Farmers & Fishermen Offers Tasty Recipes for the Holidays

As the holidays approach, Farmers & Fishermen is busy helping customers prepare for a delicious and nutritious Thanksgiving, Chanukah and beyond. With the expert touch of their highly creative and seasoned Executive Chef Madeline, Farmers & Fishermen shares some of their favorite recipes. Enjoy the mouth-watering line-up of these holiday recipes from a herb-roasted turkey with pomegranate-cranberry glaze to sensational side dishes that will become holiday traditions to make your holiday meals a festive one that’s not to be missed.

Kirk Halpern, CEO and founder of Farmers & Fishermen, said, “As we gather around the table celebrating the holidays and giving thanks, the importance of family and togetherness is always what matters most. Our talented team looks forward to helping the community celebrate holidays in a flavorful manner. We are deeply grateful that we can make a difference, providing delicious recipes and nutritious protein that will become a part of your family’s holiday meals and traditions. It’s a busy time for us as we present ways to make your gathering even more memorable and we are sincerely honored to do so.”

Ben Halpern, executive vice president, adds, “As we share the holidays with our families and friends around the table, Farmers & Fishermen wishes everyone a happy and meaningful holiday to come. We hope the months ahead are filled with shared blessings and renewed hope around the world.”

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Spatchcock turkey by Farmers and Fishermen // All photos courtesy of Farmers and Fishermen

Spatchcock Herb-Roasted Turkey with Pomegranate-Cranberry Glaze

Pairs beautifully with our signature Challah and Walnut Dressing. For unbeatable flavor and tenderness, try this herbaceous spatchcocked preparation. This method allows the turkey to cook more evenly, so you’ll end up with a perfectly cooked bird that’s anything but dry! The pomegranate-cranberry glaze adds a bold, fruity flair, balancing the turkey’s savory herbs with just the right amount of sweet-tart brilliance.
6-12 servings, depending on turkey size
2.5-4 hours total

Ingredients:
Turkey:
1 turkey (11-14 lbs or 16-20 lbs)
1/4 cup olive oil
2 Tbsp kosher salt
1 Tbsp black pepper
2 Tbsp fresh thyme leaves
2 Tbsp fresh rosemary, chopped
1 Tbsp garlic powder
1 lemon, zested

Pomegranate-Cranberry Glaze:
1 cup fresh cranberries
1/2 cup sugar
1/3 cup red wine vinegar
1/4 cup pomegranate juice
1/4 cup water
Zest of 1 orange
Pinch of salt

Directions for Turkey:
Spatchcock the Turkey
Remove the Backbone:
Place the turkey breast-side down on a cutting board
Using sharp kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side and remove the backbone

Flatten the Bird:
Flip the turkey breast-side up
Press firmly on the breastbone with your hands until you hear a crack and the turkey lies flat

Season and Prepare for Roasting:
Pat the turkey skin dry with paper towels
Rub olive oil all over the bird
Combine salt, pepper, thyme, rosemary, garlic powder, and lemon zest. Massage this mixture into the turkey, ensuring even coverage.
Roast the Turkey
Preheat the oven to 425F
Place the spatchcocked turkey on a wire rack over a roasting pan

Cook Time: Roast for about 10-12 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast reads 165F and the thigh reads 175F
Let the turkey rest for 20 minutes before carving

Directions for Pomegranate-Cranberry Glaze:
Cook the Cranberries and Pomegranate Juice:
In a small saucepan, combine cranberries, sugar, vinegar, pomegranate juice, water, and orange zest
Bring to a boil over medium-high heat, then reduce to a simmer.
Reduce and Thicken:
Cook for 10-12 minutes, stirring occasionally, until the cranberries break down and the sauce thickens
Add a pinch of salt to balance the sweetness
Strain through a fine-mesh sieve for a smooth glaze, or leave as-is for a more rustic texture
Serve Warm or Brush on Turkey:
Use the glaze to brush over the turkey during the last 15 minutes of roasting for a caramelized finish or serve on the side as a vibrant accompaniment

Challah dressing is savory and packed with classic comfort flavors.

