Giblet Gravy (with hard cider & leeks)



Giblet Stock:

1 tablespoon canola oil
1 turkey neck, reserved from Turkey
 Turkey bones, reserved from turkey back and cut in manageable pieces.
1 set giblets

1 small handful of leek green tops reserved from bulbs, see below)
1 medium carrot, quartered
1 stalk celery, quartered
1/2 teaspoon kosher salt

2 cups of hard cider
2 quarts water

1 bay leaf
1 sprig of fresh thyme
1 sprig fresh rosemary
1 teaspoon whole black peppercorns


For the giblet stock: Heat the oil in a medium stockpot over medium heat until its hot but not smoking. Add the neck and backbone and saute for a few minutes or until browned on all sides. Add the giblets, leek tops, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the hard cider and reduce by ½. Add the water, thyme, rosemary, bay leaf and black peppercorns.
Bring to a boil over high heat then, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to about 3 cups or so.
Strain the stock through a fine mesh strainer and cool slightly. Discard all veg & bones, but save the giblets and neck meat!

Finely chop the giblets and set aside. (feel free to pick the neck meat off and add to gravy when finished)


Giblet Gravy:

3 tablespoons all-purpose flour
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

2 cups ¼ inch sliced & cleaned leeks (white part only!)

1 Tbsp cider vinegar

For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
Combine 1/2 cup of cold stock with the flour in a small mixing bowl and whisk until no lumps are present.
Gradually add the flour mixture to the hot stock, whisking constantly until smooth. Bring to a boil and add chopped leeks. Cook for 10-12 minutes or until leeks are soft and gravy is thickened. Be sure to scrape down the bottom corners of the pan!
Turn off the heat, remove the saucier from the burner and whisk until it cools down a bit. Add rosemary, sage, thyme, cider vinegar, salt and pepper. Add the chopped giblets and stir to combine.

Turkey Brine



1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Indian Pudding with roasted sugar pumpkin


1 small sugar pumpkin (approx 4/5 pounds

4 tbsp. unsalted butter

6 cups goats milk

2 Tbsp of fresh NH grown ginger, peeled and finely chopped (The Farm at Eastman’s Corner)

1/2 cup dark brown sugar

3/4 cup gound NH grown flint corn (if you use regular cornmeal, use 2/3rd cup)

1 tbsp. light molasses

2 cups of pumpkin puree

2 tsp ground cinnamon

1 tsp kosher salt

1 cup of shelled & toasted hickory nuts ( pecans are good substitute if you cant source hickory nuts)



For the pudding:


1.    Bring goats milk, ginger, pumpkin puree and cinnamon to a boil in a 4-qt. saucepan over high heat,

2.       Add the brown sugar, salt, cornmeal, molasses; bring to a boil over medium heat, and cook, stirring often, until mixture thickens slightly, about 15-18 minutes.

3.       Whisk in butter and hickory nuts and let cool for 10 minutes.


A note on the stuffed pumpkin:  You can skip roasting the pumpkin and portion the pudding into buttered ramekins and bake until golden brown. The center should jiggle when you tap on the ramekins. Let it cool for about 15 minutes and serve warm with vanilla ice cream.

You may also do this entire recipe the night before and re-heat in the oven for the big dinner to save time. We like the idea of having some coals going in the fire pit on Thanksgiving. Not only is it a stunning display, it’s also a great time for family to hang out after dinner and have some warm cider (with bourbon)


For the pumpkin: The first step is to light a nice fire out of hard wood (we used apple) outside and get the coals going good! Carefully cut the top off of the pumpkin (about 3 inches from the top) and hollow out the seeds with a large spoon. Fill the pumpkin with the warm pudding mixture andput the top back on like a lid. Roast the pumpkin directly in the hot coals, scooping the coals up around the pumpkin with a shovel. Bake for about 10 minutes until the skin is blistered and the pumpkin is soft, but not mushy. Take off of the coals with the shovel and place on serving dish of choice. The pudding gets thicker when its cooled down. 

