As you rush to the grocery store to pick up a few last-minute items for Thanksgiving Day, consider stocking the shelves with ingredients to prepare chefs from two local restaurants — Bazin's on Church and Maple Avenue Market & Farm.
Click here to see a recipe for
Patrick Bazin's Sausage and Mushroom Stuffing Recipe
- 1 loaf white bread or your favorite bread (cubed)
- 1 stick butter
- 1 onion diced
- 2 sliced shiitake mushrooms
- ½ Italian sausage or chorizo
- 1 Tbspn Sage (chopped)
- 1 Tbspn rosemary (chopped)
- 1 tbspn chives (chopped)
- 4 to 6 cups of Chicken stock
- 3 eggs
- Salt and pepper
- Toast Cubed bread (set aside)
- Put butter in sauce pan
- Add onions and cook for 5 minutes
- Add sliced mushroom, crumbled sausage and cook 5 minutes
- Add fresh herbs and salt and pepper to taste
- Add chicken stock and cook for 5 minutes and taste.
- Pour mixture over cubed bread and let sit
- Mix in eggs
- Butter your favorite casserole pan and pour mixture in.
- Bake for 35 minutes at 350 degrees. Check for doneness and bake 10 minutes more if needed.
Sauteed Fall Greens with Garlic — Maple Avenue Market & Farm
We absolutely love these greens! We grow them at our farm and can supply them in the store almost all season long. This holiday season we'll have them prepared for purchase in the store. This is a quick, nutrient dense, spicy and garlicky side dish — a perfect accompaniment to any holiday meal or any day of the week! Make extra, they are good cold mixed with rice, in pasta or in eggs.
- 2-3 lbs mixed greens (our Maple Avenue Market Farm Fall Cooking Greens mix includes tat soi, arugula, mustard, kale, mibuna, mizuna)
- 2 TBS olive oil
- 5-6 garlic cloves, thinly sliced
- 1 large shallot, thinly sliced
- 2 TBS good sherry vinegar
- Salt and pepper
Heat olive oil in a wok or sauté pan over medium heat. When oil is hot, add garlic and sauté about three minutes, or just until starts to turn golden, add shallots. Stir constantly. When shallots are translucent add greens and a pinch or two of salt, and pepper. Stir occasionally until all greens are wilted, five to six minutes. Remove from heat and finish with the sherry vinegar. Taste and adjust salt and pepper. (serves up to 4)
What are your favorite Thanksgiving Day recipes? Leave a comment below.