16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest

Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

1 loaf Glutino Premium Cornbread, toasted in the oven at 450 degrees for 10 minutes and cubed into croutons
1 medium onion, diced
2 tblsp Earth balance soy free natural spread
¾ lb browned turkey sausage
1 small can canned organic mushrooms
2 tsp sea salt
1 tsp garlic powder
½ tsp celery salt
1 tsp onion powder
3 cups of all natural chicken or turkey broth

Sautee onions in Earth Balance Soy free natural spread, add turkey sausage and cook until browned. Add in spices and mushrooms. Mix all ingredients with the croutons and bake at 375 until firm and beginning to brown, about 30 minutes.

I used to make this with nice Maytag Blue cheese on it but it’s good without it too.

Spring Mix salad
Vinaigrette (see dressings page)
Cherry or grape tomatoes, halved
Pomegranate seeds
Toasted chopped pecans

2 pounds sweet potatoes, peeled and sliced 1/4 inch thick (about 8 cups)
2 tablespoons maple syrup
1/4 cup organic apple juice or cider
1/4 teaspoon salt
1 tablespoon CF margarine
1/4 to 1/2 cup chopped pecans

Preheat oven to 350° F.

Mixed sliced potatoes with maple syrup, juice and salt in a shallow 2-quart casserole. Dot top with margarine, cover and bake for about 45 minutes until tender. Uncover, sprinkle with nuts and bake 15 minutes longer.

turkey neck and giblets
6 cups chicken broth
2 large onions, sliced
1 cup sliced carrots
1 cup dry white wine, or water
1/2 cup celery leaves
6 tablespoons CF margarine
roasted turkey drippings
salt and pepper to taste
cornstarch and water (mixed)
1/2 teaspoon Kitchen Bouquet, to taste

Put neck and giblets, broth, onions, carrots, wine and celery in pot. Bring to a boil, reduce heat. Simmer gently uncovered 90 minutes. Remove giblets to a cut board to cool. Strain broth, pressing vegetables to extract juice and flavor. Discard vegetables. Add water to broth, if necessary, to make six cups. Chop giblets and neck meat very finely. Refrigerate.. Meanwhile, mash butter and flour until blended. Break into four chunks. Bring broth to a boil. Reduce heat and gradually whisk in flour mixture until thick. Boil 3 minutes longer to remove "floury" taste. Cover surface of gravy to prevent skin forming. Refrigerate.

After turkey is removed from roasting pan: Spoon off fat from pan drippings and discard. Stir juices - add water if necessary, scraping up brown bits. Add no more than 2 cups to gravy - or it will be too thin. Stir in giblets and neck meat. Heat over medium heat until hot. Season to taste. Makes 6-7 cups.

2 cans of French cut green beans
3 cups Imagine Potato leek soup
1 small can of organic canned mushrooms
½ cup diced onions
2 tblsp Earth Balance Soy Free Natural Spread
salt, white pepper, garlic and onion powder to taste
dash of liquid smoke
french fried onions*see recipe below
Daiya vegan cheese, 70/30 Italian and cheddar blend

Sautee onions in Earth balance, add in mushrooms, seasonings and liquid smoke stirring continuously, then stir in the soup and simmer for a few minutes. Mix soup mixture into green beans in casserole dish, stir in some French fried onions and cheese, reserving some for the top. Top with the cheese and onions for the last 5 minutes of baking at 350. 

*French Fried Onions

3 small onions, cut into small strips
3 eggs
2/3 cup mimicreme
2 cups of brown rice flour
2 tsp sea salt
1 tsp chili powder, onion powder, garlic powder

Mix eggs and mimicreme. Mix flour and spices. Dip onion strips in egg then flour and fry in hot oil for 5 minutes until brown and crispy.

4 cups water
2 pounds green beans, trimmed
grated lemon rind, zested
6 tablespoons CF margarine
2 tablespoons fresh lemon juice, or to taste
salt and pepper
2/3 cup walnuts, toasted

Steam beans until tender but still bright green (8-10 minutes). Transfer to bowl, toss with lemon zest, margarine and juice. Season with salt and pepper. Transfer to a warm platter, sprinkle with the toasted nuts. Serve immediately.

Toasted nuts: Bake at 350°F in a single layer, stirring once after 5-7 minutes. Cook another 5-7 minutes until the nuts give off a toasted aroma.

1 Bag Fresh/Frozen Cranberries (14 oz to 1 lb)
1/2 cup Water
1 Lemon, Zest (optional)
1 cup sugar or ≤ cup agave nectar (or more to taste)

Add cranberries, water, and lemon zest to a pot. Cook over medium heat for about 10 minutes, covered so a small amount of steam can escape. You’ll start to hear the berries popping as the skins split. Check on them after about 10 minutes. If they’re softened and mush easily, place them in your food mill or strainer over a bowl. (You can skip this part if you want a chunkier sauce.)

Don’t forget to scrape the bottom of the mill/strainer. Your cranberry mixture should be smooth, but it’s okay if it has some seeds in it. Mine did, but you can’t taste them and they just remind you that the sauce is homemade! A finer strainer will get the seeds, too.

Return the sauce to the stove and add the sugar. I like 1 cup of sugar, or ≤ cup of agave nectar, but I think even that doesn’t make it quite as sweet as the canned stuff. I think 1 1/2 cups of sugar would achieve that, but I leave it at 1 cup.

Stir until the sugar is dissolved and let it simmer for 1-2 minutes.

Now you just need to chill the sauce in a lightly oiled mold of some sort. I used a cupcake tin, as I thought it’d be cute to have individual rounds of jellied sauce.

Now chill it for a few hours. It’ll keep for 2-3 days, so you can make it in advance of a big meal but you can also make it during the day and it’ll be ready for dinner.

White or Yukon gold potatoes (do not use russet)
Onion, chopped
CF margarine
Unflavored CF milk substitute (vanilla makes it too sweet so use unflavored. Potato milk makes it too heavy so I use rice)
Salt and pepper

Peel potatoes and cut up. Place in pot with onion, cover with cold water, add 1 tablespoon salt. Bring to boil and cook until soft. Drain and whip potatoes, mix in margarine. Heat milk in pan you cooked potatoes in and milk into potatoes until desired consistency. Salt and pepper to taste.