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Ingredients: · 3 shallots, finely chopped · 4 celery ribs, finely chopped · 1 tablespoons butter · ½ lb sausage · 1 teaspoon dried parsley · ½ teaspoon dried thyme · ¼ teaspoon dried savory or marjoram · 1 bay leaf, finely crushed · 8 cups dried bread cubes · 1 cup chicken stock · Salt & Pepper to taste Method: 1. Read the recipe. Did you read it? Read it again… 2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer. 3. Preheat oven to 375 degrees. 4. In a skillet, brown sausage and remove from pan. 5. Add butter to pan and saute shallots and celery until softened. 6. In a large bowl, combine sausage, shallot, celery, herbs and bread crumbs and toss. 7. Slowly mix in stock, as needed, until stuffing is moistened. 8. Place in baking dish and bake for 30-40 minutes or until cooked through. Ingredients: · 6 cups sourdough bread cubes, dried · 3 tablespoons butter · 1 onion, diced · 3 celery ribs, diced · 2/3 cups dried apricots, diced · ½ cup cranberries, halved and tossed in sugar · ½ cup toasted pecan pieces · 1 tablespoons dried parsley · ½ teaspoon dried rosemary · ½ teaspoon dried thyme · 2 large eggs, beaten · 2 cups chicken stock · Salt & Pepper to taste Method: 1. Read the recipe. Did you read it? Read it again… 2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer. 3. Preheat oven to 375 degrees. 4. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened. 5. In a large bowl, combine bread cubes, onion, celery, apricots, cranberries, pecans and herbs. Toss until combined. 6. Add eggs and stock and combine. 7. Place into a baking dish and bake for 30 to 40 minutes or until cooked through.

Ingredients: · 6 cups sourdough bread cubes, dried · 3 tablespoons butter · 1 onion, diced · 3 celery ribs, diced · 2/3 cups dried apricots, diced · ½ cup cranberries, halved and tossed in sugar · ½ cup toasted pecan pieces · 1 tablespoons dried parsley · ½ teaspoon dried rosemary · ½ teaspoon dried thyme · 2 large eggs, beaten · 2 cups chicken stock · Salt & Pepper to taste Method: 1. Read the recipe. Did you read it? Read it again… 2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer. 3. Preheat oven to 375 degrees. 4. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened. 5. In a large bowl, combine bread cubes, onion, celery, apricots, cranberries, pecans and herbs. Toss until combined. 6. Add eggs and stock and combine. 7. Place into a baking dish and bake for 30 to 40 minutes or until cooked through.

Ingredients: For the candied ginger: · 1 cup water · 1 cup sugar · 1 knob fresh ginger, cut into small pieces or sliced as desired For the sweet potatoes: · 4 large sweet potatoes, diced small · ¼ cup olive oil · ¼ cup ginger-infused simple syrup · 2 tablespoons fresh rosemary, chopped · ½ cup dried cranberries · ½ cup candied pecans · Salt & Pepper to taste For the candied nuts: · 1 cup pecan halves or pieces · ¼ cup infused simple syrup Instructions: 1. For the candied ginger: Add water and sugar to a saucepan and bring to a boil. Add fruit and reduce heat to medium-low for 15 minutes. Turn off heat and let sit for 8 minutes. Strain and reserve fruit infused simple syrup in a jar. Place sliced fruit on a rack to dry. After it has dried, toss in sugar to coat if desired. 2. Preheat oven to 425 degrees. 3. In a large bowl, mix together olive oil, syrup and rosemary. Add sweet potatoes and toss to coat. Pour out onto a baking sheet. Season with salt & pepper and bake for 30-45 minutes, or until roasted. In last 10 minutes of cooking, sprinkle cranberries over sweet potatoes on pan and let warm. 4. While sweet potatoes are cooking, make candied pecans by placing them into a skillet over medium heat, toast the pecan halves. Once toasted, add the simple syrup and cook until it forms a brittle-like consistency. (Yes, you need to toast the pecan halves first before candying!). Pour out onto a baking liner or parchment and let cool. 5. When sweet potatoes are done, place in serving dish and top with pecans. Enjoy!

