Thanksgiving Farm-to-Table Highlights

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12 recipes thanksgiving

imageedit_625_98614489821. Sage Roasted Turkey

imageedit_625_98614489822. Stuffed Heirloom Tomatoes

imageedit_625_98614489823. 200+ Make-ahead Thanksgiving Recipes

imageedit_625_98614489824. Gatherings Winter Season – 50+ Farm to Table Favorites

imageedit_625_98614489825. Homemade Apple Butter (No Sugar Added)

imageedit_625_98614489826. Easy Oven Roasted Potatoes

imageedit_625_98614489827. Apple Galette

imageedit_625_98614489828. Silky Smooth Pumpkin Pie

imageedit_625_98614489829. Leftover Thanksgiving Turkey Pot Pie

imageedit_625_986144898210. Honey Glazed Sweet Potato & Apple Casserole

imageedit_625_986144898211. Fresh Cranberry Orange Sauce

imageedit_625_986144898212. Peppery Shrimp with Grits and Greens

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ideas2.  35 Veggie Turkey Trays & Cornucopia Ideas


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imageedit_625_98614489821. Sage Roasted Turkey

  • 16 pounds turkey (thawed if frozen)
  • 8 tablespoons unsalted butter
  • 1 lemon
  • 2 handfuls fresh flat leaf parsley
  • 2 handfuls fresh thyme leaves
  • 2 handfuls sage leaves (fresh)
  • 3 teaspoons coarse salt (plus more for seasoning)
  • 2 teaspoons freshly ground pepper (plus more for seasoning)
  • 2 lemons (each cut into halves)


For the Herb Roasted Turkey

  • If you are using a frozen turkey, remove the turkey from the freezer a few days before Thanksgiving and let it thaw out in the refrigerator.
  • When you’re ready to roast the bird, remove the turkey from the brine / refrigerator, remove the giblets from inside, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature.
  • In a food processor, combine the butter, lemon zest, 1 handful of parsley, 1 handful of thyme and 1 handful of sage leaves and pulse for 1-2 minutes until everything is evenly incorporated. Add 1 teaspoon of salt and 1/2 teaspoon of pepper and pulse for a few seconds more. Remove the compound butter from the food processor and set aside.
  • Once the turkey is prepped, place it in a large roasting pan, breast side up on a metal rack.
  • Using your hands, smear the butter all over the turkey. Liberally season the bird with salt and pepper and use your hands to pat everything down onto the skin.
  • Preheat oven to 450 degrees F, with rack on lowest level.
  • Fill the inside of the bird with the remaining handfuls of herbs and the halved lemons, making sure everything is stuffed inside the bird. Tie the legs together with a bit of kitchen twine and place the bird into the oven and roast for 30 minutes at 450 degrees F.
  • After 30 minutes, reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with drippings from the bottom and rotating the pan every 30-45 minutes.
  • After 2.5 hours of cooking time, use a meat thermometer and check the thickest part of the turkey so make sure the internal temperature is 175 degrees. The turkey should be golden brown at this point. If the turkey is not done, continue to cook it until the thermometer registers at 175 degrees F.
  • If the turkey is done but isn’t quite golden brown yet, crank the heat up to 450 degrees and blast it for 15 minutes to crisp up the skin.

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24 heirloom tomatoes (bite-size) INCLUDED IN BOX

2 tablespoons extra-virgin olive oil, plus more for drizzling

1/4 teaspoon red pepper flakes -optional

2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup)

Flaky sea salt, cracked pepper


  1. Preheat the broiler. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned and slightly soft, about 2 minutes.
  2. Mix the olive paste with 1 tablespoon water and dot all over a serving plate. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter fresh thyme on top. Serve warm or at room temperature.


