Tag: thanksgiving


Sausage Stuffing with Fennel, Apple and Omnivore Salt

We love this Italian take on traditional stuffing from the team at Omnivore Salt!

INGREDIENTS
2 loaves country white bread
2 sticks butter
½ cup chopped sage
3 Lbs sausage
2 cups chopped onion
2 cups chopped celery
2 cup chopped carrots
2 cup chopped fennel
2 bay leaf
2 apples grated
2 cups stock
3 eggs
1 bunch parsley roughly chopped

To prepare the croutons (plan to make them the day before!): Cut the bread into ¾ inch cubes and melt a stick of butter along with some sage. Toss the bread with the herbed butter and season with a few generous pinches of Omnivore Salt. Lie on sheet trays and roast in a 325°F oven until golden in color.

To prepare the stuffing: Melt the other stick of butter in a large pan. Add the onion, carrot, celery and fennel. Cover and cook over low heat for about 20 minutes, until nice and soft. In a large pan, cook the sausage over medium heat until nice and browned. Combine vegetables and sausage, then cook together over medium heat for about 5 minutes. Season to taste with Omnivore Salt.

Grate the apples and combine them in a large bowl with the sausage mixture and the sage croutons. Season to taste with Omnivore Salt. Add the eggs, the stock and some parsley.

Loosely stuff into your turkey and cook as instructed.

Place any extra stuffing into a baking dish and cover with foil. Bake at 350°F for 1 hour. After 30 minutes remove the foil and bake uncovered for other 20-30 minutes, until nicely golden brown on top.

Freyja & Susan's Heritage Turkey

2015 Heritage Turkey Photo Contest

A huge “Thank You” to all participants for sharing your holiday feast with us!

We are thrilled to announce the winner of our 2015 Heritage Turkey Photo Contest!

Each family submitted photos of their Heritage Thanksgiving Turkey for a chance to win an 18-20lb Heritage Turkey for Thanksgiving 2016. Our inbox was flooded with your submissions, here are the best of the best:

2015 Turkey Photo Contest Winner:

Freyja & Susan

South Berwick, ME

Freyja & Susan's Heritage Turkey
Freyja & Susan’s Heritage Turkey

 

Honorable Mentions:

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To all of you who support the Heritage Turkey Project, you have truly made this project a success. Thank You!

It would not be possible without your support and enthusiasm over the years.

heritage turkey

Happy Thanksgiving!

 

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Thanksgiving is right around the corner, kicking off the winter holiday season. For us Thanksgiving is about sharing a meal, creating memories with loved ones. We are proud to help you bring friends and family together to celebrate over a feast of rare and heritage breed foods.

At the core of our business we really have you to thank – we wouldn’t have been able to increase our farmer network over the past decade to roughly 80 farmers and artisans. Likewise, the farmers and artisans would not be able to have increased the availability of these rare products to such an extent without your support and commitment. Of the over 51 million turkeys that will be consumed next week, less than 1% are heritage breed. Each year we have increased that percentage and hope to continue to do so so that heritage turkey will be on the table for generations to come.

Frank Reese on Heritage Turkeys

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Our very own Frank Reese was profiled in Modern Midwest as a farmer who “wants to change the way you think about your Thanksgiving Meal Centerpiece.” 

WHAT IS A HERITAGE TURKEY?

  • Long life outdoors:  Heritage turkeys should be active and healthy: running, jumping, flying and exploring, all in the great outdoors. Farm factory raised birds are confined to buildings, and are too overweight to fly.
  • Naturally mating:  Forget artificial insemination. There better be no needles involved when it comes to making little baby heritage turkeys — also known as poults. Broad-breasted white turkeys have been genetically engineered to the point they can no longer naturally mate.
  • Slow growth rate: Factory farms can raise a 20-pound turkey in 12 weeks. It should take at least twice as long (28 weeks) for a heritage turkey, giving them time to develop a strong skeletal structure and healthy organs.
  • Meat: Expect a heritage bird’s meat to be darker thanks to all that running, jumping and exercising on the farm. The darker the meat, the more nutritional, said Reese. “If you’ve got muscle that’s been used, you have the ability to store vitamins. You don’t store vitamins in fat.”
  • Heritage varieties: Black, Bronze, Narragansett, White Holland, Slate, Bourbon Red, Beltsville Small White, Royal Palm, Jersey Buff and White Midget.

Talking Heritage Turkey with Frank Reese on Heritage Radio Network

Frank Reese
Frank Reese

Frank Reese live on Heritage Radio Network!

This week on No Chefs Allowed, Heritage turkey hero Frank Reese talks with hosts, Megan and Tricia as they begin planning for Thanksgiving. Frank, a fourth-generation turkey farmer, is the ambassador for the turkeys that used to feed America. Frank talks to No Chefs Allowed about today’s industrialized poulty practices, and encourages everyone to support the last remnants of the turkeys that used to don our tables at Thanksgiving. Megan and Tricia set off to get their own Heritage turkeys before they sell out! 

Have a Happy Thanksgiving!

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