Super Soft Pita Bread

For the pita dough

200g / or 1+ 2/3rd cups all purpose flour (we used organic King Arthur)

  • 4g / or 3/4 tsp salt

  • 2g / or 1/4 tsp active dry yeast 

  • 120g / or 1/2 cup warm water

  • 2 tsp olive oil

  • In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.

  • Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough forms into a ball, about 4 minutes.

  • Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled (olive oil in recipe) bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.

  • Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.

  • Punch the dough down, divide it into 6 pieces, and form each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the portioned dough to rest, covered, for 15 minutes so they will be easier to roll out.

  • Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out. Cook pita rounds on the hot pizza stone for qbout 3 minutes. They should puff up nicely.  Place on a rack to cool for 5 minutes. They should deflate on thier own. 

  • Carefully rip one of the edges to expose the pocket. They are best when served warm!

Nectarine Upside Down Cake

For the cake:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 
  • 1/2 cup dark-brown sugar 
  • 2 tablespoons molasses
  • 4 cups nectarines (large dice)
  • 1 cup mixed berries (we used blueberries & raspberries)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon kosher salt 
  • 3/4 cup granulated sugar 
  • 2 large eggs 
  • 1 teaspoon pure vanilla extract 
  • 1/2 cup plain Greek yogurt
  • 1/2 cup hickory nuts (pecans are a great substitute if you can't source hickory nuts!)
resent upside down cake.jpg


  1. Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan or cast iron pan, and melt over low heat. Sprinkle brown sugar & evenly over butter and add the molasses.. 
  2. Arrange fruit in an even layer in pan. 
  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine. 
  4. With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Garnish with the hickory nuts & serve warm. We also buried this beauty in piles of vanilla ice cream!

Parsnip Doughnuts with Honey & Bergamot Glaze

3 medium or 2 large parsnips (peeled)

2 1/2 cups whole milk

1/2 cup vegetable oil (plus much more for frying)

1/2 cup sugar

2 tsp active dry yeast

2 large eggs, lightly beaten

6 cups of A.P. flour (and a little more for work surface)

1.5 tsp kosher salt

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp ground cardamom 


  1. Wrap the parsnips in foil and roast in 400 degree oven until completely soft. 
  2. Place in a food processor with 1/2 cup of the milk and puree until smooth. Set aside to cool. You will need about 2 cups for this recipe. 
  3. Combine the 2 cups of milk, oil, and sugar in a medium sauce pan and bring to a simmer over medium high heat to melt the sugar. Let the mix cool down to about 100 degrees, and add the the yeast. Stir to combine. Make sure that the milk mixture is not too hot, so that you don’t kill the yeast. This is important. You also want to make sure that the mixture is nice and warm, if it is too cold so that the yeast can do the damn thang!
  4. Transfer the mixture to a large bowl, add the parsnip puree and the slightly beaten eggs. Mix well.
  5. Stir in 5 cups of flour a little at a time and reserve the other cup for later on. Mix the dough until combined, then cover and store in a warm place for about an hour or until the dough doubles in volume. 
  6. Combine the remaining cup of flour with all of the spices, baking powder, baking soda and salt. Whisk well.
  7. Knead the seasoned flour mixture into the dough until smooth. Cover and rest for another 30 minutes.
  8. On a floured surface, knead the dough a couple of times until it is smooth. Roll out the dough to 1/2 inch thick and cut out donuts with a floured biscuit cutter of your choice. Cut holes out of the donuts (obviously) Once the donuts are all cut out, let them rest for about 20 minutes until they are light and airy before frying. (You can also re-work the dough scraps into a ball and roll out for more donuts! Just try not to overwork the dough. Don’t be “that guy”)


For the Honey & Begamont glaze

400 grams confectionary sugar

100 grams whole milk

4 grams kosher salt 

1/4 cup Raw Honey

2 Bergamot (or meyer lemons) (Microplane for zesting)

1. Whisk all of the ingredients together until combined. Then zest the bergamot into the glaze and mix well. 

Now Fry Those Bad Boys Up!

