8 Farm-Fresh Thanksgiving Recipes (2024)

That's why we headed straight to Blackberry Farm, an award-winning Tennessee hotel located in the foothills of the Great Smoky Mountains. You know you're in for an amazing culinary experience as soon as you pass through the white ranch-style wooden gate. "It's our team of artisans, including our master gardener, butcher, cheese maker, and sommelier, that makes this place tick," says Sam Beall, who grew up on the farm and now makes it his livelihood.

On Thanksgiving Day, the resort's guests enjoy a traditional turkey fry around noon. Later in the day, Beall gathers with his wife, Mary Celeste, and four children, along with other family members, for a more intimate harvest dinner. The ingredients for this feast are grown on the farm or purchased from local purveyors. Each dish brings a taste of the South, from the peanuts in the soup to the cornbread in the stuffing and the bourbon in the cranberry sauce. It's a country feast at its finest, and now you don't have to be a guest at the farm to enjoy it! Click through for delicious recipes and expert entertaining tips to make your Thanksgiving memorable.

DO what you can ahead of time. Dry out the cornbread for the stuffing and prepare the sweet potato soup the day before; the cranberry relish can be made several days in advance.

TAKE thawing time into account if you're using a frozen turkey (done properly, it takes several days in the refrigerator). And don't underestimate the resting time following roasting. For best flavor, you need to give the juices a chance to redistribute into the meat.

GIVE as much thought to your beverages as you do to your food. For wine, select a rose, an Alsatian white, or a pinot noir. Serve spiced tea or mulled cider. Or whip up a signature bourbon co*cktail.

ASSEMBLE and measure out all your ingredients before you begin cooking (chefs call this mise en place). If you start cooking in an organized fashion, the whole process will go a lot more smoothly.

DECORATE with seasonal elements taken from nature, and play background music to set the mood.

PUT out some food for guests to nosh on—it takes the pressure off the cook. We find a big bowl of Southern roasted peanuts gives itchy fingers something to do.

DELEGATE. The cook shouldn't have to set the table or fill the water pitchers.

Greet your guests with this richly textured, savory soup. It seems indulgent but contains heart-healthy fats.

PREP TIME: 10 MINUTES
TOTAL TIME: 1 HOUR 45 MINUTES
SERVINGS: 8

2 sweet potatoes (10–12 oz each), scrubbed
1 lg onion, chopped
1 rib celery, chopped
1 Tbsp peanut or olive oil
1/2 c creamy peanut butter
4 c chicken or vegetable stock
Chopped roasted peanuts (optional)

HEAT oven to 375°F. Pierce sweet potatoes with fork. Bake until tender, about 50 minutes. Peel when cool enough to handle.

SAUTÉ onion and celery in oil in large saucepan over medium-low heat, stirring, until translucent, 10 to 15 minutes.

ADD peanut butter and sweet potatoes, stirring until combined well. Stir in stock until combined well. Simmer over low heat, stirring occasionally, 45 minutes.

REMOVE from heat. Working in batches, puree in blender (or use an immersion blender). Strain through a sieve set over a pot. Season to taste with kosher salt and pepper. Divide soup among 8 bowls. Garnish with nuts, if desired. (Makes 7 cups.)

NUTRITION (per serving) 222 cal, 8 g pro, 24 g carb, 3 g fiber, 11 g fat, 2.5 g sat fat, 294 mg sodium

Cornbread has more crunch and flavor than white bread and pairs well with sausage. It's a hearty mix, so you'll be satisfied with a smaller portion.

PREP TIME: 1 HOUR 10 MINUTES
TOTAL TIME: 6 HOURS + COOLING TIME
SERVINGS: 8 + GENEROUS LEFTOVERS

STUFFING
3 c diced celery
2 c diced onions
6 Tbsp unsalted butter
8 c cubed dried cornbread
2 Tbsp chopped fresh sage
1 1/2 tsp chopped fresh parsley
4 lg eggs, lightly beaten
6 oz smoked sausage, cooked, drained, and crumbled
1/2–1 c chicken stock

TURKEY
2 Tbsp unsalted butter, at room temperature
4 Tbsp olive oil
1 Tbsp each chopped fresh rosemary, thyme, and parsley leaves
1 Tbsp chopped chives
13-15 lb turkey, rinsed and patted dry
3 med carrots, diced
3 ribs celery, diced
2 sweet onions, sliced

GRAVY
2 Tbsp unsalted butter
5 Tbsp all-purpose flour

MAKE stuffing: Cook celery and onions in butter in large pan over medium heat until crisp-tender, 10 to 15 minutes. Remove from heat. Mix in remaining ingredients except stock. Season. Stir in stock as necessary to moisten. Cool completely. (You can prep ingredients 1 day ahead, but do not mix together.) (Makes 10 cups.)

