Cranberry Sauce

• ½ cup white sugar
• ½ cup brown sugar
• 1 cup orange juice
• 1 (12 ounce) package fresh cranberries

In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Traditional Mashed Potatoes

• 6 medium russet potatoes, peeled and cubed
• 1 clove garlic
• 1/2 cup WARM milk
• ¼ -1/2 cup butter
• 3/4 teaspoon salt
• Dash pepper & dried parsley

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Roasted Chicken

• 1 (4 pound) whole chicken
• 3 cloves garlic, chopped
• 6 tablespoons minced shallots
• 1 cup onion, chopped
• 2 slices fresh ginger root, chopped
• 3 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon ketchup
• 1 tablespoon hot chile sauce
• 1 teaspoon chili powder

1. Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chili sauce and chili powder. Mix together.
2. Place chicken in a 9x13 inch baking dish and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices run clear. Baste frequently with marinade while roasting.

Chinese Style Sticky Rice Turkey Stuffing

INGREDIENTS:

2 cups glutinous rice (also called "sweet" rice)

2-3 tablespoons vegetable oil

4-5 teaspoons minced garlic

1 cup diced ham or Chinese sausage

6-8 medium-sized dried shiitakes, rehydrated and minced with stems removed

2 tablespoons small dried shrimp (optional)

1/4 cup dry white wine

2 3/4 - 3 cups light turkey or chicken stock or broth

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

Kosher salt and pepper to taste

1 cup chopped roasted chestnuts (See note)

Thinly sliced green onion (optional garnish)

INSTRUCTIONS:

Heat a large pot with tight-fitting lid over medium heat. Add 1 tablespoon vegetable oil as needed to lightly coat pot's surface and quickly sauté the garlic until aromatic but not browned. Add diced ham or sausage (if using the sausage, first cook separately to render the fat) then the rice, minced shiitakes, and dried shrimp if using, plus 1-2 tablespoons more oil as needed. Briefly stir-fry a minute or two (risotto-style) before adding the wine; cook until the wine is absorbed before adding the 2 3/4 cup of stock (start with the lesser amount then add more at the end if needed), oyster sauce, soy sauce, toasted sesame seed oil and salt and pepper to taste. Bring to a boil, stir in the chopped chestnuts, cover and reduce heat to low. Steam for 20 minutes until fully cooked; remove pot from the heat and allow to sit- covered – for at least 5 minutes. Remove cover and quickly stir. If rice seems too dry, add some of the very hot stock, recover the pot and allow to sit another 10 minutes.

The rice stuffing can be made ahead but should be reheated before stuffing it into the turkey. Make sure the stuffing reaches 165 degrees, which should be the final internal temperature of the turkey. Before serving, garnish stuffing with sliced green onion if desired.

Cajun Bean Soup

Preparation Time: 20 Minutes

Cook Time: 25 Minutes

Ingredients:

1 can kidney beans

1 can northern beans

1 can chicken broth

1 can of water

1 can of stewed tomatoes

1 cup finely chopped onion

1 cup finely chopped bell pepper

1 cup finely chopped celery

3 cloves garlic finely chopped

1 bay leaf

1/2 teaspoon thyme

4 oz turkey sausage

1 Drain and rinse the beans.

2 Mash up the tomatoes.

3 Cook the vegetables in 1 tablespoon oil til tender.

4 Put it all together and simmer about 10 minutes covered.

Zuppa Toscana Soup

Preparation Time: 20 minutes
Cooking Time: 1.5 hour
Serves: 4-6


1 lb Italian sausage (mild or spicy)
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bits
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream


1 Cook sausage in a 300°F oven for approximately 30 minutes. Drain sausages on paper towels and cut into slices.

2 Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.

3 Add sausage and bacon.

4 Salt and pepper to taste.

5 Simmer for another 10 minutes.

6 Turn to low heat.

7 Add kale and cream. Heat through and serve.