A HOMEGROWN THANKSGIVING

2013

THANKSGIVING ON THE FARM

This year we partnered with Tennessees Blackberry Farm to create a Thanksgiving menu inspired by new recipes and old rituals. Proprietor Sam Beall made his familys customary two turkeys (one roasted, one fried), the farms artisans brought inventive dishes, and we contributed a few of our classics. The result is an extraordinary meal that celebrates seasonal bounty and offers a new take on tradition. Find more on Blackberry Farm, and our complete Thanksgiving resource guide, at [Link].

MENU
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Cider-Brined Turkey / Spice-Rubbed Fried Turkey / Madeira-Sage Turkey Gravy Gluten-Free Brown Gravy / Sawmill Gravy
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The dcor, like the menu, is inspired by whats in season. Herbs, branches and berries take the place of a traditional floral arrangement. A simple bowl from our ANTIQUE WHITE collection is filled with heirloom pears to create a beautiful centerpiece. Shop our
ANTIQUE WHITE

| ENTERTAINING

Roasted Brussels Sprouts and Apple Salad with Black Walnuts / Sweet Potato and Leek Custard Stuffing with Chestnuts, Bacon and Apples / Mashed Potatoes with Herb-Infused Cream and Chives Roasted Squash and Gingerbread Panzanella / Gluten-Free Spoon Bread with Guanciale Collard Greens with Lardons and Smoked Onion Jam / Wild Mushroom and Root Vegetable Gratin Parker House Rolls
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collection of glazed white earthenware in our stores or at [Link].

ENTERTAINING |

Sweet Potato Cheesecake with Marshmallow Meringue

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Harvested Apple / Barn Nail / Thyme for a Drink / Sparkling Brew

About the Willie Bird

CIDER-BRINED TURKEY

A TURKEY TRADITION
My mother always ROASTED TURKEY in the kitchen, and my father always DEEP-FRIED TURKEY outside on the deck, says Sam Beall, who still observes this two-bird custom. There is something to be said FOR THE FAMILiAR, for the thing you do FROM THE HEART and without thinking.

Before deciding how to cook your turkey, be sure you start with the best bird. The Willie Bird, shown here, is raised on natural grains in Sonoma County, California, where locals stand in line for hours to get their turkeys. You can order yours, shipped fresh to you from the farm, at [Link]

prep time: 30 minutes inactive time: 36 hours cook time: 2 1/2 hours serves: 8 to 12 Recipe by Sam Beall, Proprietor

/ Roasting garlic and shallots along with the turkey enhances the birds aroma and provides easy, attractive garnishes for serving platters.
For the brine: 2 quarts (2 l) water 2 quarts (2 l) apple cider 3/4 cup (185 g) kosher salt 1 cup (345 g) sorghum syrup or maple syrup 2 bay leaves* 2 fresh rosemary sprigs 3 fresh thyme sprigs 6 juniper berries 5 allspice berries 1 turkey*, 12 to 14 lb. (6 to 7 kg), neck and giblets removed, turkey rinsed For the spice rub: 1/4 cup (60 g) sumac* 2 Tbs. kosher salt 2 Tbs. turmeric* 2 tsp. ground cinnamon* MAINS | 1/4 tsp. ground cloves* 1/2 tsp. freshly ground pepper 1/4 cup (60 ml) olive oil or canola oil

Roasting an Unstuffed Turkey

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The times listed below are calculated for an unstuffed turkey brought to room temperature. Roast, breast side up, at 400F (200C) for the first 30 minutes, then reduce the oven temperature to 325F (165C) and roast until done.
Turkey WeiGht ApproXimate RoastiNG Time

| MAINS

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10 to 12 lb. (5 to 6 kg) 12 to 14 lb. (6 to 7 kg) 14 to 16 lb. (7 to 8 kg) 16 to 18 lb. (8 to 9 kg) 18 to 20 lb. (9 to 10 kg) 20+ lb. (10+ kg)

1 3/4 to 2 1/4 hours 2 to 2 1/2 hours 2 1/4 to 2 3/4 hours 2 1/2 to 3 hours 2 3/4 to 3 1/4 hours 3 to 3 3/4 hours

To make the brine, in a large saucepan over high heat, bring the water, cider, salt and sorghum syrup to a boil, stirring to dissolve the salt. Off the heat, add the bay leaves, rosemary, thyme, juniper berries and allspice. Let cool. Place the turkey in a large pot or brining bag. Add the brine plus enough water so the turkey is completely covered. Refrigerate for 24 to 36 hours. Remove the turkey from the brine, rinse with cold water and pat dry. Place on a baking sheet. Refrigerate, uncovered, for 12 hours. To make the spice rub, in a bowl, combine the sumac, salt, turmeric, cinnamon, cloves and pepper. Let the turkey stand at room temperature for 1 hour. Preheat an oven to 450F (230C). Brush the turkey all over with the oil and apply the spice rub. Place on a rack in a large roasting pan. Transfer to the oven and reduce the oven to 400F (200C). Roast for 30 minutes, then reduce the oven to 350F (180C). Continue roasting until the internal temperature of the breast registers 165F (74C) and the thigh, 175F (80C), 2 to 2 1/2 hours more. Transfer the turkey to a carving board, tent with foil and let rest for 20 to 30 minutes before carving. *Available at [Link]

