• November

    • Carrots
    • Greenhouse Cucumbers
    • Greenhouse Tomatoes
    • Grenhouse herbs
    • Potatoes
  • December

    • Beans
    • Brussel sprouts
    • Cranberries
    • Parsnips
    • Pomegranates
    • Sweet potatoes
    • Winter Squash
  • January

    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Parsnips
    • Potatoes
    • Winter Squash
  • February

    • Beets
    • Cabbage
    • Carrots
    • Parsnips
    • Potatoes
  • March

    • Beets
    • Carrots
    • Parsnips
    • Potatoes

Seasons & Recipes

Festive Apple Stuffing

  • 8 cups cubed Italian Style Bread
  • 1lb italian sausage (mild or spicy), casings removed
  • t tbsp olive oil
  • 2 cups chopped onion
  • 2 cups chopped fennel
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups chopped apple
  • 1/2 cup dry white wine
  • 2 tsp sage
  • 2 tsp savoury
  • 1/4 cup chopped parsley
  • 1/2 cup chicken stock

Bake bread cubes at 350 F (180 C) until lightly toasted, about 10 minutes.
In a large skillet brown sausage, breaking into pieces. Remove from pan and set aside.
In same skillet heat oil, add fennel, onions, salt and pepper. Cook until tender but not brown, about 7 minutes. Add apples and wine, stirring until most of the liquid has been absorbed. Stir in bread, sausage, sage, savoury and parsley.
Lightly stuff bird cavity and sew or skewer shut. Add about 1/2 cup chicken stock to leftover stuffing, transfer to a buttered baking dish, cover with foil and bake in 360 F oven about 30 minutes or until warm.

Alternative sausages to use with this recipe:
Festive Apple
Moroccan
Pork Sausage
Turkey Cranberry