Ingredients

• 1 onion
• 4-5 stalks celery
• 1 apple, grated
• 1 can chopped water chestnuts
• Raisins
• 8 ounces butter
• Apple juice
• Chicken stock
• Black olives

Instructions

1. Saute onion, celery, apple, chopped water chestnuts, and raisins to taste in butter.
2. After all is soft and flavors have blended add pre-seasoned stuff cubes.
3. Then add a bit of apple juice, and some broth until just moist.
4. Add some chopped black olives.
5. Cover & bake until done. Uncover and lightly brown top!

Ingredients

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1/2 tablespoon allspice berries
• 1/2 tablespoon candied ginger
• 1 gallon iced water

Instructions

1. Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
2. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
3. Remove bird from brine and rinse inside and out with cold water. Discard brine.
4. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Prepare turkey as usual!

Ingredients

• Creole Cornbread Dressing
• 1 (12 oz.) Package of Andoville Sausage (Chopped)
• 8 Green Onions (Thinly Sliced)
• 3 Large Celery Ribs (Diced)
• 1 Green Pepper (Diced)
• 1 Large Yellow Onion (Diced)
• 1 (8 oz.) Package of Fresh Mushrooms (Diced)
• 2 Large Eggs
• 1/2 Cup Butter
• 1/2 Cup Fresh Parsley (Chopped)
• 2 Cups Toasted Pecans
• 2 Tbsp. Creole Seasoning
• 2 (14 oz.) Cans of Low Sodium Chicken Broth
• 1 Cup Dry Sherry
• Cornbread Crumbles
Cornbread Crumbles
• 3 Cups Self Rising White Cornmeal
• 1 Cup All Purpose Flour
• 2 Tbsp. Sugar
• 3 Cups Buttermilk
• 3 Large Eggs (lightly beaten)
• Cup Butter (Melted)
• *You will need 2 cake pans and a square baking dish.

Instructions

1. Cornbread Crumbles
2. Preheat the oven to 425º
3. Stir together the cornmeal, flour and 2 Tbsp. of sugar in a large bowl.
4. Whisk in 3 cups of buttermilk, 3 eggs lightly beaten and 1/2 cup of butter melted.
5. Pour batter into a lightly greased 13x9 pan.
6. Bake 30 minutes or until golden brown.
7. Remove from oven and invert onto a wire rack to cool completely while you make the dressing (at least 30 minutes).
8. Then crumble the cornbread.
Creole Cornbread
9. Preheat the oven to 350º
10. Sautee sausage in a large skillet over medium heat for 3-5 minutes until browned.
11. Add green onions, celery ribs, green pepper and onion and sauté for 5 minutes.
12. Transfer to a large bowl and stir in cornbread crumbles.
13. Melt Butter in skillet over med-high heat; add mushrooms, sauté for 3 minutes.
14. Add sherry and cook, stirring often for 5-6 minutes or until liquid is reduced by half.
15. Add parsley.
16. Stir in mushroom mixture, toasted pecans and creole seasoning into cornbread mixture.
17. In a separate bowl whisk together chicken broth and eggs.
18. Add to cornbread mixture stirring gently until moist.
19. Divide between lightly greased pans. 13x9 and 8x8 or 9x9.
20. Bake Dressing for 40-45 minutes or until golden brown.

Notes

Ingredients

• 4 to 5 Carrots (cut on a bias)
• 2 Tablespoons maple syrup (must be pure maple syrup)
• 2 Tablespoons Butter
• 2 Teaspoons Apple Cider Vinegar

Instructions

1. Steam the carrots until just cooked (about 5 minutes--depending on the thickness of your cut)
2. In a frying pan, melt the butter.
3. Add in the maple syrup and apple cider vinegar, stir to combine, cook for 2 minutes
4. Add in the carrots and toss to coat.
5. Season with a little bit of salt and pepper

Ingredients

• 1 cup slightly toasted walnuts, chopped
• 4 stalks of celery thinly sliced
• ½ cup red grapes sliced
• ½ cup raisins
• 1 large honey crisp apple diced
• 1 cameo or fuji apple diced
• 1/3 cup + 1 TBS Greek yogurt (you can use Mayonnaise)
• 2 TBS lemon juice
• ½ tsp salt
• ¼ tst pepper

Instructions

1. In a medium to large size bowl, mix together the yogurt, lemon juice, salt and pepper.
2. As you dice up the apples, celery, grapes, raisins and walnuts, add them to the dressing and stir to coat.
3. Serve on a bed of fresh lettuce.