Find our ANTIQUE WHITE PLaTTER and SaLaDINI OX HoRN HaNDLE CaRVING KNIfE SET at [Link]

I had never had a deep-fried turkey before coming to work at BlaCkBerry farm 13 years ago. The frying really sealed in all of the juices and the skin was nice and Crispy. It was the BEST turkey I had ever eaten.
Josh Feathers, Executive Chef of the Main House

SpICE-RUBBED FRIED TURKEY

Recipe by Sam Beall, Proprietor

prep time: 30 minutes inactive time: 12 hours cook time: 40 minutes serves: 8 to 12

/ The fried turkey cooks quickly about 3 1/2 minutes per pound. Be sure the turkey is completely dry inside and out before placing it in the fryer.
1 turkey*, 12 to 14 lb. (6 to 7 kg), neck and giblets removed, turkey rinsed and thoroughly dried inside and out 2 Tbs. barbecue sauce, at room temperature | MAINS 2 Tbs. chili powder* 1 Tbs. ground cumin* 1 Tbs. ground coriander 1 Tbs. lemon pepper 1 tsp. freshly ground black pepper 1 to 2 gallons (4 to 8 l) canola or peanut oil

Truss the turkey legs and wings. In a bowl, stir together the barbecue sauce, chili powder, cumin, coriander, lemon pepper and black pepper until smooth. Rub onto the outside of the turkey. Wrap with plastic wrap and refrigerate for 12 hours. Pour the oil into a turkey fryer to reach the fill line. Set to 375F (190C). Pat the turkey with paper towels to remove any moisture. Skewer onto the rotisserie spit and place in the frying basket. Lower the basket into the hot oil, ensuring the spit clicks into place. Turn on the rotisserie and fry until the internal temperature of the breast registers 165F (74C) and the thigh, 175F (80C), 40 to 45 minutes. Turn off the fryer and, using a spatula or tongs to support the turkey, lift the basket out of the oil. Place on a wire rack set over a baking sheet. Let the turkey rest for 10 to 15 minutes, then remove it from the spit and carve. *Available at [Link] MAINS |

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FUSS-FREE FRYING
The new Waring Digital Turkey Fryer is safe to use indoors and requires one-third less oil than traditional frying. A rotisserie function ensures the skin is evenly fried and crisp without being completely submerged in oil.

Find the WsTHof IkoN BLackwooD CaRVING SET at [Link]

RuB turkey all oVer with spiCe paste.

truss turkey aNd skewer with the spit.

lower turkey iNto hot oil, eNsuriNG spit CliCks iNto plaCe.

MADEIRA-SAGE TURKEY GRAVY

Recipe by Williams-Sonoma Kitchen

prep time: 5 minutes cook time: 30 minutes serves: 8 to 12

THREE GREAT GRAVIES

/ The perfect accompaniment to roast turkey, this gravy is enriched by the flavors of Madeira and caramelized onions along with a hint of fresh sage. A gravy separator makes fast work of separating the poultry juices from the fat.
Pan drippings from roasted turkey 1 cup (250 ml) Madeira 6 Tbs. (90 ml) vegetable oil 1 lb. (500 g) shallots, peeled and halved 6 Tbs. (65 g) all-purpose our 4 cups (1 l) turkey or chicken stock* 2 bay leaves* 4 large fresh sage sprigs Kosher salt and freshly ground pepper, to taste

Place the roasting pan with the pan drippings on the stovetop over medium-high heat and bring to a simmer. Pour in the Madeira and deglaze the pan, stirring with a whisk to scrape up the browned bits, until the liquid is slightly reduced, about 1 minute. Carefully strain the contents of the pan into a gravy separator and set aside. In a large saut pan over medium heat, warm the oil. Add the shallots and cook, stirring occasionally, until browned, 10 to 15 minutes. Add the flour and cook, stirring constantly, until fragrant, about 1 minute. Slowly whisk in the stock and add the bay leaves and sage sprigs. Increase the heat to medium-high and bring to a simmer, then reduce the heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes. Pour in the strained pan drippings, leaving the fat behind, and season the gravy with salt and pepper. Remove and discard the bay leaves, sage sprigs and shallots. Keep the gravy warm until ready to serve.

No Thanksgiving plate is complete without a generous drizzle of rich gravy. Choose from Blackberry Farms signature Southern option, their gluten-free version or our subtly sweet Madeira gravy.

| MAINS

GlUTEN-FREE BROwN GRAVY

Recipe by Sam Beall, Proprietor

prep time: 10 minutes cook time: 10 minutes serves: 8

SAWMILL GRAVY

MAINS |

prep time: 10 minutes cook time: 20 minutes serves: 8 Recipe by Shannon Walker, Preservationist & Beekeeper

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/ Rice flour is used to thicken this gravy, producing a delicious gluten-free alternative to a flour-based roux. Without pan drippings, the gravy resembles a cream gravy. To enhance flavor and color, add homemade chicken stock or a combination of stock and drippings.
6 Tbs. (3/4 stick/90 g) unsalted butter 1 shallot, minced 1/2 cup (90 g) ne rice our 6 cups (1.5 l) roasted chicken stock or a combination of stock and pan drippings Kosher salt and freshly ground pepper, to taste 1 fresh thyme sprig 1 fresh rosemary sprig 1 bay leaf*

