A wonderful recipe for left-over Turkey, or anytime! Substitute chicken for classic Chicken and Dumplings. This is an easy, homestyle recipe sure to please.
- 8 medium carrots, cut into 1/4 inch chunks
- 4 celery ribs, cut into 1/4 inch chunks
- 1 cup chopped white or yellow onion
- 1/2 cup Fresh Harvest Butter Olive Oil
- 1 can (10-1/2 ounces) condensed beef consommé
or a little over a cup left-over turkey gravy.
- 4 cups turkey, chicken or veggie stock
- 2/3 cups water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups cooked turkey, cubed or hand shredded into bite size
- 2 cups frozen cut green beans or corn
- 1/2 cup all-purpose flour
- 2 teaspoons Fresh Harvest Traditional Balsamic
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons minced parsley
- 1/8 teaspoon poultry seasoning
- 3/4 cup whole milk
- 1 egg
In a Dutch oven, saute on medium heat the carrots, celery and onion in butter olive oil for 10 minutes. Add consommé, 4 cups stock, optionally add salt and pepper (to taste). Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.
Add turkey and beans or corn; cook for 5 minutes. Combine the flour, Balsamic and water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.
For dumplings: combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoons into simmering stew.
Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 10-12 servings.
This fresh cranberry sauce is the bomb! Made with dark rum and balsamic. We use honey to help sweeten without too much processed sugar. Try different flavors of our balsamic for a different taste!
- 1 package (12 ounce) whole, fresh cranberries
- 1/4 cup sugar
- 1/2 cup your favorite, authentic honey
- ¼ cup Fresh Harvest Raspberry Balsamic
- ½ cup water
- ½ cup good quality dark rum
- 1 beautiful orange, zest and juice
- Rinse off fresh cranberries, drain and put into saucepan.
- Zest and juice the beautiful orange.
- Add all ingredients to berries and stir well.
- Bring mixture to a boil and stir well. Reduce heat to low. Cover loosely and let simmer on low for 30 minutes or more.
- You want all the cranberries to ‘pop’ and the mixture will eventually thicken.
- Stir frequently and stir well.
- When mixture is nice and thick, and the berries have all ‘popped’ take off heat and let cool for 10 minutes. Transfer to bowl for serving, or chill. It is best when chilled and will thicken more in the refrigerator.
Note: if all the berries don’t ‘pop’, that is fine. You can use a spoon to crush them or leave them whole for a chunkier sauce. If sauce gets too thick, add a bit more water. This can simmer for quite a while and will get thicker and better as it cooks.
This is a simple, easy and tasty way to roast your bird! The Blood Orange olive oil brings out wonderful flavors in the Turkey and really shines in this recipe.
(whisk together well before using)
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey well, and pat dry with paper towels. Place turkey (breast side up) in a roasting pan. Rub the Turkey down liberally (inside and out) with the Blood Orange Olive Oil. The oil should form a nice pool in the bottom of the pot when complete. Next, sprinkle the Poultry seasoning all over the top and sides of the bird, throwing a bit of seasoning into the cavity of the bird as well.
If you have a large enough covered pot, this is ideal. If not you can use tin foil to cover the bird. Roast the Turkey per the chart below:
| Weight of Bird
|| Roasting Time (Unstuffed)
|10 to 18 pounds
3 to 3-1/2 hours
|18 to 22 pounds
3-1/2 to 4 hours
|22 to 24 pounds
4 to 4-1/2 hours
|24 to 29 pounds
4-1/2 to 5 hours
(Roast until a meat thermometer inserted in the meaty
part of the thigh reads 180 degrees F (80 degrees C).
Cook the Turkey covered for all but the last 1/2 hour or so. Baste the Turkey several times during the cooking process using the juices and Blood Orange Olive Oil at the bottom of the pot. Return lid after each baste and continue cooking.
For FINAL BASTING, remove the lid or foil from the bird. Brush the Cinnamon-Pear vinaigrette on the bird every 10 minutes for the final half hour while cooking uncovered. This should brown the bird evenly. Make more vinaigrette if needed. Rotate pan so skin does not burn.
Transfer the turkey to a large serving platter or cutting board, cover loosely with foil, and let it stand for at least 20 to 30 minutes before carving. Enjoy!
This is a fun way to serve your holiday Dressing! Use non-stick muffin or Bundt cake pans to bake the dressing, garnish and serve. Delicious!
- 1 package (12 oz) Seasoned Stuffing Croutons
(Or, here is a recipe to make your own.)
