HERB & APPLE STUFFING

Ingredients:
· 16 C bread cubes (coarse)
· 4 Tbsp unsalted butter
· 2 Lg onions diced (2 Cups)
· 4 Stalks celery, diced (2 Cups)
· 2 Granny Smith apples cored & diced
· 2 Tbsp Fresh parsley chopped
· 1 ½ Tsp Fresh Rosemary, minced
· 2 Tsp Coarse salt
· ½ Tsp Freshly ground pepper
· 1 C Chicken stock
· ½ C Sliced, toasted almonds
· Preheat oven to 300 degrees.

In a large sauté pan, melt butter. Add onions, celery, apples, parsley, rosemary, salt & pepper. Sauté 10 mins, until soft. · Combine bread cubes and vegetable mixture in a large bowl; add chicken stock and almonds – Stir well to coat. · Makes 8-10 Servings (14 Cups) Enjoy!

CRANBERRY & GINGER CHUTNEY

Ingredients:

· 1 ½ C fresh cranberries
· 16 dried apricots, diced
· ¾ C packed Brown Sugar
· 1/3 C dried currants
· 2 Tbsp minced fresh ginger
· 2 Tbsp cranberry juice
· ¾ Tsp cinnamon
· ¼ Tsp Cayenne Pepper

Combine all ingredients in heavy medium saucepan. · Cook over medium heat, stirring to dissolve sugar. · Increase heat to high and boil for 3 minutes. · Transfer to a bowl & cool · Refrigerate in air tight container. Enjoy!

CARAMALIZED BRUSSEL SPROUTS WITH PISTACHIOS

Ingredients:

· 4 lbs Brussel Sprouts
· ½ C Butter
· 4 Small red onions cut into strips
· ¼ C Red wine vinegar
· 2 Tbsp white vinegar
· ½ C coarsely chopped pistachios
· Salt & Pepper to taste
• 2 Tablespoons white sugar

Tim ends and steam brussel sprouts 8-10 minutes, until tender but still crisp. · Melt the butter in a pan, add onions and 3 tbsp vinegar. Cook until onions begin to brown. · Add the brussel sprouts, sugar and remaining vinegar. Sauté over medium heat until the brussel sprouts are lightly caramelized. · Season with salt & pepper and garnish with the pistachios.

HOT APPLE CIDER

Ingredients:

·· 6 Cups Worrenberg Apple Juice
· ¼ C Real maple syrup
· 2 Whole cinnamon sticks
· 6 Whole cloves
· 6 Whole allspice berries
· 1 Orange peel cut into sticks
· 1 Lemon peel cut into strips

· Pour the juice and maple syrup into a large heavy bottomed pot. · Put all other ingredients together in a square of cheesecloth – fold into a bundle and tie with string. · Put the bundle into the cider mixture, and heat over medium heat for 5-10 minutes, or until cider is very hot but not boiling. · Remove from heat, discard spice bundle and serve with a fresh cinnamon stick in each cup.