Fall Week 10: Extra Recipes for Thanksgiving Break

This is a collection of recipes for your Thanksgiving dinner table that all use items from last week's share. There are entrées, stuffings, side dishes, sauces, and desserts all listed below. Scroll all the way to the bottom for a recipe from the team at Spring Rain Farm where we got the cranberries!

Happy Eating!
Love,
Anna P. & The BMSP Team

Sweet Potato Cranberry Leek Stuffing

Uses: Sweet potatoes, leeks, fresh cranberries, apples, fresh thyme
Additional Shares: Bread, eggs
You will also need: Chicken broth, celery, garlic, parsley, paprika, garlic salt, butter, olive oil, pepper
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Butternut Squash Bread Stuffing with Apples (optional: Brussels Sprouts)

Uses: Butternut squash (if you still have one from last week), apples, fresh cranberries, fresh sage, fresh rosemary, fresh thyme
Additional Shares: Bread
You will also need: Onion, celery, shallots, chicken broth, walnuts, olive oil, salt and pepper
Optional: Brussels sprouts
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(Sweet) Potato Leek Galette

Uses: Sweet potatoes or potatoes (if you still have them from last week), leeks
You will also need: Garlic, lemon juice, ground nutmeg, olive oil, salt and pepper
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Apple Leek Butternut Squash Gratin

Uses: Butternut squash (if you still have one from last week), leeks, apples, fresh sage
Additional Shares: Atwell's Gold cheese
You will also need: Parmesan cheese (if no Atwell's), dry sherry, olive oil, salt and pepper
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Herb Roasted Sweet Potatoes

Uses: Sweet potatoes, fresh thyme
You will also need: Garlic, red pepper flakes, olive oil, salt
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Roasted Radishes with Leeks and Thyme

Uses: Radishes, leek, fresh thyme
You will also need: Butter, olive oil, salt and pepper
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Pan Roasted Hakurei Turnips

Uses: Hakurei turnips
Additional Items: Honey
You will also need: Cayenne pepper, vegetable oil, salt and pepper
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Sweet Potato Hakurei Turnip Salad

Uses: Sweet potatoes, apples, Hakurei turnips
You will also need: Lemon juice, fresh ginger, celery, scallions, cilantro, sesame seeds, olive oil, salt and pepper
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Hakurei Turnips in Mustard Sauce

Uses: Hakurei turnips
You will also need: Chicken stock, Dijon mustard, cornstarch, fresh parsley, olive oil, salt and pepper
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Fresh Cranberry Sauce

Uses: Fresh cranberries
You will also need: Sugar
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Cranberry Orange Sauce

Uses: Fresh cranberries
You will also need: Orange juice, orange zest, sugar
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Cranberry Apple Pie

Uses: Fresh cranberries, apples
You will also need: Pie crusts, flour, sugar, brown sugar, ground cinnamon, ground nutmeg, butter, pecans
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Cranberry Buckle, by Spring Rain Farm

Adapted from a Plum Buckle Recipe by William and Mary McCaffrey

Filling:

6 cups fresh cranberries

2/3 cup butter, softened
1 1⁄2 cups white sugar
2 eggs
3 cups all purpose flour
1 Tablespoon baking powder
1⁄2 teaspoon salt
2 cups milk
2 teaspoons vanilla extract

OR, if you are in a rush, substitute in Bisquick mix for the homemade batter above; it still comes out great!

Topping:

1 cup white sugar
1⁄2 cup butter, softened
1⁄4 cup all-purpose flour
1 teaspoon cinnamon

1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.

2. Place the cranberries in the bottom of the prepared baking dish.

3. In a large bowl, mash together 2/3 cups butter with 1 1⁄2 cups of white sugar until the mixture is smooth and creamy. Beat in eggs one at a time. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter.

4. Pour the batter over the cranberries.

5. Mix 1 cup of sugar, 1⁄2 cup of butter, 1⁄4 cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over batter.

6. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.