Ingredients

• 3 C sweet potatoes (about 4 good-sized ones)
• 1/2 C sugar
• 1/2 C butter
• 2 eggs, beaten
• 1 tsp vanilla
• 1/3 C melted butter
• 1 C light brown sugar
• 1/2 C flour
• 1 C chopped pecans

Instructions

1. Boil and mash the potatoes, measure out your three cups. Mix potatoes with sugar, butter, eggs, vanilla and milk.
2. Put in a baking dish and heat at 350 degrees for 30 - 40 minutes, until the edges of the casserole puff up slightly.
3. Mix melted butter, brown sugar, flour and pecans and pour over sweet potato mixture. Heat 5 - 10 minutes longer until top is crispy.

Ingredients

• 4 cups chicken broth
• 2 bay leaves
• 4 T butter
• One minced onion
• 1 lb chicken sausage (we like spicy)
• sliced mushrooms
• minced garlic cloves
• 2 cups Arborio rice
• 1 1/2 lbs of peeled, seeded butternut squash cut into small cubes
• 1-2 cups of grated parmesan cheese (try mixed blends for different flavor)

Instructions

1. Preheat to 400 degrees.
2. Bring 3 1/2 cups of chicken broth and two bay leaves to a simmer.
3. Once simmering cover and keep it warm on the lowest possible heat.
4. Melt 4 T butter in a sauce pan
5. Add one minced onion, 1 lb chicken sausage (we like spicy), and sliced mushrooms.
6. When the sausage is fully cooked stir in Arborio rice and cook until the rice is translucent.
7. Stir in 3 minced garlic cloves.
8. Add 1/2 cup chicken broth (or dry white wine) and cook, stirring constantly until all the liquid is absorbed.
9. Stir in 1 1/2 lbs of peeled, seeded butternut squash (cut into small cubes).
10. Spread the rice mixture into a 9x13 baking dish.
11. Pour the warm broth over the top. Bake until the rice and squash are tender and liquid is absorbed. (30-35 mins usually)
12. Remove from oven and let sit for a few minutes. Put the rice mixture into a large serving bowl. Stir in 1 to 2 cups of grated parmesan cheese. Serve Up!

Ingredients

• 12 Eggs (Hard Boiled)
• 1/2 Cup Mayonnaise
• 1 Tbsp. Mustard
• 1 Tsp. Onion Powder
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Cayenne Pepper
• 1/8 Tsp. of Salt & Pepper
• Paprika for topping

Instructions

1. Shell hard boiled eggs and cut in half, placing the yolks in a mixing bowl.
2. With a fork, break up yolks into smaller pieces.
3. In the same mixing bowl, add together mayonnaise, mustard, onion powder, garlic powder, cayenne pepper, salt and pepper.
4. Mix ingredients together well.
5. Taste, add more mustard if needed.
6. Spoon into empty egg shells.
7. Sprinkle paprika on and serve.

Ingredients

• 1 small to medium acorn squash, halved, and seeds/strings removed.
For the stuffing:
• 1 cup dry corn bread stuffing
• 1/4 cup no salt chicken broth
• 1/2 of a celery stalk
• 1 cup of ground, cooked reduced fat pork sausage
• 4 diced green onions
• 1/4 tsp red pepper flakes
• 2 tbsp butter
• Dash of salt and pepper.

Instructions

1. Put all the stuffing ingredients in a large bowl and microwave it about 45 seconds to melt the butter.

2. Mix well and stuff the 2 halves.

3. Place the halves individually on larger pieces of foil and fold the foil over them to make a ‘tent’.
4. Bake them at 350 for 45min-1hour.
5. As soon as it is very tender with a fork, it is done!

Notes

Ingredients

• 1 9-inch pie shell, baked (or a graham cracker pie crust would do very well, I imagine!)
• 1 envelope unflavored gelatin (like Knotts)
• 3 T cold water
• 2 C egg nog
• 1/4 C sugar
• 1/2 tsp salt
• 2 tsp vanilla
• 1/2 tsp almond extract
• 1 C heavy cream
• nutmeg for garnish

Instructions

1. Combine gelatin and water to soften gelatin. Warm eggnog over low heat and add gelatin mixture and stir until gelatin is completely dissolved and eggnog is warm. Chill until partially set (about 1 1/2-2 hours).
2. Beat eggnog mixture until smooth, add salt, sugar, vanilla, and almond extract. Mix until smooth. Beat heavy cream in a separate bowl until stiff, then fold into the eggnog mixture.
3. Pour the mixture into the pie crust and garnish with nutmeg. Chill until ready to serve. Serve with extra whipping cream if you dare! 😉