HEAT oven to 350°F.

PREPARE turkey: Combine butter and 2 Tbsp of the oil in small bowl. Stir in herbs. Using fingers, gently loosen skin over turkey breast and thighs. Spread butter mixture underneath, smooth skin back into place, and gently massage skin to distribute butter evenly. Season inside of turkey.

FILL cavity loosely with cooled stuffing (do not pack; bake extra stuffing in dish along with turkey until browned, about 45 minutes, covering with foil if necessary). Tie drumsticks together with kitchen string.

TOSS carrots, celery, and onions with 1 Tbsp of the oil in large roasting pan. Put turkey on top of vegetables (use rack if desired), tuck neck skin under body, and brush turkey with remaining 1 Tbsp oil. Season.

ROAST turkey until instant-read thermometer inserted into the stuffing registers 165°F and fleshy part of thigh (not touching bone) registers 165°F, 3 1/2 to 4 hours. Transfer turkey to cutting board and let stand, uncovered, 30 minutes before carving.

MAKE gravy: Discard vegetables, leaving juices in pan. Scrape up browned bits with spatula. Pour liquid into fat separator or glass measuring cup. Let fat rise to top, discard fat, and transfer 1/4 cup of the defatted drippings into large saucepan. Add butter. Melt over medium-low heat.

SPRINKLE flour into saucepan and cook, whisking constantly, until light brown, 7 minutes. Gradually whisk in drippings (add stock if you do not have enough to measure 2 3/4 cups). Continue whisking until gravy is smooth. Increase heat to medium and cook, stirring almost constantly with spoon, until thick enough to coat back of spoon, 15 minutes. Season. (Makes 2 3/4 cups.) Serve gravy with turkey and stuffing.

NUTRITION (per serving; about 5 oz turkey without skin, 1/2 cup stuffing, and 2 Tbsp gravy) 434 cal, 46 g pro, 17 g carb, 1 g fiber, 19 g fat, 7.5 g sat fat, 427 mg sodium

Their subtle sweetness, earthy taste, and high fiber content earn rutabagas a spot in this lightened-up gratin.

PREP TIME: 40 MINUTES
TOTAL TIME: 2 HOURS 25 MINUTES
SERVINGS: 8

2 c half-and-half
3 Tbsp fresh thyme, chopped
2 Tbsp minced garlic
4 med leeks (2 lb total), split, sliced, and washed
1 1/2 tsp unsalted butter
1 1/2 tsp olive oil
1 1/2 lb turnips, peeled and thinly sliced on mandoline
1 1/2-2 lb rutabagas, peeled and thinly sliced on mandoline
1/2 c panko bread crumbs

HEAT oven to 350°F. Butter 9" x 9" gratin dish.

COMBINE first 3 ingredients in pan. Simmer over medium-low heat until reduced to 1 3/4 cups, 20 minutes.

COOK leeks in butter and oil in large skillet over medium heat, stirring occasionally, until almost tender, 8 to 10 minutes.

BLANCH turnips and rutabagas, in batches, in large pot of boiling water, 1 minute per batch. Rinse under cold water to cool slightly and drain well.

LAYER half of the rutabagas, one-quarter of the leeks, and one-quarter of the cream mixture in prepared dish. Season. Repeat layering with half of the turnips, one-quarter of the remaining leeks, and one-quarter of the remaining cream mixture. Season. Continue process with remaining ingredients. Lightly press down on gratin to disperse cream.

COVER with foil and bake until tender, 1 hour. Turn oven to broil. Uncover, top with crumbs, and broil 8" from heat until toasted, 2 to 3 minutes. Serve warm.

