Fuller's Fine Herbs has been known for over thirty-five years for its organically grown herb blends, herbs and herbal vinegars. This year we've updated our vinegar label, plus all of our vinegars now come in a new 16 fluid ounce quadra bottle as well as the 12.7 fluid ounce size.

This season you'll find great products from two new local companies. From Cafe Beaujolais we have their yummy Blackberry Jam and from Mendocino Tea Company, four delightful teas. We also are excited about three unique coffee from Thanksgiving Coffee Company.

Check out our gift box collection combining Fuller's Fine Herbs and Vinegars with a sampling of our favorite locally made products. We make custom gift box for weddings, business, and special occasions. Please contact us about private labels for wedding favors, anniversaries, reunions, or birthday parties.

Shopping Locally? You'll find Fuller's Fine Herbs at the following locations:

In Mendocino: Cafe Beaujolais, 916 Ukiah St.; The Courtyard, 45098 Main St.; Corner's of the Mouth, 45105 Ukiah St and Mendocino Market, 45051 Ukiah St.

In Fort Bragg: Hot Pepper Jelly Company, 330 N. Main and Down Home Foods, 115 S. Franklin St.

In Albion: Albion Grocery Store, 3790 N. Hwy 1

In Ukiah: The Renaissance Market, 1003 West Clay Street

Free Recipe of the Month

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Our version is a tangy and moist herb infused dressing. Also referred to as stuffing, this one is a wonderful addition to a holiday menu. The addition of oysters adds a depth of flavor and intrigue. The dressing is dynamic without the oysters or consider using half the amount. Don't forget to check the oysters for pearls.

• 1 package of sourdough bread plus 4 slices (at least 8 cups dried bread)
• 6 tablespoons butter
• Salt and freshly ground pepper
• 3 stalks celery with leaves, halved lengthwise and diced
• 1 large onion, chopped
• 2 large eggs, slightly beaten
• 1- 6 oz. jar of fresh oysters (optional)  (substitute canned oysters if fresh aren't available)
• 3 tablespoons Fuller's Sage Blend  or 1 teaspoons each of dried thyme, sage & marjoram
• 1/3 cup fresh sage leaves, chopped (measure after chopped)  or 1 tablespoon dried sage leaves
• 1/4 cup chopped Italian parsley leaves
• 3 1/2 cups chicken broth or turkey broth (more may be needed if bread is very dry)

Preheat the oven to 350 degrees F. Grease a 3-quart baking dish and set aside .  Cut or tear the bread slices into quarters spread it evenly on two baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Or you can allow bread to dry out by placing it on baking sheets 1 day in advance.

Transfer to a large mixing bowl and break up the large pieces into 1-2 inch cubes.

Melt 2 tablespoons of butter in a 2 quart pot.  Add celery, onion, and dried herbs. Sauté, stirring occasionally, until golden brown, about 6 to 8 minutes.

Add chicken broth to skillet and stir to combine.  Add fresh sage, minced parsley and remaining 2 tablespoons butter.  Pour chicken broth mixture over the bread cubes. Add eggs. Mince oysters and add to bread mixture.  Gently stir or fold in ingredient until the bread cubes absorb the liquid and ingredients evenly distributed. Season with salt and pepper, to taste.  Stuffing should be moist and cling together. Add more broth if needed.

Pour mixture into the greased baking dish. Bake in the center of the oven until heated through and the top is golden brown, about 40-60 minutes. Serve with poultry. 2-3 cups of stuffing can be used to stuff turkey or chicken if desired. Fill cavity loosely just before roasting.