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2013 Thanksgiving Recipe Guide

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Many of you have told us how much you like our holiday recipe guides and we thank you for your feedback! Here is the 2013 Thanksgiving Recipe Guide. This year we have had the pleasure to feature some of our readers’ recipes. We chose the ones that we thought were interesting, easy and would make a great addition to your Thanksgiving meal. Thanks to all who sent in recipes!


Mini Mushroom Tarts
Recipe by Debra Moser, Central Farm Markets

Photo from completelydelicious.com

Photo from completelydelicious.com

Note: The Mushroom Stand has the most delightful fall mushrooms which will make this recipe even more delicious! Stonyman Gourmet Farmer has great goat cheese that you can add to this recipe.


  • 1 cup hazelnuts, roasted and peeled
  • 10 oz. frozen all-butter puff pastry, thawed and chilled
  • 3 Tbsp. unsalted butter
  • 2 large sweet yellow onions, chopped
  • 1/4 tsp. roasted coriander
  • Salt and freshly ground pepper
  • 3/4 lb. medium porcini or cremini mushrooms, trimmed
  • Extra-virgin olive oil, for brushing
  • Crumbled goat cheese (optional)


  1. Preheat the oven to 350°.  In a pie plate, bake the hazelnuts for about 8 minutes (or until lightly browned), then let cool, skin and coarsely chop. Line a medium baking sheet with parchment paper.
  2. Unfold the puff pastry and cut out as many rounds as you want, about 1/8 inch thick. Put the rounds on the baking sheet and prick with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake about 25 minutes, or until browned; remove the pastry from the oven. Turn the oven temperature up to 400°.
  3. Melt the butter and cook chopped onions over moderately high heat for 4 minutes and stir; then cook over low heat, stirring often, until soft and slightly browned; let cool. In a food processor, coarsely puree the onions and hazelnuts. Season with salt, pepper and coriander.
  4. In a saucepan bring water to a boil and blanch mushrooms for about 2 minutes, until tender. Drain, pat dry and slice 1/4 inch thick.
  5. Spread the nut puree on the baked rounds and arrange the mushrooms on top. Brush with olive oil and bake for 10 minutes. Garnish with a little crumbled goat cheese.

We Got The Beet Soup
Recipe by Aviva Goldfarb, The Six O’Clock Scramble

Yields 6 servings, about 2 cups each


  • 1 Tbsp. extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 lb. beets, peeled and chopped (about 4 beets)
  • 1 lb. white potatoes, peeled and chopped (about 2 potatoes)
  • 1 parsnip, peeled and chopped
  • 1 tsp. dried dill, or 1 Tbsp. fresh dill
  • 1/4 tsp. black pepper
  • 4 cups reduced-sodium vegetable or chicken broth
  • 1/2 – 1 lemon, juice only, to taste
  • 1/2 cup crumbled goat cheese or sour cream or plain yogurt


Heat a medium stockpot over medium-high heat. When it is hot, add the oil, and when the oil is hot, add the onions. Sauté them for about 3 minutes until they are tender. Add the beets, potatoes, parsnips, dill, pepper and broth, cover and bring it to a boil. Reduce the heat to a simmer, keeping it covered, and cook it for 25 minutes until the vegetables are very tender.

Puree the soup with an immersion blender or a standing blender until it is smooth. Return it to the pot if necessary, and stir in the lemon juice. (At this point you can serve it immediately or refrigerate the soup for up to 3 days.) Top the bowls of soup with the goat cheese or sour cream and additional pepper, and garnish it with additional dill if desired.


Holiday Salad
Recipe by Sarah Gilliam-Kincaid, market patron

Sarah’s family makes this salad every Thanksgiving and Christmas!


  • Fresh lettuce – any type
  • Dried cranberries
  • Crumbled feta cheese
  • Chopped pecans

Dressing ingredients

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/2 medium sweet onion, finely chopped
  • 1/2 tsp. paprika
  • 1/4 tsp. dry mustard
  • 1/4 tsp. celery salt
  • 1/8 tsp. black pepper


Combine dressing ingredients in a jar and shake to combine.  The dressing can be used immediately, but for the best flavor, make it at least an hour in advance for the flavors to combine. This is enough dressing for a large salad that will feed 12-15.