/ Sawmill gravy is a Southern favorite that incorporates cornmeal, creating a grainy texture that resembles sawdust. The addition of strong coffee and piquant hot sauce is traditional. This gravy is great paired with most turkeys, especially ones prepared with sweeter brines.
6 Tbs. (3/4 stick/90 g) unsalted butter 2/3 cup (90 g) minced sweet onion, such as Vidalia 1/2 cup (90 g) ne cornmeal 4 cups (1 l) roasted chicken stock 1/3 cup (80 ml) strong coffee or espresso* 2 Tbs. hot sauce Kosher salt and freshly ground pepper, to taste 1 fresh thyme sprig 1 fresh rosemary sprig 1 bay leaf*

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In a saucepan over medium heat, melt the butter. Cook the shallot, stirring, until translucent, about 2 minutes. Whisk in the rice flour. Cook, whisking constantly, for 4 to 5 minutes. Slowly whisk in the stock and pan drippings. Bring to a simmer, whisking constantly. Season with salt and pepper. Add the thyme, rosemary and bay leaf. Off the heat, let stand for 5 minutes. Discard the herbs and serve.

In a saucepan over medium heat, melt the butter. Cook the onion, stirring, until translucent, about 3 minutes. Whisk in the cornmeal. Cook, whisking constantly, for 1 minute. Slowly whisk in the stock, coffee and hot sauce. Bring to a simmer, whisking constantly. Reduce the heat and cook until slightly thickened, 12 to 15 minutes. Season with salt and pepper. Add the thyme, rosemary and bay leaf. Off the heat, let stand for 5 minutes. Discard the herbs and serve. *Available at [Link]

Find the ALL-CLaD STaINLEssSTEEL RoasTER in two sizes at [Link]

Need extra time? Our TURkEY GRaVY basE is a shortcut to silky gravy. Find it at [Link]

Flavor-packed staples and time-saving Williams-Sonoma mixes make the cooks life easier on the big day.
DEMI-GLACE

THE THANKSGIVING PANTRY

Adds deep flavor to a variety of dishes

These clever kitchen tools ensure every step of turkey roasting, from brining to basting, is simple.
flaVor iNjeCtor BriNiNG BaGs roastiNG Buddy

TOOLS FOR THE TURKEY

Blended by a family-owned company in California

HERBS & SPICES

An organic foundation for flavorful meals

TIME-SAVERS | smart thermometer aNGled dripless BulB Baster No-spill GraVy SEPARATOR

STOCK CONCENTRATE

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GRAVY BASE

A starting point for an aromatic, savory side

STUFFING

Three-tiered oVeN raCk

All-Clad staiNless-steel measuriNG Cups & spooNs

de Buyer koBra AdjustaBle sliCer

A favorite Thanksgiving secret weapon

Find these PaNTRY sTaPLEs and EssENTIaL TooLs at your local Williams-Sonoma store or at [Link]

THE pEOplE, MAKERS & BAKERS OF BlACKBERRY FARM

sam Beall / proprietor Beall was raised on Blackberry Farm and now lives there with his wife and children.

JOSEPH LENN / EXeCutiVe Chef of the BarN Lenn was recently awarded a James Beard Award for Best Chef Southeast.

josh FEATHERS / EXECUTIVE Chef of the maiN house Trained in Italy, Feathers has an appreciation for local ingredients.

SEASONAL SIDES

| SIDES

Inspired by the farms bounty and family recipes, the artisans of Blackberry Farm created a menu of vibrant side dishes.
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krissy BlauVelt / HEAD Baker As the chef responsible for fresh bread at the Farm, Blauvelt oversees the state-of-the-art bakery.

liZ williams / pastry superVisor Innovative desserts and pastries meet Southern traditions under Williamss guidance.

RyaN BurGer / Cheese Maker & LiVestoCk MaNaGer Burger makes award-winning cheese and works with the farms sheep, chickens and pigs.

shaNNoN walker / PreserVatioNist & Beekeeper Walker learned to garden and preserve his yield from his grandparents.

MiChael sulliVaN / ButCher Sullivan uses heritage techniques to make and cure the meats.

JOhN CoykeNdalL / MASTER GARDENER With decades of experience, Coykendall has collected heirloom seeds from around the world.

ROASTED BRUSSELS SPROUTS AND ApPLE SALAD WITH BLACK WALNUTS

prep time: 20 minutes cook time: 12 minutes serves: 8 Recipe by Josh Feathers, Executive Chef of the Main House

SwEET POTATO AND LEEK CUSTARD

Recipe by Josh Feathers, Executive Chef of the Main House

prep time: 30 minutes cook time: 20 to 40 minutes serves: 8

Preheat an oven to 325F (165C). Brush 8 individual ramekins or a 3-quart (3-l) baking dish with canola oil. In a fry pan over medium heat, warm the olive oil. Cook the leeks, stirring, until translucent, 4 to 5 minutes. Stir in the sherry, scraping up the browned bits; simmer until evaporated. In a saucepan over medium-high heat, bring the cream, garlic, hot sauce and coriander to a simmer. Off the heat, let stand for 5 minutes. In a food processor, combine the cream mixture, sweet potato puree, the 4 oz. (125 g) cheese, salt and pepper; pulse to combine. Add the eggs one at a time; pulse to combine. Add the leeks; pulse to combine. Spoon the sweet potato mixture into the prepared ramekins or baking dish. Bake until the potatoes are browned on top and barely jiggle in the center, 20 to 25 minutes for the ramekins and 40 to 50 minutes for the baking dish. Top each portion with a scoop of cheese and apple-onion jam. Alternatively, top with about 1 Tbs. apple-onion jam and sprinkle with Singing Brook cheese. *Available at [Link] SIDES |

