sauce thickens slightly, about a minute or two. The sauce will not be sticky-thick, but will still pour nicely. Serve beets hot or cold.
Recipe from Taste Of Home
3 medium turnips, peeled and cubed
4 tbsp. butter, divided
3 tbsp. all purpose flour
1 tbsp. brown sugar
3 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper
dash ground nutmeg
1/2 cup dry bread crumbs
Preheat over to 375º. Place turnips into a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. In a small bowl, combine turnips, 2 tbsp. butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8 inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yields about 8 servings.
Pumpkin Sage Biscuits
Recipe from therunawayspoon.com
You can use any size biscuit cutter you prefer. For a big meal like Thanksgiving, a small, maybe 1 ½ inch cutter might be right. I have also used a pumpkin shape cutter for these.
2 cups all-purpose flour (plus more for rolling)
1 tbsp. light brown sugar
2 ½ tsp. baking powder
1 ½ tsp. kosher salt
½ tsp. baking soda
10 -12 fresh sage leaves, finely chopped
6 tbsp. butter, cold and cut into small cubes
1/3 cup buttermilk, cold and well-shaken
¾ cups pumpkin puree (from a 15 ounce can) or just use your fresh pumpkin from the box!
1 tbsp. butter, melted
Preheat the oven to 425 degrees. Line a 9 inch round pan with parchment paper or spray it with cooking spray.
In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt and baking soda to combine. Lightly stir in the chopped sage. Drop the cubes of cold butter into the flour and with the paddle attachment, blend on low speed until the mixture looks like coarse meal, with a few pieces of butter still visible.
In a small bowl, whisk together the buttermilk and pumpkin puree. Add to the flour mixture and blend until the dough just comes together. If the dough is too moist, add a bit more flour.
Turn the dough out onto a floured surface and pat into a circle about ½ inch thick. Using a floured biscuit cutter, stamp out biscuits and transfer to the prepared pan, placing the biscuits close together and close to the sides of the pan. Gently reform the dough and pat out again, and then cut out more biscuits.
Bake the biscuits for 10 minutes; remove from the oven and brush with the melted butter. Return to the oven for another 2 minutes and bake until risen and lightly golden.
These will keep in an airtight container for 2 days, or you can make the dough, pat it out, wrap it in plastic and refrigerate overnight. Cut and bake the next day.
Makes 1 dozen 2-inch biscuits