Toss lettuce, cranberries, feta, pecans and dressing in a serving bowl.  The amounts of each ingredient will vary depending on your taste.  The feta can be quite strong, so add less and have a bowl of extra on the side for those who want more.

Brussels Sprouts Salad
Recipe by www.delightfulrepast.com, 11/7/2013



  • 4 oz, bacon, diced
  • 1 small shallot, minced
  • 2 lbs. Brussels sprouts, halved through the stem end and very thinly sliced
  • 3 or 4 medium carrots, coarsely shredded
  • 1/4 cup wine vinegar
  • 1.5 tsp. country Dijon mustard
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • 1/3 cup extra virgin olive oil


  1. In small skillet, cook diced bacon until very crisp; remove bacon with slotted spoon. Pour clear bacon drippings into small bowl, leaving the little brown specks in the skillet. Wipe out the skillet, return 1 tablespoon of the drippings to the skillet and cook the minced shallot until soft; remove from heat. Whisk in vinegar, mustard, sugar, salt and pepper. Slowly whisk in the olive oil.
  2. In 3-quart bowl, combine Brussels sprouts, carrots and bacon. Pour dressing over the salad and toss well. Taste and adjust seasoning, also adding more vinegar and oil if you think it needs it. Cover and refrigerate for 1 to 2 hours.

Sweet Potato Biscuits
Recipe by Nina Gilman, market patron

Photo from amandascookin.com

Photo from amandascookin.com

Yields 1 dozen biscuits


  • 1 10-12 oz. sweet potato, baked, peeled and put in a food processor until smooth (should measure 3/4 cup)
  • 1 ½ cups flour
  • 2 ½ tsp. baking powder
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. allspice
  • ⅓ cup packed brown sugar
  • ½ tsp. grated lemon peel
  • ½ cup unsalted butter, chopped, room temperature
  • 2 Tbsp. whipping cream
  • Glaze: 1 egg blended with 1 Tbsp. whipping cream


  1. Position rack in upper third of oven and preheat to 450º F
  2. Sift flour, baking powder, cinnamon, salt, allspice and nutmeg into medium bowl
  3. Mix in sugar and lemon peel; cut in butter to coarse meal.
  4. Add ¾ cup sweet potato and cream into well; stir just until mixture is evenly moistened.
  5. Turn out onto lightly floured surface and knead gently just until dough holds together, about 12 times.
  6. Divide dough into 3 pieces; gently pat each piece into ¾ inch thick round.
  7. Cut into fourths pushing straight down with floured knife
  8. Arrange on ungreased cookie sheet ½ inch apart; brush tops with glaze.
  9. Bake about 12 minutes
  10. Cool 5 minutes on rack before serving.

Maple Glazed Sweet Potatoes and Apples
Recipe submitted by Jean Marie, market patron

Yields 20 servings. This recipe can be prepared up to 1 day in advance and refrigerated.  Reheat, covered, in a 400 degree oven for 25 minutes.


  • 4 Tbsp. unsalted butter
  • 6 sweet potatoes ( 4 1/2 pounds), peeled and sliced 1/4-inch thick
  • 6 large Granny Smith apples (3 pounds) – peeled, halved, cored, and sliced 1/4-inch thick
  • 2 cups pure maple syrup
  • 1 1/2 cups apple cider
  • 1 stick (4 oz.) unsalted butter
  • 1 tsp. salt


  1. Preheat the oven to 350 degrees.  Grease 2 very large, shallow baking dishes using 2 tablespoons of the butter.  Alternating the sweet potato and apple slices, arrange the slices in the baking dishes in a single layer of concentric circles.
  2. In a medium saucepan, combine the maple syrup, cider, butter and salt.  Simmer over moderate heat for 5 minutes.  Pour half of the mixture over the slices in each of the baking dishes and cover the dishes securely with foil.
  3. Bake in the center of the oven for 40 minutes, or until the apples release their liquid.  Remove the dishes from the oven, uncover and baste the apples and sweet potatoes with the pan juices.  Increase the oven temperature to 450 degrees and place the dishes in the upper third of the oven.  Continue baking for about 35 minutes longer, basting a few more times, until the sweet potatoes are tender and nicely glazed.  Serve hot.