/ Blackberry Farm chefs say this recipe convinces anyone to love brussels sprouts. Black walnuts have a more bitter, earthy flavor than traditional walnuts, although either will work well. Here, the sprouts are pan-roasted on the stovetop. If you prefer to cook them in the oven, toss them with 2 Tbs. olive oil, place on a foil-lined baking sheet and roast at 450F (230C) for about 15 minutes.
For the sweet hot mustard: 1/4 cup (60 g) Dijon mustard 2 Tbs. whole-grain mustard 1 1/2 tsp. apple cider vinegar 2 Tbs. rmly packed light brown sugar 1/8 tsp. hot sauce | SIDES For the salad: 2 Tbs. Blackberry Farm Smoked Onion Jam* or caramelized shallots 1 Tbs. sherry vinegar 5 Tbs. (80 ml) extra-virgin olive oil Kosher salt and freshly ground pepper, to taste 1 lb. (500 g) brussels sprouts, trimmed and quartered 1 cup (125 g) black walnuts, toasted 1 1/2 red apples, such as Fuji or Gala, cored and thinly sliced

/ Similar in texture and tang to pecorino romano, Singing Brook, named after a brook that runs through the property, is a hard sheeps-milk cheese made at the farm. It lends a wonderful contrast to the sweet potatoes and garlic in this dish. Bake and serve the potatoes in individual ramekins, or prepare in a baking dish and present buffet style.
Canola oil as needed 2 Tbs. olive oil 4 medium leeks, white and light green portions, halved lengthwise and cut crosswise into half-moons 1/2 cup (125 ml) sherry 2 1/2 cups (625 ml) heavy cream 2 garlic cloves, minced 4 drops of hot sauce 2 tsp. ground coriander 3 cups (750 g) roasted and pureed sweet potatoes 4 oz. (125 g) Blackberry Farm Singing Brook or pecorino romano cheese, shredded 1 1/2 tsp. kosher salt 1/2 tsp. freshly ground pepper 4 eggs Blackberry Farm Brebis or Singing Brook cheese for garnish Blackberry Farm Apple-Onion Jam* or caramelized shallots for garnish

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To make the sweet hot mustard, in a bowl, whisk both mustards, vinegar, brown sugar and hot sauce. Reserve 2 Tbs. mustard for the salad; refrigerate the rest for up to 4 weeks. To make the salad, in a large bowl, whisk the smoked onion jam, vinegar, the 2 Tbs. sweet hot mustard, 3 Tbs. of the olive oil, salt and pepper. In a large nonstick fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the brussels sprouts, salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 11 minutes. Transfer to the bowl with the vinaigrette, add the walnuts and apples and toss. Season with salt and pepper.

Shop our complete collection of APILcos wHITE FRENcH PoRcELaIN, including this serving platter and these ramekins, at [Link]

This recipe was inspired by my mothers sweet potato casserole. I wanted to give it more of a SaVory flaVor with leeks and cheese. It also uses the sweet potatoes grown in our GardeN.
Josh Feathers, Executive Chef of the Main House

STUFFING wITH CHESTNUTS, BACON AND ApplES

Recipe by Williams-Sonoma Kitchen

MASHED POTATOES WITH HERB-INFUSED CREAM AND CHIVES

prep time: 10 minutes cook time: 25 minutes serves: 8 to 10 Recipe by Williams-Sonoma Kitchen

prep time: 20 minutes cook time: about 1 hour serves: 10 to 12

/ Our focaccia stuffing mix forms the foundation of this sensational stuffing. For added crunch and savory flavor, we add in roasted chestnuts, bacon and chunks of sweet apple.
12 oz. (375 g) bacon, diced 1 Tbs. extra-virgin olive oil 1 yellow onion, diced 2 celery stalks, diced 2 Gala apples, peeled, cored and diced 1/2 tsp. kosher salt Freshly ground pepper, to taste 1 cup (165 g) peeled, roasted chestnuts*, coarsely chopped 1 package (1 lb./454 g) focaccia stuffing* 3 to 4 cups (24 to 32 . oz./750 ml to 1 l) turkey or chicken stock*, warmed

/ To get a head start, cook and mash the potatoes up to 2 days in advance and refrigerate. Just before serving, pour a thin layer of milk onto the bottom of a wide pot, add the potatoes and heat, stirring occasionally, until hot.
4 1/2 lb. (2.25 kg) russet potatoes, peeled and cut into 2-inch (5 cm) pieces Kosher salt, to taste 1 1/2 cups (375 ml) | heavy cream 1 tsp. minced garlic 1 shallot, thinly sliced 1 large fresh thyme sprig 1 large fresh rosemary sprig 1 bay leaf 1 tsp. peppercorns 8 Tbs. (1 stick/125 g) unsalted butter, diced, at room temperature 1/4 cup (10 g) chopped fresh chives Freshly ground pepper, to taste

Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to mediumlow and simmer until the potatoes are tender when pierced, about 15 minutes. Drain well in a colander. Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer until the cream is reduced to about 1 cup (250 ml), 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm. Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter, then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately.

