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Farm Chef Thanksgiving Menu

 

Herb Roasted Turkey

12-16 lbs GMO-Free Whole Turkey (thawed this could take a few days, plan ahead)

1 bulb of garlic                                                
2 tbsp. olive oil

1 lemon                                                          
1 carrot

1 tbsp. sage                                                    
1 onion

1 tbsp. Italian seasonings                                
1 bay leaf                       

1 tsp. paprika                                                  
1 stalk of celery

1/2 tsp. turmeric 

1 1/2 tsp. salt

1 1/2 tsp. cracked pepper


Directions:
Combine herbs and spices with olive oil.  Rub the inside of thawed turkey with a lemon and stuff with carrot, celery, onion, bulb of garlic and bay leaf.  Rub the seasoning mixture under the skin of the turkey.  Place the turkey breast down in your pan and bake at 325 degrees for the recommended time for your turkey.  

 

Turkey cooking rule of thumb: 13 min. per lbs without stuffing! 

 

 

Maple Glazed Ham

1 Farmhouse ham                                      
1/2 c. maple syrup

1 ginger ale cane soda                              
1 tsp. cinnamon

1/4 c. brown sugar                                      
1 orange

6 whole cloves (optional)

 

Directions: Crock pot or oven roasted just adjust your time and temperature. Mix maple syrup, cane soda, brown sugar, and cinnamon.  Squeeze the juice of the orange over the ham and put the cloves into the skin of the orange. Place all ingredients in the crock pot and cook on high for 5-7 hours.  

 

 

Harvest Roasted Mashed Root Vegetables

1 turnip                                          
1 bulb of garlic

2 lbs potatoes                                  
1/2 stick of butter

to taste salt and pepper                            
1 c. whole raw milk or goats milk

 

Directions: Peel, dice, and roast turnips, garlic, and potatoes in butter at 375 degrees until tender, for 35-40 min.      

Using an upright mixer or potato masher, add ingredients to a bowl and mash, gradually add milk until the potatoes are creamy.  Season with salt and pepper to your taste.

 

 

Candied Butternut Squash

2 lbs butternut squash                                    
2 tbsp. coconut oil

2 tbsp. maple syrup                                    
2 tbsp. honey

1 cup. sweet nut mix

 

Directions: Dice and toss butternut squash with coconut oil.  Roast at 400 degrees for 25-35 min.  Drizzle maple syrup and honey over the finished roasted squash and top with sweet nut mix.  

 

 

Sweet Nut Mix

¼ c. each walnuts, almonds, pecans, Brazil nuts, and cashew

1 tsp. cinnamon                                 
2 tbsp. honey

1 tsp. orange zest                               
2 tbsp. coconut oil

 

Directions:  Melt coconut oil and combine cinnamon, orange zest, and honey.  Toss nuts in oil mixture and bake at 400 degrees for 8-10 minutes. 

 

    This a great mixture to give as gifts for Christmas or to top on any salad.

 

 

Grilled Green Beans

1 lb. green beans                                  
2 tbsp. melted bacon grease

2 shallots

 

Directions: Toss the green beans in bacon grease and grill until tender.  It will take around 5-7 minutes, depending on your grill.  Season well with salt and pepper after the green beans are cooked.  

 

Top with the following items (optional)   

1 cup crispy crumbled Farmhouse bacon

1/2 c. dried cranberries

grilled shallots

 

 

Stuffed Farmhouse Eggs

6 eggs                            
1 tbsp. apple cider vinegar

1 tsp. salt                        
water

 

Directions: Combine all ingredients above and simmer the eggs until cooked thoroughly,  for 12-15 minutes.  Peeling the eggs while they are still hot makes the shell come off a little easier.  Cut the eggs in half and remove the yolk.  

 

 

Stuffing Mixture for Eggs

cooked egg yolks                                          
3 tbsp. mayonnaise

1 tsp. whole grain mustard        
1 tsp. fresh chives

1 tbsp. dill refrigerator pickles                
dash of salt and pepper

 

Directions: Mince the pickles and chives.  Combine all the ingredients and pipe into cooked egg half whites.  Enjoy!

 

 

Honey Citrus Berry Jam

6 c. strawberries or a variety of berries (cherries, strawberries, blueberries & blackberries)

1 lemon juiced and zest

1 ¼ c. local honey

1 apple grated

 

Directions:  This jam can be canned in small jars. Follow the directions for canning online or other resources.  Combine all ingredients and simmer for 10-15 minutes until the mixtures has reduced by 1/3 and thickened.  This is great in the refridgerator for up to 2-4 weeks.

 

 

Orange Berry Muffins

1 cup cranberries                               
½ c. raw milk or alternative

1 cup blueberries                               
¼ c. coconut oil

½ c. organic cane sugar                   
2 Farm fresh eggs

1 tbsp. orange zest                            
1 tbsp. orange juice

1 tsp. vanilla extract                          
1 c. oatmeal flour

1 c.  all-purpose flour            
2 tsp. baking powder

½ tsp. cinnamon                                
¼ c. maple syrup

 

Directions:

1.      Preheat the oven to 350 degrees.

2.      Prepare muffin pan with muffin liners coated with oil. 

3.      To prepare oatmeal flour, grind oats in a coffee grinder to produce a flour consistency.

4.      In a large bowl combine: both flours, baking powder, cinnamon, and sugar to sift or combine well with a fork.

5.      Form a well in the center of flour mixture, combine remaining ingredients and mix well.

6.      Bake for 20-25 minutes. (yields 12 muffins)

This entry is related to the following products. Click on any of them for more information.
Onion, Dill Pickles, Garlic, Carrot, Turnip, Sweet Potato, Potato, Winter Squash, Sage, Celery, Green Beans, Eggs, Turnip Greens, Free Range Pastured Eggs, Honey, Apple Cider, Maple Syrup, Turkey, Squash,
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