STUFFING by Sarah

1 lb mild Italian pork or chicken sausage, casing removed (I used chicken sausages from my local butcher)

4 ½ cups mushrooms, diced

1 medium yellow onion, diced

6 celery stalks, diced

4 carrots, diced

1/2  cup chicken broth

1 tablespoon diced fresh sage

½ tsp minced fresh thyme leaves

½ cup dried cherries, finely chopped

½ cup slivered almonds

½ tablespoon minced garlic

4 tablespoons lard, butter, or ghee

Sea salt and black pepper to taste

1. Preheat oven to 350.

2. In a large soup pot, sauté onions in lard, butter, or ghee until translucent.

3. Add the sausage and brown.

4. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.

5. Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.

6. Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

From: http://everydaypaleo.com/thanksgiving-menu-2013/

Baked Oatmeal (adapted from a bunch o’ recipes)

2 1/2 cups  rolled oats

1/2 cup buckwheat groats or buckwheat flour

2 tablespoons of an acidic medium such as apple cider vinegar, yogurt or whey

2 bananas, sliced

2 cups mixed berries

1 cup coconut cream

2 to 4 large eggs, lightly whisked

1/2 cup maple syrup, agave or honey

4 tablespoons butter

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup nuts (could be one or a combination of the following: walnuts, pecans, almonds, cashews, sunflowers)

Eight to twenty-four hours prior to serving oatmeal: Combine oats, buckwheat, and apple cider vinegar in large bowl. Fill bowl with enough filtered water to cover and to allow for expansion of oats. Place dishtowel over the bowl and set aside to soak.

When ready to prepare the Classic Baked Oatmeal, pour oat mixture into large, fine sieve to drain. Rinse and drain well. Note: If using buckwheat flour instead of groats, you will rinse away the flour but it has done its job to aid in reducing phytic acid during the soaking time.  Set aside.

Preheat oven to 350.  Put butter in a 9x13 baking dish and put in oven for 10 minutes or so to melt the butter.  Remove from oven, spread butter around and place sliced bananas on top of butter, filling entire pan.  Sprinkle berries on top of bananas.

Mix coconut cream, eggs and vanilla in a small bowl and set aside.  Mix baking powder, cinnamon, nutmeg and cloves in large bowl.  Add oats to spices and mix well.

Spread oats/spices on top of fruit.  Pour wet ingredients all over and gently press everything down into pan.  Sprinkle nuts all over the top.  Bake at 350 degrees for 30 minutes.

Bacon Cordon Kale

 (Why this name? Because I can and I like the way it sounded. ;-))

(Credit to Kathy Bunch!)

1 pkg or bundle of fresh kale

Olive oil, balsamic vinegar, course ground salt and pepper

1) Wash, dry and loose chop kale ~ Put in large bowl, drizzle oil, vinegar, salt and pepper. Toss. Spread evenly on aluminum lined cookie sheet. Bake in preheated oven at 250 degrees for 1 hour.

4 chicken breasts (skinless, deboned) Thighs work well too

8 pieces of bacon

Goat cheese

Sour cream  (I haven’t tried greek yogurt but could be a possibility as well)

Glaze of choice to pour over chicken while baking to keep in moisture. I am going to try course ground Dijon mustard with lemon juice and a liquid sweetener substitute. (Agave, Yacon)  OR  Balsamic Vinegar with grated fresh ginger or garlic.

2) Trim all fat from bacon and cut in small pieces. Medium Low fry until sizzling but do not make crunchy. Spoon out on paper towel to soak up all grease. (I roll the paper towel with the bacon in it and squeeze when cool enough)

3) Wash and trim all fat from chicken, pat dry and set aside.

4) Crumble half disk of goat cheese in large bowl, put hot kale over goat cheese and fold until blended on kale well. Mix in bacon. Stir in ½ cup sour cream/yogurt.

Stuff kale in chicken breasts or thighs.

(I use the same foil lined pan to place chicken back into.) Spread glaze over chicken. Bake in 350 degrees preheated oven for 35 to 45 minutes depending on size of chicken pieces. 

Buffalo Chickpea Dip

-         2 cans chickpeas, drained and rinsed

-         6 oz. cream cheese

-         ¼ cup ranch dressing

-         ¼ - ½ cup buffalo sauce (Frank’s is a good brand)

-         1 ½ cups + 2 cups shredded cheese (cheddar works nicely)

1. Preheat oven to 350.
2. Put chickpeas in a large bowl.  Mash with a potato masher until roughly mashed.
3. Mix in cream cheese, ranch dressing, buffalo sauce and 1 ½ cups of the shredded cheese and stir together well.
4. Put all ingredients in a 9x13 baking dish and sprinkle remaining cheese on top.
5. Bake for 30 minutes or so until bubbling and cheese starts to get golden.
6. Serve with crackers, chips or veggies.