- 12 oz. bag of fresh cranberries (approx. 3 1/4 cups)
- 1/2 cup honey
- 1 cinnamon stick
- zest of one large orange
- 1 cup distilled water
· Put everything in a pot, and turn your stove on.
· Cook over a medium-high heat for about 30-45 minutes.
· When most of the liquid is cooked out, turn your stove down to a simmer.
· The longer you let this simmer, the thicker the sauce will get. *Don’t let ALL the liquid cook out or it will burn. Stir more frequently near the end.
· Allow to cool before serving
· 1 large head of cauliflower
· 3/4 cup Non-Fat Greek Yogurt
· 1 TSP garlic powder
· 1/2 TSP ground black pepper
· Rinse cauliflower, separate and cut into florets.
· 2. Steam cauliflower for approximately 10 minutes until soft.
· Remove cauliflower from steamer and place in a large mixing bowl or stand mixer.
· Add remaining ingredients.
· Stir with an electric mixer or hand masher, breaking up cauliflower florets into pieces/chunks until mixed and desired texture/consistency is achieved.
· Makes 24 servings/ 12 cups (enough for a 14- to 16-lb turkey)
· 1 24oz. sourdough bread or Ezekiel Bread
· 1 tbsp olive oil, divided
· 1 lb Portobello mushrooms, cut into 1/2-inch pieces (about 4 cups)
· 1 cup carrots, finely chopped
· 1 cup celery, finely chopped
· 1 large leek, trimmed, halved lengthwise and chopped
· 1/2 cup low-sodium chicken or vegetable broth
· 1 tsp fresh ground black pepper
· 1 1/2 tsp dried thyme
· 1 tsp dried rosemary
· 1 tsp Chile powder
· 1 tsp onion powder
· 1/2 tsp sea salt
· Preheat oven to 350°F.
· Slice bread and discard crusts. Cut bread into 3/4-inch cubes. Spread bread cubes out in a single layer on 2 rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through. Transfer to a very large bowl.
· Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 to 10 minutes.
· Add mushrooms to bowl with bread.
· Wipe out skillet with paper towel and heat remaining oil on medium-high. Add carrots, celery and leek. Cook until vegetables are tender and lightly browned, 8 to 10 minutes.
· Add to bread bowl.
· Add remaining ingredients to bread bowl and stir gently to combine.
· Bread should be moist, not dry or soggy.
· Cool completely before stuffing turkey, about 1 1/2 hours.
· If not stuffing a turkey, Stuffing can be baked in oven safe casserole dish on 350 F for 20 minutes or desired consistency- watch closely.