Challah and Walnut Dressing

Enjoy this savory bread pudding. It’s packed full of classic comfort flavors with an umami punch. Feel free to substitute pecans or roasted chestnuts. Drizzle this with some of your favorite turkey gravy.
6-8 servings
60-70 minutes

Ingredients:
1-pound loaf challah bread, cubed and toasted
½ cup Walnuts, chopped
3 ea med Portobello mushroom caps, diced
1 ea small, sweet onion, diced
3 ea celery ribs, diced
4 ea rainbow carrots, diced
2 ea sage leaves, finely chopped
1 small sprig rosemary, finely chopped
1 tsp fresh thyme, finely chopped
2 large garlic cloves, minced
3 cups vegetable broth
4 ea large eggs, beaten

Directions:
Preheat oven to 325F and spray baking dish with non-stick cooking spray
In a sauté pan over med, heat olive oil, then add walnuts to lightly toast 1-2 min
Add onion, celery, and carrots and cook 3-5 min until onions are translucent
Add mushrooms, garlic, and herbs, deglaze with a splash of red wine, and cook 5 min
Allow veggies to cool, then add to a mixing bowl with challah cubes
Combine broth and eggs, then pour over challah and cooled vegetables
Transfer mixture to baking dish, cover with parchment paper & foil, then bake 45 min
Uncover, and cook 20-25 min until golden and fluffy in the center (If you press down on the center and it looks watery, it is not done yet)

Pumpkin bourekas can add a nice touch to your holiday spread.

Pumpkin Phyllo Bourekas

There is nothing better than the smell of baking pies during the holiday season. Enter phyllo dough! Chef Madeline recommends using this dough in so many ways, from turnovers to mini pie shells, from sweet to savory. Add a fun sauce or filling and your dish will be a crowd favorite.
4-8 servings
30 minutes

Ingredients:
1 pkg (16 oz) phyllo dough
29 fl oz can 100% Pumpkin puree
1 tsp Saigon cinnamon
1/8 tsp nutmeg
¾ tsp salt
1 tsp Vanilla Bean Paste
1 cup packed brown sugar
1 Tbsp Corn Starch
1 large egg, beaten

Directions:
Preheat the oven to 375F. Line a baking sheet with parchment or a non-stick baking mat
Combine cinnamon, nutmeg, salt, brown sugar and cornstarch and set aside
In a medium bowl, whisk together the pumpkin puree and egg. Add the dry ingredients, whisk until fully combined

For the “bourekas”
Mix 1 egg white, 2 tablespoons olive oil and 1.5 tablespoons water. You will need a cutting board and a pastry brush. Thaw the phyllo according to package instructions
On a cutting board, place one sheet of phyllo. Gently brush or sprinkle the egg white mixture on the phyllo. Place another sheet on top. Repeat this step to have 4 layers.
Once you have 4 layers, using a small sharp knife cut the phyllo horizontally into 3 equal sections
Place a dollop of pumpkin puree on one end each strip. Using that paper football fold that we all learned as kids, begin carefully folding over the phyllo corner to corner, encasing the pumpkin filling. Seal the edges with the egg white mixture. Place onto parchment lined baking sheet
Repeat steps 2-4 until desired number of bourekas are made
Brush the tops with egg white mixture, sprinkle with sugar and cinnamon. Bake at 375F for 10-12 minutes, rotating once during baking

Honey Sriracha Brussels sprouts offer a spicy kick to the meal.

Honey Sriracha Brussel Sprouts

For years now, Chef Madeline has been serving extra crispy Brussels tossed in a simple sweet heat sauce, and it is the No. 1 recipe she is asked for on a regular basis and one of the simplest ones.
Tip: Don’t like spicy foods? Try substituting Sabatino Truffle honey for the sriracha sauce!
4-6 servings
30 minutes

Ingredients:
1.5 lbs brussels sprouts, cleaned and halved
1/4 tsp crushed red pepper
2 Tbsp olive oil
2 Tbsp Honey
1 tsp sriracha
salt & pepper to taste
sliced green onion (optional, for garnish)

Directions:
Place an ungreased baking sheet in oven and preheat to 450F (the pan needs to preheat to get a good crisp on the brussels)
In a large bowl, toss brussels sprouts with olive oil, salt, pepper, and crushed red pepper until evenly coated
Carefully place brussels cut side down on the preheated baking sheet (they should sizzle!)
Bake brussels 8 min, then flip and cook 8-10 min until ultra crispy
Meanwhile, mix honey and sriracha to make a sauce (I know, seems too easy right?)
Place your crispy brussels sprouts in a bowl, drizzle with the sauce and toss to coat evenly
Serve in a decorative bowl, garnished with green onions, and watch them disappear!
For more information visit Farmers & Fishermen – www.FarmersAndFishermen.com