Harvesting Hope at the Farm – Recipes

To re-create your meal from Harvesting Hope at the Farm, check out these recipes from Saunders Farm!




Turkey Brine

1 gallon water (divided)
1 cup salt (1 1/2 cups Kosher or coarse salt)
1 cup white sugar
10 to 12 fresh tarragon leaves (or 1/4 cup dried tarragon)
6 sprigs of thyme & rosemary
1 teaspoon whole black peppercorns
2 whole bay leaves

  1. Gather all ingredients.
  2. Heat 1 quart of water to near-boiling on the stovetop and add salt. Continue to heat until salt is dissolved.
  3. Add the sugar and stir until dissolved.
  4. Remove from heat and add tarragon, black peppercorns, and bay leaves (the hot brine will take on more of their flavor while it cools). Allow to cool completely.
  5. Once cooled, mix with the rest of the water.
  6. Place the turkey in a large non-metallic dish or a brining bag and cover completely with the brine.
  7. Brine the turkey in the refrigerator for 1 hour per pound. (For example, 16 hours for a 16-pound turkey.)
  8. Remove the turkey from the brine, rinse thoroughly (including the cavity), and pat dry.
  9. Coat the turkey with olive oil.  Cook using your preferred method (oven, smoker, or fryer).
  10. Serve with Soubise Sauce (recipe follows)


Soubise Sauce

3 tablespoons unsalted butter
1 pound sweet (such as Vidalia or Maui) or spring onions, peeled and thinly sliced
Salt to taste
1 tablespoon chopped fresh chives
Ground pepper to taste
Pinch of nutmeg

  1. In a wide sauté pan or saucepan over low heat, melt butter.
  2. Add onions, season with salt, and stir to coat with butter. Cover pan and, stirring occasionally, cook until softened, 20 to 25 minutes.
  3. Uncover and cook just until most of the liquid has evaporated. Look for the viscosity of a marmalade.
  4. Stir in chives and season with salt and pepper to taste.


Cranberry-Thyme Biscuits with Chive Butter

Makes 12 biscuits

2 1/4 cups all purpose flour (sifted)
2 teaspoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
9 tablespoons unsalted butter cut into pieces
3 teaspoons minced fresh rosemary
1 tsp picked fresh thyme leaves
1/2 cup dried cranberries
3/4 cup buttermilk see below for substitutions
1-2 tablespoons heavy cream or half and half for brushing the tops of the biscuits

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
  2. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Add butter, and using your fingertips or a pastry blender, cut the butter into the flour until the pieces of butter are pea-sized and the mixture resembles coarse meal. Stir in rosemary and dried cranberries.
  3. Stir in the buttermilk, then use your hands to knead mixture until it comes together. Don’t overmix.
  4. On a floured surface, pat the dough out until it is 1/2 to 3/4 inch thick. Cut rounds using a biscuit cutter. Transfer biscuits to the prepared pan. Brush the tops lightly with cream or half and half and bake for approximately 12-14 minutes.


Chive Butter

½ pound of butter
¼ cup chopped fresh chives

  1. In a large bowl, cream butter using the paddle attachment of a stand mixer.
  2. Add the chopped chives and continue mashing/mixing the butter until fully mixed.
  3. Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. Wrap the plastic around the butter mound, then roll the butter into a cylinder.  Fasten the ends of the cylinder, either into a knot or with rubber bands. Chill or freeze until needed.


Pumpkin Goddess Dressing

1 cup plain Greek-style yogurt or mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons olive oil or avocado oil
1 tablespoon maple syrup
½ cup sour cream or additional plain Greek-style yogurt
1/3 cup pure pumpkin puree
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dried thyme leaves
¼ teaspoon cinnamon
Pinch black or pink peppercorns (ground)

  1. Combine all ingredients in a blender & blend until smooth.


Pumpkin Cheesecake Parfaits
For the whipped cream:

2 cups heavy cream, well-chilled
¼ cup powdered sugar
1 teaspoon vanilla extract

For the pumpkin cheesecake mousse:

4 oz. cream cheese, at room temperature
3/4 cup powdered sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice

For the whipped cream:
  1. Place a large bowl and whisk attachment for your stand mixer or beaters for your hand mixer in the fridge or freezer until they are cold.
  2. Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.
  3. Place about a quarter of the whipped cream in the refrigerator until you are ready to assemble the parfaits, and set the rest aside for preparing the mousse.
For the pumpkin cheesecake mousse:
  1. In a large bowl, blend the cream cheese, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
  2. From the whipped cream set aside in the large bowl (not the small amount put in the refrigerator), add about a quarter to the pumpkin mixture and gently fold in.
  3. Add the remaining whipped cream, and gently fold in until no streaks of white remain.

In individual glass dishes, mason jars, or a trifle bowl, alternate layers of whipped cream and pumpkin mousse. Cover and chill for 2 hours before serving.


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