Hubby Bruce’s Favorite Stuffing
½ lb sausage meat, sweet or hot
1 cup finely chopped onions
1 tbsp finely minced garlic
½ cup finely chopped celery
2½ cups mushrooms cut into half-inch cubes
1 tsp finely chopped fresh or dried rosemary
3 cups brown rice rice, cooked
Himalayan salt, to taste if desired
Freshly ground pepper to taste
Cook brown rice per its package instructions. Combine all ingredients in a bowl and mix together. Stuff into turkey and follow stuffed turkey cooking instructions.
Note: some amounts of the ingredients may need to be adjusted to the size of your turkey.
Garlic Cauliflower ‘Mashed Potatoes’
1 head of cauliflower, organic is best
5 large cloves garlic
2 tbsp butter
¼ tsp freshly ground nutmeg
Freshly ground black pepper, to taste
Clean and cut cauliflower into small pieces. Cook the cauliflower along with the garlic in boiling water until the cauliflower is very tender. Drain well, pat very dry between several layers of paper towels, do not let cool.
Puree (in a blender or food processor) or mash the hot cauliflower with the rest of the ingredients until almost smooth, until it looks like mashed potatoes.
Prep Time: 15 mins
Cook Time: 6 mins
Mom-In-Law’s Famous Shortbread Cookies
1 lb salted butter, room temperature is best
2/3 cup brown sugar
½ cup white sugar
3½ cups white flour
Preheat oven to 300°F. Knead butter and sugars in one bowl, making sure butter is not melted. Then add the flour and knead again until it forms a roll-able dough. Sprinkle flour on a board and on to the rolling pin, roll the dough to about 3/8″ thick, cut to desired shapes. Place on greased cookie sheet and bake. “Watch like a hawk” until light golden brown, approximately 10-15 minutes.
The shortbread gets better with age, so make it now to enjoy at Christmastime.
PS: Make extra and send some to the person that gave you the recipe.
PPS: Send lots!
Maple Shortbread Cookies
1/2 cup maple sugar
1 cup palm shortening
1 cup arrowroot powder
2/3 cup sifted coconut flour
Preheat oven to 300°F. Line a baking sheet with parchment paper. Blend the maple sugar until it is a fine powder. Measure 1/2 cup after blending. Combine all ingredients into a bowl and mix to form a sticky dough. Drop balls of dough onto a baking sheet or shape with a knife or cookie cutters. Bake for 20-25 minutes or until a golden brown. Let cool before moving to a serving plate.
12 free-range fresh farm eggs
1 liter milk (we use coconut milk)
1 liter vanilla ice cream (we use coconut ice cream)
12 oz spiced rum
12 oz Southern Comfort
4 oz Creme De Cacao
Beat egg whites until stiff. Separately beat the egg yolks. Mix the yolks and the whites together. Add the milk, ice cream and booze. Stir well. Serve over ice, sprinkled with freshly ground nutmeg.
* If you are going to drink eggnog, make it a good eggnog and this one may have you singing Christmas carols. This recipe was passed on to me from my old boss from back in my corporate days (thanks Steve!). Please, drink responsibly.