Two More Markets Before Thanksgiving!

Pre-Order at Canter Hill!

Jen Kleeman at Canter Hill emailed to say, yes, they are taking pre-orders! A lot available. Here are the highlights! Thanksgiving sides: order now to reserve your hearty chicken stock, chicken or turkey sausage (to add to stuffing for a rich side dish), or lamb and pork roasts for those non-traditionalists. For all the other meals over the holiday, stock up on bacon, pancetta, scrapple and sausage for filling breakfasts, and chicken cuts, chicken and lamb sausage and duck, pork and lamb chops for quick but yummy dinners. Finally, for easy entertaining, Canter Hill has Duck Mousse and Pork Pate and South African Billtong and Droewors for high-protein, healthy snacks your guests will love They’re out of Heritage turkeys. Check online or at their table tomorrow about conventional turkeys. They can bring all of these things to the Media market, and a good idea to order ahead to ensure they have enough! Contact and other info is online.

Sharpen Your Knives for Thanksgiving Carving!
Whether you’re carving a firm butternut squash or a tender turkey, bring your knives to the Market tomorrow and let Neil Jacob of Neil’s Sharpening Service make sure they’re Thanksgiving-ready!

Apple and Sausage Stuffing

Photo by Mark Thomas
Styling by Stephana Bottom
Recipe from


  • 1 tablespoon unsalted butter, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • 1 pound mild Italian sausage, casing removed
  • 1 large onion, diced
  • 2 celery ribs, diced
  • 2 cloves garlic, minced
  • 2 firm apples, peeled, cored and chopped
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh parsley
  • 8 cups cubed French bread
  • Salt and pepper
  • 1 1/4 cups low-sodium chicken broth
  • 1 large egg, beaten
Preheat oven to 350ºF. Grease a 13-by-9-inch casserole dish; lightly coat one side of a large piece of foil with butter. In a large skillet over medium-high heat, warm oil. Add sausage and cook, stirring and breaking up into small pieces with a wooden spoon, until no longer pink, about 8 minutes. Use a slotted spoon to remove sausage to a large bowl; reserve fat in skillet.Add onion and celery to skillet and cook 5 minutes, stirring. Add garlic, apples, sage and parsley and cook 5 minutes longer, stirring often. Remove from heat and add mixture to sausage.

Add bread cubes to sausage mixture, toss until well combined. Season with salt and pepper and toss again. Gently stir in chicken broth, then egg. Spoon mixture into casserole dish, cover with buttered foil and bake for 40 minutes. Remove foil and bake about 20 minutes longer, until stuffing is crisp and golden on top. Serve warm.


For a complete list of Media Farmers Market vendors, click here.


See you tomorrow at the Market!

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