Ingredients: · 5 pounds sweet potatoes, cooked · 4 tablespoons butter · 8 ounces pecans · 2 tablespoons sugar · 1 teaspoon chili powder · ¼ cup honey · ½ teaspoon cinnamon · ¼ teaspoon allspice · 1/8 teaspoon cloves · ½ cup heavy cream · Mini Marshmallows, as desired · Salt & Pepper to taste Method: 1. Read the recipe. Did you read it? Read it again… 2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer. 3. Preheat oven to 375 degrees. 4. Cut the potatoes lengthwise and scoop the flesh into the bowl of a food processor. Add the honey and spices. Puree. Add the cream. Puree. Season with salt and pepper. 5. Spread the potatoes into a 9 x 13 baking dish and top with marshmallows. Bake for 25 minutes or until marshmallows are golden. 6. In a skillet, melt the butter. Add the pecans, sugar and chili powder and cook over medium heat until the sugar is caramelized. Spread the pecans on a parchment lined or silicone lined sheet pan, sprinkle with salt and let cool. 7. Sprinkle with pecans and enjoy!

Ingredients: · 1 lb potatoes (russets for fluffy potatoes, yukon golds for creamy potatoes) · ¼ - ½ cup butter · ¼ - ½ cup cream or milk · Salt & Pepper to taste Method: 1. Remove butter and cream from fridge and let warm. Take out twice as much as you need (you will need to adjust as you make your potatoes). 2. Peel and quarter potatoes and place in a saucepan or stockpot in cold, salted water. Bring to a boil. Reduce heat to medium and cook until potatoes are tender. 3. Once potatoes are finished, place cream and butter in a small saucepan and warm on low heat. 4. Drain potatoes and return to pan on the flame to remove any residual moisture. 5. Once potatoes are dry, using a potato ricer or food mill, rice potatoes directly into another saucepan. For perfectly smooth potatoes, rice as many times as needed to get smooth texture. Once potatoes are smooth, add cream and milk. Adjust cream and milk as needed. Season to taste and top with a pat of butter!

Ingredients: 1 cup bulgur 1 cup water 1 bulb fennel, sliced with fronds reserved 4 cloves garlic, minced (divided) 2 teaspoons thyme (divided) 1 pound brussel sprouts, halved Cayenne, to taste 1 teaspoon dry ginger 2-4 ounces arugula 2 green onions, sliced 2 ounces walnuts 1 pomegranate, seeded 2 tablespoons rice vinegar 8 tablespoons olive oil (divided) 1 teaspoon ground mustard 2 tablespoons maple syrup (divided) Method: Read the recipe. Did you read it? Read it again… 2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer. Preheat oven to 375 degrees. Toss brussel sprouts with 1 tablespoon olive oil, 1 clove minced garlic, salt, pepper and cayenne. Place cut side down on a sheet pan and roast in oven for 20-25 minutes or until done. Turn off oven and leave in oven to keep warm. Bring water to a boil and add ½ teaspoon salt. Add bulgur and bring to a boil. Reduce to low, cover and let cook until water has been absorbed and bulgur is fluffy. In a small bowl, whisk together rice vinegar, 6 tablespoons oil, mustard, ginger, 1 teaspoon thyme, ½ tablespoon maple syrup and a pinch of cayenne. Set aside until ready to use. In a saute pan over medium-high heat, add 1 tablespoon oil. Once hot, add fennel, remaining thyme, salt and pepper. Cook (stirring periodically, not often) until caramelized. Add remaining maple syrup and cook until nicely candied, but still soft. In a medium bowl, toss fennel fronds, arugula, green onions, pomegranate seeds and walnuts with a light coat of dressing.Lightly dress bulgur with dressing, salt & pepper. Assemble by using bulgur as a base, topped with brussel sprouts, fennel and salad.Enjoy!

Ingredients: · 8 oz. bacon, thick sliced (peppered, if desired), diced · 2 T. butter · 1# baby brussels sprouts, whole · 4 oz assorted pearl onions, or cipollini onions · 5 cloves garlic, smashed · 5 sprigs thyme · Freshly ground black pepper · 1 C. chicken demi glace · 1 sprig rosemary Preparation 1. Heat a large pan to medium heat. Add the bacon and render until crispy. Remove to a paper towel plate. 2. Add the butter to the bacon fat. When melted, add the brussels sprouts and pearl onions. Do not stir – let them caramelize. Flop over to the other side and add the garlic and thyme to the pan. Let caramelize on the other side, add the black pepper, demi glace, and rosemary, and reserved bacon and bake in a preheated 425 degrees oven until the brussels sprouts are cooked, about 10-15 minutes. Do not over season with salt.

