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Turkey Giblet Gravy | Copicut Farms

Ingredients

2-3 cups water
1/4 cup local white wine,
1 carrot, in chunks
2 stalks celery, in chunks
1 large onion, in chunks
1 clove garlic, peeled and cut
2 tsp celery seeds
2 tsp rosemary
2 tsp paprika
2 tsp freshly ground pepper
Salt to taste
1/2 cup whole milk
1/2- 3/4 cup flour
Turkey neck, heart, liver, gizzard

Preparation
In a thick bottomed sauce pan add water, wine, carrot, celery, onion, garlic, and all spices except salt. Bring to a gentle simmer, add the neck, heart, gizzard, and liver. Let simmer for 2-3 hours with cover off, stir occasionally. Just before serving, strain stock and return liquid to pan. Bring stock to a boil. In separate bowl, stir milk and 1/2 cup flour. When all the flour has dissolved, slowly add the milk mixture to the stock. Stir constantly until mixture thickens. For desired thickness repeat milk/flour procedure and add to stock. Add salt to taste.

sausage-sage-stuffing

Sausage Stuffing |Brown Boar Farm

Stuffs up to a 15 -20 lb. bird.
Ingredients
1 cup chopped onion, from Plato’s Harvest and Web of Life Farm
1 cup chopped celery root, from Skinny Dip farm
4 packages of Brown Boar farm mild breakfast sausages
3 loaves of stuffing bread from Jenny’s Bread
1/4 cup butter, melted
2 cups peeled, chopped apples from Crow farm
1 cup of fresh cranberries from Fresh Meadow Farm
2 cups of apple cider
2 cups of turkey or chicken broth
1 box of Bells seasoning (or equivalent herbs and spices). Bell’s Seasoning is a local Boston product created by William G. Bell in 1867. He mixed a unique combination of rosemary, oregano, sage, ginger, and marjoram. Bell’s seasoning is 100% natural and has no added preservatives, additives, or artificial ingredients and that makes it a perfect companion to Brown Boar Farm all natural sausage that contains no nitrites, additives or artificial ingredients.

Preparation
Prepare celery root by slicing off the outside similar to how you would prepare a turnip. Once the outer skin is removed, place the celery root in a bowl of water (with lemon) to prevent discoloration, and then chop into small cubes. Regular chopped celery could also be used instead of celery root.
Prepare the apples by dicing into cubes or slices leaving the skin on.
Prepare the fresh cranberries by rinsing.
Melt butter in a large skillet, over medium heat. Sauté the chopped onion and chopped celery root (or cube celery stalks) for 5 -10 minutes. Add ¼ of a box of Bells seasoning and cup of the chicken stock, and bring to a boil.
In a separate fry pan, add the apple cider, apple cubes and cranberries and cook through. Mix the cooked results with the onion and celery.
In a large bowl, pull apart the loaves of stuffing bread or cut into 1-2 inch chunks.
Add in the sausage, onion, celery, apples and cranberries and stir with a large fork to blend well.
Sprinkle in and mix additional Bell’s seasoning for taste, and add additional chicken or turkey stock as needed to moisten the bread and seasoning.
Cook the thawed mild breakfast sausage links next until golden brown. Remove the cooked sausage and drain on paper towels and let cool. Slice the cooled sausage links into ½ inch sections and then mix with the bread, onions, celery, apples and cranberries.

Pack the completed stuffing lightly in the turkey cavity and neck just before roasting the turkey.

Extra Stuffing may also be baked in a covered casserole at 350F for 30-40 minutes.

Culinary Insights - Nicole Cormier

Magic Breakfast Combination for Kids and Adults | Nicole Cormier RD, LDN of Delicious Living Nutrition

The real challenge is getting the foods we need in the correct combination to manage our blood sugars, energy levels and hunger though out the day, meaning we really need to focus on getting protein AND fiber every time we eat, especially at breakfast.

For example, some of us may just have a bagel or muffin for breakfast, which will spike your blood sugars and result in low energy levels and more cravings for the rest of the day. It is the protein and fiber combination that really fuels your body the best. So, let’s practice with breakfast to set the tone for the day.

Breakfast fuel should include a Protein + Whole Grain + Fruit — Nicole

Fruit and Cheese Quesadilla

Ingredients

  • Joseph’s Brand Tortilla or Brown Rice Tortilla (Gluten-free)
  • 1/2 cup of Berries, Sliced Peaches or Seasonal Fruit
  • 1/4 cup shredded or sliced Mozzarella or Cheddar Cheese
  • 1 tablespoon of Local Jam
  • 1 teaspoon of Maple Syrup

Preparation

Place tortilla in a frying pan on low to medium heat. Spread jam to cover half of the tortilla, then place fruit over jam. Sprinkle mozzarella over fruit and fold over the tortilla to cover ingredients. Heat until cheese is melted. Cut and drizzle maple syrup over quesadilla and serve.

Egg and Kale Quesadilla

Ingredients

  • 2 Eggs
  • 1 TB Milk or Coconut Milk
  • 1/2 cup of Kale
  • 1/2 cup of other Seasonal Vegetables: Tomato, Onion & Garlic.

Preparation

Place Olive Oil in frying pan on medium heat. Saute the onion and garlic for 2 minutes, then add kale and tomatoes for 3 minutes. Whisk eggs and coconut milk in a small mixing bowl and scramble in frying pan with vegetables. Place to the side after cooked. Place tortilla in a frying pan on low to medium heat. Add scramble in the center of tortilla and add cheese and fold over to cover ingredients. Cut and Serve.

 

Insights and Recipes Courtesy of Nicole Cormier RD, LDN