*All dishes are for a dinner for 12 (I cut a lot of these recipes in half or more).
Roasted Brussels Sprouts with apple (R)
Buttermilk Mashed Potatoes (R)
Candied Carrots (R)
Apple Sausage, Cranberry, and Pecan Stuffing (R)
Pomegranate & Apple Salad with homemade dressing
Cranberry Horseradish Sauce (WS)
Day before: Trim and cut in half, store in a Ziploc bag
4 slices of bacon cut into 1/2 inch pieces
2 lbs Brussels sprouts, ends trimmed and halved
1/2 white onion, chopped
2 apples, cored and cut into 1/4 inch slices, each slice halved crosswise
Preheat oven to 425 degrees
1. Arrange bacon in a single layer on a large rimmed baking sheet. Bake bacon until browned, 10 minutes. Drain off all but two tablespoons bacon grease. Add Brussels sprouts and onions in a single layer tossing with the bacon; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
2. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes. (** The apple is key in this recipe, I thought it was delicious!)
In the morning peel and cut potatoes and keep in their pot, in water on the stove until you are ready to cook them about 30 min. prior to eating.
4 1/2 lbs new potatoes peeled and cut into 1 in chunks
coarse salt and ground pepper
1 cup buttermilk
6 tablespoons butter, cut into small pieces
Snipped Chives for garnish, optional
1. Place potatoes in a large pan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tbsp salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
2. Drain; place back into the pot mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined. As you are getting everything on the table transfer to serving bowl, and tent with tin foil to keep the heat. If desired, garnish with snipped chives.
Possible prep before peel and cut and store in a Ziploc.
5-6 carrots, peeled and cut at a diagonal 1/2 inch sections
salt and pepper
1 tbsp apricot preserves
1 tsp butter
1. Put carrots with salt and pepper into an oven roasting pan, top with tin foil and bake for 30 min.
2. Right before serving put in preserves and butter, toss until fully covered and serve (keeping it in a nice oven roasted pan will also retain heat!)
1 day ahead make stuff and put into an over proof pan, and store with Saran wrap on the top in the fridge till the next day.
1 storemade stuffing mix bag
2 cups chopped pecans
1 1/2 cups of "Craisins"
1 cup cranberry juice
2 leeks, chopped and cleaned
3 celery ribs, chopped
6 tbsp butter
3 links chicken apple sausage
1/2 cup Italian parsley leaves, chopped
3 1/2 cups chicken broth
salt and pepper to taste
1. In a small bowl combine craisins and cranberry juice, let sit for 15 min to plump up and then drain the juice.
2. Halve leeks, chop and then rinse in a colander under water. Chop celery, and in a large skillet cook leeks and celery in butter until tender, salt and pepper to taste.
3. Remove casing from sausage and break/cut sausage add to leaks and celery till it is cooked through.
4. In a large mixing bowl, add the dry stuffing mix (I used the store brand "bag" stuffing mix, I used 3/4 of the bag and half of the seasoning packet that came with it). Add pecans, sausage and leek mixture, drained craisins, parsley, and broth. Mix well, and put in your oven ready pan with Saran wrap. Store in the fridge for the next day. But bring to room temperature before cooking.
TO BAKE
5. Preheat oven to 350 degrees, cover with foil and bake it for 35-40 minutes. If you like it crispy on top, uncover halfway through baking.
1 bag of salad mix (Mediterranean Mix)
1/2 pomegranate seeds
1/2 apple
homemade dressing (to desired "wetness")
1. Toss all ingredients in a bowl and serve.
Homemade dressing:
1/4 veggie oil
1 tbsp soy sauce
pinch of garlic powder
1/4 sugar
1/4 cup cider vinegar
1. put all ingredients into a recycled glass bottle, tighten lid and shake vigorously to mix all.
Make 1 day in advance and put in serving dish with Saran wrap in the fridge until serving.
2 cups fresh cranberries
1/4 cup sugar
1/3 cup prepared horseradish
1. In a food processor chop finely, put them in a small saucepan with the sugar. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is fully blended. About 5 minutes. Set aside to cool, stir in horseradish.
2. Put in serving dish and set in fridge till dinner is ready. *The natural pectin will come out in the fruit and make it the perfect jelly-like consistancy.
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