October 20, 2021

To Our Valued Customers:

There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions are safe for consumption.

Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.

If you have any questions, please contact either me or Sara Brinkley, Director of Food Safety, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.

As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.


Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile

Apple and Sausage Dressing
We don't think it's possible to have too many stuffing recipes in one's arsenal. This version is easy to make and loaded with flavor. Feel free to add some dried cranberries or prunes if you'd like to add a bit of sweetness. This recipe makes one 9" x 13" baking dish; you can assemble the dressing up to 24 hours in advance, cover and store chilled until ready to bake.
25 minutes
45 minutes
Apple and Sausage Dressing
6 cups stale French bread, cubed
1/2 cup unsalted butter
1 pound sweet Italian sausage
1 onion, chopped
3 stalks celery, chopped
2 apples, peeled, cored and chopped (we used Granny Smith)
2 tablespoons poultry seasoning
1/4 cup minced fresh parsley
2 cups chicken or vegetable stock, plus more if needed
Salt and pepper, to taste
Heat a large skillet to medium; add butter, onions and celery. Cook for 5 minutes or until the vegetables begin to soften. Add sausage and cook for another 7-10 minutes, breaking up the sausage into chunks with a spatula. Add apples and cook for 2 more minutes. Turn off heat and add poultry seasoning and parsley.

Add bread cubes to a large mixing bowl and add vegetable mixture. Slowly drizzle stock over the stuffing mixture and fold to combine. Let stand for 5 minutes and check for consistency. If the mixture is dry, add a bit more stock; you will want the stuffing to be quite moist but not soggy as it will dry out in the oven. Once the mixture is the consistency you prefer, season with salt and pepper.

Pour stuffing into a baking dish and spread out evenly. At this point you can cover until ready to bake or bake, uncovered for 45 minutes until the stuffing is heated through and the top is nice and crispy. Serve immediately.
Looking for inspiration? Try these recipes:
Pumpkin, Red Onion and Apple Galette
Pumpkin, Red Onion and Apple Galette
Caramelized Onion Hummus
Caramelized Onion Hummus
Everything Veggie Sub Sandwich
Everything Veggie Sub Sandwich
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