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KFF Thanksgiving Guide

Add color, flavor, and texture to the holiday feast with these inventive new takes on our favorite fall veggies using the produce from your Box of Good! 


Your Holiday Box includes:

Granny Smith Apples, 2 lbs.* 
Cranberries, 8 oz.* 
Satsumas, 2 lbs. 
Garnet Yams, 2 lbs.
Green Beans, 1 lb.
Carrots, 2 lbs
Yellow Potatoes, 3 lbs.*
Celery, 1 bunch 
Yellow Onions, 1 lb.*
Acorn Squash, 1 ea.*
Breadcubes for Stuffing, 1 lb.* 


Roasted Squash with Mint and Toasted Pumpkin Seeds
{Simple and Amazing} Cranberry Sauce Recipe 
Thyme Roasted Apples and Onions
Spiced Glazed Carrots with Sherry and Citrus
Slow Roasted Green Beans with Sage
Hasselback Yams
Creamy Mashed Yukon Gold Potatoes
Old Fashioned Bread Stuffing
*Most recipes serve 8-10, please adjust accordingly.



Roasted Squash with Mint and Toasted Pumpkin Seeds

2 medium acorn squash or small sugar pumpkins (about 3 lb. total)
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup shelled pumpkin seeds (pepitas)
1 tablespoon aged balsamic vinegar
¼ cup fresh mint leaves, torn
Preheat oven to 425°. Cut squash into 1½”-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 Tbsp. oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
Heat remaining 1 Tbsp. oil in a small skillet over medium-high heat. Add pumpkin seeds to cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4–5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
Recipe and image





{Simple and Amazing} Cranberry Sauce Recipe

12 oz bag fresh cranberries
3/4 cup orange or satsuma juice
2/3 cup brown sugar
1/3 cup white sugar
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.



Thyme Roasted Apples and Onions


4 cups apple cider
5 tablespoons unsalted butter
1 teaspoon coarse kosher salt plus additional for sprinkling
6 7- to 8-ounce onions, halved through root end, each half cut into 6 wedges
6 teaspoons coarsely chopped fresh thyme, divided
6 apples (about 2 3/4 pounds total), peeled, halved, cored, each half cut into 4 wedges
Boil cider in large saucepan until reduced to 2/3 cup, about 28 minutes. Whisk in butter. Season glaze with 1 teaspoon coarse salt. DO AHEAD Can be made 1 week ahead. Cover; chill. Rewarm; whisk before using.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Butter 2 large rimmed baking sheets. Toss onions in large bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on 1 sheet. Toss apples in same bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on second sheet. Sprinkle onions and apples with coarse salt and pepper.
Roast onions on upper oven rack 10 minutes. Place apples on bottom rack. Roast onions and apples 20 minutes. Remove both sheets from oven. Drizzle remaining glaze evenly over onions and apples. Reverse position of sheets. Roast 20 minutes longer.
Increase oven temperature to 475°F. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer onions and apples to large bowl. Season with coarse salt and pepper. Sprinkle with remaining 2 teaspoons thyme.
Recipe and image


Spiced Glazed Carrots with Citrus

2 bunches of thin carrots (2 lb.), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh orange juice
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated satsuma zest or orange zest
Bring carrots, butter, 1/2 tsp. salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7–8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
Add orange juice and ground cloves to skillet and cook until glaze forms, 7–8 minutes. Stir in carrots. Season carrots to taste with salt. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
Transfer to a serving plate. Garnish with tarragon and celementine zest.
Image and recipe adapted from

Slow Roasted Green Beans with Sage

2 1/2 pounds tender green beans, trimmed
3 bunches scallions, trimmed with 1-inch green tops still attached, halved lengthwise
6 large garlic cloves, each cut lengthwise into 4 slices
1/2 cup olive oil
2 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper
Preheat oven to 375°. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)
Recipe and image


Hasselback Yams

2 yams
2 tablespoons butter (chopped in little pieces)
2 tablespoons applesauce
2 tablespoons maple syrup 
1/4 cup chopped pecans 


1/4 cup dried cranberries (optional)
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 pinch salt
Olive oil
Preheat oven to 400. Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato. Lay wooden chop sticks on each side of the potato and slice as thinly as you can. Rub them with a little olive oil. Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients. Carefully try to push some of the stuffing mixture between the slices. Pile the remaining stuffing on top of each potato. Drizzle any remaining liquid over the potatoes. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 – 15 minutes, being careful not to burn the topping. Allow to cool for 5 minutes before serving.
Recipe and image


Creamy Mashed Potatoes

4 potatoes, peeled and cut into chunks
1/3 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
2 garlic cloves, minced
1/4 cup cottage cheese, pureed
2 tablespoons chives, thinly sliced
salt and pepper to taste
optional garnish:
melted butter
1. Place potatoes in a large pot and fill with water. Place over medium-high heat and bring to a boil.
2. Boil potatoes until fork tender, about 25 minutes.
3. While potatoes boil, place cream, butter and garlic in a small saucepan and simmer. Once mixture comes to a simmer, remove from heat.
4. Drain potatoes in a colander and return back to the pot. Lightly mash the potatoes and season with salt and pepper.
5. Pour cream mixture over the potatoes, a little at a time and mash the potatoes until all the cream mixture has been used and potatoes are smooth.
6. Stir in pureed cottage cheese and sliced chives and season with salt and pepper.
7. Top with remaining chives and melted butter, if desired. Serve warm.

Recipe and image

Old Fashioned Bread Stuffing

1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1 loaf French bread or baguette, chopped into small pieces
1 tbsp. thyme
1 tsp. salt
1 tsp. freshly ground pepper
1 large eggs, beaten
1 (14.5 ounce) can chicken broth 
Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside. Place the bread into a large bowl and add spices. Add butter mixture and egg, and toss lightly to distribute. Moisten the mixture to your desired consistency with chicken broth. Transfer to a 13 x 9 inch baking dish and bake at 350 degrees for 20 minutes.
TIP: For Cranberry Walnut Stuffing, add 1 cup dried cranberries and 1 cup chopped walnuts to the bread mixture. 
Recipe and image