A Thanksgiving feast from the field to your table

Skip staid stand-bys and spice up your turkey with chef Donna Dooher’s Wild Blueberry and Peppercorn Chutney. Easy to make with fresh or frozen wild blueberries, this condiment makes an excellent accompaniment to meat or enjoy it with your cheese tray and a baguette or crackers as a pre- or post-dinner course.

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