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imageedit_625_98614489825. Homemade Apple Butter (No Sugar Added)

BUTTERMakes 16-20 ounces


3 lbs. apples INCLUDED IN FULL BOX
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup water


  1. Core and chop the apples and place them in the bowl of your slow cooker. Add in the cinnamon, ginger, cloves, and water then cover and cook on low for 6 hours, or until the apples are tender enough to fall apart with mashed with a fork.
  2. To make applesauce, use an immersion blender to puree the cooked apples. (If you chose to peel your apples, you can just use a fork or potato masher to break down the apples.) You could stop here, and enjoy this delicious spiced applesauce, but you’ll need to keep cooking it down to create apple butter.
  3. Loosely cover the pot with the lid, leaving a vent for steam to escape, and set the slow cooker to cook for another 6 to 8 hours on low, or until the applesauce has reduced by nearly half. Alternatively, you could heat the applesauce on high 45 minutes, then reduce the heat to low to quicken the process, but be sure to not leave it on high too long, or you’ll risk burning the apples on the bottom.
  4. Once the apple butter is nice and thick, transfer it to a glass jar and store it in the fridge for up to two weeks. (You can also freeze any extra for a longer shelf life!) Serve the apple butter over your favorite toast, pancakes, meats, salads, or simply enjoy it by the spoonful!
Recipe Notes

*Since you have to leave the pot slightly uncovered while cooking, you may want to place some towels around your slow cooker to catch any splattering.


  • If you don’t have a slow cooker, feel free to make apple butter over a stove top– just make sure to keep the heat low and stir often to prevent burning.
  • You can start off using store-bought applesauce to save time, but the flavor is best if you start from scratch.



imageedit_625_98614489826. Easy Oven Roasted Potatoes

– A simple side dish for Thanksgiving

Yum’d by 250,000 – on Yummly


Recipe off of a box of Lipton Onion Soup Mix.


  • 2 pounds potatoes INCLUDED IN FULL BOX
  • 1 package Lipton Onion Soup Mix
  • 1/4 cup of oil, you can use olive or coconut oil
  • 1 red bell pepper chopped – optional
  • 1 medium sized onion chopped – optional


  • Preheat oven to 450 degrees. Cube potatoes into small bite sized pieces, place potatoes into a gallon sized ziplock bag, pour oil over potatoes, and mix well. Add in optional ingredients if you like. Sprinkle in dry onion soup mix, and shake the back so the soup mix coats the potatoes. Place potatoes into a 13 x 9 inch baking dish. Bake for approximately 40 minutes.


A galette is a rustic, free-form tart that is cooked on a baking sheet rather than in a tart pan. It can be prepared with a variety of seasonal fruits.


For the dough:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 Tbs. sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into
    1/2-inch pieces
  • 1/3 to 1/2 cup ice water

For the filling:

  • 2 lb. apples, peeled, cored and cut into 1/4-inch slices INCLUDED IN FULL BOX
  • 1/2 cup sugar
  • 2 tsp. fresh lemon juice
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1 1/2 Tbs. cornstarch
  • 1 egg, lightly beaten
  • Sugar for sprinkling
  • 1/4 cup apricot jam OPTIONAL
  • Lightly sweetened whipped cream for serving OPTIONAL


To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.
Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.
Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Place a baking sheet on the bottom rack of an oven. Position another rack in the lower third of the oven and preheat to 400°F. Line a second baking sheet with a Silpat nonstick liner and spray with nonstick cooking spray.
To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.
Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.Just before serving, in a small saucepan over medium heat, warm the jam. Brush the apples with the jam and let cool. Cut the galette into 8 slices and serve.


imageedit_625_98614489828. Silky Smooth Pumpkin Pie


Silky Smooth Pumpkin Pie with Sweet Potato
Adapted from Cook’s Illustrated, November & December 2008

A half-recipe of your favorite pie crust, chilled (Updated: My choice these days is my All-Butter, Really Flaky Pie Dough)

1 cup heavy cream
1 cup whole milk (I used 2 cups of half and half instead of one cup each of cream and milk)
3 large eggs plus 2 large egg yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger INCLUDED IN Thanksgiving Add-on BOX
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

Preheat oven to 400 degrees F.

Roll out dough on generously floured (up to 1/4 cup) work surface to make 12-inch circle about 1/8-inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang all around pie plate.

Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pan from refrigerator, line crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate. Bake 5 to 10 more minutes until crust is golden brown and crisp. Remove plate and baking sheet from oven.

