Make-Ahead Turkey Gravy

 From:  Easy Make-Ahead Turkey Gravy Recipe - Food.com

Yields: 8 servings

6 tablespoons butter

6 tablespoons flour

4 cups chicken broth or 4 cups turkey broth

salt and pepper

pan drippings from turkey

In a medium saucepan, melt butter and whisk in flour.

Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.

Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.

Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.

Remove from heat and season with salt and pepper.

At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.

Cranberry Apple Stuffing

 From:  {Slow Cooker} Cranberry Apple Stuffing - House of Yumm

Yields: 6 servings

10 ounces dried bread cubes

▢2 cups chicken broth low/no sodium

▢4 tbsp unsalted butter divided

▢2 large eggs

▢2 stalks celery chopped

▢1/2 cup yellow onion diced

▢1 apple chopped

▢½ cup dried cranberries

▢½ tbsp sage diced

▢½ tbsp thyme diced

▢1 tbsp parsley diced

In crockpot mix together the eggs, chicken stock, and 3 tablespoons of melted butter.

Add in the bread cubes, celery, onion, and apple, stir until bread cubes are completely coated. Add in the cranberries and herbs. Stir to combine.

Slice the last tablespoon of butter into three thinner slices and place on top of the stuffing.

Cook in the slow cooker on HIGH for 1 hour. Stir with fork. Continue to cook on LOW for another 2 hours. Serve and enjoy!

Cranberry Sauce

 From:  https://www.onceuponachef.com/recipes/fresh-cranberry-orange-sauce.html

Servings:  2 1/4 cups

• 1/2 cup fresh orange juice, from two oranges
• 1/2 cup water
• 3/4 cup plus 2 tablespoons sugar
• 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
• Zest of one orange, about 2 teaspoons
• Pinch salt
• 
  

1. In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.
3. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.