Turkey Gravy

1/4 cup fat skimmed from turkey drippings
1/4 cup flour
1 cup hot turkey drippings
1 cup Harvest Haven turkey bone broth
1 tablespoons butter or heavy cream
salt and pepper to taste

Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture.

Continue stirring until the flour browns slightly, this takes 4-5 minutes.
Whisk the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.

Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step...stir in one tablespoon of butter or heavy cream.

Serve hot.

Creamy Carrot Casserole

1-1/2 pounds Harvest Haven carrots, sliced
1 cup mayonnaise
1 tablespoon grated onion
1/4 cup shredded cheddar cheese
2 tablespoons crushed Late July Organic cheddar crackers

Preheat oven to 350° F. Place 1-inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.

In a small bowl, combine the mayonnaise, onion, and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

Cranberry Upside Down Cake

Topping

3/4 cup firmly packed brown sugar
4 Tbsp butter
12 ounces frozen cranberries, thawed

Cake

1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Scant pinch ground cloves
1/2 cup butter, room temp (plus more for buttering the pan)
1 1/2 cups sugar
3 large Harvest Haven eggs
1 Tbsp orange zest
1/2 cup sour cream (or Greek yogurt)
1/4 cup of milk

A 9-inch cake pan with at least 2-inch high sides

Generously butter the bottom and sides of a 9-inch diameter cake pan.

In a small saucepan, place the 1/4 cup of butter and the 3/4 cups of packed brown sugar. On medium high heat, stir the sugar as the butter melts. Once the butter is melted and mixed in well with the sugar, stop stirring and let the mixture simmer for 15 seconds or so.

Pour the brown sugar butter mixture into the prepared cake pan. Spread the cranberries on top of the sugar butter mixture.

Preheat oven to 350°F. In a medium bowl vigorously whisk together the flour, baking powder, salt, cinnamon, ground ginger, and ground cloves.

In a separate bowl, use an electric mixer to beat the butter until light. Add the sugar and beat together the sugar and butter until fluffy.

Add the eggs one at a time, beating after each addition. Stir in the orange zest.

Mix a third of the dry ingredients into the mixture. Stir in half of the sour cream. Mix in another third of the dry ingredients. Mix in the remaining sour cream. Stir in the remaining dry ingredients and then the milk.

Pour batter over the cranberries in the cake pan, and smooth the surface.

Place in the preheated oven and lower the heat from 350°F to 325°F. Bake until a tester comes out with just a few moist crumbs, and pressing down on the surface bounces back, 55 minutes to an hour.

Cool cake in the pan on a rack for 10 minutes.

Run a blunt knife around the inside rim of the cake pan to loosen the cake from the sides of the pan. Then turn the cake out onto a platter.