Tempeh Stroganoff Ingredients
We’ve taken the liberty of sharing some of our favorite turkey alternatives. No meal is complete without sides and we’d like to invite you to our Free Nourish 101 class featuring simple Thanksgiving sides. With all the planning and cooking that often accompanies any holiday, we understand that sometimes there’s not a lot of time to prepare a meal for your family. That’s why we offer our traditional Thanksgiving hot bar daily from Monday, Nov. 23–Thursday, Nov. 26, featuring the freshest locally sourced ingredients possible.
Turkeys are available at Seward Co-op this year come from Ferndale Farm in Cannon Falls, Minn. These birds are free-range, antibiotic- and hormone-free, and will be available fresh or frozen. We’ll have the frozen birds starting Wednesday, Nov. 4, and the fresh birds will be available for pick up starting Nov. 20, the Friday before Thanksgiving.
A frozen Ferndale turkey is $1.99/lb. It will take a couple of days to thaw out in your refrigerator or 30 minutes per pound to thaw when submerged under running cold water (never use hot water). Fresh turkeys are $2.29/lb. also, and have a one-week shelf life in your refrigerator. Not enough room in your fridge? Try keeping your turkey on ice in a cooler — but be sure to keep an eye on it!
The next time you’re in the Meat & Seafood department, allow one of our staff to tell you about various Thanksgiving options. They’ll help you determine when you’ll want to bring your bird home and answer any other turkey-related questions.
If turkey isn’t to your liking, the co-op offers a number of delicious alternatives — all from local P6 producers. Here are a few options, along with suggestions on how to prepare them.
Duck — Wild Acres
Purchase a whole Wild Acres duck. Ask the staff at the Meat & Seafood counter to part it for you. A day or more prior to your Thanksgiving dinner, separate all the fat from the bones and render with additional duck fat. Roast the carcass until brown, and make stock. Season and confit the legs. On the day of your dinner, roast a variety of diced root vegetables, carrots, onions, garlic. Once the vegetables are tender and have a little color, combine with the stock (add enough additional chicken stock to make a soup). Season to taste. Cross hatch the breasts (slice through the fat, not into the meat), season, and cook slowly to render the fat. Turn over once rendered, and finish for a few minutes (approximately 20 minutes total cooking time). Reheat the confit legs in the same pan. Split the leg from the thigh and slice the breasts. Feeds four.
Red Wattle Pork — Pork and Plants
Turkey is great, but so are so many other types of meat. Why focus in on just one for the Thanksgiving holiday? If you don’t mind eschewing tradition, look to pork. There are a lot of fun takes on different cuts that work well for presentation while delivering flavor to the taste buds. Here are two: one simple, one a little more challenging.
Bone-in loin roast (easy)
This is a long pork chop. Salt liberally. Throw some rosemary in the roasting vessel. Cook in a hot oven until the center of the roast is 150 F. Let rest, then dig in. Save the bones for making some pork stock.
Stuffed pork tenderloin (moderate)
Butterfly a pork tenderloin so it lays flat (talk to one of your friendly Seward Co-op meat cutters if you need explaining how to do this). Fill the cavity with your choice of delicious filling and truss (tie) it up so it can be placed into the oven without falling apart. Cook until the center reaches 150 F.
Tempeh — Tempeh Tantrum
Tempeh Tantrum hand makes fresh East Javanese-style tempeh in small batches. Owner Ryan Billig starts with local organic soybeans, cultures them, and follows a customized fermentation process that transforms the soybeans into a firm, savory cake that can be cooked in a variety of ways. If you are interested in trying something uncommonly fresh and delicious, look for Tempeh Tantrum in our dairy department refrigerator case.
Thanksgiving in the Deli at Friendship and Franklin
From Monday, Nov. 23–Thursday, Nov. 26, the Delis in both stores will serve a traditional Thanksgiving meal on the hot bar for $8.99/lb., including turkey breast slices, traditional and vegan varieties of stuffing and gravy, as well as green beans, cranberry relish, beets, and yams. Please join us; everyone is invited!