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Preheat an oven to 375F (190C). Butter a 2 1/2-quart (2.5-l) covered baker or a 9-by-13inch (23-by-33 cm) baking dish. In a large saut pan over medium heat, cook the bacon, stirring as needed, until crisp and browned, 10 to 12 minutes. Transfer to a paper towellined plate. Discard all but 1 Tbs. of the fat in the pan. In the same pan over medium heat, warm the olive oil with the bacon fat. Add the onion, celery, apples, salt and pepper, and saut until soft and translucent, 10 to 12 minutes. Stir in the chestnuts and bacon. Transfer the mixture to a very large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup (4 fl. oz./125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist but not crunchy or mushy. You may not need all of the stock. Transfer the stuffing to the prepared baking dish. Cover with a lid or a sheet of buttered aluminum foil and bake for 20 minutes. Remove the lid or foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving. *Available at [Link]

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To make fast and flavorful mashed potatoes, use our GaRLIc PaRmEsaN MasHED PoTaTo SEasoNING available in stores and at [Link]

ROASTED SQUASH AND GINGERBREAD PANZANELLA

prep time: 30 minutes cook time: 10 minutes serves: 6 to 8 Recipe by Shannon Walker, Preservationist & Beekeeper

GlUTEN-FREE SpOON BREAD wITH GUANCIAlE

Recipe by Michael Sullivan, Butcher 3 oz. (90 g) guanciale or thick-cut unsmoked bacon, diced 6 Tbs. (3/4 stick/90 g) unsalted butter, at room temperature 1 Tbs. sugar 3 eggs, separated 2 cups (250 g) (1/2 bag) Blackberry Farm GlutenFree Cornbread Mix*

prep time: 25 minutes cook time: 35 minutes serves: 8 Preheat an oven to 400F (200C). Place the gingerbread cubes on a baking sheet. Toast, turning once, until slightly crisped, 7 to 8 minutes. Let cool. In a large bowl, combine the gingerbread croutons, arugula, lardons and pickled ramps. In a small bowl, whisk the pumpkin and pear butter and the 3 Tbs. olive oil. Add to the salad and toss to coat the ingredients well, adding more olive oil, salt and pepper as needed. Divide among individual plates and top with the squash.

/ An all-time favorite at Blackberry Farm, this salad is a staple on the menu throughout the fall. Get the complete recipe for the homemade gingerbread used in this dish at [Link].
2 cups (125 g) cubed gingerbread (1-inch/2.5-cm cubes) 3 cups (90 g) arugula 4 oz. (125 g) slab bacon or thick-cut bacon, cut into pieces 1/4 inch (6 mm) thick (lardons), and fried until crispy 1/2 cup (60 g) drained and sliced Blackberry Farm Pickled Ramps* or pickled pearl onions 3 Tbs. Blackberry Farm Pumpkin and Pear Butter* 3 Tbs. extra-virgin olive oil, plus more as needed Kosher salt and freshly ground pepper, to taste 2 cups (315 g) sliced or diced acorn squash, roasted

1 1/2 cups (375 ml) milk Kernels from 2 ears of corn, plus milk from the corncobs (optional) 1/4 cup (20 g) sliced green onions, white and light green portions 1 tsp. kosher salt 1/4 tsp. freshly grated nutmeg* 1/8 tsp. cayenne pepper

Preheat an oven to 325F (165C). In a fry pan over medium heat, cook the guanciale, stirring, until golden brown, about 5 minutes. Drain on paper towels. Pour the drippings into a 2-quart (2-l) shallow baking dish. In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until smooth, about 2 minutes. Add the egg yolks one at a time, beating until smooth. Add half of the cornbread mix, then half of the milk, beating after each addition until just combined. Repeat to add the remaining cornbread mix and milk. Pour the batter into a large bowl and stir in the guanciale, corn, corn milk, green onions, salt, nutmeg and cayenne. Wash and dry the mixer bowl. In the mixer bowl, beat the egg whites with the whisk attachment on high speed until stiff peaks form, about 2 minutes. Gently fold the whites into the batter. Place the baking dish with the drippings in the oven for 5 minutes. Pour in the batter. Bake until just golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

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When I was GrowiNG up, my grandparents had a small farm. That made a BiG impact on how I think about food. This salad has seasoNal produCe and preserves that highlight traditioNal fall avors.
 Shannon Walker, Preservationist & Beekeeper

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This dish was INSPIRED by a corn pudding that my grandmother made. I added pork jowl, so it has family comfort with southerN flair. Late-season corn and high-quality cornmeal make it WORTHY of a Blackberry Farm Thanksgiving.
 Michael Sullivan, Butcher

*Available at [Link]

