Cranberry Orange Compote

1 Cup dried cranberries

Zest of 1 navel Orange

5 navel Oranges (sectioned)

1 cup sugar

1 tablespoon brandy

3 Tablespoons water

Place all ingredients into a non-reactive sauce pan, mix and simmer over medium heat until all the fruit is soft. About 40 mins. Remove from heat. Serve at room temperature

Turkey and Stuffing Meatball

2 lbs. ground turkey

1 lb. ground sausage with sage

1 14 oz. bag of cornbread stuffing

1 lg onion dice small

2 celery stalks dice

2 carrots peeled and diced small

1 pear diced small

2 eggs

2 14.5 oz. cans of chicken or turkey broth

2 tablespoons of butter

1 tablespoon Worcestershire sauce

2 tablespoons poultry seasoning

1 Tablespoon ground sage

1 tablespoon of each garlic powder, kosher salt and pepper

Preheat oven 350 degrees

Melt butter in a sauté pan and add onion, celery and carrot and pear. Sauté until soft and set aside to cool. In a large mixing bowl add turkey, sausage and the remaining ingredients, mix well!  Roll into quarter size balls and place on a grease baking sheet. Bake in the oven for approx. 45 minutes or until the internal temperature hits170 degrees.

Parsley,parm, and thyme o my crackers

 

Ingredients

1/4 pound (1 stick) unsalted butter

3 ounces grated Parmesan

1 1/4 cups all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh parsley

1/2 teaspoon freshly ground black pepper

Directions

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Recipe adapted from Ina Garten