Ingredients

For Crumble Topping
• 3/4 Cup Flour
• 1/4 Cup Brown Sugar (light, tightly packed)
• 1/2 Tsp. Cinnamon
• 1/8 Tsp. Salt
• 1/2 Stick Unsalted Butter (Cut into 1/2 inch Pieces)
• 1/2 Cup Pecans (Coarsely chopped)
For Fruit Filling
• 2 Pounds Honey Crisp Apples or Gala (Peeled, cored and thinly sliced)
• 8 oz. Fresh or frozen Cranberries (if frozen do not thaw)
• 1/2 Cup Brown Sugar (Light, tightly packed)
• 3 Tbsp. Flour
• 1/2 Tsp. Salt
• 2 1/2 Tbsp. Fresh Lemon Juice
• 1/2 Stick Unsalted Butter, cut into 1/2 inch pieces
• 1 Homemade or store bought pastry shell
• 1 Pie plate

Instructions

To Make Crumble Topping
1. Stir together flour, brown sugar, cinnamon and salt in a bowl.
2. Blend in butter with your hands until you get large clumps.
3. Stir in the pecans.
4. Chill until ready to use.
5. Preheat oven to 425º moving rack to one of the lower parts.
To Make Fruit Filling
6. Stir together apples, cranberries, brown sugar, flour, cinnamon, salt and lemon juice in a large bowl.
7. Mix it so that apples are coated.
Putting the Pie Together
8. Put your pie shell into a pie plate allowing for about 1/2 inch to hang over around the edges.
9. Pour your fruit filling into the pie shell and top with the butter.
10. Fold your edges up and pinch them to make a decorative top crust.
11. Loosely cover with tin foil and bake about 30 minutes.
12. Reduce oven temperature to 375º, remove the tin foil.
13. Sprinkle crumble topping over the filling and continue baking (uncovered) until the crumble is browned. The filling will be bubbling and apples will be tender. About 45 minutes to 1 hour.
14. Cool completely, 2-3 hours.

Ingredients

• ~3 lbs apples
• 16 oz cranberries, fresh or frozen
• 4 cups sugar
• 1 1/4 cups water
• Zest of 1 lime
• Juice of 1 lime
• 1/8 tsp ground cinnamon
• 1/8 tsp ground allspice

Instructions

1. Peel, core, and chop apples.
2. In a heavy saucepan, combine apples, cranberries, sugar, water, lime zest, lime juice, cinnamon, and allspice.
3. Bring to boiling, stirring until sugar dissolves completely. Continue boiling gently until mixture is thickened and sheets off of a spoon, 20-25 minutes.
4. Ladle into hot, sterilized canning jars. Leave 1/2-inch headspace.
5. Wipe jar rims. Adjust lids.
6. Process in a boiling water bath 15 minutes for half-pints, 20 minutes for pints.
7. Remove jars from canner. Cool on wire rack.

Ingredients

• 8 small to medium apples
• 16 oz of cranberries
• 4 cups brown sugar
• ¾ cup orange juice
• ½ cup water
• 2 tbsp lemon juice
• 2 tbsp finely shredded orange peel
• 1/8 tsp ground cinnamon
• 1/8 tsp ground allspice

Instructions

1. Peel, core, and chop apples. Place in a heavy pot with remaining ingredients. Stir to coat apples. Bring to boiling over medium heat, stirring until sugar dissolves. Boil gently, stirring frequently for 30-35 minutes, or until mixture is thickened and sheets off of a metal spoon.
2. When it is the right consistency, the liquid will slide off the spoon in sheets rather than drips.
3. Ladle hot mixture into hot, sterilized half-pint canning jars, leaving ½-inch headspace. Wipe jar rims and adjust lids.
4. Process jars in a boiling water bath canner for 15 minutes (start your timer when the water resumes boiling). Remove jars from water, cool on wire racks. Makes 7 half-pints.
5. Instead of using this just as a cranberry sauce, here's an easy salad dressing: Take 1/4 cup of the conserve and whisk it together with 2 tablespoons of white wine vinegar and 1 tablespoon of olive oil. Super yummy vinaigrette!

Ingredients

• 2 cups Fresh Cranberries
• 3/4 cup sugar
• 3/4 cup water
• 1/2 tangerine (or orange juice)
• 1/2 inch knob ginger, grated
• zest of 1 tangerine or orange

Instructions

1. Place all of the ingredients in a medium saucepan and cook for 20 minutes over medium-medium high heat, stirring occasionally, until it is reduced and thickens. Serve hot or cold.

Ingredients

• 2 bags berries
• enough Tazo Passion tea to cover
• juice of 3 satsuma tangerines
• zest of 1 satsuma tangerine
• 1/8 tsp cinnamon
• 2 tbsp vanilla
• 2 peeled honeycrisp apples cubed small
• 1/4 cup balsamic, vinegar
• 3 bay leaves [DO NOT EAT - remove before adding honey]
• 1 cup of honey or to taste

Instructions

1. Cook berries, apples and bay leaves in the tea (barely to cover) until berries start popping
2. Add everything else except the honey
3. Continue cooking in sauce pan until near all berries have popped
4. Add honey and remove from heat
5. Freeze what you will not use.
6. Excellent in oatmeal in the morning!