COLLARD GREENS wITH LARDONS AND SMOKED ONION JAM

Recipe by Joseph Lenn, Executive Chef of the Barn

prep time: 20 minutes cook time: 20 minutes serves: 8

WIlD MUSHROOM AND ROOT VEGETABlE GRATIN

Preheat an oven to 400F (200C). Grease a large gratin dish. In a pot of boiling salted water, cook the potatoes until just tender, about 6 minutes. Using a slotted spoon, transfer to a colander, then place in a large bowl. Cook the rutabagas until just tender, 10 to 12 minutes. Drain and add to the bowl. Toss with the olive oil, rosemary and kosher salt. In a large saut pan over high heat, warm 1 Tbs. of the grapeseed oil. Add half of the mushrooms, season with kosher salt and cook, stirring, until browned, 4 to 5 minutes. Transfer to a bowl. Repeat with the remaining 1 Tbs. grapeseed oil and mushrooms. Arrange half of the potatoes and rutabagas in the prepared gratin dish. Top with half each of the mushrooms and cheese. Season lightly with sea salt. Top with the remaining vegetables; sprinkle the remaining mushrooms down the center. Sprinkle the remaining cheese around the mushrooms; season lightly with sea salt. Bake until browned on top, about 30 minutes. Let stand for 10 minutes before serving.

prep time: 20 minutes cook time: 55 minutes serves: 8 Recipe by Ryan Burger, Cheese Maker & Livestock Manager

/ This is a perfect side dish for Thanksgiving: You can blanch the collard greens a day in advance and refrigerate, then finish the dish a few minutes before serving. If you prefer your greens more brothy, increase the chicken stock to 3 cups (750 ml).
Kosher salt, to taste 4 lb. (2 kg) collard greens, stemmed, leaves cut into strips 3/4 inch (2 cm) thick 2 Tbs. olive oil 8 oz. (250 g) slab bacon or thick-cut bacon, cut into pieces 1/4 inch (6 mm) thick (lardons) | SIDES 3 Tbs. sliced garlic 1/8 tsp. red pepper akes 2 cups (500 ml) chicken stock* 1/4 cup (75 g) Blackberry Farm Smoked Onion Jam* or caramelized shallots Freshly ground pepper, to taste

/ Ryan Burger, the cheese maker at Blackberry Farm, developed this recipe to highlight Brebis, a creamy sheeps-milk cheese he makes on the farm. In its place, you can use goats-milk cheese or fromage blanc. Unlike a traditional gratin, this one uses no cream; the cheese provides plenty of richness.
Kosher salt, to taste 1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and sliced 1/4 inch (6 mm) thick 3 lb. (1.5 kg) rutabagas, peeled and sliced 1/4 inch (6 mm) thick 1/4 cup (60 ml) extra-virgin olive oil 2 Tbs. nely chopped fresh rosemary *Available at [Link] 2 Tbs. grapeseed oil 13 1/2 oz. (425 g) wild mushrooms, such as chanterelles, black trumpets and maitakes, cleaned and roughly chopped 1 lb. (500 g) Blackberry Farm Brebis cheese, crumbled Maldon sea salt*, to taste

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In a large pot of boiling salted water, blanch the collard greens until tender, about 6 minutes. Cool in an ice bath, then drain. Place in a kitchen towel and wring out excess water. In a large saut pan over medium-high heat, warm the olive oil. Cook the lardons, stirring, until crispy, 8 to 10 minutes. Drain on paper towels, reserving 2 Tbs. fat in the pan. Set the pan over low heat and cook the garlic and red pepper flakes, stirring, for 1 minute. Increase the heat to medium-high, add the collards and stock and simmer until reduced by half, about 4 minutes. Stir in the smoked onion jam, lardons, salt and pepper.

I like to make this with potatoes from the farm and locally foraged mushrooms. I would much rather eat this than mashed potatoes!
Ryan Burger, Cheese Maker & Livestock Manager

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 People in the South will often put lots of vinegar on their greens, masking the true flaVor. In this dish, our onion jam adds just enough sweetNess and acidity to balance the avor.
Joseph Lenn, Executive Chef of the Barn

Shop our exclusive collection of LE CREUsET HERITaGE pieces at [Link]

PARKER HOUSE ROllS wITH THYME

Recipe by Williams-Sonoma Kitchen

prep time: 40 minutes inactive time: 2 hours cook time: 25 minutes makes: 12 rolls

/ Invented by a 19th-century baker at Bostons famous Parker House Hotel, these fluffy rolls are American classics, and theyre easy to bake at home using our premium mix.
1 packet Parker House Roll Mix* (included) 1 yeast packet* (included) 8 Tbs. (1 stick) (4 oz./ 120 g) unsalted butter 1 cup (8 . oz./250 ml) warm water (110 to 120F/43 to 49C) 1 egg All-purpose our as needed 1/2 tsp. large-ake sea salt* Fresh thyme sprigs for garnish

