Food tips

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Turkey with Sausage Stuffing Recipe

	Category	Sausage Recipes
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Ingredients And Procedures

5 pounds To 7 lb bone-in turkey -- brea

1/4 cup Butter or margarine -- melted

24 ounces Bulk pork sausage

2 cups Sliced celery

2 medium Onions -- chopped

4 cups Dry bread cubes

2 cups Pecan halves

1 cup Raisins

2/3 cup Chicken broth

2 Eggs -- beaten

1 teaspoon Salt

1/2 teaspoon Rubbed sage

1/4 teaspoon Pepper

"Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender." ~ Aura Lee Johnson Rinse turkey breast and pat dry. Place with breast side up in a shallow baking dish. Brush with butter. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until the internal temperature reaches 170 degrees. Cover loosely with foil to prevent excess browning if necessary. Meanwhile, in a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain. Remove from the heat; add all remaining ingredients and mix well. Spoon into a greased 3-quart casserole. Cover and bake at 325 degrees for 1 hour. Serve with sliced turkey.

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<h1>Turkey with Sausage Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>5 pounds To 7 lb bone-in turkey -- brea <P>1/4 cup Butter or margarine -- melted <P>24 ounces Bulk pork sausage <P>2 cups Sliced celery <P>2 medium Onions -- chopped <P>4 cups Dry bread cubes <P>2 cups Pecan halves <P>1 cup Raisins <P>2/3 cup Chicken broth <P>2 Eggs -- beaten <P>1 teaspoon Salt <P>1/2 teaspoon Rubbed sage <P>1/4 teaspoon Pepper <P><P>"Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender." ~ Aura Lee Johnson Rinse turkey breast and pat dry. Place with breast side up in a shallow baking dish. Brush with butter. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until the internal temperature reaches 170 degrees. Cover loosely with foil to prevent excess browning if necessary. Meanwhile, in a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain. Remove from the heat; add all remaining ingredients and mix well. Spoon into a greased 3-quart casserole. Cover and bake at 325 degrees for 1 hour. Serve with sliced turkey. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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