CHRISTMAS BOX - FULL RECIPE

Juice 2 clementines. Heat a small pot over high heat. When the pot is hot, add 1 tbsp butter, then the whole cranberries, white sugar, 1/4 cup water, 1/4 tsp spice blend, and clementine juice. Cook, stirring together, over high heat, until thick and bubbly, 8-9 min. Remove from heat and set aside. Transfer to a cranberry sauce to a small bowl. Set aside.

Dice 1 apple. Cut ciabatta into, 1/2 inch pieces. Strip another 1 tbsp thyme leaves from the stems. Thinly slice the remaining sage. In a large bowl add, mirepoix, apple, sausage, garlic, thyme, ciabatta and sage. Stir combine. Lightly oil a 8x8-inch baking dish. Firmly press the stuffing mixture into the baking dish. Cover with foil and set aside in the fridge. (NOTE: You will cook the stuffing at the same time as the squash.) 

Toss the squash, with the xmas spice and 2 tbsp oil on a parchment lined baking sheet. Season with salt and pepper. Roast in bottom of oven, tossing half way through cooking, until the squash is golden brown, 40-45 min.Transfer the stuffing to the middle of the oven, beside the turkey. Roast, until golden brown and sausage is cooked through, 45-50 min.**Transfer spiced squash to a serving dish. Drizzle over the maple syrup. 

Slice the bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. Add 1 tsp oil, then the bacon. Cook, stirring occasionally, until crispy, 7-8 min.Set aside. Meanwhile, cut the Brussles sprouts in half (or into quarters if they are large). Transfer the bacon to a paper towel lined plate, reserving bacon fat. Add the sprouts and 2 tbsp butter to the pan, with the bacon fat. Season with salt and pepper. Cook, stirring occasionally, until softened, 12-15 min. Transfer to a medium bowl and cover to keep warm.

Thinly slice the chives. Peel, then cut carrots in half, lengthwise, then into 1/2-inch thick half moons. Heat a medium pot over medium-high heat. When the pot is hot, add carrots, 2 tbsp brown sugar, 1/4 cup water and 2 tbsp butter. Stir together. Simmer, stirring occasionally, until carrots are tender and light golden-brown, liquid is absorbed and a sticky sauce forms, 12-15 min. Remove pot from heat. Stir in the chives. Season with salt and pepper. Transfer carrots to a bowl for serving.

Meanwhile, peel, then cut potatoes into 1-inch pieces. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approx. 3-4 inches). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 12-14 min. When potatoes are tender, drain and return to same pot, off heat. Using a masher, mash in 1/2 cup cream and 2 tbsp butter and until smooth. Season with salt and pepper. Transfer potatoes to a large serving bowl.

Heat a medium pot over medium low heat. When hot, add 2 tbsp butter, swirl to melt. Sprinkle flour over butter. Stir to coat, 1 min. Add broth concentrate, turkey drippings, 1 1/2 cups water and 1/2 tsp salt. Simmer, stirring often, until gravy is slightly reduced,4-5 min. Transfer gravy to a gravy boat.