Directions

1. Preheat oven to 450°F.
2. Add flour, salt, baking powder, baking soda and sugar to a food processor and pulse until well mixed.
3. Add the bits of butter to the food processor and pulse a few more times until well mixed. The consistency should be almost like cornmeal.
4. Transfer the contents of the food processor to a bowl. Use a spoon to mix in the yogurt until the mixture can form a ball.
5. Fold in the cheddar cheese and chopped scallions.
6. Use your hands to form the dough into balls that are about the size of your palm and 3/4 of an inch thick. You can adjust these measurements depending on how big/small you want your biscuits to be.
7. Place the biscuits on a buttered baking sheet and bake for 7 minutes. Remove them from the pan. I made these early in the day, so I placed a cotton napkin in a basket, added the biscuits and covered them with another napkin. When it’s time to serve, pop them in a warm oven for 5 minutes to heat them back up.

Directions

1. Preheat oven to 375°F.
2. Bring a large pot of water to a boil. Add green beans and blanch for 2 minutes. Drain in a colander and rinse under cold water to stop them from cooking. Set aside.
3. Heat a medium-sized skillet over medium heat.  Add the shallots and sauté 3-5 minutes, stirring occasionally until golden brown. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn. Turn off heat and set aside.
4. Lightly spray a 13 x 9 inch baking dish.
5. In another large sauté pan, heat oil over medium-high heat. Add the 1/3 cup of shallots and sauté 1-2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.
6. Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock and milk. Bring to a low boil, and stir occasionally until thickened, about 3 minutes. Stir in Romano cheese.
7. Add blanched green beens and mix well. Season with salt and pepper. Pour into prepared baking dish.
8. Top with toasted bread crumbs and bake for 30 minutes.

Directions

1. (skip this step if you buy the pre-dried bread from Whole Foods) Preheat oven to 300 degrees F. Place cut bread on a baking sheet.  Bake for 25-30 minutes until bread is stale and dried out.  Toss bread midway through baking to ensure even cooking.  Alternatively, cut bread ahead of time and leave out on counter for a day or two to dry out.
2. Place bread in a large bowl. Set aside. Grab a long piece of foil.  Fold it a couple of time over itself to create a band.  Line the sides of the slow cooker pot with the foil.  Lightly coat with nonstick spray.
3. In a large skillet, heat 1 TBSP of oil.  Add breakfast sausage. Cook until sausage is brown and cooked throughout.  As sausage is cooking, break into small chunks using a wooden spoon.
4. Drain cooked sausage and add to the bowl with the bread.  Keep all the browned bits in the pan.
5. Using the same pan you cooked sausage in, add butter and set over medium heat. Once butter has melted, add onions and celery.  Cook until onions have softened.
6. Add chopped thyme and sage.  Toss to combine and cook until herbs are aromatic.
7. Add about 1/2 cup of the 2 cups of chicken broth.  Use a wooden spoon to scrape up any of the browned bits of sausage on the bottom of the pan.  Cook until broth comes to a boil.  Remove from heat and pour mixture on top of bread-sausage mixture.
8. In another bowl, whisk together remaining chicken broth, egg, and salt and pepper.  Pour over bread mixture and gently toss to combine.  Make sure all the bread pieces are coated.
9. Transfer mixture to prepared slow cooker pot.  Cover and cook for 4-5 hours on low setting.  Make sure mixture has reached temperature of at least 165 degrees F to ensure egg is cooked. Turn off slow cooker and remove foil.  Transfer stuffing to serving dish. Garnish with additional herbs.

Directions

1. Cut the peel and white pith from the orange; cut orange segments free from the membrane and discard any seeds.
2. In a food processor, pulse orange, cranberries, apple, sugar and the allspice until coarsely chopped. Transfer to a bowl. Cover and chill up to one week.

Directions

1. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
2. While the potatoes are cooking, slice off the tops of the garlic head. Drizzle with olive oil and wrap completely in tin foil. Roast in the oven or toaster oven at 450 degrees F until very soft, about 15-20 minutes. Set aside.
3. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
4. Turn off the stove and add butter, cream cheese and milk. Mash well.
5. Add salt and pepper. Mix in roasted garlic and scallions.
6. (optional) If you have an immersion blender, you can give the potatoes a few pulses to blend out any lumps.
7. Transfer to serving dish and serve immediately.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Directions

1. Preheat oven to 450 degrees F. Place rack in lower third of the oven.
2. Mince garlic. In a small bowl, mash garlic with 1 tsp of salt to form a paste. Add butter, 1/4 cup of the herbs and 1/2 tsp black pepper.
3. Remote neck and giblets from the turkey and set aside. Discard the liver.
4. Wash and pat the turkey dry inside and out. Use your fingers to gently loosen the breast skin and leg skin. Massage the herbed butter mixture under the skin evenly, being careful not to tear it. Season the outside and inside of the turkey generously with salt and pepper.
5. Pierce a whole orange all over with a fork and place inside the turkey cavity.
6. Tuck wing tips under the breast and tie the drumsticks together with kitchen string.
7. In a larger bowl, melt two sticks (1/2 cup) of butter and combine with the remaining 1/4 cup of the chopped herbs. Soak the cheesecloth in the mixture thoroughly. Drape over the top of the bird so it is covered. I needed two separate pieces.
8. Place the bird on a rack inside a roasting pan and insert into the oven. Roasted for 2 hours, or until a meat thermometer reads at least 175 degrees F when inserted into the thigh.
9. Remove and let stand for 30 minutes before carving.
10. Gravy is challenging and terrifying, so I’m just going to direct you to Pioneer Woman’s recipe for pan gravy: click here for great gravy.

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine 1 cup flour, 1 cup sugar, brown sugar, cinnamon, and 1/2 tsp salt. With your fingers, work butter into flour mixture until it just clings together.
3. In a 4-quart bowl toss together apples and lemon juice. Don’t slice the apples too thin, or they’ll reduce to a sauce during baking.
4. In a small bowl, combine 1/4 cup sugar, 1 tbsp flour, salt and nutmeg.
5. Sprinkle apples with nutmeg mixture.
6. Heap apples into a lightly buttered 2 quart baking dish. The apples will collapse during baking, so make sure to pile them above the rim of the baking dish.
7. Cover top of the apples with the flour and butter mixture.
8. Cover the top of the crisp with wax paper, then foil. Bake for 20 minutes.
9. After 20 minutes, remove foil and paper and return to oven to bake for an additional 30-40 minutes. Let cool for 15 minutes.

Directions

Individual Cocktails

1. In a shallow bowl, mix equal parts, cinnamon sugar and salt. Run a lime wedge around the rim of your glass and coat in salted cinnamon sugar.

2. Combine the mezcal, apple cider, lime juice and agave in a cocktail shaker and fill with ice. Shake until combined and then strain into your prepared glass. Garnish with apple slices and cinnamon sticks.

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   Big Batch Margaritas

   Combine the mezcal, apple cider, lime juice and agave in a pitcher and stir to combine. Keep chilled in the fridge. When ready to serve, coat the rims of 4 glasses in salted cinnamon sugar. Add ice to each glass and pour the margaritas over the ice. Garnish with apples and cinnamon sticks.