Stuffed Turkeys are available in limited quantities in store as well as lots of other vegan meats and cheeses that would love your grace your Thanksgiving table in stuffing, sides, snacks, appetizers, hors d'oeuvres, well you get the idea - meats like Maple Sage Breakfast Sausage, Butternut Squasage, Bacon, Capicola Ham, Corned Beef, Ground Beef, and Cheeses like Ricotta and Camembert! Check out our daily menu for details.
Holiday Packs are just around the corner stay tuned!
1 Cup Water
3 Tablespoons Ground Flaxseed
1/4 cup Herbivorous Butcher salted butter (melted)
3/4 Cup All Purpose Flour
1 Cup Corn Meal
1 Tablespoon Baking Powder
1 Tablespoon Sugar
1/2 tsp Salt
Directions:Preheat oven to 400º F. Mix ﬂax and wet ingredients in a medium bowl: ﬂax, water and melted butter. Mix dry ingredients in a large bowl: cornmeal, allpurpose ﬂour, sugar, baking powder and salt in a large bowl. Create a well and add wet ingredients to the dry until just mixed. There will be few streaks of ﬂour, that is normal. Pour into a greased 9 x 9 cake pan and bake for 20 minutes until golden brown.
Maple Sage Stuffing Recipe:
1 batch cornbread, cubed or crumbled (see recipe)
1 log of maple sage breakfast sausage, crumbled
4 oz (1 cup) raw walnuts, toasted
2 Tablespoons (6 leaves) fresh sage
1 tsp kosher salt
1/2 tsp ground black pepper
2 Tablespoons Olive Oil
1/4 Cup vegetable or mock chicken stock
Crumble breakfast sausage into bite size pieces. Combine cornbread, sausage, walnuts, sage, salt, pepper, olive oil, and stock in a large mixing bowl. Fold together until thoroughly mixed. Do not over-mix, so that there cornbread chunks are still intact.
Fill an oiled 9x9 casserole dish or cast iron skillet with the mixture and bake for 20 minutes or until until lightly browned. Allow to cool slightly and serve.
This Thanksgiving Feast feeds 6-8 and includes:
- Stuffed Turkey (2.5 pounds)
- Maple Sage Breakfast Sausage (13 oz)
- Smoked Gouda (5 oz)
- Cranberry White Cheddar (5 oz)
- Plain Butter - Salted (8 oz)
- Maple Butter (5 oz)
- Cornbread and stuffing recipes using the butter & sausage from this very feast!