Have all the ingredients (except the warm water) at room temperature. In the bowl of an electric mixer fitted with the flat beater, combine 1 cup (160 g) of the mix, the yeast and 4 Tbs. (1/2 stick/60 g) of the butter. Set the mixer on low speed and slowly add the warm water and egg, beating until combined. Increase the speed to medium and beat for 2 minutes, stopping the mixer to scrape down the sides of the bowl as needed. Add the remaining mix, reduce the speed to low and beat until just combined, about 1 minute. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour as needed. Shape the dough into a ball and place in a large oiled bowl, turning the dough over to coat all sides. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Punch the dough down and turn it out onto a lightly floured surface. Divide into 2 equal pieces and knead each briefly until smooth. Place the dough balls on a lightly floured surface and cover each with an overturned bowl. Let the dough rest for 20 minutes. Preheat an oven to 375F (190C). In a small saucepan over medium heat, melt the remaining 4 Tbs. (1/2 stick/60 g) butter. Generously brush the bottom and sides of a 9-inch (23-cm) square baking pan with some of the butter. Roll out each piece of dough into a 12-by-4-inch (30-by-10-cm) rectangle, with a long side facing you. Generously brush each rectangle with butter and fold the top down, leaving 1/2 inch (12 mm) uncovered. Cut each rectangle into 6 pieces. Arrange the rolls in the prepared pan so there are 3 rows of 4. Let rise in a warm place for 30 minutes. Brush the tops of the rolls with the remaining melted butter and sprinkle evenly with the sea salt. Bake until the rolls are golden on top, 18 to 22 minutes. Transfer the pan to a wire rack and let cool for 10 to 15 minutes; as the rolls cool, insert fresh thyme sprigs into the folds. Remove the rolls from the pan and serve warm. Makes 12 rolls. *Available at [Link]

| SIDES

SIDES |

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Finishing Touches

Top Parker House rolls with butter, fresh thyme and salt, or try one of these savory additions: Flaky sea salt, dried onion flakes, dried garlic flakes and sesame seeds Poppy seeds Smoked sea salt Grated Parmesan cheese

GoLDToUcH bakEwaRE at

Shop the full collection of [Link]

SwEET pOTATO CHEESECAKE wITH MARSHMAllOw MERINGUE

prep time: 1 hour cook time: 1 hour serves: 8 to 12 Recipe by Liz Williams, Pastry Supervisor

/ Bake this cheesecake a day in advance, then refrigerate until ready to top. For a quicker finish, replace the meringue topping with sweetened whipped cream and skip the torch.
For the crust: 1 1/8 cups (155 g) all-purpose our 1/2 cup (60 g) ground pecans 3 Tbs. rmly packed light brown sugar 8 Tbs. (1 stick/125 g) unsalted butter, melted and cooled slightly For the lling : 1 tsp. ground cinnamon* | DESSERT 1/2 tsp. freshly grated nutmeg* 1/4 tsp. allspice 1/4 tsp. salt 1 lb. (500 g) cream cheese, at room temperature 1 cup (170 g) rmly packed light brown sugar 1 cup (250 g) roasted and pureed sweet potatoes 1 Tbs. vanilla extract* 4 eggs For the marshmallow : 3/4 cup (200 g) egg whites 1 cup (170 g) rmly packed light brown sugar 1/4 cup (85 g) sorghum syrup, light agave nectar or honey Seeds of 1 vanilla bean*

DESSERT |

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Preheat an oven to 350F (180C). To make the crust, in the bowl of an electric mixer fitted with the flat beater, beat the flour, pecans, brown sugar and butter on low speed until combined, 30 seconds to 1 minute. Press into the bottom of a 9-inch (23-cm) springform pan. Bake until lightly browned, 10 to 12 minutes. Cool on a wire rack. Reduce the oven to 300F (150C). To make the filling, in a bowl, combine the cinnamon, nutmeg, allspice and salt. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and brown sugar on medium speed until smooth, 1 to 2 minutes. Beat in the sweet potato puree, vanilla and spices until smooth, about 1 minute. Add the eggs one at a time; beat after each addition.

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I wanted to do a dessert with sweet potatoes because they are in season this time of year. Its a little ChaNGe from the traditional pumpkin pie my family always had! We use sorghum syrup in the topping, which gives it a southerN twist.
Liz Williams, Pastry Supervisor

Wrap a double layer of foil around the bottom and sides of the springform pan. Add the filling and smooth the top. Place in the center of a roasting pan. Pour in hot water to reach halfway up the sides of the springform pan. Bake until the cheesecake is firm but jiggles slightly in the center, 45 minutes to 1 hour. Cool in the water bath before topping with the meringue.

Find our PREsIDIo SILVER PLaTED PEDEsTaL STaND at [Link]

Double up on dessert: Get the recipe for Liz Williamss Deconstructed Apple Crisp with Buttermilk Ice Cream at [Link]

To make the meringue, place the egg whites, brown sugar, sorghum syrup and vanilla bean seeds in an electric mixer bowl; set over but not touching simmering water in a saucepan. Whisk until hot, about 2 minutes. Place the bowl on the mixer and beat with the whisk attachment on high speed until stiff peaks form, 5 to 6 minutes. Mound the meringue on the cheesecake, spreading it to the edges. Using a spoon, create mountains of meringue around the surface. Lightly brown with a kitchen torch. Serve immediately or refrigerate for up to 6 hours. *Available at [Link]

THE COCKTAIL MENU

At Blackberry Farm, the farm-to-table philosophy extends to the bar. Infused with fresh herbs and fruit, these well-balanced, light cocktails are inspired by the ingredients grown in the gardens. Theyre the perfect way to toast a Thanksgiving bounty.

