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: Dried Tomatoes

Pour a tablespoon of wine or balsamic vinegar over tomatoes, cover and let stand 30 minutes. Add herbs and bay leaf Cover tomatoes with oil; stir or tap jar to remove any trapped air. Store in fridge use within 6 weeks. Additions Add feta cheese, olives…serve with pasta, salads or serve as an appetizer with a...Read more


Fair Shares has created a new level of sales opportunities for area growers beyond restaurants and farmers markets. They have simplified for us the most difficult part of farming: marketing. Selling to Fair Shares has enabled us to sell larger quantities of produce with great ease. Not only is the ordering process simple but we can combine our deliveries with other farms in our area. Their commitment to supporting small local farms is unparalleled in the St Louis area, and we love them for it!

Berger Bluff Farm