Make the filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat. Whisk in cream mixture slowly, until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm pre-baked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees. Continue baking until edges are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.)





imageedit_625_98614489829. Leftover Thanksgiving Turkey Pot Pie

with corn, carrots, onion, peas or beans












  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2/3 cup corn kernels
  • 1/2 cup diced carrots
  • 1/2 cup green beans or peas
  • 1/3 cup all-purpose flour
  • 1 cup chicken or turkey broth
  • 3/4 cup milk
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups chopped leftover Thanksgiving turkey
  • 1 puff pastry sheet, cut into four 4 1/4-inch squares
  • 1 large egg, beaten


  1. Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
  2. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots, green beans, peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.
  3. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.
  4. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.



imageedit_625_986144898210. Honey Glazed Sweet Potato

& Apple Casserole


  • 3 sweet potatoes (medium) INCLUDED IN BOX
  • 2 apples (peeled, cored, and sliced) INCLUDED IN BOX
  • 1/3 cup honey
  • 1/4 cup butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • optional pecans

Preheat oven to 375 F.
Place un-pierced potatoes on a baking sheet and bake
40-45 minutes (depending on size). As soon as potatoes
are soft with a light squeeze they are ready. Let cool.
Peel, slice & core your apples.Set apples aside.
Depending how long the rest of the process will take you,
I recommend drizzling with a little bit of lemon juice to keep
them from going brown.Remove the peel from the sweet potatoes
and cut crosswise into 1/2-in-thick slices. Alternating with the
apple slices and sweet potato slices, arrange in 8×8 or 9×9
baking dish.In a small sauce pan melt together honey, butter,
cinnamon and vanilla. Remove from heat.Chop pecans roughly &
place on a parchment lined baking sheet. Toast on broil until fragrant,
approx. 5 minutes.Pour honey mixture over top. Sprinkle with chopped
pecans if desired. Bake at 350 F for 15-20 minutes until heated throughout. Serve.


imageedit_625_986144898211. Fresh Cranberry Orange Sauce



  • 1/2 cup fresh orange juice, from one orange
  • 1/2 cup water
  • 3/4 cup plus 2 tablespoons sugar
  • 12 oz fresh cranberries INCLUDED IN THANKSGIVING ADD-ON BOX
  • Zest of one orange, about 2 teaspoons
  • Pinch salt


    1. Bring orange juice, water and sugar to a boil in a medium sauce pan. Add cranberries, orange zest and salt and bring back to a boil. Reduce heat to medium and boil gently for about 10 minutes, until most of cranberries have burst open.
    2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.



Thanksgiving Brunch in Slow Cooker:

imageedit_625_986144898212. Peppery Shrimp with Grits and Greens



  • 2 cups unsalted chicken stock, divided
  • 1 1/2 cups 2% reduced-fat milk
  • 3 teaspoons freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 3/4 cup regular grits
  • 2.25 ounces mozzarella cheese, shredded (about 1/2 cup plus 1 tablespoon)
  • 3/4 cup chopped green or sweet onions, divided INCLUDED IN FULL SHARES
  • 4 teaspoons coconut oil, divided
  • 1 tablespoon minced garlic, divided
  • 1 tablespoon honey, divided
  • 1 bunch sweet collard sprouts INCLUDED IN FULL SHARES
  • 1 1/4 pounds peeled and deveined large shrimp
  • 2 teaspoons paprika
Step 1

Add to crock pot slow cooker 3/4 cup stock, milk, 1/2 teaspoon pepper, and 1/8 teaspoon salt. Whisk in grits; cover and cook 45 min, stirring occasionally. Stir in cheese. Sprinkle with 1/4 cup onions.

Step 2

Heat a large cast-iron skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add remaining 1/2 cup onions and 2 teaspoons garlic to pan; sauté 30 seconds, stirring constantly. Stir in 1 cup stock, 1 teaspoon honey, remaining 1/8 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Cook 6 minutes or until reduced to about 1/4 cup. Add greens to crockpot; cover and cook 3 minutes or until tender, stirring occasionally.

Step 3

Return pan to medium-high heat. Combine shrimp, remaining 2 teaspoons pepper, remaining 2 teaspoons oil, remaining 1 teaspoon minced garlic, remaining 2 teaspoons honey, and paprika in a bowl; toss gently to coat. Add shrimp to pan; cook 2 minutes on each side or until done. Add remaining 1/4 cup stock to pan; cook 1 minute, scraping pan to loosen browned bits. Add shrimp to grits and greens. Serve.

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