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Every family has that one holiday dish that feels like home. For us, it’s this Egg Free Fruited Turkey Dressing. It’s sweet, savoury, comforting, and a little magical, and it has been on our table for more than two decades. I first found the original version in Food and Hospitality Magazine back in 1999. I placed it in my recipe binder and since then have been making it every Thanksgiving and Christams. Every holiday I would tweak something. A little more sage. A touch more fruit. A splash of rum for depth. Fresh herbs from the garden instead of dried. Slowly, it became ours. And now it’s the only stuffing or dressing I make because nothing else ever compares to it. People ask for it. They expect it. This recipe originally included egg but my son in law and grandkids have an egg allergy so removing the egg from the original recipe made it even better. For others it is easily made vegetarian with a simple swap of olive oil and vegetable broth. It’s the kind of dish that holds warmth, nostalgia, and the smell of a holiday kitchen.  Ingredients
Instructions Prepare the Bread - make your croutons Cut the sourdough into small cubes. Lay them on a baking sheet and toast under the broiler. Watch closely because they colour fast. Flip and toast the other side. When they’re lightly golden, move them into a large bowl. This step gives the dressing structure and that perfect texture. Build the Flavour Warm the butter or olive oil in a deep pan. Add onions, celery, and garlic and cook until they soften and smell like the beginning of something comforting. Add apples and pears and let them cook down. They should soften and release their natural sweetness. Bring in the Warmth Pour in the rum and let it cook off. Add the fresh sage, thyme, parsley, ground cloves, salt, and white pepper. Taste and adjust. This is where the dressing comes alive. Combine Everything Stir in the broth. Pour the mixture over the toasted bread cubes and gently fold until everything is coated and fragrant. BakeSpoon the mixture into an oven safe dish with a lid. Bake at 325 to 350 degrees F for about 30 minutes until warmed through and aromatic. It’s even better made the day before, giving the flavours time to settle in and mingle beautifully. Final Step As always. Add love. Notes Fresh herbs are ideal but dried herbs will still give wonderful flavour. This recipe becomes vegetarian by using olive oil and vegetable broth. It reheats beautifully and has a way of tasting even better the next day.
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Garlic scape season is here! These whimsical, curly green stalks are the flowering shoots of garlic plants. We harvest them early so the energy goes into growing a big, beautiful bulb below. But while they’re here, they’re one of the tastiest short-season treats from the garden. Think of garlic scapes as garlic’s milder, greener cousin, like a cross between green onions and fresh garlic, with a lot of personality. We dry them and mix them with our dried parsley and salt to make our Farmstead Salt Seasoning Blend. Great to sprinkle on pasta, eggs, chili, or anything you would sprinkle salt and garlic on. If you’ve never tried them, start with this quick pesto recipe. It’s bright, peppery, and versatile delicious tossed with pasta, spread on toast, spooned over grilled veggies, or swirled into soups. And of course, we finish ours with a dash of our house-made Mid Summer Heat chili oil for a little farm-grown fire. 🌿 Garlic Scape Pesto with a Kick You’ll need:
 photo by Oleg Gapeenko
Upgraded Mr. NoodlesThis is a quick and easy lunch for myself and Ashley when we want veggies, warmth and immune boosting meal. This simple, immune-boosting soup comes together in minutes, costs less than a dollar per serving, and can be changed up based on whatever’s in your kitchen. It’s become one of our favorite ways to sneak extra veggies into the day — and we hope it becomes a favorite in your home too.  This can be adjusted any sort of way, each time a little bit different. The main ingredients I use each time are carrots, cabbage, radish, green onion, garlic, turmeric and ginger. These vegetables are inexpensive and store for a long time making this meal cost less than a dollar per person. Ginger and Turmeric can keep in the freezer for months. An even easier way to prepare the garlic, turmeric and ginger is to grate them into ice cube trays with chicken or vegetable broth or water. Once frozen take out and put in a container or baggie for and easy drop in flavour bomb.  How I change it from one week to the next; Sometimes I use home made chicken broth (will provide recipe on our next email newsletter), a hard boiled egg, left over rotisserie chicken, soy sauce, and hot chili oil. Ingredients:
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 The Foolproof Bread Recipe That Won Over My Picky Husband (And Why Store-Bought Bread Just Doesn’t Cut It Anymore!) Remember the COVID bread-baking frenzy? I jumped in too—but my early attempts were disasters. Every internet recipe failed to impress my sourdough loveing husband, and let’s be real: keeping a starter alive felt like adopting a pet  After years of tweaking (and a few hockey-puck loaves), I finally cracked the code. This low-knead, honey-sweetened bread is now our weekly staple--airy, slightly sweet, and perfect for everything from sandwiches to pizza. Plus, it freezes like a dream! Why This Recipe Works ✔ No starter needed (RIP, abandoned sourdough jar) ✔ 18-24 hour rise = flavour without fuss (mix before bed, bake the next night) ✔ Adaptable: Shape it into loaves, buns, or even focaccia ✔ Local honey twist: I use Mingle Hill honey, but Willow Bee’s infused honeys (lemon? lavender?) would be next-level Easy Low-Knead Honey Bread Recipe (Makes 1 loaf—but I double it and freeze extras!) Ingredients
Tools
Step-by-Step Instructions1. Mix the Dough (5 minutes!)
  2. Let Time Do the Work
   3. Shape & Final Rise
   4. Bake to Golden Perfection
Store-bought bread? Hard pass. Once you taste this crackly, honey-kissed loaf, there’s no going back. Tag me if you try it! @minglehillfarm   |
AUTHORMeet Emily Rozema: The Heart Behind Mingle Hill Farm CATEGORIES
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