- 1/2 cup + 1 tsp Fresh Harvest Mushroom & Sage Olive Oil
- Salt & Pepper to taste (optional)
- 2/3 cup finely chopped yellow or white onion
- 2/3 cup finely chopped celery stalks
- ½ pound sweet Italian sausage (casing removed)
- 3 garlic cloves, minced
- 1 Granny Smith apple, peeled and finely chopped
- 3 large eggs, beaten
- ½ – 1 cup chicken broth
- ½ cup dried cranberries
Preheat oven to 350 degrees.
In a large skillet brown sausage and crumble it into small pieces as it cooks. When done, drain and set aside.
In the same skillet add ½ cup Fresh Harvest Mushroom & Sage Olive Oil, celery, onion and garlic. Sauté on medium heat until onion is just turning translucent (about 5 min.) Add cooked, crumbled sausage, apple and dried cranberries. Mix well.
In a very large bowl add beaten eggs and chicken broth. Mix well with a whisk. Next add the skillet mixture above and stir until well mixed. Finally add the stuffing croutons and stir LIGHTLY to incorporate mixture with the croutons, being careful not to crush them. This mixture should be very wet, but not runny. Let stand for 5 minutes. Stir again. If too dry add more chicken broth. If too runny, add more croutons.
Now the fun part! Brush the remaining 1 tsp Mushroom and Sage Olive Oil into muffin pans or a Bundt Cake pan. (Then I usually spray the pan with non-stick spray thoroughly or I use more olive oil if needed to really lubricate the non-stick pan because you don’t want this to stick!) Pack the stuffing mixture into the wells of the pans.
For the large muffin pan, bake for 20-25 minutes.
For the Bundt Cake pan, bake 30-40 minutes.
Dressing should be well browned. Let stand for at least 5-10 minutes before releasing from pan. Garnish with chopped Parsley (optional) and serve. This will keep well in the fridge.
This is an easy, no fuss recipe that yields great results! Using the Fresh Harvest Olive Oil instead of butter creates a moist and beautiful dressing that keeps wonderfully for leftovers.
- 1 package (12 oz) seasoned Croutons for stuffing (use the whole crouton style, not the bread crumb style).
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups low-sodium chicken broth or turkey stock
- 1/3 cup of Fresh Harvest Wild Mushroom & Sage Olive Oil (plus 1 tsp. to coat casserole pan)
- 1 tsp. fresh ground pepper
Heat oven to 350 degrees.
Sauté chopped onion and celery in Wild Mushroom and Sage Olive Oil over medium heat in a large saucepan. Cook 2-3 minutes. Remove from heat.
Add broth and stuffing to saucepan (or use bowl if saucepan is not big enough) and mix lightly, but well.
Coat casserole pan lightly with Wild Mushroom and Sage Olive Oil. Spoon or pour stuffing mixture into pan, spreading evenly.
Cover and bake for 25-30 minutes. For crunchier stuffing top, bake uncovered last 5-10 minutes.
Serve and enjoy. The Olive Oil will keep the stuffing moist and delicious for leftovers!
This easy to create recipe has endless variations depending on the spice mixture used to coat the croutons. They store wonderfully in the fridge or freezer. Plus there is NO high fructose corn syrup, salt, or hydrogenated oils!
- Day old French bread (or sliced sandwich bread)
- Fresh Harvest Olive Oil (your choice – see examples below)
- Spice mixture (your choice – see examples below)
Preheat oven to 400 degrees. Slice the bread into crouton sized cubes. Some folks prefer to take the bread crust off, personally I like to leave it on. You can use day old French Bread, or even sandwich bread – multigrain makes great croutons that are even healthier! The bread should be dry and on the verge of being stale – but not moldy. You may want to make this recipe in two batches, depending on the size of the bread used. A typical French Loaf makes about 8 cups.
Put bread cubes in a large bowl and toss with the spices and drizzles of the Fresh Harvest Olive Oil until all the cubes are lightly coated. This could take up to a cup or more of the Olive Oil. Place a SINGLE layer of the cubes on a non-stick cookie sheet. Bake for 10-12 minutes, tossing 1-2 times while baking. You want the croutons to be lightly browned and dry, but not too dark. Adjust your baking time as needed.
Italian Style – Use 3-4 teaspoons of Italian Seasoning, plus any Fresh Harvest Extra Virgin Olive Oil.
Thanksgiving Stuffing Style – Use a mixture (2 tsp each) of granulated Garlic, Italian Seasoning and Sage, plus Fresh Harvest Wild Mushroom and Sage Olive Oil. You can also use poultry or turkey seasoning instead of spices above.
