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Thanksgiving is my favorite holiday of the year. At home, we belong to two local CSA's (Amber Waves Farm and Quail Hill Farm) and because of these farms we are able to enjoy fresh, local and seasonal produce, dairy, meat and grains all year long! Come Thanksgiving we are lucky to still be able to celebrate with the end of the fall harvest season. Here is our take on a Root to Stem Thanksgiving featuring amazing recipes from the #feedfeed community! Enjoy! XO, Julie

THE MENU
To Start
Cauliflower Cumin Dip With Endive And Rainbow Carrot Dippers
Salad
Persimmon Salad With Pomegranate, Burrata And Pistachio Dukkah
Side Dishes
Roasted Carrots With Pistachio And Carrot Top Pesto
Brown Butter Mashed Potatoes With Horseradish Sauce
Cranberry Apple Stuffing
Main Course
Herb & Butter Roasted Turkey With White Wine Pan Gravy
Cocktail
Spiced Pumpkin Shrub
Dessert
Kabocha Squash And Ginger Pie

THE GROCERY LIST
(the must-haves!)
1 medium sized cauliflower
2 heads endive
1 bunch baby rainbow carrots
6 yellow onions
3 heads garlic
8 lemons
1 bunch fresh parsley
2 bunches fresh sage
2 bunches fresh thyme
1 bunch fresh rosemary
1 bunch fresh mint
1 pound bag fresh cranberries
1 medium granny smith apple
1 large bunch celery
2 pounds carrots (with tops)
2 large (or 3 smaller) fuyu persimmons, ripe but firm
3-4 cups salad greens (we like equal amounts of radicchio, arugula, and little gems)
1 large pomegranate
5 pounds red potatoes
1 large hunk fresh ginger
1 large green or orange kabocha squash (I used green)
1 cup of plain Greek yogurt
1 (8 ounce) ball of burrata (or fresh mozzarella)
1 (16 ounce) container sour cream
1 (8 ounce) container grated Parmesan cheese
1 pint heavy cream
1 gallon full fat milk
1 cup shelled unsalted pistachios
1 small bottle pomegranate molasses
1 small bottle prepared horseradish sauce
5 quarts chicken stock
1 large loaf sourdough bread
1 (14-16) pound fresh turkey, giblets and neck removed, patted dry
1 large piece of double lined cheesecloth

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)

4 pounds butter
5 pounds flour
1 pound sugar
Olive oil
1 pound brown sugar
Cinnamon
Nutmeg
Ginger
Chili Powder
Nutmeg
Cardamom
Cumin
Onion Powder
Coriander seeds
Sesame seeds (white or brown)
Cumin seeds
Fennel seeds
Peppercorns
Flaky salt
Salt
Pepper
2 dozen eggs
Apple Cider Vinegar
3 cans pumpkin puree

THE GAME PLAN

UP TO ONE WEEK AHEAD:

Kabocha Squash And Ginger Pie by @brooklynsupper
Adding a touch of black pepper really highlights the other warm spices included in this squash pie.

GET 50+ HOLIDAY PIE RECIPES >

Feedfeed Tip: Make your pie dough and kabocha squash puree and stash it in the freezer. Defrost both two days before the big day overnight in the fridge and bake the pie off on Thanksgiving eve.

Persimmon Salad With Pomegranate, Burrata And Pistachio Dukkah by @the_bojon_gourmet

Radicchio can be quite bitter, but the sweet persimmons add a nice balance of flavor here.

GET 50+ HOLIDAY SALAD RECIPES >

Feedfeed Tip: You can put this dukkah together way in advance (and make a double batch because you'll want to use it on everything!). You can also make your vinaigrette ahead as well, just be sure to bring it to room temperature before serving.

Roasted Carrots With Pistachio And Carrot Top Pesto by @abeautifulplate

Truly root to stem, the whole carrot (stem and all) is used in this simple dish! Adding a pesto makes standard roasted vegetables more interesting and flavorful.

GET 50+ HOLIDAY CARROT & PARSNIP RECIPES >

Feedfeed Tip: You can make your carrot top pesto and store it in the freezer until you are ready to serve.

Pumpkin Shrub by @acookienameddesire

Serve this shrub over ice with a splash of bourbon for the perfect holiday cocktail.

GET 50+ THANKSGIVING COCKTAIL RECIPES >

Feedfeed Tip: This shrub needs to sit in the fridge for at least 48 hours before using, but will keep in an airtight container for up to two weeks in the fridge once you strain it.

TWO DAYS BEFORE:

Brown Butter Mashed Potatoes With Horseradish Sauce by @thefoodcharlatan

Ever harvested fresh horseradish? It takes a little elbow grease, but you can’t beat the punch of the freshly dug root and we love the bite it adds to mashed potatoes.

GET 50+ HOLIDAY POTATO RECIPES >

Feedfeed Tip: Make your brown butter and store it in the fridge. Just reheat in the microwave before using.

Cranberry Apple Stuffing by @aberdeenskitchen

Every fall we harvest wild cranberries as a family and freeze our bounty to enjoy all winter long. I love the idea of including these beautiful, tart berries in stuffing!

GET 50+ STUFFING RECIPES >

Feedfeed Tip: Cube and toast your bread ahead and MEP (Mise en Place!) all of your onions and herbs and store them in the fridge so you can assemble this stuffing in a snap.

Cauliflower Cumin Dip With Endive And Rainbow Carrot Dippers by @lorindabreeze

Using bright and colorful rainbow carrots take standard crudité to the next level. They make the perfect vessel for this creamy cauliflower dip made with greek yogurt!

GET 20+ HOLIDAY APPETIZERS RECIPES

Feedfeed Tip: Make this dip ahead (up to three days in advance) so you have it at the ready when hungry guests arrive.

THE BIG DAY
Herb & Butter Roasted Turkey With White Wine Pan Gravy by @halfbakedharvest

Depending on when you would like to eat and how big your turkey is, you'll want to plan for about 15 minutes of cooking per pound, plus one hour and 15 minutes for prep time. Letting your turkey sit at room temperature for one hour before roasting is key. It will help speed up cooking time, allow the bird to cook evenly and allow the skin to dry out so it can crisp up. Need more Turkey Tips? Click here.

GET 20+ TURKEY RECIPES

Once you get your turkey in here's what you have left to tackle:

Assemble a snack board with the Cauliflower Dip, Veggies & Crackers
Make a batch of cocktails with your Pumpkin Shrub
Peel and roast carrots and toss with prepared pesto (while turkey is roasting)
Assemble and bake the stuffing (while turkey is roasting)
Assemble the salad
Make the Mashed Potatoes and keep warm (reheat butter just before serving)
Make whipped cream for the pie (if desired)
Let turkey rest, make gravy, carve & serve