Ingredients

• 2-3 pounds boneless beef (I used a mix of shoulder chuck and beef stew meat)
• 2 cups dry red wine
• 1/4 cup olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1 garlic clove, chopped
• 2 bay leaves
• 2 tbsp. chopped parsley
• 1/2 tsp. dried thyme
• 1 tsp. roughly ground black peppercorns
• 1/2 tsp. salt
• 4 ounces bacon, chopped
• 2 tbsp. all-purpose flour
• 2 cups pearl frozen onions
• 2 cups mushrooms, quartered (optional)
• 1/4 cup chopped fresh parsley

Instructions

1. Take a large bowl and fill with the red wine, olive oil, onion, carrot, celery, garlic clove, bay leaves, parsley, thyme, and peppercorns. Stir to combine.
2. Cut your beef into 2-inch cubes. Add in the beef to the red wine marinade. Cover beef completely with red wine marinade and marinate from 1 to 24 hours tightly covered in the fridge. Rotate the meat every 6-8 hours.
3. After marinading, remove the beef to a plate and pat thoroughly dry.
4. Strain the marinade into a bowl, separating the liquid and vegetables but reserving both.
5. Heat a large dutch oven to medium high heat. Brown the bacon and remove, leaving the fat behind (about 2 tbsp).
6. Brown the beef in batches in the bacon fat, transfer the browned pieces back to the plate.
7. Cook the vegetables in the bacon fat and fond until softened and browned, about 5 minutes.
8. Add the flour to the vegetable mix and cook another minute until browning. Stir in the reserved marinade. Add the beef and bacon to the dutch oven and pour the pearl onions on top. Bring the dish to a boil.
9. After boiling for a minute, reduce the heat to low and cook covered for about an hour or until beef is fork tender.
10. After an hour, add the mushrooms if using. Cook an additional 20 minutes, covered.
11. Skim any fat on the surface and remove the bay leaf. Add chopped parsley and additional salt or pepper to taste.

Ingredients

For the Sweet Potatoes:
• 3 large sweet potatoes
• 4 tablespoons packed brown sugar
• 3 tablespoons butter
• pinch salt
• 1/2 teaspoon cinnamon
For the Streusel:
• 3 tablespoons flour
• 1/4 teaspoon cinnamon
• 1/4 cup chopped walnuts
• 2 tablespoons butter
• 3 tablespoons packed brown sugar

Instructions

For the Sweet Potatoes:
1. Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes as well.
2. Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in.}
For the Struesel:
3. In a small bowl, combine all ingredients for streusel and mix together until butter starts to warm and ingredients start sticking together. Top the filled sweet potatoes with the streusel and bake 20-30 minutes. Serve warm.

Ingredients

• 6 cups cornbread crumbs (about 8 muffins)--try this recipe
• 3 cups buttermilk biscuit crumbs (about 4 biscuits)
• 4 oz butter
• 2 cups onion, chopped
• 2 cups celery, chopped
• 2 cups chicken broth
• 1/2 cup turkey drippings
• 2 Tablespoons fresh sage
• 1 teaspoon marjoram
• 1/2 teaspoon basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs

Instructions

1. Prepare the cornbread and biscuits a few days in advance. Let them sit in the open so they go stale. On Thanksgiving Day, crumble the biscuits and cornbread in a large bowl.
2. Melt butter in a saucepan over medium heat and add in the onion and celery. Cook until tender.
3. Add the vegetables into the crumbs and stir till combines. Stir in the broth and drippings, then add the seasonings and beaten eggs.
4. Bake in a casserole dish for 25 minutes at 400 degrees.

Ingredients

For the Garlic:
• 2 heads garlic
• 2 Tablespoons olive oil, divided
• Kosher salt
• Crushed black pepper
For the Potatoes:
• 2 lbs yukon gold potatoes, peeled and quartered
• 1/4 cup chicken broth
• 1/4 cup cream
• 6 Tablespoons butter, cut into 1 Tablespoon pieces
• kosher salt
• ground black pepper

Instructions

For the Garlic:
1. Cut off the top of the garlic just enough to expose the cloves inside.
2. Drizzle 1 Tablespoon of olive oil in a cake pan over the area you plan to lay your garlic. Set the garlic on the oil clove side up and drizzle with remaining tablespoon of olive oil.
3. Sprinkle with kosher salt and crushed pepper. Cover pan with foil and bake at 375 for 30-40 minutes. Remove foil and let cool completely.
4. When cooled, squeeze the base of your garlic head to push the cloves out the open top. You may need to use a fork to help guide the pieces out. Do your best to keep the cloves whole.
For the Potatoes:
5. Take your peeled and quartered potatoes and cover them with water in a large pot. Bring to a boil, then cover and simmer for 20 minutes until fork tender.
6. Drain the water from the potatoes and return to pot. Add the chicken broth, cream, and butter to the pot. Begin mashing until smooth.
7. Season with pepper and salt until desired taste. Add in your roasted garlic and stir to combine before serving immediately.

