Preheat oven to 325 degrees. Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Form and position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock, or broth, into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees, about 4 hours. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. ENJOY!
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In a large skillet or frying pan, sauté the celery and onion in butter until tender. Stir in the remaining ingredients then transfer to a greased 3-qt. slow cooker. Cover and cook on low for 4 hours or until vegetables are tender. ENJOY!!!
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To prep, toast pine nuts slightly. Mix breadcrumbs, nuts, and parsley together and set aside. Clean and cut Brussels sprouts and cauliflower and put them both into a large mixing bowl. Toss gently so that both vegetables are uniformly distributed. Set out a 9" x 13" pyrex or casserole dish.
Mix together heavy cream, non-fat milk, shallots, and sage in a sauce pot. Heat until boiling, then simmer until the sauce reduces and is a little thick, about 10-15 minutes. Remove from heat and cool slightly.
Pre-heat oven to 375° degrees.
Put half of the sprouts and cauliflower in the 9" x 13 "dish. Salt and pepper lightly, and sprinkle about one-third of the Parmesan cheese. Put the rest of the vegetables on top, and sprinkle another third of parmesan cheese. Pour cream mixture evenly over. Cover with foil.
Bake covered with foil, for about an hour, or until the liquid is almost absorbed. Remove foil, sprinkle remaining parmesan cheese and all of the breadcrumb/nuts/parsley over the top, and bake uncovered 15 minutes longer, or until the top starts to brown slightly and get a bit of crunch. Enjoy.
Recipe from feedingmyohana.com
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?Dump everything except sugar into a pot and heat to a slow boil. Add about 4-5 Tablespoons of sugar, dissolve completely and then taste. If it's too tart for your palate, add 2-3 Tablespoons of sugar until it's the desired sweet/tartness you like. Cook it down to the desired consistency. Cool and eat warm or cold.
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Preheat oven to 350 degrees. Line an 8x8 brownie pan with parchment paper. Whisk dry ingredients together in a bowl except sugar. In a food processor add liquid egg whites, vanilla, applesauce, sugar, mashed taro and walnut butter. Process until smooth. Add dry ingredients to the food processor and process once more. If the batter appears too dry, add more applesauce. Spoon batter into the brownie pan, distributing it evenly. Batter should be thick and spreadable. Bake for 28-32 minutes, until a toothpick/chopstick inserted in the center comes out clean, without raw batter. Enjoy and also can store covered and refrigerated for up to 1 week. YUM!
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