Stuffing
Ingredients:
1 sourdough loaf stale crushed into breadcrumbs
½ cup grass-fed butter
2 cups onion sliced
1 cup celery chopped
2 teaspoons sage chopped
2 teaspoons thyme chopped
3 cups chicken stock
salt and pepper to taste
Directions:
1. Preheat the oven to 350F and prepare 2-loaf tins with wax paper.
2. Place a skillet over medium heat and melt the butter. Add the celery and onion – cook, until soft for 5-minutes.
3. Transfer the contents of the skillet into a large mixing bowl and add the thyme, sage, and breadcrumbs.
4. Add enough of the stock to moisten the bread, toss in a pinch of salt and pepper – Mix until well-combined.
5. Add the stuffing mix to the loaf tins and bake in the oven for 30-minutes until the top browns.
Gravy
Ingredients:
Turkey gizzard, heart, and neck
1 medium carrot, chopped
1 medium onion, quartered
1 stalk celery, chopped
A few sprigs flat-leaf parsley
1 bay leaf
6 peppercorns
Salt and pepper to taste
2 to 3 tablespoons all-purpose flour
Directions:
1. Place the gizzard, heart, and neck in a medium saucepan.
2. Add the carrot, onion, celery, parsley, bay leaf, peppercorns, and 1/8 teaspoon salt and pepper to the pot and cover with about 6 cups of cold water.
3. Bring to a boil over high heat, reduce the heat to low, and simmer for about 1 to 2 hours to make a light turkey stock that will be the basis of your gravy.
4. To finish the gravy, once you’ve removed the turkey from the pan, remove any excess fat from the pan by tilting it to one side and spooning it off, being careful not to remove any of the natural juices.
5. Place the roasting pan over two burners over moderate heat. Use a spatula to loosen any bits clinging to the bottom of the roasting pan.
6. Sprinkle on the flour and, using a whisk, mix the flour with the juices in the bottom of the pan.
7. Cook for 1 minute, stirring until the paste has come together and is beginning to turn a pale golden color.
8. Pour a little more than half of the turkey stock through a sieve into the pan and whisk to create a smooth gravy.
9. Simmer for 5 to 10 minutes, until slightly thickened and flavorful. Thin the gravy by adding additional stock as needed.
10. Season to taste with salt and pepper. Keep the gravy warm over low heat, stirring occasionally until ready to serve.
Cranberry
Sauce
Ingredients:
2/3 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 12-ounce cranberries
Directions:
1. Combine the sugar, orange juice, 1/2 cup water, the cinnamon, salt and cranberries in a medium saucepan.
2. Bring up to a simmer over medium heat and cook for 15 minutes.
3. Let cool completely before serving.
​Sweet
Potatoes
Ingredients:
3 pounds sweet potatoes
1/4 cup water
2/3 cup brown sugar
4 tablespoons butter
​One bag mini marshmallows
Directions:
1. Skin the sweet potatoes and then cut into one-inch chunks.
2. Boil in a pan of water until soft.
3. To create your syrup, boil water, brown sugar and butter until reduced. It will be the consistency of maple syrup.
4. Once the sweet potatoes are fully cooked, layer them in the bottom of a casserole dish.
5. Pour the syrup over sweet potatoes and top with mini marshmallows.
6. Bake at 350* for about 30 minutes.
(Watch closely to make sure the marshmallows don't burn.)
Roasted Butternut Squash
Ingredients:
2 pounds butternut squash
¼ cup walnuts
2 Tablespoons canola oil
1 teaspoon dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon butter
¼ cup dried cranberries
​1 ½ Tablespoons maple syrup
Directions:
1. Preheat oven to 375°F.
2. Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into ¾-inch, even-sized cubes.
3. Coarsely chop walnuts. Set aside.
4. In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
6. In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
7. Gently toss cooked squash with cranberry mixture.
Green Bean
Casserole
Ingredients:
2 cans (10 1/2 ounces) Condensed Cream of Mushroom Soup
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French Fried Onions
Directions:
1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 13x9x2-inch baking dish or a 3-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.
Chocolate Pecan Pie
Ingredients:
1 unbaked pie shell
1 cup chocolate chips
3 Tbsp whole milk
4 eggs
3 Tbsp melted butter
1 cup light or dark corn syrup
1 cup sugar
1-1/2 cup pecan halves
2 tsp vanilla
1/2 tsp salt
Directions:
1. Bake pie crust at 425 degrees for 5-7 minutes until golden brown.
Reduce temperature to 325 degrees.
2. Microwave your chocolate chips and milk on high 1-1-1/2 minutes until smooth and pour into pie crust.
3. Beat eggs in large bowl and add other ingredients, except pecans and mix well.
Slowly pour into the pie crust on top of your chocolate layer.
Add the pecans on top and put foli around the crust on edges.
Bake 55-60 minutes or until filling is puffed and center is still soft enough to move when shaken gently.
4. Cool completely on wire rack.
Pumpkin Pudding
Ingredients:
2 (3.4-oz.) package instant vanilla pudding mix
1 (15 oz.) can pumpkin puree
3 cup whole milk
1/4 cup packed brown sugar
2 tsp. pumpkin pie spice mix, plus more for garnish
Whipped topping, for garnish
Directions:
1. In a large bowl, whisk together pudding mix, pumpkin, milk, brown sugar, and pumpkin pie spice mix according to package directions. Let sit 5 minutes to thicken.
2. Spoon into 6 small cups. Refrigerate until well chilled and pudding is set, about 1 hour.
3. Top with whipped cream and sprinkle with more pumpkin pie spice mix.