RECIPE BOOK

SLOW COOKER TURKEY AND DRESSING CASSEROLE $2.33 / SERVING

for the dressing3/4 cup dried cranberries½ cup Calvados or brandy4 tbls unsalted butter1 1/2 c diced onions (2 onions)1 c 1/2-inch-diced celery (3 stalks)1 1/2 tbls chopped fresh rosemary leaves3 c herb-seasoned stuffing mix (recommended: Pepperidge Farm)1 1/2 c Turkey stock, preferably homemade1 extra-large egg, beatenKosher salt and freshly ground black pepper

for the casserole4 c turkey, chopped or shredded bite-sized1can(s) cream of chicken soup

Directions1. PREPARE THE DRESSING: Place cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the cranber-ries with the liquid, the chopped rosemary, , and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

2. ASSEMBLE THE CASSEROLE: Spray the slow cooker with cooking spray. Take 1/2 of can Cream of Chicken Soup and spread on the bottom of the cooker.

3. COOK: Turn slow cooker on low and cook for about 4 hours, or until bubbly around the edges.

CORN PUDDING$2.33 / SERVING

ingredients1/2 cup butter, softened

1/2 cup sugar

2 eggs

1 cup (8 ounces) Sour Cream

1 package (8-1/2 ounces) corn bread/muffin mix

1/2 cup 2% milk

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (14-3/4 ounces) cream-style corn

Directions:Preheat oven to 325°. In a large bowl, cream butter and sugaruntil light and fluffy. Add eggs, one at a time, beating well aftereach addition. Beat in sour cream. Gradually add muffin mixalternately with milk. Fold in corn.

Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50minutes or until set and lightly browned.

Yield: 8 servings.

SWEET MASHED POTATOES$1.23 / SERVING

ingredients5 lbs of russet potatoes

5 lbs of sweet potatoes

2 tbsp kosher salt

1 tbsp black pepper

½ cup butter

3 cups of sour cream

Directions:Peel sweet potatoes and cut into large pieces.Leave skins on russet potatoes and cut into large pieces.Boil potatoes together until soft.Strain, place in large bowl.Mash potatoes then add all ingredients until incorporated and serve warm.

BUTTERNUT SQUASH & GREEN BEAN CASSEROLE$.90 / SERVING

ingredientsButternut Squash- 1 small

Green beans - 2 lbs.

Medium Mushrooms - 8oz

Yellow Onion- 1

Garlic-4 cloves

Bacon- 6 strips

Grated Cheddar Cheese- 6 oz.

Heavy cream- 1 pint

Brown sugar- 2 tbsp.

White Pepper-to taste

Nutmeg-1/4 tsp.

Directions:Split butternut squash and roast in the oven at 350F for 40 minutes.Dice about 1/4 of the squash into cubes and puree the rest of the squash with heavy cream.Cut green beans into 1” dice and blanch in salted hot water and reserve.Chop bacon, onions and garlic.Saute the bacon in a frying pan until brown, add chopped garlic and onions cook until translucent.Add the sliced mushrooms and cook.Add the pureed squash, brown sugar, white pepper to taste and nutmeg.Transfers into a mixing bowl add the reserved green beans and the diced squash.Blend in half of the cheese and transfer into a greased baking dish topped with the rest of the cheese and bake in the oven for 20 mins or until cheese is bubbly.

TABOULLEH $1.65 / SERVING

ingredients5 Bushels of Parsley (Chopped)

1 ½ lbs of diced tomatoes

1 cup of chopped green onions

1 table spoon ground mint leaves

2 tablespoons of salt

½ tablespoon of black pepper

½ cup olive oil

½ cup lemon juice

Directions:Mix all ingredients together and enjoy!