Relishing in Fall’s Bounty
The Fall bounty, which in my world includes harvesting outdoor cannabis, lends itself to the earthy, rustic flavors found in these recipes. Of course you can make them any time of year, but seasonal and local is how we like to roll. Happy Thanksgiving!
Thanksgiving Stuffed Mushrooms
This is the recipe for the folks who can’t get enough of the flavors of that food crazy American holiday. You certainly don’t have to wait for Thanksgiving to try it, everything is available year round. A tasty mushroom for sure.
Yield: 16 Mushrooms, 8 Servings
Serving Size: 2 Mushrooms
Ingredients:
16 extra-large white button mushrooms
2 tablespoons olive oil
1 ½ tablespoon salt
2 teaspoons fresh ground black pepper
1 large diced shallot
2 minced garlic cloves
1 stalk celery
¾ pound turkey sausage
1 tablespoon chopped poultry seasoning
1 tablespoon chopped dried cranberries
1 tablespoon cinnamon applesauce
3 ounces mascarpone cheese, softened
1/4 cup crumbled corn bread
1/3 cup panko breadcrumbs
8 teaspoons canna-olive oil*
Directions:
Preheat oven to 325 ? F. Clean mushrooms using a paper towel to remove any dirt. Do not run under water. To prepare mushrooms: Remove stems, finely chop, and set stems aside. Lightly coat each mushroom with olive oil, salt, and pepper; and place cap side up on a baking sheet for later use. In sauté pan over medium low heat, add 2 tablespoon olive oil and cook garlic, shallots, and celery until translucent but not browned. To same pan add turkey sausage, 1 teaspoon salt, ½ teaspoon pepper, and poultry seasoning. Continue to cook until turkey sausage is mostly done cooking. Turn the pan to low and add the dried cranberries, applesauce, mascarpone cheese, cornbread, and panko breadcrumbs. Blend until thoroughly combined. Blend in the canna-oil and mix for two minutes, ensuring the oil is evenly distributed. Fill mushroom caps with 1½ tablespoon of the filling and bake at 325 ? F for 20 minutes.
Turkey Meatballs
Medicating these glorious meatballs is achieving food perfection. This recipe is inspired by the brilliant chef Mario Batali, and acquired through my friend Freddi. These are now our go-to meatballs. They are amazing. And they are turkey. Go figure.
Yield: 2 Dozen Meatballs, 12 Servings
Serving Size: 2 Meatballs
Ingredients:
10 slices of day old bread
2 lbs. ground turkey
¼ lb. prosciutto, diced
½ lb. Italian sausage
4 eggs
½ cup Romano cheese, grated
½ cup chopped parsley
2-3 tablespoons canna-olive oil*
2 tablespoons olive oil
Salt and pepper
2 cups tomato sauce
Directions:
Heat oven to 340° F. In a medium bowl cover the bread with water. After five minutes, drain the bread well. In a large bowl combine the turkey, prosciutto, and sausage. Mix well. Add the eggs, cheese, parsley, oils, salt and pepper and mix very well. Place the bowl in the fridge for 30 minutes. Line two baking sheets with parchment. Use an ice cream scoop to form into meatballs and place onto the parchment. They will be a little flat at the bottom but that’s okay. Bake for 40 minutes. Warm tomato sauce over medium/low heat. Toss meatballs with warm tomato sauce.
Cranberry Walnut Biscotti
With a cup of tea or coffee these biscotti will kick your butt, but only in the best way. Biscotti are fun to make. It’s a process, but it has a great pace and it’s cool to see the transformation of the dough.
Yield: 10 Servings
Serving Size: 2 Biscotti
Ingredients:
2 cups all-purpose flour
2/3 cups sugar
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup sugar
2 eggs, lightly beaten
3 1/3 tablespoons canna-oil*
1 tablespoon orange juice concentrate
1 tablespoon orange rind
2 teaspoons vanilla
1 cup chopped walnuts
½ cup dried cranberries
1 egg white
Sugar
Directions:
Heat oven to 340° F. In a large bowl, combine the flour, sugar baking powder, and salt. In a small bowl, whisk together eggs and vanilla and add to dry ingredients and mix until moistened. Add walnuts and cranberries and knead into dough. Flour your hands, as the dough will be sticky. Divide dough in half and shape into two 10 x 2 ½ inch logs with floured hands. Bake for 20-25 minutes until golden brown. Cool loaves on a wire rack for 10 minutes. Place on a cutting board and slice into one-inch pieces on the diagonal. Place the cut side down on ungreased baking sheets. Bake for 8-10 minutes on each side until light golden brown, a little longer if you like crisper biscotti. Cool completely on wire racks.