Garlic – Use 2 tsps. fresh minced garlic (or 3 tsps. Granulated) plus any Fresh Harvest Extra Virgin Olive Oil. To make extreme Garlic croutons use Fresh Harvest Garlic or Tuscan Olive Oil.
Smokey & Spicy – Use 1 tsps. Cumin and 2 tsps. Parsley and Garlic, plus Fresh Harvest Cayenne or Baklouti Green Chili Olive Oil. You can adjust spices and oils as to your preferences. Our Harissa or Chipotle Olive Oil work well too!
Store in zip lock bags for up to 1 week or freeze for later use!
- 4 slices pancetta or thick-sliced bacon, cut into small pieces
- 1 1/4 pounds Brussels sprouts, outer leaves removed and ends trimmed
- 2 to 3 tablespoons sherry or water
- 3-4 tablespoons Fresh Harvest Maple Balsamic
- Salt and freshly ground black pepper to taste
- Slivered almonds, optional
In a large skillet, cook the pancetta or bacon pieces until they are crisp. While the pancetta cooks, rinse the Brussels sprouts under water. Remove the bacon and drain on a paper towel. Discard the bacon fat and wipe out the skillet.
Cut the brussels sprouts in half or quarters.
Add the brussels sprouts in the skillet the bacon was cooked in and begin to sauté over medium heat until they start to slightly brown, sprinkling them with the sherry or water so they don’t stick, about 5 minutes.
Drizzle the brussels sprouts with balsamic vinegar and continue sautéing until the sprouts are just tender, about 5 to 6 minutes more.
Season with freshly ground black pepper and top with bacon pieces and slivered almonds if desired.
This recipe is a family favorite and uses our state’s famous Arkansas Black Apples. If you can’t locate this regional apple, you can substitute Granny Smith or similar.
- 6-7 medium sized Arkansas Black Apples (or Granny Smith) peeled, cored and sliced into pie size pieces.
- ½ cup firmly packed Brown Sugar
- ½ cup granulated Sugar
- 3 tbsp. all-purpose flour
- ½ tsp. Salt
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Allspice
- (Optional – use 1-2 teaspoons Apple Pie spice instead of those listed above)
- 2 tbsp. Fresh Harvest Red Apple Balsamic (or use another flavor like Cinnamon Pear which will complement the pie.)
- 1 tbsp. Milk
- 1 box refrigerated Pie Crust (or make your own)
Preheat the oven to 400 degrees.
In a medium bowl, whisk together the dry ingredients: brown sugar, granulated sugar, flour, salt and spices.
In a large bowl, toss the prepared apples with the Balsamic Vinegar. Add the sugar mixture to the apples and stir to coat.
Line a pie dish with one of the pie crusts and fill with apple mixture. Top with the remaining pie crust, pinching it with the bottom crust.
Brush the top of the crust with the milk.
Bake for 15 minutes.
Then, turn down the oven to 375 and bake for 30-45 minutes longer, or until the filling is golden and bubbly.
Allow to cool 30 minutes before serving.
Easy. Healthy. Delicious. Addictive!
- 2-3 lbs sweet potatoes (3 or 4 medium sized)
- ¼ cup Fresh HarvestCinnamon Pear Balsamic
- ¼ cup Fresh HarvestBlood Orange Olive Oil
Wash, peel and cut sweet potatoes into 2-inch rounds. Put potatoes in a large pot of water and bring to a boil. Cook until very fork tender, 30-45 minutes. Drain well and let them stand for a few minutes. Add the olive oil and balsamic and MASH until creamy. Serve. Yum.
A classic sweet potato recipe using our Maple Balsamic. Easy, delicious and nutritious. A ‘gastrique’ is a simple sweet-and-sour type of sauce. The sugars in our balsamic caramelize and reduce to make a tart, slightly thickened syrup.
- 3 medium sweet potatoes
- ¾ cup Fresh Harvest Maple Balsamic
- 4 tablespoons (1/2 stick) unsalted butter
- Black Pepper and Salt (to taste)
- 1 tbsp. chopped fresh marjoram leaves
NOTE: You can also use 3-4 tbsps. of Fresh Harvest butter olive oil in lieu of butter for a vegan dish.
Preheat oven to 400°
Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; toss to coat evenly.
Add Fresh Harvest maple balsamic; toss potatoes to coat, and bring to a boil. Toss and immediately transfer skillet to oven.
Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes.
Remove from oven, and season with salt and pepper to your taste.
Serve warm, garnished fresh marjoram.