Ingredients

• 2 pounds red potatoes
• 4 strips bacon
• 2 hard-boiled eggs
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard

Instructions

1. Wash the potatoes and place in a large pot. Cover with cold water and boil till soft, about 15-20 minutes. Strain the potatoes and let them cool completely.
2. While the potatoes are cooking, fry the bacon. Let it cool and crumble into small pieces. Set aside. If your eggs aren't hard-boiled yet, this is a good time to do it. Chop the egg into small pieces.
3. Once everything is cooled, cut the potatoes into medium-sized pieces. Mix the mayonnaise and mustard together in a large bowl. Stir in the potatoes and coat them evenly with the sauce. Add in the bacon and eggs and stir until combined. Season with salt and pepper to taste.

Ingredients

• 4 ounce goat cheese log
• 1/4 cup panko bread crumbs
• 1 dash dried parsley
• 1 dash dried thyme
• 1 dash garlic powder
• 1 egg, beaten
• 1/4 cup of flour
• olive oil
• 4 cups salad greens
• Dressing of your choice

Instructions

1. Chill your goat cheese in the freezer an hour ahead of cooking
2. While chilling, set up your dredging station. Mix your panko bread crumbs with parsley, thyme and garlic powder. Use one small bowl to hold your beaten egg and use another small bowl to hold your flour. Set up your station with flour first, then egg, then your breadcrumb mix.
3. Half an hour before cooking, pull your cheese out of the fridge and cut into four slices, wiping the blade in between each cut.
4. Dip your cheese into the flour, then the egg, then the breadcrumbs, coating on both sides.
5. Place cheese on a baking sheet covered in waxed paper and chill another half an hour.
6. Heat your stovetop to medium heat and warm the olive oil. Fry each side of the goat cheese until golden.
7. While cooking, prep your salad greens onto two plates and drizzle with dressing. Top with cheese and serve warm.

Ingredients

• 10 lbs large baking potatoes
• olive oil
• kosher salt
• 1 cup butter, melted
• 2 cups skim milk
• 6 ounces fat free cream cheese or laughing cow cheese
• 4 teaspoons salt (to taste)
• 2 teaspoons ground black pepper (to taste)
• 1 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 350°F.
2. Clean potatoes and dry. Place them on baking sheets. 10 pounds of potatoes usually requires 3 baking sheets.
3. Drizzle potatoes with olive oil and kosher salt.
4. Bake potatoes for 1 to 1/2 hours depending on the size.
5. Allow potatoes to cool around 15 minutes. While cooling, mix together butter, cream cheese (or laughing cow), salt, and pepper in a large mixing bowl.
6. Cut potatoes in half lengthwise taking care not to damage the rest of the skins.
7. Use a large spoon to scoop out the inside of the potatoes, leaving a thin layer of potato attached to the skin. Put the middles you scoop out into the mixer with your butter cheese blend.
8. Once you've scooped out all the potatoes, place the shells back on the baking sheet with the skin side down.
9. Blend potato and butter/cheese mix in your mixer. Add milk as needed until potatoes resemble stiff mashed potatoes.
10. Spoon the potato mix back into the shells. If you are adding shredded cheese, sprinkle and press onto potatoes.
To Serve Immediately:
11. Place pan back into the oven and bake 15-25 minutes.
To Freeze:
12. Cover baking sheet with plastic wrap and place baking sheet in freezer until potatoes are completely frozen.
13. Remove potatoes from baking sheet and place in plastic bags or foil containers with baking instructions written on them.
To Cook Frozen Potatoes:
14. Preheat oven to 350°F and place potatoes on baking sheet. Loosely cover with foil.
15. Bake about 45 minutes. Uncover foil and bake an additional 15 minutes.