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Foxhollow Farm
8905 Kentucky 329
Crestwood, KY 40014

Open: Mon-Fri: 8:00 am - 4:00 pm

Tel: (502) 241-9674

15 Miles north of Louisville, KY

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A Foxhollow Thanksgiving

Since our Thanksgiving gatherings are looking a little smaller this year, we decided to come together and celebrate Foxhollow style! Each person brought their favorite Thanksgiving recipe to share - some of us used old family recipes while some of us are trying something new this year,  but together we are all celebrating a  healthy and happy welcome to the holiday season!

First up is Vanessa’s whole chicken recipe! In lieu of a giant turkey, we’re celebrating on a smaller scale with one of Josh and Jared’s pasture raised, whole chickens. They’re perfect for a smaller feast and the leftovers make delicious chicken broth! Vanessa’s go to chicken recipe is from Ina Garten (who doesn’t love a little Ina in their holidays). You can watch her step by step video tutorial here!

There’s no denying that sweet potatoes are one of the main Thanksgiving staples. Jillian brought her A-game with this Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole - a recipe her family has been making for years. 

Next up is Ali’s Corn Pudding from Maggie’s family Thanksgiving. A sweet and savory side that brings all of the comfort food vibes to your plate:

Alli’s Corn Pudding (as told to Maggie’s Aunt Margaret)

Feeds 8-10 people

4 10 oz frozen bags of Sweet corn

2 teaspoons flour (Substitute a Gluten-free flour of your choice)

2 teaspoons sugar

2 teaspoons salt

1 teaspoon baking powder

1/4 teaspoon pepper

a dash of red pepper flakes if you wish

1/2 stick of melted butter

2 cups cream

6 egg yolks  (beaten well)

6 egg whites (beaten stiff)

 

Defrost corn, divide in half. Put half in the blender for three or four seconds. Once blended, combine with the other half of corn in a mixing bowl. Mix in all of the dry ingredients with the corn mixture. Beat in the cream, butter, and egg yolks. Before baking, beat the egg whites until stiff peaks form and fold into the mixture. Place in a 9 x 13-inch baking sich and bake in a preheated 400-degree oven. Once the dish is in the oven, turn down the temperature to 350. Bake for 45 minutes to 1 hour. Until the top is golden and it no longer jiggles in the center. 

Stacey brought the cranberry sauce! Whether you love it or hate it, you can’t deny it has a place on the Thanksgiving table. This year she is trying a new recipe with this Easy, Gluten Free and Vegan Cranberry Sauce. It’s a little tart and a little sweet and the perfect match for Vanessa’s beautifully roasted whole chicken.

And finally, what we’ve all really been waiting for - dessert! I’m following in Stacey’s footsteps and trying something new this year. There’s nowhere else for me to turn when I’m looking for a baked recipe than A Cozy Kitchen. Side note - she has FORTY Thanksgiving recipes to try if you’re in a cooking rut and can’t get Grandma’s stuffing quite right. This year I’m trying out her new Butterscotch Pumpkin Pie. It’s  a perfect twist on a much loved classic.

Now that we’re in our Thanksgiving food coma, we’re looking forward to a few days off to spend with loved ones and rest. We wish you and your family a happy, healthy Thanksgiving! 

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