Cranberry Raspberry Orange Relish



1 bag fresh cranberries (14-16 oz.)

1 10 oz. bag frozen raspberries

1 orange (cut bottom and top off and cut into 1/8ths)

1 small can whole berry Ocean Spray cranberry sauce

1 cup orange marmalade



1.     Use food processor. Put all oranges and fresh cranberries in food processor. Pulse until you have desired coarseness.

2.     The add the defrosted raspberries, the orange marmalade and the whole berry cranberry sauce and pulse until the desired mixture you would like


NOTE: You can do this a few days ahead so the flavors blend. It will hold for at least 2 weeks. If this is an adult party, you can use a ½ cup Grand Marnier

Randy's Flourless, Gluten Free Gravy



1/2 Cup sweet sherry

All the roasted vegetables from the turkey in the cavity and around the turkey

(I use 1 bunch of celery, 6 large carrots, 3 large onions)
I season my turkey with paprika (not smoked), garlic, butter, salt and pepper

All the juices from the turkey

Some of the skin and turkey off the bone (you cannot use from carvings after you have carved the turkey.)

2 cups chicken stock


1. Take a small stock pot and place all ingredients.  Simmer in a pot for about 45 minutes until all vegetables are completely tender.  Get a blender and start taking small patches of the mixture with the juices and blend until smooth.  Keep doing until all liquid and mixture is done.  Take a look and taste (you can add Kitchen Bouquet to darken a little).

NOTE: This can be done the day ahead and reheated.  If too thick, use some chicken stock. 

Randy's Bundt Pan Stuffing

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Randy's Bundt Pan Stuffing


3- 6 oz bags of Mrs. Cubbison’s dressing your choice of herb or cornbread ( they have some new flavors out this season so pick what you would enjoy)
11/2 cup chopped onions 1/4 “
11/2 cup coarsely sliced celery
1 1/2lb LARGE sliced mushrooms sautéed in butter till golden and crisp. Then I flambé them with some sherry (this is important as it changes the flavor when you get your mushroom golden brown) if you are doing the Bundt pan then pull out the mushrooms you need to do the pan
1 cup sweet butter
1 cup chicken stock
½ cup sherry
Extra butter for the pan and you will need for when you do the mushrooms
I make extra so I have left over’s for the next few days


1 In bowl open you bags of dressing and pour in.
2 in sauce pan met your butter and heat your stock till simmering
3. then ad the onions and celery just to get you onions soft
4 add your sweet sherry
5. ad mushrooms and stir
6. then pour over you stuffing mix and stir or blend well till all is moist
Note if you like moister stuffing go ahead and ad more stock
From this point you can either stuff your turkey or put is in a buttered ring mold or Bundt pan and I baste with butter and then bake the stuffing till crisp on top and it will be moist on the middle which then makes everyone happy if you have family or guest that like moist and crisp.

To do like the picture I take my Bundt pan and butter the pan well then I take large nice looking slices of mushrooms, place on each large indentation on the Bundt pan, and then carefully add the stuffing on top
I put into a 350 oven until the top is crisp and crunchy about 35 to 45 minutes

Some Other Things You Can Add
1 lb cooked sausage (I like to do the spicy)
½ cup Sunsweet Cherry’s or Cranberry’s
1 cup of sautéed in butter pecans

Boursin Potatoes Au Gratin a great choice for "National Potato Day"!


Boursin Potatoes Au Gratin


1 5.2 oz. pkg. Boursin garlic and herb cheese
2 cups thinly sliced russet potatoes
2 eggs
½ cup half and half
½ cup butter


1. Butter 9” round baking dish
2. Place a layer of potatoes in a 9” buttered baking dish. Butter the potatoes and do another layer and butter until potatoes are gone
3. In a mixer blend the Boursin, eggs and cream until well blended.
4. Pour carefully over potatoes.
5. Bake uncovered in oven at 375 degrees for 40 minutes, or until top is lightly browned and bubbly.