Set the temp of the fryer to 360 and fry in small batches. Do not overcrowd the fryer, let them cook for about 2 minutes per side (depending on size) until golden brown. Drain on a paper towel and dip in the glaze, then set on a wire rack to cool. 



White Carrot & Watermelon Radish Kimchi with heirloom chiles & leeks

1 cup plus 1 tablespoon sea salt

2 Tbsp sugar

Spring Water

2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage

2 cloves of garlic separated and peeled

1 Tbsp grated ginger

1 cup watermelon radish, peeled and grated

2 cups white carrots, peeled and grated

1 medium leek (whites part only)

1 Tbsp fish sauce

1/4 cup Gochugaru Chile Powder

2 Tbsp of dried chiles (ground into powder) We used two heirloom varieties called Rezah Macedonia & Fish Peppers.

1.Dissolve 1 cup salt in 1/2 gallon water.

2. In large bowl, combine the cabbage, shredded carrots, watermelon radish, leek, gochugaru, dried chili powder, 1 tablespoon of sea salt, fish sauce and sugar. Toss gently but thoroughly.

(Gloves are recommended due to the spicy chiles!) Let the mix sit for about 10 minutes until it starts to break down in its own delicious juices. .

3. Divide the mixture between 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. (this is key)

4. Let the kimchi sit for 4 to 5 days in a cool place before serving.

You can refrigerate after you get some good fermentation on it to slow down the process. It will get stronger and more sour (better in our opinion) over time!

Goat Butter Cookies with Acorn Flour & Hickory Nuts

For the butter cookies:

1 cup a.p. flour

1/8 cup acorn flour

1/2 cup goat butter (softened)

1/3 cup sugar

1/4 tsp kosher salt


For the topping:

1/2 cup chopped hickory nuts (you can use pecans in place of hickory nuts)

1 egg white (whipped until frothy)


  1. In a stand mixer, cream the room temperature goat butter & sugar with a paddle attachment for about 5 minutes, scraping down the sides every minute or so. 
  2. add the sifted flours and salt and mix to combine.
  3. using parchment paper or plastic wrap, roll the dough into a log about 3” in diameter. 
  4. refrigerate the dough until hard.
  5. slice into 1/2 inch rounds and bake at 350 degrees F for about 12 minutes.
  6. remove from oven and brush with the egg whites and top with crushed nuts.
  7. bake again for 3 to 5 minutes until the nuts are slightly toasted.
  8. Thats it! 

Flint Corn Bread & Sourdough Stuffing



3 Tbsp unsalted butter

2cups 3-4 inch diced dehydrated / dried cornbread (see recipe)

4 cups ½ inch diced stale sourdough.

2 cups dried/rehydrated foraged mushrooms (we used chestnut, but dried porcini, black trumpets or morels are great!) Reserve the liquid!

½ cup apple cider (or hard cider)

1 ½ cup celery (¼ inch diced)

2 small onions

Approx 5 cups Turkey stock

½ tsp black pepper

1 ½ tsp kosher salt (or more to taste)

1 ½ tsp chopped sage

1 tsp copped rosemary

1 Tbsp chopped fresh thyme

1 Tbsp chopped lovage leaves



1.       Melt the butter in skillet and add the onion and cook about 1 minutes or until translucent.

2.       Add the celery and cook for 1 minute, then deglaze with the cider and cook all the way down.

3.       Add the Turkey stock and bring to a boil.

4.       Immediately add the dried & diced sourdough & corn bread and take off of the heat.

5.       Add the herbs, salt & pepper and gently toss to combine. Let it rest and soak up for 5 minutes.

6.       Check your seasoning and add the little touches that you prefer. 

Flint Corn Bread


2 cups ground cornmeal (we used Roy’s Calais variety)

1 cup all purpose flour

2 ½ tsp baking powder

½ tsp baking soda

¾ tsp salt

1  cup buttermilk

1 ¼  cup milk 

3 Tbsp honey

2 large eggs

1/3 cup melted butter, cooled


1.       Heat the oven to 400. Place cast iron pan in oven while you get the mix together.

2.       In a medium sized bowl, combine the flour, cornmeal, baking powder, baking soda & salt

3.       In another bowl, whisk the eggs, milk, buttermilk, melted butter & honey together.

4.       Mix the ingredients by adding the dry to the wet and stir to combine. (please note, if you are using for stuffing, whisk it for about 30 seconds to create a little gluten structure. This will hold up better in the stuffing mix once dried and rehydrated. 

