<http://schema.org/articleBody>
"&lt;div title=\"Page 47\"&gt;\r\n\r\nRegional ingredients such as sorghum, benne seeds, and country ham will transform your Thanksgiving sides. Blackberry Farm chef Joseph Lenn shows you how\r\n\r\n&lt;/div&gt; Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors. The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together. We make lots of things from scratch on Thanksgiving, but pumpkin pur\u00E9e isn\u2019t one of them. Libby\u2019s is our favorite brand. Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers\u2019 markets. Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing. In place of collards, you can make this with the same amount of curly or Tuscan kale."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/holidays-recipes/slideshow/southern-recipes-blackberry-farm-tennessee?slide=2>