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Minnesota Grown on Facebook
Craving you local foods fix? Go "like" the Minnesota Grown Facebook page where you will find local foods updates, recipes and more! We officially hit the 2,450 "likes" mark! Keep 'em coming!
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Slow Cooker Mashed Potatoes
Thanksgiving day is always so hectic. Here is a simple way to prepare your mashed potatoes this year!
Ingredients- 5 pounds red potatoes, cut into chunks
- 1 tablespoon minced garlic, or to taste
- 3 cubes chicken bouillon
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter
- salt and pepper to taste
Directions- In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
- Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
Recipe courtesy of allrecipes.com.
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Turkey Pot Pie
This recipe will put your Thanksgiving leftovers to good use!
Ingredients:
- 1 1-pound package frozen vegetables for stew, cooked according to package directions
- 1 cup frozen peas, cooked according to package directions
- 2 cups COOKED TURKEY, cut into 1/2-inch cubes
- dash black pepper
- 1 12-oz jar non-fat turkey gravy (or use your leftover gravy!)
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 refrigerated pie crust, room temperature
Directions: - Drain any cooking liquid from stew vegetables and peas.
- Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.
- Unfold pie crust dough and place on top of dish, trimming edges to approximately 1 inch larger than dish; secure dough edges to dish. Make several 1-inch slits on crust to allow steam to escape.
- Bake in preheated 400-degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.
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Turkey Tips
Frozen Turkey
- Refrigeration: Allow approximately 24 hours per four to five pounds to thaw in the refrigerator.
- Cold Water: Allow approximately 30 minutes per pound to thaw in cold water, which is changed every 30 minutes. Don't use warm or hot water and be sure to change the water every 30 minutes.
Fresh Turkey
- Order in advance to be assured of availability.
- Place fresh raw poultry in a refrigerator that maintains 40 degrees F and use it within the time frame on the package label.
Turkey Preparation Roasting a Turkey at 325 degrees F.
Unstuffed
- 8-12 pounds, 2 3/4--3 hours
- 12-14 pounds, 3--3 3/4 hours
- 14-18 pounds, 3 3/4--4 1/4 hours
- 18-20 pounds, 4 1/4--4 1/2 hours
- 20-24 pounds, 4 1/2--5 hours
Stuffed
- 8-12 pounds, 3--3 1/2 hours
- 12-14 pounds, 3 1/2--4 hours
- 14-18 pounds, 4--4 1/4 hours
- 18-20 pounds, 4 1/4--4 3/4 hours
- 20-24 pounds, 4 3/4--5 1/4 hours
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Do you love living green?
Are you always looking for ways to live greener every day? Check out the Minnesota Pollution Control Agency's monthly email with timely and local ideas for living green all year long! |
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Keep Up with Carrie!
Want to keep up with Minnesota Grown spokesperson Carrie Tollefson? Check out CTolle Run! She has fun videos and updates regularly.
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Minnesota Grown Thanksgiving Ideas
Thanksgiving is almost here and we know that planning can be fun, yet overwhelming. Here are a few Minnesota Grown ideas to help make your Thanksgiving special.
Turkey
- Don't forget to pick up a Minnesota raised turkey for Thanksgiving dinner! Some of our growers may be sold out for the season, but a lot of our growers also hold some turkeys to sell fresh on a walk-in basis. Check our list of turkey growers in the Minnesota Grown Directory.
Wine
- Try visiting a Minnesota winery to pick up wine for Thanksgiving dinner or for a host/hostess gift! Feeling a bit more adventurous? Try visiting one of five wine trails in Minnesota!
Cheese
- Minnesota cheese makes for a great appetizer around the holidays. It also makes for a great host/hostess gift! Try purchasing Minnesota cheese this Thanksgiving.
Wild Rice
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Christmas Trees
Now is a good time to plan a time and day to visit your local Christmas tree farm! Whether you pick your tree out and cut it down, or you choose a pre-cut tree--it all makes for a great family activity!
Don't know what type of tree you want to get? Check out the tree varieties Minnesota has to offer by visiting the Minnesota Christmas Tree Association's website. |
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Turkey Trivia!
Last month we had a pumpkin trivia contest--Congrats to Caty, the 1st person to get the answer correct and receive a FREE Minnesota Grown t-shirt. Answer to last month's question: U.S. farmers grow 1.5 billion pounds of pumpkin each year. This month's question: What is the average weight of a turkey purchased for Thanksgiving? The 1st and 12th person to email Casey at Casey.DeRosier@state.mn.us will receive a FREE Minnesota Grown hat or visor. |
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Roast Turkey with Herbal Rub
Here is a great way to prepare your Minnesota turkey.
Ingredients- 1 13-Pound WHOLE TURKEY, fresh or thawed
- 1 Medium onion, quartered
- 1 lemon, quartered
- 1/4 Cup vegetable oil
- 1 Teaspoon dried thyme
- 1 Teaspoon dried tarragon
- 1 Tablespoon dried rosemary
- 1 Teaspoon salt
- 1/2 Teaspoon freshly ground black pepper
Directions- Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
- In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
- Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
- Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
- Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
- Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Recipe courtesy of MinnesotaTurkey.com.
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Wild Rice, Apple and Dried Cranberry Stuffing
Ingredients:
- 4 cups water
- 1 cup wild rice
- 1 1/2 teaspoons salt
- 1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
- 1 stick unsalted butter, plus 2 tablespoons melted unsalted butter or reserved fat from turkey
- 2 cups diced onion
- 2 cups diced celery
- 2 cups diced apple
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
- 2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
- 1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
- 1/2 teaspoon black pepper
- 1 cup dried cranberries
- 1 cup turkey stock or chicken broth
Directions:
1. Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
2. Put oven rack in upper third of oven and preheat oven to 350°F. Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
3. Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
4. Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
5. Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.
Recipe Courtesy of www.epicurious.com. |
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GardenMinnesota.com
Just because winter is approaching doesn't mean that container gardening has to stop. Consider dressing up your front door, porch or stairs with a container 'planted' with cut greens and other decorative plant materials like dogwood stems, acorns, grapevines, spruce tops, etc.
For more Tips & Clips, sign up for the GardenMinnesota.com monthly e-newsletter.
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Minnesota Meats
Do you have the freezer space to stock up on Minnesota meat this winter? If so, you might want to consider order a half or quarter of an animal from a farmer you trust and have it custom-processed to you specifications. It's a great way to get the whole variety of cuts that will make your winter meals wonderful. Plus, you are supporting your local farmers!
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2011-2012 Minnesota Grown Directory
There are still a lot of reasons to order your Minnesota Grown Directory--Christmas trees, squash, wineries, holiday gift ideas, meats, honey, cheeses and more! Order your
FREE copy today by calling 1-888-VISIT-MN (1-888-847-4866). If you have an upcoming event and need a larger quantity, visit MinnesotaGrown.com to order. |
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Sponsors
The sponsors of the Minnesota Grown Directory make what we do possible. Minnesota Farmers Union is our biggest sponsor. They work to protect and enhance the economic interests and quality of life for family farmers and ranchers and rural communities. They are a nonprofit membership-based organization. Did you know you don't have to be a farmer to be a member of Minnesota Farmers Union? Check it out!
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