Crockpot Turkey
Ingredients
9-10 lb turkey, washed and patted dry
lemon, halved
1 garlic head, halved
1 onion, sliced
olive oil
fresh rosemary, chopped
sea salt
fresh cracked pepper
onion powder
1/2 cup water or chicken stock
1/2 cup of apple cider vinegar
Directions
- Remove neck and giblets. Wash and rinse turkey. Place in the slow cooker.
- Place lemon and garlic inside the cavity.
- In a small bowl, mix together sea salt, pepper, onion powder, and any other spices.
- Rub olive oil and spices all over the turkey.
- Add onion slices.
- Pour in water and vinegar.
- Cover with lid and seal with aluminum foil if there are any gaps.
- Cook 4 hours on high. Then reduce to 4 hours on low.
Sausage, mushroom apple stuffing with sage
1lb Italian sausage, casings removed and chopped
3 celery ribs, chopped
1 onion, chopped
2 large carrots, chopped
8oz crimini mushrooms, sliced
1 pear, chopped
1 apple, chopped
1 T sage, minced
1 cup dried unsweetened cranberries
1 cup toasted pecans, chopped
1/2 teaspoon black pepper
3 organic eggs, beaten
1 T EVOO
Preheat oven to 350.
- In large skillet over medium-high heat, heat oil and swirl to coat the pan. Cook sausage
until brown on all sides. Remove from heat and add to large casserole dish. Reserve the fat. - Add mushrooms to skillet and saute, stirring frequently, until lightly browned, about 4
minutes. Remove from heat and add to the sausage. - Add EVOO and coat pan. Saute onions, celery and carrots, until soft, about 5 minutes. Add
apple, pear, and sage, and sauté few minutes. Remove from heat and add to sausage and
mushroom mixture. - Add 3 eggs to the sausage mixture and mix well. Stir in cranberries and pecans. Combine
well. - Bake for 20-30 minutes, until top is lightly browned and crusty.
Vegetable Casserole
1 bag frozen vegetables
can of mushrooms
cheese
butter
croutons
Cranberry Sauce
fresh cranberries
sugar
pineapple