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

Holiday Salad: Beet Pear Goat Cheese Salad with Micro Greens

A Great Holiday Salad
Beet Pear Goat-Cheese Salad With Micro Greens



4 servings


½ cup fresh orange juice
2 tablespoon red wine vinegar
¼ cup of Chambord liquor
2 tablespoon olive oil
11/2 tablespoons honey mustard
2 tablespoons lemon juice
2 cups roasted beets that have been cut into wedges
2 firm ripe Red or Bartlett pears
4 oz crumbled goat cheese or apricot stilton
8 oz micro greens or baby greens
1/3 cup toasted pecans or candied pecans (you can find in high end stores)


1. In a medium bowl, whisk together juice, Chambord, olive oil, and the mustard. Season with salt
and pepper.
2. Cut pears in half core and then slice ¼” lengthwise and rub with lemon juice.
3. Take micro or baby greens and toss with ½ of the dressing.
4. Place in middle of dinner size plate.
5. Arrange beets and pears and drizzle with rest of dressing or to your taste.
6. Sprinkle with goat cheese or apricot stilton and pecans and serve with a great crusty bread.
This salad has it all. A sweet, savory, fruity, crunchy soft and with a blend of all these flavors you can’t help but win with this recipe. The Chambord give this salad a nice rich fruity flavor