Roasted Turkey and Gravy
- Preheat oven to 350°F. Set turkey on a rack in a large roasting pan and scatter the turkey heart, gizzard and neck, sliced celery onion and garlic and herb sprigs all around. Season turkey with salt and pepper. Add 2 cups of water to pan and roast turkey for 1 hour and 15 mins. Add remaining 2 cups of water to roasting pan.
- Cover turkey with foil and roast for 1 hour and 15 mins, or until instant-read thermometer registers 170°F in the thickest part of the thigh. Transfer turkey to a cutting board, and let rest for 30 minutes. Strain the pan juices into a heatproof measuring cup, pressing on the solids and skim the fat. Pour the pan juices into a medium saucepan. Add 4 cups of turkey stock and boil until reduced to 5 cups, about 10 minutes. In a bowl, whisk the flour with the remaining 1/2 cup stock, then whisk the mixture into the stock. Boil, whisking, until the gravy is thickened. Carve turkey and serve with gravy.
- 1 14-16 pound turkey, legs tied and giblets removed
- 1 celery rib, thinly sliced
- 1 carrot, thinly sliced
- 1 onion, thinly sliced
- 6 cloves garlic
- 8 sprigs thyme
- 2 sprigs rosemary
- Kosher salt & black pepper
- 4 cups water
- 4 1/2 cups turkey stock (or chicken)
- 1/4 cup, plus 2 tablespoons all-purpose flour
Pumpkin Chocolate Chip Overnight Oats
- In a small bowl, combine almond butter, vanilla extract, and honey or maple syrup and stir until well combined.
- Add in the pumpkin, milk, and oats and stir well.
- Add in the cinnamon, pumpkin pie spice, salt and give it all another good stir.
- Mix in chocolate chips.
- Divide mixture into two small jars or sealed containers.
- Place in the fridge overnight until oats are completely softened.
- In the morning, garnish with additional chocolate chips and enjoy!
- 4 tablespoons almond butter
- 1 tsp vanilla extract
- 2 tbsp maple syrup or honey
- 1/2 cup canned pumpkin
- 2/3 cup vanilla almond milk (you may use unsweetened here, too, though you may want to add extra honey or maple syrup)
- 1 cup old fashioned oats
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Pinch of salt
- 4 tablespoons chocolate chips
Roasted Brussels Sprouts and Squash with Dried Cranberries
- Preheat oven to 450 degrees.
- In a large bowl, toss together Brussels sprouts, butternut squash chunks, 2 tbsp olive oil, 1 tsp salt, and pepper. Mix until vegetables are coated evenly.
- Arrange veggies on a large baking sheet with Brussels sprouts facing cut side-down. Be sure to leave some space between everything so they can get nice and caramelized.
- Roast for 20-30 minutes, tossing gently about halfway through, or until veggies are tender and caramelized/golden brown. During the last five minutes of roasting, scatter dried cranberries on baking sheet.
- Remove from oven and allow to cool slightly.
- In a small bowl, whisk together rice wine vinegar and Dijon. While whisking continuously, slowly pour in olive oil until emulsified. Season with salt and pepper to taste.
- Gently toss roasted veggies with vinaigrette in a serving bowl until lightly dressed. Serve warm, room temperature, or chilled.
- 1 lb butternut squash, peeled and cut into 1" chunks
- 1 lb Brussels sprouts, trimmed and sliced lengthwise in half
- 1/2 cup dried cranberries (sweetened or unsweetened is fine)
- 2 tsp Dijon mustard
- 1 tbsp rice wine vinegar
- 4 tbsp extra virgin olive oil, divided
- 2 tsp salt
- Freshly ground black pepper
Stuffing with Butternut Squash and Leeks
- Place cubed bread on baking trays to dry out for a few hours or overnight. Heat 2 tablespoons olive oil in a skillet over medium heat until hot. Sauté leeks until softened, stirring occasionally. Add white wine and cook until wine evaporates; remove from heat.
- In a large bowl combine bread, leeks, butternut squash, salt, pepper and thyme. Pour ½ of stock over bowl and mix to combine. Continue to add stock until desired consistency is reached.
- Preheat oven to 350° F. Oil a 9x13-inch baking dish with the remaining 2 tablespoons olive oil. Add the stuffing to the prepared baking dish, top with shredded gruyere cheese, if using, and bake for 25 to 30 minutes, or until top is starting to brown.
- 16 cups cubed bread
- 2 medium leeks, thinly sliced and soaked in water, drained
- 4 tablespoons extra-virgin olive oil, divided use
- 1/2 cup dry white wine
- 4 cups roasted butternut squash
- 2 tablespoons each, salt and black pepper
- 1 tablespoon chopped fresh thyme leaves
- 1 quart vegetable stock
- 2 cups shredded Gruyere cheese, if desired
Slow Cooker Mulled Wine
- Combine wine, cider, honey, cinnamon sticks, zest, juice, cloves and star anise in slow cooker.
- Cover and cook on low heat for 2-3 hours, or until heated.
- Pour into mugs and garnish with orange peels.
- 1 bottle red wine (Cabernet Sauvignon works well)
- 4 cups apple cider
- 1/4 cup honey
- 2 cinnamon sticks
- 1 orange, zested and juiced
- 4 whole cloves
- 3 star anise
- 4 oranges, peeled
Mashed Sweet Potatoes with Pineapple
- Preheat oven to 375 degrees F.
- Scrub the potatoes, prick them several times with a fork, and bake them for 1 hour or until very soft when pierced with a knife.
- Remove from the oven and scoop out the insides as soon as they are cool enough to handle.
- Place in a large bowl with butter, brown sugar, cinnamon and nutmeg. Mash to a reasonably smooth consistency. Add orange juice, cream, salt and pepper and blend.
- Transfer to a baking sheet, top with crushed pineapple, and bake for 20 - 30 minutes to heat through.
- 4 pounds garnet sweet potatoes
- 1/2 stick unsalted New Seasons Market butter, melted
- 1/4 cup brown sugar
- 1 teaspoon grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup New Seasons Market orange juice
- 1/2 cup heavy cream
- 2 teaspoons sea salt
- 1 teaspoon freshly ground pepper (optional)
- 3/4 cup crushed pineapple, drained