Turkey Roulade


2 Turkey legs

½ pound of caul fat, rinsed and patted dry (ask your local butcher) We found ours at Philbricks Fresh Market)

1 bunch of thyme (chopped)

1 sprig of rosemary (chopped)

4 leaves of sage (chopped)


Needle nose plyers

Large plastic wrap

Butchers twine

Sharp knife

Sous vide set up at 151 degrees F.

One large Ziploc style bag


To prep the Turkey:

1. Debone the Turkey legs & thighs by carefully slicing down the bone line, tracing the leg & thigh bone. Be careful to not cut all the way through to the other side! You only want to slice through one side of the skin.  Once you pull the bones out, double-check the flesh for any bone fragments, cartilage, or bloody spots and remove them.

2. Lay the deboned leg skin-side down on your work surface. On the side that was connected to the drum bone, you should see about a dozen tendons of varying sizes and hardnesses.

Using a pair of needle-nose pliers and a small paring knife, start pulling the tendons out, with the back of your knife holding the flesh in place. Most of the tendons will slide right out no problem, but there are a couple that spread out into large flaps of silver skin. These tend to be a little more firmly connected. You may need to scrape at them with the edge of your knife to loosen them and pull them out.

3. Once all the tendons are removed, season the legs liberally with some kosher salt on both sides. This is important as it will “brine” the meat and keep it moist. Season meat with the chopped herbs.


4. Set your roll of plastic wrap on the top edge of your work surface. Arrange it so that if you lifted the loose edge of plastic wrap, the roll would roll toward you. This will help you keep the plastic tight while forming the roulade.

Pull enough plastic over your work surface to cover it completely, plus a little extra over the edge. Be sure that it is completely tight, with no wrinkles, or it will make for a loose roulade.

Place the caul fat down on the plastic like a large flat piece of paper, then place the first leg down on the caul fat, skin-side down. Place the second leg on top of it, skin-side up. Try to put the thickest parts of the legs on opposite sides, so you’ll end up with a nice, even roulade. Place the second piece of caul fat over the top of the leg and over lap the two ends of caul fat. Trim off any excess fat.

Now, pull the loose edge of the plastic (the side closest to you) taut, and pull up and over the wrapped  legs. While keeping the plastic taut, roll over four times. Grasp firmly on the edges of the roulade and pull the plastic outward.  Poke a few holes through the plastic and into the center of the flesh. This helps any trapped air escape, making for a tighter roulade.

Roll over a couple more times and repeat. Roll a couple more times and cut the plastic.

Roll the ends of the roulade in opposite directions, so that the ends of the plastic compress the roulade into a tight cylinder. Tie the plastic off in a knot as close to the roulade as possible. Cut two lengths of twine just over a foot  long and tie them on the ends of the roulade. Tie the knots so that you leave one short and one long end.

Using the long side of the twine, twist around and down (toward the roulade). This will take up any slack in the plastic and make for an extremely tight roulade. Repeat on the other side. The roulade should feel very taut and spring back when you squeeze it.

Place roulade in a ziplock-style bag and gently lower the bag, unsealed, into the water. The water will cause air to escape from the bag. Clip the bag to the side of the pot.

Cook for 4 hours.

Remove from the water bath and take out of the bag. Carefully pat it dry. Then brush with vegetable oil and re season with salt.

To bake: crank your oven up to 475 °F  and bake for about ten minutes or until golden brown on all sides.

Deep-frying works great too. Heat a large pot of canola oil to 400 °F / 204 °C, and fry the roulade until golden brown, about two minutes per side. Allow to dry and crisp up before slicing.