Thanksgiving Mini Cookbook: Recipes from Minnesota Grown Farmers

Image of thanksgiving dinner says Thankful for Local Foods Mini Cookbook

Check out these tasty side dish recipes featuring fresh, local ingredients. These spotlight-stealing recipes will give your turkey a run for its money! Each of these recipes was contributed by a Minnesota Grown farm. Click the ingredient links to find local sources in the directory.

Sage-Roasted Squash from Minnesota Grown member, Wozupi Tribal Gardens

2 medium zucchini
2 medium yellow crookneck squash
2 Tbsp olive oil or local oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
salt and pepper

Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with other ingredients, roast until tender, 15-20 minutes. Season with salt and pepper to taste.

Wild Rice Stuffing from Minnesota Grown member, Red Lake Nation Foods

1 cup wild rice
3 cups chicken broth
1 cup diced celery
1 medium onion, diced
1 lb fresh sliced mushrooms
3/4 tsp. poultry seasoning
1 tsp. parsley flakes
1/2 tsp. salt
1/3 to 1/2 pkg. dry stuffing cubes

Rinse rice in hot water.

Prepare rice with broth adding additional water as needed.

Sauté celery, onion and mushrooms in butter until tender, approximately 2 1/2 - 3 minutes.

Combine rice, vegetables, seasonings and stuffing cubes. Add more chicken broth if needed to moisten bread cubes. This will stuff a ten-pound turkey, or may be served as a tasty side dish.

Sweet Potato Apple Casserole from Minnesota Grown member, Pleasant Valley Orchard

4 medium sweet potatoes
3 medium tart apples
2 Tbsp. flour
2 Tbsp. brown sugar
2 Tbsp. butter

1/2 cup apple juice (or water)
4 strips bacon, cut in half

 

Peel sweet potatoes and cut into 1/4-inch slices. Peel, core and slice apples into 1/4-inch slices. Combine flour and sugar and lightly coat the sweet potatoes and apples. Butter casserole dish and alternate apple and sweet potato layers. Dot with butter. Add apple juice. Arrange bacon over the top. Cover and bake at 350 degrees for 35 minutes or until tender. Uncover and bake 5-10 minutes until bacon is crisp. [Serves 4-5]

Pumpkin Cookies from Minnesota Grown member, Lendt’s Pumpkin Patch

Cookies:                                                                      Icing:

3 1/2 cups sifted flour                                               5 Tbsp. brown sugar

2 tsp baking soda                                                       3 Tbsp.  butter

1 tsp salt                                                                       3 Tbsp.  milk

2 tsp ground cinnamon                                             1 cup powdered sugar, plus extra if needed

1 1/2 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp ground cloves

1 cup shortening

1 cup granulated sugar

2 eggs, beaten

15 oz canned pumpkin puree

To make cookies: Preheat oven to 350 degrees.  Line baking sheets with parchment paper.   In medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves and set aside. In a large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy. Add eggs 1 at a time, beating well after each addition.  Add pumpkin puree and mix until well combined. Slowly add flour mixture, mixing until combined.  Drop rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not overbake.  Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.

To make icing:  In a small saucepan over medium heat, combine brown sugar, butter and milk and bring mixture to a boil.  Remove from heat, set aside and cool completely, about an hour. Stir in powdered sugar until icing is desired consistency, adding more if necessary.  Ice cookies to taste. [3 dozen cookies]