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Farm Chef Thanksgiving Sides

Thanksgiving is a great time to gather with family and friends and also to celebrate a great local harvest. Here are just three of our favorite Thanksgiving day recipes that are sure to be a crowd pleaser for all. We will walk you through each recipe and give tips and nuances in the laid back video. Welcome to a evening in our kitchen with us.

Below are the recipes that are discussed in the video. The butternut squash risotto is a favorite fall dish any time not just for Thanksgiving. It can easily be your main course for dinner and can be made vegetarian or vegan.






7 c. vegetable broth

1 tbsp. olive oil

1 small onion, chopped

2 tbsp. butter, divided

4 c. cubed butternut squash (from a 2 1/2-lb. squash)

3 cloves garlic, minced

2 c. Arborio rice

1/2 c. white wine

1 c. freshly grated Parmesan-optional

2 tbsp. freshly chopped sage


  1. Preheat the oven to 350 degrees, toss cubed butternut squash in oil, salt and pepper and lay out on a cookie sheet and roast till golden brown.

  2. Let butternut squash cool, puree half of the squash and set the other half aside.

  3. In a medium saucepan over medium heat, bring vegetable broth to a simmer. Reduce heat to low.

  4. In a large pan, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes and season with salt and pepper.

  5. Stir in remaining tablespoons of butter, Arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.

  6. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.

  7. Stir often and cook until the risotto is al dente and creamy, not mushy, about 25 minutes. Stir in pureed butternut squash, Parmesan and sage, then season with salt and pepper.

  8. Stir in cubed squash just too warm without smashing before serving.

Brussel Sprouts are a favorite on our farm, they are fun to grow and we have so many easy recipes for them.

Roasted Brussel Sprouts

Prep Time 10 MINUTES

Cook Time 20 MINUTES

Total Time 30 MINUTES



1. Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt and pepper. Lay the brussels sprouts cut side down on the baking sheet. Sprinkle the bacon around the sprouts. Roast the brussels sprouts on the lower oven rack until deeply browned and the bacon crisp, 20 to 25 minutes.

3. Remove the brussels sprouts from the oven and drizzle the honey, salt and lemon zest over the sprouts and toss. Transfer the sprouts to a serving dish. Serve warm...and ENJOY

Apples, Sage and Farm Raised Sausage Dressing


8 to 10 Servings


  • 2 tablespoons vegetable oil

  • 1 pound loose pork sausage

  • 1 cup diced celery

  • 1 cup diced onion

  • 1 cup diced peeled cored apple

  • 2 garlic cloves, minced

  • 1 tablespoon chopped fresh parsley

  • 2 teaspoons minced fresh sage

  • 1 bay leaf

  • 8 cups 1-inch cubes French bread with crusts

  • 1 cup whole milk

  • 1 cup low-salt chicken broth

  • 2 tablespoons (1/4 stick) butter, melted

  • 3 large eggs, beaten to blend


  1. Heat oil in a heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using a slotted spoon, transfer sausage to a large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Deglaze pan with ½ of Broth. Discard bay leaves. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)

  2. Preheat the oven to 350°F. Butter a 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in a bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.

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