News and blog
Tune in to the NBC Today Show on Monday, November, 23 during the 8:00 hour to see our very own Elizabeth Heiskell live! Elizabeth has been invited to live out her dream of appearing on the show. She will be sharing her Pillowcase Turkey recipe. This recipe has also been featured in Garden and Gun.
“My grandmother is one of the best cooks I have ever been around,” Heiskell says. “She is also a perfectionist.” Frustrated that her turkeys always seemed to come out of the oven just a little too brown or a tad too dry, Heiskell’s grandmother, Barbara Stott, came up with her own solution. Her method: wrapping the bird in a pillowcase saturated with red wine and chicken broth. (At the time, the pillowcase was likely made of muslin, an absorbent and porous fabric, though in today’s world of synthetics, make sure you go with 100 percent cotton. And be sure to thoroughly saturate the cloth.) By wrapping the turkey in a case, Stott was able to trap moisture and add flavor (see recipe below). And a very tasty family tradition was born.
Here is the recipe just in time for Thanksgiving!
Delta Pillowcase Turkey
- 1 turkey (12–15 pounds)
- 2 cups red wine
- 6 whole peppercorns
- 2 tablespoons parsley
- 3 sticks butter
- 4 strips smoked bacon
- 1 ½ cups chicken broth
- 2 bay leaves
- 1 teaspoon thyme
- salt and pepper
Wash turkey and remove giblets, neck, and anything else in it. Dry the bird. Coat it with 1 stick of softened butter, and liberally salt and pepper the entire bird.
Cut a white cotton sheet or pillowcase into a square big enough to wrap the entire turkey. Using a “V” shaped rack and roasting pan, place the cloth over the rack and put 4 strips of smoked bacon on the cloth. Place the turkey breast-side down on top of the bacon, and fold the cloth up over the turkey so it is fully covered. Completely saturate the pillowcase and turkey with the red wine and 1 cup of chicken broth. This is very important! Then add the peppercorns, parsley, bay leaves, and thyme to the bottom of the roasting pan.
Place the turkey into a 500-degree oven and roast for 20 minutes. I n a sauté pan, melt 2 sticks of butter with 1 teaspoon each of salt and pepper and ½ cup chicken broth. After the turkey has roasted 20 minutes, liberally baste the turkey with the butter mixture. Again, make sure the entire cloth around the bird is saturated.
Turn the oven to 300 degrees and continue roasting until a meat thermometer registers 170 degrees in the breast and 180 degrees in the thigh. Baste the turkey every hour with pan juices, making sure the pillowcase remains saturated. If the pan dries, pour in equal parts red wine and chicken broth.
Fifteen to 20 minutes before roasting time is up, remove the cloth and flip the turkey over so that the breast side is up. Brush the breast with melted butter so the skin will crisp and brown. Once the turkey is ready, remove the bird to a warm platter.
- Woodson Ridge Farms and Elizabeth Heiskell Catering were featured on the NBC Today Show this morning. It was a wonderful story that you will want to see. Check out the link below
- Debutante Farmer Bloody Mary Mix is now available to order on-line at www.debutantefarmer.com
- Mark your calendar and make reservations for the fall Barn Dinner and Dance at Woodson Ridge Farms on Friday, October 23rd. It will be a fun evening with a buffet dinner, music and a great time. Cost is $50/person. This is the weekend of the Texas A&M game so a great evening option. Reservations at 601.316.0669 or firstname.lastname@example.org.
Erica Hill, correspondent and weekend co-anchor for the NBC Today Show, recently visited Elizabeth Heiskell Catering and Woodson Ridge Farms in Oxford, Mississippi. The purpose of the visit was to learn about the wonderful tomatoes grown at Woodson Ridge Farms and to talk with Elizabeth Heiskell about preparation ideas. Erica and her crew enjoyed an evening Tomato Dinner at the farm while in town. Tune in or set your DVR to the Today Show on NBC, September 3, 7:00 - 10:00 a.m.
Please join us at the farm for this fun and food filled evening!
Check out this wonderful article written by Angela Rogalski for HottyToddy.com! It will give you an inside look to the Heiskells, Woodson Ridge and the Local Produce Club.
Receive 8 veggies, herbs and even flowers weekly at a cost of $350 per 14 week session, just $25/week.
New in 2015:
- More varieties of veggies
- Convenient in-town Oxford delivery at Oxford Floral and Memphis delivery at Sweet Grass Restaurant and St Jude Hospital for employees
- Weekly recipe or preparation tip from Elizabeth Heiskell Catering
- Member appreciation dinner on May 17th at the farm
Sign up today for the tasty weeks ahead at www.woodsonridgefarms.com.
Registration is now available on-line for Woodson Ride Farms' 2015 Local Produce Club/CSA. Sign up today for weekly delivery of farm fresh vegetable, herbs and even flowers!
The farm is offering two 14-week seasons for $350 each. Select one or both seasons to enjoy a 5% discount. Weekly pick-up in Oxford will be conveniently located at Oxford Floral. More details and registration is available at the Local Produce Club/CSA tab.
1 tbl olive oil
5 cloves garlic
1 onion chopped
2 cups peeled and diced eggplant
2 cups chopped zuccini or squash
1 green bell pepper
1 can diced tomatoes
1 tbl dried basil
1/2 tsp salt
1 package frozen cheese ravioli
1 cup shredded mozzarella cheese
Preheat oven to 350, spray 2 1/2 quart baking dish.
Heat the olive oil in a skillet, cook and stir the garlic, onion and eggplant until softened about 8 min. Stir in the zuccini or squash, pepper, tomatoes, basil, salt and pepper. Bring to a boil while stirring. Reduec the heat to med-low and simmer until vegetables are tender about 20 min.
Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer on the baking dish. Spoon the vegetables over the ravioli. Sprinkle the cheese over. Bake about 20 minutes or until bubbling.
YOU CAN PICKLE! YES ,YOU CAN!
Easy Refrigerator Pickles
Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.
- 6 cups thinly sliced cucumbers (about 2 pounds)
- 2 cups thinly sliced onion
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, thinly sliced
Emeril’s Pickled Squash
- 10 cups sliced squash, such as zucchini and yellow summer squash
- 2 cups sliced onions
- Kosher salt, for sprinkling vegetables
- 2 cups white vinegar
- 3 cups sugar
- 1 1/2 tablespoons pickling spice
- 1/2 teaspoon crushed red pepper, optional
In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt and let sit for 1 hour. Drain well.
In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil. Add squash and onions and return to a boil.
Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2?inch from top of jar. Wipe rims of jars clean, cover with lids and screw tops in place. Process jars in a hot water bath for 10 minutes. Remove jars from water bath and cool. Jars should seal as they cool. Any jars that do not seal should be refrigerated and consumed within 2 weeks.