NUTRITION (per serving) 189 cal, 5 g pro, 24 g carb, 5 g fiber, 9 g fat, 5 g sat fat, 129 mg sodium

This seasonal salad, starring vitamin C-rich apples, is adapted from Beall's upcoming cookbook, The Foothills Cuisine of Blackberry Farm.

PREP TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES + COOLING TIME
SERVINGS: 8

DRESSING
2 sm apples (such as Fuji), peeled and chopped
1/3 c sugar
1/3 c high-quality cider vinegar
1 1/2 Tbsp St-Germain (elderflower liqueur)

SALAD
4 c loosely packed small winter salad greens (such as frisee)
2 Tbsp extra virgin olive oil
1 lg red apple, cut into thin wedges
6 Tbsp shelled pecans or hickory nuts (optional)
1 1/2 oz shaved pecorino

PREPARE dressing: Combine apples, sugar, vinegar, and 1/2 cup water in saucepan over medium heat. Simmer until apples are translucent, 25 minutes. Puree in blender, slowly adding liqueur. Season. Adjust with more vinegar or liqueur to taste. Chill. (Makes 1 cup.)

MAKE salad: Toss greens with oil and 1/2 tsp kosher salt. Spoon dressing onto plates. Divide salad among plates and top with apple, nuts (if using), and cheese.

NUTRITION (per serving) 126 cal, 2 g pro, 19 g carb, 2 g fiber, 5 g fat, 2 g sat fat, 232 mg sodium

Intensely flavorful black walnuts add omega-3s to this antioxidant-packed cranberry relish. Leftovers taste terrific on a next-day turkey sandwich.

PREP TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 8

1/4 c bourbon
1/4 c orange juice
1/4 c rice vinegar
1/4 c finely chopped red onion
Zest of 1/2 orange, chopped
1/4 tsp mustard seeds
12 oz fresh cranberries
1 c sugar
1/3 c unsalted black walnuts or regular walnut pieces

HEAT oven to 400°F.

COMBINE bourbon, orange juice, vinegar, onion, orange zest, mustard seeds, and 1/8 tsp each salt and pepper in medium saucepan. Cook over medium-high heat until reduced to 1/4 cup, about 10 minutes.

ADD cranberries and sugar and cook over medium heat, stirring frequently to prevent sticking, until most of the cranberries have popped, 5 to 10 minutes.

SPREAD walnuts on baking sheet and toast in oven 5 minutes.

REMOVE saucepan from heat when cranberry mixture is thoroughly cooked. Fold in walnuts. Chill completely in refrigerator. (Makes 2 1/4 cups.) The relish tastes best if made at least 1 day ahead.

NUTRITION (per serving) 181 cal, 2 g pro, 33 g carb, 2 g fiber, 3 g fat, 0 g sat fat, 38 mg sodium

The sweet flavor and light texture of this dish make it a crowd favorite. A serving satisfies nearly a quarter of your daily calcium goal.

PREP TIME: 30 MINUTES
TOTAL TIME: 1 HOUR 35 MINUTES
SERVINGS: 8

2 lb carrots, cut into 1/4"-thick rounds (6 1/2 c)
1 c whole milk
1 c saltine crumbs (about 25 crackers)
3/4 c grated 2% milk sharp Cheddar
1/3 c minced onion
1 Tbsp unsalted butter, at room temperature
1/8 tsp cayenne
3 lg eggs

HEAT oven to 350°F. Butter a 2 to 2 1/2 qt shallow casserole dish.

COVER carrots with about 1" of salted water in large pot. Bring to a boil over high heat, reduce heat, and simmer until carrots are very tender when pierced with tip of sharp knife, about 15 minutes.

DRAIN carrots and transfer to food processor. Puree until smooth. Transfer to large bowl. Stir in milk, cracker crumbs, cheese, onion, butter, cayenne, 1 tsp kosher salt, and 1/4 tsp black pepper.

BEAT eggs in large bowl with electric mixer or whisk until foamy. Fold into carrot mixture. Bake in prepared dish until puffed and light golden brown, about 40 minutes.

TURN oven to broil. Broil 8" from heat until golden brown, 2 to 3 minutes. Serve warm.