mushroom stuffing.

mushroom stuffing

6 cups firmly packed diced whole wheat bread

1/2 tablespoons olive oil

1 cup chopped red onion

3 scallions mined

1 cup chopped button mushrooms

1/4 cup fresh parsley

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/4 cup pine nuts

1/2 orange juice

1/2 cup vegetable broth

Preheat the oven to 350 degrees

Place the diced bread on a baking sheet. Bake for 10 minutes or until dry and lightly browned.

Heat the oil in a large skillet. Add the onion, shallots and mushrooms. Sauté over medium heat until mushrooms are just cooked.

Combine juice and vegetable broth.

Combine the bread cubes with the sauté mixture in a large bowl. Add the remaining ingredients and toss together. Slowly stir in the juice and broth mixture, gently sprinkling the stuffing evenly with the liquid. Stir thoroughly.

Transfer to a shallow oiled baking dish and bake for 25-30 minutes until browned and slightly moist.

cranberry sauce.

cranberry sauce

2 cups unfiltered organic apple cider

2 cups organic sugar

1/4 cup water

1 cinnamon stick (about 3 in long)

2 bags organic cranberries (about 24 oz total)

In a medium-large nonaluminum sauce pan, combine the apple cider, sugar, water and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the cranberries, bring to a simmer and cook, stirring occasionally until most of the cranberries have burst, about 10 minutes.

Let cool to room temperature. Transfer to a bowl, cover and refrigerate for at least 24 hours to develop the flavors. Remove the cinnamon stick and let sauce come to room temperature just before serving.