Jamie's Thanksgiving Dressing

Our mother's recipe, which Jamie adapted to perfection with happy, local food. I didn't like it as a child. What a fool.

This makes awesome cold leftovers, so be sure to make extra!


1 or 2 turkey wings and/or thighs
1 bay leaf
salt and pepper

Cover turkey with water in a pot, add bay leaf, salt and pepper, and cooke for 45 minutes to an hour. Cool the turkey on a plate and save the stock. Debone the turkey and chop the meat. (can be made a day ahead).

Dry 1.5 loaves white bread slices on cookie sheets 1 day ahead, turning occasionally (any companion bread would be great for this!)

1 large onion, chopped
1 cup celery, diced
8 oz. mushrooms (1 bag from Fair Shares, or more if you're a big mushroom lover)
2T. olive oil
3 eggs, beaten
1 T. poultry seasoning
1 t. salt
1/2 t. freshly ground pepper

Fry onion and celery in olive oil for five minutes. Add chopped turkey and mushrooms, cook five more minutes on low.
Tear bread in small chunks and put in large cake pan. Pour in stock, eggs, veggies, turkey and spices. Mix well. Add a little water or more stock if bread is dry. Pat down into pan. Bake at 350 (or whatever the oven is set to for the turkey) for 1 hour or until browned.


Tip: How to de-cob your corn

All you need is a deep bowl or pot and a sharp knife to make cutting your corn off the cob a breeze. Of course, a shallow bowl or plate is an option if you like cleaning up bits of corn kernal and a spray of corn juice (really, corn juice?). First husk the corn and brush off all the silks. cornsilks.jpg Hold the...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery