16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes. In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-11-16 11:25:322015-11-16 11:25:32Sausage and Herb Turkey Stuffing
1-1/2 cups coarse fresh breadcrumbs (from an airy, crusty loaf like ciabatta)
2 Tbs. unsalted butter, melted
Kosher salt
3 oz. (3/4 cup) grated sharp Cheddar
1 teaspoon fresh thyme leaves
1/4 cup unsalted butter, plus 1/2 tsp. for the dish
2 cups sliced leeks (white and light green parts of 3 medium leeks), thoroughly washed
Kosher salt
2/3 cup plus 3 Tbs. apple cider
1/2 cup plus 3 Tbs. heavy cream
2 tsp. chopped fresh thyme leaves
Freshly ground black pepper
2 crisp, firm apples, peeled, cored, and thinly sliced
12 oz. butternut squash (neck portion only)
2 medium Yukon Gold potatoes (12 oz. total)
Combine the crumbs, melted butter, and a pinch of salt in a bowl. Mix in the Cheddar and thyme. Heat the oven to 350°F. Rub a shallow 2-quart gratin dish with 1/2 tsp. of the butter. Melt the 2 Tbs. butter in a small (preferably nonstick) saucepan over medium heat. Add the leeks and a big pinch of salt. Cook, stirring frequently, until well softened and lightly browned (the pan will be dry), 10 to 15 minutes. Add 2/3 cup of the cider and simmer for 2 minutes to reduce it slightly. Add 1/2 cup of the cream, the chopped thyme, a pinch of salt, a few grinds of pepper, and stir well; set aside.
Cook the apples: In a large nonstick skillet, melt the remaining 2 Tbs. butter over medium heat. Turn the heat to medium high, add the apple slices, and cook, gently flipping and stirring, until most of the slices are browned and limp but not falling apart, about 10 minutes. Add the remaining 3 Tbs. cream and 3 Tbs. cider. Stir and let the liquids reduce slightly for a few seconds; remove from the heat.
Peel the squash neck, cut it into quarters lengthwise, and cut them across into thin slices. Peel the potatoes, cut them in half, and cut them across into thin slices. In a large bowl, combine the squash slices, the potato slices, the leek mixture, the apple mixture (scrape the pans well), and a scant 2 tsp. salt. Using a rubber spatula, mix gently but thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly to distribute. Cover with the breadcrumb topping. Bake until the crust is deep golden brown, the juices around the edges have subsided, and the crust is dark brown around the edges, about 1 hour. Let rest for 15 to 20 minutes before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-11-16 11:24:472015-11-16 11:24:47Apple, Leek and Butternut Squash Gratin
Spray stockpot with cooking spray & sweat onion over medium heat. Add carrots & cook about 4-5 minutes. Add garlic, ginger and squash, stir. Add enough stock or water to cover, season w/ salt & pepper. Bring to a boil then reduce heat & simmer about 20-25 minutes. When squash & carrots are soft, remove from heat. Puree batches in blender until smooth. Put back in stockpot & add Chinese 5 spice. Adjust seasoning.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-11-16 11:23:372015-11-16 11:23:37Butternut Squash and Carrot Soup
Sausage and Herb Turkey Stuffing
Sausage and Herb Turkey Stuffing
Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes. In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle.
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Apple, Leek and Butternut Squash Gratin
Apple, Leek and Butternut Squash Gratin
Combine the crumbs, melted butter, and a pinch of salt in a bowl. Mix in the Cheddar and thyme. Heat the oven to 350°F. Rub a shallow 2-quart gratin dish with 1/2 tsp. of the butter. Melt the 2 Tbs. butter in a small (preferably nonstick) saucepan over medium heat. Add the leeks and a big pinch of salt. Cook, stirring frequently, until well softened and lightly browned (the pan will be dry), 10 to 15 minutes. Add 2/3 cup of the cider and simmer for 2 minutes to reduce it slightly. Add 1/2 cup of the cream, the chopped thyme, a pinch of salt, a few grinds of pepper, and stir well; set aside.
Cook the apples: In a large nonstick skillet, melt the remaining 2 Tbs. butter over medium heat. Turn the heat to medium high, add the apple slices, and cook, gently flipping and stirring, until most of the slices are browned and limp but not falling apart, about 10 minutes. Add the remaining 3 Tbs. cream and 3 Tbs. cider. Stir and let the liquids reduce slightly for a few seconds; remove from the heat.
Peel the squash neck, cut it into quarters lengthwise, and cut them across into thin slices. Peel the potatoes, cut them in half, and cut them across into thin slices. In a large bowl, combine the squash slices, the potato slices, the leek mixture, the apple mixture (scrape the pans well), and a scant 2 tsp. salt. Using a rubber spatula, mix gently but thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly to distribute. Cover with the breadcrumb topping. Bake until the crust is deep golden brown, the juices around the edges have subsided, and the crust is dark brown around the edges, about 1 hour. Let rest for 15 to 20 minutes before serving.
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Butternut Squash and Carrot Soup
Butternut Squash and Carrot Soup
Spray stockpot with cooking spray & sweat onion over medium heat. Add carrots & cook about 4-5 minutes. Add garlic, ginger and squash, stir. Add enough stock or water to cover, season w/ salt & pepper. Bring to a boil then reduce heat & simmer about 20-25 minutes. When squash & carrots are soft, remove from heat. Puree batches in blender until smooth. Put back in stockpot & add Chinese 5 spice. Adjust seasoning.
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