Cider Roasted Turkey
Recipe by Debra Moser, Central Farm Markets


  • 1 12-14 lb. turkey, neck and giblets removed
  • 1 stick butter ( 1/2 cup)
  • 1 cup apple cider
  • 1/2 cup white wine
  • 1/4 cup thyme removed from stems
  • 1/4 cup rosemary, chopped
  • 1/4 cup sage, chopped


Preheat the oven to 425. Rinse the turkey and dry it. Season the turkey with salt and pepper and place it in a roasting pan. Melt the butter and add the apple cider and wine. Add the fresh herbs and bring to a simmer. Roast the turkey for 30 minutes then reduce the temperature to 325 and baste the turkey with the pan juices and the cider mixture every so often. Roast the turkey for 3-3/4 hours or until a meat thermometer inserted into the fleshy part registers 180. The juices should run clear when the thigh is pierced with a fork. Transfer the turkey to a platter reserving the juices. Keep the turkey warm and covered loosely with foil until ready to carve.


Jesse’s Goldrush Apple & Sausage Stuffing
Recipe by Chef Lynn Foster for Cook’s Corner at Pike Central Farm Market, 11/16/2013


  • 4 sausages or 3/4 lb. loose sausage
  • 2 large gold rush apples
  • 3 stalks, celery diced
  • 1 large onion, diced
  • 1 stick of unsalted butter
  • 12 cups cubed bread or 10 cups dried stuffing cubes
  • 1/2 Tbsp. fresh rosemary, chopped
  • 1/2 Tbsp. fresh thyme, chopped
  • 1 tsp. fresh sage
  • 1/4 cup chopped parsley
  • 1 tsp. poultry seasoning
  • 1-2 cups apple cider or stock


Melt the butter in a large pan and sauté onions and celery for 5 minutes; add the diced apples bread herbs and spices.  Toss to combine adding in the cider until the bread is evenly moist but not soggy. Cook the sausage separately and crumble into bread mixture.  Add salt and pepper to taste.  Place in a greased baking dish, cover and bake for 30 minutes at 350 degrees. Uncover and bake 15 more minutes.


Pear Ginger Crisp
Recipe by Debra Moser, Central Farm Markets

This is a simple dessert that is easy and delicious. Pears are abundant at Twin Springs Fruit Farm.  Serve 8-10.



  • 8 Tbsp. unsalted butter (1/2 cup)
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • Pinch of salt
  • 1/2 cup walnuts, chopped
  • 1 cup whole oats


  • 3/4  cup sugar
  • Pinch of salt
  • 1/4 tsp. ground ginger
  • 2 Tbsp. cornstarch
  • 6 cups pears (about 7 large ones) peeled and sliced 1/2 inch thick
  • 1 cup fresh cranberries, coarsely chopped


For the topping: Cut the butter into 1/4 inch cubes and set aside. In a large bowl, combine the flour, brown sugar, cinnamon, ginger,  sugar and salt. Add the butter and work in with fingers so that the mixture is well combined but still crumbly. It should have the texture of coarse meal. Add nuts and oats and combine well. Cover and refrigerate while making the filling.

For the filling: Preheat the oven to 350. Lightly butter a baking dish. In a large bowl, combine the sugar, salt , ginger and cornstarch. Add the pears and cranberries and toss gently to combine. Transfer the mixture to the baking dish and sprinkle evenly with the topping.

Bake until topping is crisp and golden and fruit is soft, about 45-50 minutes. Set aside to cool. Serve warm with ice cream.

Pear Clafouti
Recipe by Debra Moser, Central Farm Markets


Photo from tastefoodblog.com

This recipe is a hit at our house! Easy and delicious too.


  • Unsalted butter, for baking dish
  • 1/4 cup all-purpose flour, plus more for dusting
  • 1/2 cup dried cranberries
  • 2 large pears, peeled, halved lengthwise, and cored
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1/4 cup sugar
  • Pinch of salt

Preheat oven to 400 degrees. Butter a ceramic tart dish or pie plate. Dust with flour and discard excess. Set aside. Put dried cranberries in a medium bowl and cover with boiling water until plump, about 10 minutes. Cut pears into 1/8 inch slices and fan out at the bottom of the baking dish. Mix the milk cream, eggs, vanilla, sugar, flour and salt in a mixer until smooth. Pour batter over pears. Drain the cranberries and sprinkle over the batter. Bake until golden, about 25 minutes or until batter is set. Let cool for 15 minutes cut and serve warm.

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