Everyone's favorite Thanksgiving side, with a local twist
As the leaves turn vibrant shades of orange and red, and the air takes on a crisp chill, it's that time of year again – Thanksgiving season. While many people rush to crowded supermarkets and big-box stores in search of the perfect turkey and all the fixings, there's a hidden gem that offers a more wholesome and community-oriented Thanksgiving shopping experience: the farmers market. We urge you to explore the joys of Thanksgiving shopping at the farmers market, where you'll discover fresh, locally-sourced ingredients that not only elevate your holiday feast but also support your local community. Below is some inspiration for your shopping list.
We should just be thankful for being together. I think that’s what they mean by Thanksgiving, Charlie Brown -Marcie
Butternut Squash & Apple Sausage Sourdough Stuffing
Ingredients
20 ounces sourdough bread from Red Knot Bakery, cut into 1-inch cubes and dried out
5 cups cubed butternut squash from Casson Family Farm, Gale Hill Produce or Gloria’s Market
2 tablespoons Alchemy Oil from Moth + Moon Farm
1 teaspoon salt and pepper
1 pound apple sausage from Mrs. Fifield’s Flocks or Highland Meadow Ranch, casing removed
3 cloves of garlic from The Garlic Boys, minced
1 large onion from Casson Family Farm, Gale Hill Produce or Gloria’s Market, finely chopped
2 celery sticks from Casson Family Farm, finely chopped
4 apples from Gloria’s Market, peeled and finely chopped
4 tablespoons fresh sage leaves from Moth + Moon Farm, finely chopped
2 eggs from Mrs. Fifield’s Flocks, Highland Meadow Ranch or Sweet Earth Farm, beaten
3 ½ cups chicken stock
3/4 cup Parmesan cheese, grated
½ cup butter, melted
Directions
Preheat the oven to 400 degrees.
Toss butternut squash with 1 tablespoon of oil and ½ teaspoon salt and pepper. Bake on a parchment-lined baking sheet for 15 minutes.
Meanwhile, cook the sausage in a saucepan over medium-high heat for 6-8 minutes. Add garlic, onion, celery, apples and sage. Sauté for 3 more minutes then remove from heat.
Remove squash from the oven after 15 minutes, then turn the oven down to 375.
Beat the eggs, and stir them into the chicken stock.
In a large bowl combine the bread cubes, sausage mixture, baked squash, Parmesan, and ½ teaspoon salt and pepper.
Pour half the chicken stock/egg mixture into the bowl, distributing evenly, and gently fold together.
Pour the rest of the chicken stock liquid and the melted butter evenly over the mixture, and gently fold together again.
Grease a 9" X 13" dish and add the stuffing mixture.
Bake for 30-35 minutes uncovered.
