South Fork & Spoon food concierge service has partnered with farm-to-fork caterer, Ango, to make Thanksgiving as seamless as ever – providing a meal that’s local, organic, and delivered right to your front door (in casserole dishes, never aluminum!). South Fork & Spoon will set the table, place flowers around the home, select the wine & alcohol, and drop off an incredible farm-to–fork menu created by Ango. Let South Fork & Spoon take all of the stress and planning out of your Thanksgiving dinner, so you can enjoy friends & family without any distractions.
*Above, please see photos from Ango NYC from South Fork & Spoon’s DIY Cocktail Party. Keep this in mind for next summer. I am swooning over these stunning food photography shots!
Featuring local vendors such as The Green Thumb, the menu includes a delicious traditions like a read-to-roast Turkey and Stuffing, along with updated favorites that are sure to please like Sweet Potato Gnocchi, Cauliflower Gratin, Sour Cream & Scallion Scones, and MORE! The all-natural 15lb Turkey (larger available), is brined for 48 hours guaranteeing a juicy, stress-free and perfectly seasoned feast (we even include a chef’s thermometer). See attached for a full menu.
Also offering hors d’oeuvres platters, Ango + South Fork & Spoon have you covered from the moment you wake up and turn the oven on. Kick the day off with the Feast + Football platter which has an assortment of classic bites; pigs-in-a-blanket, mini Shepard pies, deviled eggs and house-made soft pretzels with a cheese dipping sauce perfect for the young-ones and glued-to-the-tv type. Or start your morning off the way Lexi Stolz (South Fork & Spoon) and Louisa Young (Ango, NYC) do with Bulgarian Ostera Caviar, Smoked Salmon, belinis and bagels crisps all part of the Caviar Board.
Pricing starts at $130 for the Turkey and $55 up for the sides. They can deliver November 25th, 26th or 27th, Southampton to East Hampton (inquire for Montauk for additional delivery fee).
Below you will find an amazing recipe for SF&S’s Turkey Sausage and Chestnut Stuffing, including photos. I am already craving this incredible Thanksgiving dinner and I will most certainly be making this stuffing as part of my Thanksgiving dinner.
Turkey Sausage and Chestnut Stuffing
Yields: 8 servings
- 1 lb Turkey Sausage (antibiotic free + pasture raised from Di Paola )
- 2 tsp (t) + more to taste, Salt
- 1t, Ground Black Pepper
- 2 oz Grapeseed oil
- 4 oz butter
- ½ lb pre-roasted and rough chopped chestnuts ( try Eckerton Hills Farm if you’re local to NYC)
- ¼ cup diced celery
- ½ cup diced onion
- 1 t minced garlic
- 1 cup of peeled and diced apples ( The Milk Pail!)
- 1 t thyme
- 1 t sage
- 2 eggs, beaten ( we love the eggs from Millport Dairy)
- 16 oz wholewheat sourdough breadcrumbs (Carissa’s Breads)
- 1 cup Turkey Stock (Chicken or Vegetable Stock are great substitutions)
- Cast iron pan
- Wooden or heat resistant spatula
- Pepper Mill
- Sauté pan
- Large bowl
- Small pot
- Medium- Large Baking Pan
1) Pre heat the oven to 350 degrees Farhenheit.
2) Season the turkey sausage with 1 tablespoon of salt and 1t of freshly ground black pepper
( cook’s trick: cook a little piece of sausage after seasoning to decide if you’d like more salt or pepper before proceeding)
3) In a cast iron heat the grapeseed oil to medium, add the turkey sausage and cook until lightly browned. Remove from heat.
4) In a separate sauté pan melt the butter on low-medium heat. Add the chestnuts, onion, celery, garlic, and apples. Add remaining teaspoon of salt. With a spatula, move around in the pan until the onion is transparent, but do not allow to brown. Remove from heat.
5) In the large bowl, combine the sausage + chestnut mixture. Using a spatula, mix in the thyme, sage, eggs, and sourdough breadcrumbs.
6) In the small pot, place the turkey stock and bring to a simmer.
7) Pour the turkey stock into the large bowl and mix together
8) In the baking pan, transfer the ingredients from the bowl. Cover with foil and place in the oven. Bake for 20 minutes then rotate the pan and bake for an additional 20 minutes. After the additional 20 minutes, remove the foil and allow to cook for 15-20 additional minutes or until golden brown.
For more information, and to contact South Fork & Spoon, please visit www.SouthForkandSpoon.com