Dry Brined Turkey

  1. Clean and rinse the turkey and remove the giblets. Pat dry with paper towels.
  2. Use 1 to 2 Tbsp brine for every 5 pounds of turkey. Rub brine all over turkey taking care to rub under skin on breast and thighs.
  3. Chill uncovered 1-3 days in the fridge or at least 16 hours. Pat dry, do not rinse.
  4. Cook turkey by preferred method. We recommend baking at 350 degrees for 20 minutes per pound, but the brined bird will be delicious whatever cooking method you choose.
  Dry Brining Tips: It’s very important to choose a turkey that is not already packaged in a brining or sodium solution. Brine your bird for at least 16 hours but preferably 2-3 days. This allows enough time for the brine to fully absorb into the turkey. Store your bird uncovered in the fridge. This step allows the skin to dry out almost completely. Very dry skin makes a golden, crispy end product. Do not rinse the bird after its skin has dried.  

Potato Rosti with Red Onion & Stuffing

1 packet of GR Jolly Fine Stuffing Mix

2 Potato, Grated

2 Red onion, Grated

1/2 Cup Water

2 Tablespoons Cooking Oil

  1. Once the onion and potato have been grated, place on some kitchen roll and allow to dry for ten minutes.
  2. Mix the stuffing with the boiling water, until all the water has been absorbed.
  3. Add the potato and onion to the stuffing and mix in thoroughly.
  4. Heat the oil in a pan to medium heat.
  5. Shape the mix into balls, place in the pan, and flatten into a disc-like shape.
  6. Fry the discs in the pan until they are a golden brown color on either side.

Chocolate Pumpkin Mini Pies

2 ½ cup all-purpose flour

½ cup cocoa powder

1/3 cup sugar

¼ teaspoon salt

1 cup butter chilled and cubed

1/3 – ½ cup ice water

1 can Farmer’s Market Organic Pumpkin

3/4 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. sea salt

1 14 oz. can sweetened condensed milk

2 eggs beaten


1.  In a food processer, pulse the flour, cocoa powder, sugar, salt, and chilled butter about 5 times. Add in 1/3 cup ice water and pulse until the dough starts to crumble. Add more water as needed.

2. Dump out onto a clean work surface and gather together and form into two disks. Cover with plastic wrap and place in the fridge to chill for 1 hour.

3. Preheat the oven to 400 degrees. Roll out the dough one at a time and cut into 3-4 inch disks. Place the disks into a muffin tin and gently press to the bottom. Place in the fridge to chill while making the filling.

4. Mix the pumpkin and spices together. Add remaining filling ingredients and mix slowly until thoroughly combined.

5. Pour the filling into the pie molds almost to the top. Place in the oven for 5 minutes then turn the temperature down to 325 degrees and cook for another 10-15 minutes or until the center is set.

6. Chill and serve with whipped cream.

Spicy Roasted Butternut Squash Soup

1 medium butternut squash

2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon Morton & Bassett Ground Pepper

1 teaspoon Morton & Bassett Red Pepper Flakes

1 yellow onion, sliced

2 cloves of garlic, minced

4 cups vegetable broth

Optional toppings

Pumpkin seeds, red pepper flakes, and/or heavy cream




  1. Preheat the oven to 375F


  1. Slice the butternut squash in half lengthwise and place each half cut side down on a parchment-lined baking sheet.


  1. Bake for 35-45 minutes until a fork easily pierces the squash.


  1. In a large pot, add olive oil, onions, garlic, salt, pepper, and red pepper flakes, simmer for 5-7 minutes.


  1. After removing the squash from the oven and letting it cool., scoop out the seeds from the squash and discard. Scoop out the squash and add it to the onions and garlic.


  1. Add vegetable broth and 3-4 more cups of water depending on how thick you like the consistency. Continue to simmer on low heat for 10 minutes.


  1. Using an immersion blender (or in batches in a regular blender) puree the soup thoroughly.


  1. Serve topped with cream, pumpkin seeds, and additional red pepper flakes.

Pumpkin Torchio Pasta with Mushroom Ragu

This rustic dish—inspired by our resident recipe writer Asha’s recent trip to Italy—pairs rich, nutty Pumpkin Torchio pasta (made with 30% pumpkin purée) with an earthy ragù of wild mushrooms flavored with woodsy herbs like sage and thyme. The ragù gets a triple dose of umami from slow-cooked soffrito (onions, carrots, and celery simmered in olive oil until caramelized), dried porcini mushrooms, and Sicilian tomato paste. 


For the mushroom ragù and pasta

0.4 ounces dried porcini mushrooms

1 tablespoon extra virgin olive oil

8 ounces mixed mushrooms (like cremini, oyster or porcini), cleaned, stems removed and finely chopped, and caps thinly sliced

1 clove garlic, minced

1 teaspoon fresh sage, finely chopped

1 sprig of fresh thyme

1 tablespoon tomato paste

1/4 cup cooked soffrito, plus more as needed (recipe follows)

1 tablespoon all-purpose flour

1/2 teaspoon sea salt

1/4 teaspoon freshly ground peppercorns

1/2 cup dry white wine

1 1/4 cups beef or vegetable stock, plus more as needed

One 17.6-ounce package grated Parmigiano-Reggiano cheese, for garnish


For the soffrito

3/4 cup extra virgin olive oil

1 large white onion, finely diced

2 medium carrots, finely diced

2 medium inner stalks celery, finely diced


For the mushroom ragù and pasta

  1. To make the mushroom ragù, add the dried porcini mushrooms to a medium bowl, top with 2 cups of boiling water, and let soak for 20 minutes. Remove the rehydrated mushrooms, reserving the mushroom soaking liquid. Finely chop the mushrooms and set aside.
  2. Heat one tablespoon of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high. Add the fresh mushrooms and sauté, stirring occasionally, until they start to caramelize, about 5–6 minutes.
  3. Reduce the heat to medium and add the reserved chopped rehydrated mushrooms, garlic, sage and thyme and continue to cook for another minute. Stir in a 1/4 cup of the reserved soffrito, tomato paste, flour, salt, and pepper, and continue to cook another 2 minutes.
  4. Add the white wine, scraping up any bits on the bottom of the pan, and cook until the wine has reduced by three-quarters, about 2–3 minutes.
  5. Whisk in the reserved mushroom soaking liquid and the beef or vegetable stock, bring to a simmer, reduce heat to low and cook uncovered until the sauce is thickened and all the flavors have melded, about 35–40 minutes (if the sauce starts getting too thick when it is cooking, stir in a little extra stock a quarter cup at a time). Taste and adjust seasonings, adding another spoonful of soffrito, a pinch of salt, or sprinkle of pepper, as needed. Keep warm while the pasta cooks.
  6. To cook the pasta, bring a large pot of abundantly salted water to a boil over high heat. Add the pumpkin torchio pasta and cook until al dente, about 8–10 minutes. Drain, reserving about a cup of pasta cooking water.
  7. Increase the heat under the mushroom ragù to medium and add the pasta and a splash of the reserved pasta cooking water, tossing to coat the pasta in the sauce (if the sauce is too thick, add another splash or two of pasta cooking water). Remove from the heat and transfer to a large serving bowl or individual bowls. Top with grated Parmigiano-Reggiano and enjoy!


For the soffrito

Heat the olive oil in a large saucepan over medium-high heat. Add the onions, carrots, and celery and stir to coat the vegetables in the olive oil. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are golden brown and starting to caramelize about 30–40 minutes. Transfer cooked soffrito to a clean jar and set aside.