Thursday, November 20, 2014

Sage Sausage, Apple, and Walnut Stuffing

Give Thanks with Good Food.
This is the best stuffing for Thanksgiving! The sausage, apple, and walnut ingredients go well with most winter meals; I love it along with a pan of roasted beets, onion, and carrots. Saute a bunch of kale and you have an amazing winter meal.

Order our country sausage online and pickup at market!

Sage Sausage, Apple, and Walnut Stuffing

This stuffing recipe is a big hit! It combines my favorite winter flavors of sage, country sausage, and apples. 
-recipe adapted from

  • 1 lb Bluebird Farm country sausage
  • 2 cups bread crumbs or cubes
  • 6 tablespoons unsalted butter, plus more for greasing the pan and topping
  • 2 tablespoons rubbed sage
  • ½ teaspoon freshly ground black pepper
  • 1/2 tablespoon paprika

1.      Preheat oven to 325 degrees F.
2.      Put the stuffing cubes in a large bowl with the sage, black pepper, and paprika and set aside. Butter a 3-quart casserole dish.
3.      Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up into quarter sized pieces with a wooden spoon. Cook until it loses most of its interior pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes.
4.      Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add  broth and parsley and bring to a simmer.
5.      Pour the vegetable and broth mixture over the stuffing cubes and toss until evenly moistened. Mix in the toasted walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes.
6.      Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Serve immediately or keep warm in oven.
 Tips: Put the dressing in the oven during the last hour of cooking the turkey
 Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.
Happy Thanksgiving!
~William Lyons and Marie Williamson

Tuesday, November 18, 2014

Give Thanks with Good Farm Food!

We have some great Thanksgiving markets this Saturday, November 22nd. Come and see us!

Charlotte Regional Market. 8-noon 
           pork, chicken, vegetables
Downtown Hickory Market. 10-2pm
           pork, chicken, vegetables
Morganton Market.  noon-3pm. Across from CVS Pharmacy
           pork, chicken, pre-ordered veggies and veggie boxes only.

Please pre-order pork and chicken- we have a limited amount! You can pre-purchase vegetables.

In Morganton, I'll only have vegetables for folks that pre-purchase on our online farm store.

You can pre-purchase from a selection of our vegetables or you can order our Veggie box.
Veggie box: 1 bunch parsley, 1 bunch scallions, 1 bunch of kale, 1 bunch of carrots, 1 bunch of beets, 1 bunch Asian sweet salad turnips,  and 1 head of delicious cabbage.