Sparkling Brew

Barn Nail

| COCKTAILS

For each cocktail, in an ice-filled cocktail shaker, combine 1 fl. oz. (45 ml) whiskey, fl. oz. (7 ml) spiced honey syrup*, fl. oz. (15 ml) cherry liqueur and 2 dashes plus 2 drops bitters. Stir until cold. Pour into a tumbler. Garnish with an orange peel. *Get the recipe for Spiced Honey Syrup at [Link]

For each cocktail, pour fl. oz. (7 ml) St. Germain into a coupe glass; fill halfway with sparkling wine. Top off with a Belgian-style ale fermented with berries. Garnish with blackberries. COCKTAILS |

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Harvested Apple

For each cocktail, pour fl. oz. (7 ml) St. Germain into a coupe glass; fill halfway with sparkling wine. Top off with fl. oz. (22 ml) Calvados. Garnish with an apple slice.

Thyme for a Drink

For each cocktail, pour 1 fl. oz. (45 ml) gin, fl. oz. (15 ml) thymeinfused simple syrup* and fl. oz. (7 ml) lemon juice into an ice-filled highball glass. Top off with equal amounts of Riesling and lemon-lime soda. Garnish with a thyme sprig. *Get the recipe for Thyme-Infused Simple Syrup at [Link]

Recipes by Graham Case, Bar Manager & Mixologist, Blackberry Farm

See our full collection of cockTaIL GLassEs at [Link]

| ENTERTAINING

Sam Beall serves his familys traditional turkey recipe.

ENTERTAINING |

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House-made charcuterie is served with cheese made on the farm.

Fresh bay leaves from the garden are tucked into each napkin.

THE SHARED FEAST

Thanksgiving guests are greeted with a relaxed, welcoming table set with Williams-Sonomas Wild Turkey dinnerware. As the sun sets, our collection of candles creates a warming, cozy glow around the table that encourages everyone to linger long after the last dish is cleared. Find the dinnerware, candles and tabletop products in our stores and at [Link]

LOVING THE LEFTOVERS

In the Blackberry Farm kitchens, theres always plenty of turkey left over. The chefs combine it with ham and other fixings for a mouthwatering secondday sandwich. It can be served cold or pressed into warm panini with melted cheese. Make it your own by adding some greens or other favorite leftovers.

tUrKeY Panini WitH FOntina anD CranBerrY CHUtneY

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StUFFing Panini WitH OniOn JaM anD gravY Shop our complete collection of PaNINI PREssEs and INDooR GRILLs at [Link]

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BRING HOME A TASTE OF BlACKBERRY FARM

Panini WitH greenS anD HerBeD gOat CHeeSe

Blackberry Farms Southerninspired condiments and mixes are sourced from fine ingredients and expertly blended in small batches. They are the very same products that are used in the farms kitchens. Available in our stores and at [Link]

THaNksGiviNG TOOls CHEcklist

THE ESSENtIALS measuring cups and spoons probe or instant-read thermometer mixing bowls knives cutting boards saucepans fry pans and saut pans rimmed baking sheets wooden spoons salt and pepper mills carving set and board kitchen twine TURKEYS Cider-Brined Turkey brining bag roasting pan and rack basting brush turkey lifters Spice-Rubbed Fried Turkey turkey fryer tongs SIDE DISHES Gravy whisk gravy separator skimmer fine-mesh sieve Roasted Brussels Sprouts and Apple Salad with Black Walnuts whisk Sweet Potato and Leek Custard garlic press ramekins food processor Stuffing with Chestnuts, Bacon and Apples apple peeler-corer 2 1/2-quart (2.5-l) covered baker Mashed Potatoes with HerbInfused Cream and Chives vegetable peeler fine-mesh sieve potato ricer Roasted Squash and Gingerbread Panzanella salad spinner Gluten-Free Spoon Bread with Guanciale nutmeg grater egg separator 2-quart (2-l) shallow baker electric mixer silicone spatula Collard Greens with Lardons and Smoked Onion Jam stockpot colander kitchen towel Wild Mushroom and Vegetable Gratin mandoline herb chopper large gratin dish slotted spoon Parker House Rolls electric mixer 9-inch (23-cm) square baking pan pastry scraper pastry brush wire cooling rack DESSERT Sweet Potato Cheesecake with Marshmallow Meringue egg separator electric mixer springform pan roasting pan kitchen torch

WilliaMs-sONOMa WINE
Our wine program is a great way to learn about wines that pair perfectly with your holiday feast. For this menu, see our wine pairings below, or order our Thanksgiving Harvest Wines Collection three artisan wines hand selected to pair with your Thanksgiving feast. The collection includes 2008 Schramsberg Blanc de Noirs, 2010 Steininger Kittmannsberg Grner Veltliner and 2008 Abiouness Stanly Ranch Pinot Noir. To shop our wine and learn about our wine club, visit [Link] or call 1-866-339-3234.

Roast Turkey
2010 Mast Estate Vineyard Pinot Noir, $40 2011 Madroa Vineyards Hillside Zinfandel, $18

Fried Turkey
2011 King Estate Pinot Gris, Signature Collection, $17 2010 Chanin Wine Company Chardonnay, Bien Nacido Vineyard, $35

Dessert
2006 Chteau dArche Sauternes, $30 2006 Greenwood Ridge Late Harvest White Riesling, $30

FROM THE KITCHENS OF BLACKBERRY FARM AND WILLIAMS-SONOMA

HAPPY THANKSGIVING