Ingredients: · 2 tablespoons olive oil · ½ lb green beans · ½ lb mushrooms · ¼ cup candied sliced or slivered almonds · Salt & Pepper to taste For the vinaigrette: · 1 tablespoon orange juice · 1 tablespoon rice vinegar · 4 tablespoons olive oil · 1 tablespoon chopped fresh herb of your choice · 1 teaspoon whole grain or dijon mustard · Salt & Pepper to taste Method: 1. In a small bowl, whisk together vinaigrette ingredients. Set aside. This is a semi-stable dressing, so whisk again just before using. 1. Heat olive oil over medium-high heat in a skillet. Add mushrooms and saute until nicely browned, careful not to over stir. Once browned, add green beans. Cook until bright green with light browning. 2. Remove pan from heat and toss veggies with some of the dressing (use just as much as needed to lightly coat the veggies. 3. Top with almonds just before serving and enjoy!

Ingredients: · 1 pound green beans, trimmed · 2 slices bacon, diced · 1 shallot, diced · 2 cloves garlic, minced · ½ cup apple cider · ½ cup chicken stock · 1 tablespoons parsley, chopped · Salt & Pepper to taste Method: 1. Read the recipe. Did you read it? Read it again… 2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer. 3. Bring water to a boil in a dutch oven. Add beans and cook until tender. Drain. 4. In a large skillet, cook bacon over medium heat until crisp. Remove and set aside. Add shallots and garlic and cook until tender. Slowly add cider and chicken stock. Bring to a boil and reduce until mixture has reduced in half. 5. Add beans and cook until beans are cooked through. 6. Top with bacon and parsley.

Ingredients: Ingredients for Brine: • 14 cups water • 4 cups apple juice, preferably unsweetened and unfiltered • 1 cup bourbon • 1 1/2 cups brown sugar • 1 1/4 cups salt • 4 bay leaves • 12 whole black peppercorns • 1 medium onion, coarsely chopped • 4 medium cloves garlic, coarsely chopped • 4 strips lemon peel (little or no pith) Ingredients for Injection Sauce: • 1 cup chicken stock • ¼ cup butter • ¼ cup maple syrup • 2 cloves garlic • 1 teaspoon salt • 4 sprigs fresh rosemary • 1 bay leaf • 2 star anise, whole • 1 tablespoon peppercorns For the herb/butter rub: • 1 stick butter, softened or ½ cup olive oil • 1 tablespoon smoked paprika • 1 teaspoon kosher salt • 1 1/2 teaspoons ground black pepper • 1 ½ teaspoons cracked peppercorns • 1 teaspoon ground mustard • 1 teaspoon dried rosemary For stuffing the cavity: • Springs of herbs • 1 apple, quarted • 1 onion, quartered Method: 1. In a 16-quart or larger stockpot, bring 2 gallons of water to boil. Add salt, sugar and stir until completely dissolved. Turn off heat and add everything else besides the turkey. 2. Remove giblets from turkey, reserve for another use. Add turkey to the cooled brine solution. Refrigerate the turkey for 24-48 hours, then remove from the brine and allow to come to room temperature. 3. Prepare injection sauce by boiling all ingredients together in a sauce. Strain and let cool. Inject turkey 2 times per thigh and 3 per breast. Avoid making too many holes in the turkey to preserve moisture. Allow at least one hour to marinate. 4. Pull skin away from turkey meat and insert the rub between the meat and the skin. Do this all around the bird and use any leftover on the outside of the bird. Season with pepper. 5. Stuff cavity with herbs, apple and onion. 6. Preheat oven to 425 degrees, truss the turkey, place it on a roasting pan and roast until it starts to brown, about 25 minutes, reduce to 350 degrees and roast for 12 minutes more per pound. When the internal temperature at deepest of the of the leg reaches 170 degrees it is done. (total roasting time will be about 3 hours). Baste frequently with olive oil or butter and pan juices, using the rosemary branches as a brush if desired. If the bird begins to darken too much, cover it loosely with a piece of foil. 7. Allow the turkey to rest for 20 minutes before carving and serving.

