Sign up for our monthly email
Everyone is welcome to enjoy and shop our store!



 Calendar of Events & Classes
bfc eventcalendar_04_april2017

Food For Thought Newsletter
bfc fft_april_2017-web_page_01



Gift Cards!

coop gift card

 A great gift idea
for any occasion!

Healthy Food for All!

Anne, of Boston Post Dairy, in the cheese-making room.

The goats of Boston Post Dairy

April Producer of the Month

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Recipe: Cranberry Turkey Sausage Stuffing PDF Print E-mail

November 2016
Cranberry Turkey Sausage Stuffing - from Stonewood Farm

Enough stuffing for an 18 to 20 pound Stonewood Farm Turkey


  • 1 15 oz. package all-purpose seasoned stuffing
  • 2 eggs, slightly beaten
  • 1 ½ cups finely chopped onions (about 4 medium)
  • 2 ½ cups finely chopped celery (about 6 stalks)
  • I lb. Stonewood Farm Turkey Sausage, pan-fried until it loses its raw color
  • I can (8 oz.) jellied cranberry sauce, beaten until thin
  • 1 to 2 cups apple juice

To prepare:

  1. Mix stuffing, cooked sausage, chopped onion and cel­ery, eggs and cranberry sauce.
  2. Add apple juice, a little at a time, until entire mixture is dampened but not mushy. (For drier stuffing use less apple juice).
  3. Stuff turkey loosely and cook as directed for weight of turkey.
  4. Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350°F.