Ingredients: Ingredients for Brine: • 1 cup kosher salt • 1/2 cup sugar • 2 bay leaves • 1 tablespoon peppercorns • 3 sprigs of thyme • 3 springs rosemary • 3 springs sage • 3 springs parsley • 1 - 12-14 lb turkey Ingredients for Injection Sauce: • 1 cup chicken stock • ¼ cup butter • 2 cloves garlic • 1 teaspoon salt • 1 sprig fresh rosemary • 1 sprig fresh sage • 1 bay leaf • 1 sprig fresh thyme • 1 tablespoon peppercorns For the herb/butter rub: • 1 stick butter, softened or ½ cup olive oil • 4 tsp dried rosemary • 4 tsp dried thyme • 4 tsp dried sage • 4 tsp garlic powder • 2 tsp kosher salt • ½ tsp ground black pepper • ¼ cup olive oil For stuffing the cavity: • Springs of herbs Method: 1. In a 16-quart or larger stockpot, bring 2 gallons of water to boil. Add salt, sugar and stir until completely dissolved. Turn off heat and add everything else besides the turkey. 2. Remove giblets from turkey, reserve for another use. Add turkey to the cooled brine solution. Refrigerate the turkey for 24-48 hours, then remove from the brine and allow to come to room temperature. 3. Prepare injection sauce by boiling all ingredients together in a sauce. Strain and let cool. Inject turkey 2 times per thigh and 3 per breast. Avoid making too many holes in the turkey to preserve moisture. Allow at least one hour to marinate. 4. Pull skin away from turkey meat and insert the rub between the meat and the skin. Do this all around the bird and use any leftover on the outside of the bird. Season with pepper. 5. Stuff cavity with herbs. 6. Preheat oven to 425 degrees, truss the turkey, place it on a roasting pan and roast until it starts to brown, about 25 minutes, reduce to 350 degrees and roast for 12 minutes more per pound. When the internal temperature at deepest of the of the leg reaches 170 degrees it is done. (total roasting time will be about 3 hours). Baste frequently with olive oil or butter and pan juices, using the rosemary branches as a brush if desired. If the bird begins to darken too much, cover it loosely with a piece of foil. 7. Allow the turkey to rest for 20 minutes before carving and serving.

Ingredients: Ingredients for Brine: • 1 gallon water • 1 cup salt • 3/4 cup sugar • 1 large lime, quartered • 1 lemon, quartered • 1 orange, quartered • 1 leek, sliced • 4 cloves garlic, crushed • 4 bay leaves • 3 springs sage Ingredients for Injection Sauce: • 1 cup chicken stock • ¼ cup butter • ¼ cup honey • Juice of 1 orange • 2 cloves garlic • 1 teaspoon salt • 1 teaspoon cloves • 4 sprigs fresh sage • 1 bay leaf • 1 tablespoon peppercorns For the herb/butter rub: • 1 stick butter, softened or ½ cup olive oil • 1/3 cup sage, chopped • 1 1/2 teaspoons salt • 2 teaspoons fresh ground black pepper • 3 tablespoons lemon juice • 2 tablespoons grated lemon zest For stuffing the cavity: • Springs of sage • 1 orange, quartered • 1 lemon, quartered • 1 lime, quartered Method: 1. In a 16-quart or larger stockpot, bring 2 gallons of water to boil. Add salt, sugar and stir until completely dissolved. Turn off heat and add everything else besides the turkey, squeezing fruit to add juice to brine. 2. Remove giblets from turkey, reserve for another use. Add turkey to the cooled brine solution. Refrigerate the turkey for 24-48 hours, then remove from the brine and allow to come to room temperature. 3. Prepare injection sauce by boiling all ingredients together in a sauce. Strain and let cool. Inject turkey 2 times per thigh and 3 per breast. Avoid making too many holes in the turkey to preserve moisture. Allow at least one hour to marinate. 4. Pull skin away from turkey meat and insert the rub between the meat and the skin. Do this all around the bird and use any leftover on the outside of the bird. Season with pepper. 5. Stuff cavity with herbs and citrus. 6. Preheat oven to 425 degrees, truss the turkey, place it on a roasting pan and roast until it starts to brown, about 25 minutes, reduce to 350 degrees and roast for 12 minutes more per pound. When the internal temperature at deepest of the of the leg reaches 170 degrees it is done. (total roasting time will be about 3 hours). Baste frequently with olive oil or butter and pan juices, using the rosemary branches as a brush if desired. If the bird begins to darken too much, cover it loosely with a piece of foil. 7. Allow the turkey to rest for 20 minutes before carving and serving.