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1/2 loaf bread , toasted or left out overnight to harden slightly (your favorite store bought/gluten free brand is fine here). 3 tablespoons olive oil 2 stalks diced celery 1/4 medium/large onion, chopped 1-3 cloves of garlic, minced 1 cup hot water or broth of choice 1 teaspoon bullion of choice (if not using broth above - check ingredients for dairy, soy) 1/2 lb sausage of choice (cooked lentils will work here, for a vegan or budget option) 1/4 cup non-dairy heavy whipping cream or extra creamy oat milk 1 flax egg (1 tablespoon flax meal + 3 tablespoons water) 1/4 teaspoons each ground thyme, marjoram, rosemary 1/4 teaspoon sea salt or to taste 1/4 tsp cracked black pepper or to taste Preheat oven to 350°F. In a large bowl, add your staled/lightly toasted bread and break up with fingers or cut into small cubes. Set aside. In a large pan, heat your olive oil. Add celery and onion, cook until almost tender, then add in the garlic to brown. Add the 1/2 lb of sausage to the skillet to brown. Drain the fat from the skillet before adding it to the bread and mixing thoroughly if you must, but this is a gluttony holiday, and there is a lot of bread in this recipe, and that fat has a lot of flavor... In a small bowl, combine the non-dairy heavy whipping cream or oat milk, broth or bullion, flax egg, herbs, salt, and pepper, whisk to combine. Add cream mixture to the bread mixture and combine thoroughly.  Place stuffing into a greased 8x8 casserole dish and bake for 45 minutes, or until heated through and browned on top. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4 large white or sweet potatoes, grated (frozen hash browns are absolutely acceptable here) 1 large white onion, finely chopped 1/4 cup neutral oil like avocado, or beef tallow, melted 1/2 teaspoon sea salt (or to taste) 1/4 teaspoon ground black pepper Preheat the oven to 400°F. Combine the above ingredients in a large mixing bowl, and mix together well. Line the bottom of your large casserole dish with the mixture, and place in the oven to brown while you put the other layers together, 20-30 minutes. For the protein layer: 1 lb sausage of choice* 1 lb cooked pinto beans* 1 can sweet corn, drained and rinsed 2 cans green chili (optional) 1 rounded tablespoon of your favorite chili powder or "cowboy spice" mix 1/2 teaspoon sea salt (or to taste) One batch of "Cheese" Sauce You can use any combination of this you would like, as long as there's 2lbs of protein there. Place your protein and corn in a hot skillet ( use 2 tablespoons or so of a neutral oil if you're using exclusively pinto beans), add your seasonings and the green chilis, and brown the sausage while you heat the rest of the ingredients together. Once the sausage is browned, distribute the contents of the skillet evenly over the browned potatoes, and top evenly with the batch of "cheese sauce" . For the cornbread topping: 1 1/2 cup oat milk 1 tablespoon vinegar 1 cup cornmeal 1 cup all-purpose flour (wheat or gluten free mix) 1/8 cup brown or coconut sugar 1/8 cup real maple syrup or honey 1/2 teaspoon salt 1 teaspoon baking soda 3 tablespoons oil 3 flax eggs  (3 tablespoons ground flax seed mixed with 9 tablespoons water) Mix your flax eggs in a small bowl, and set aside. Combine the oat milk and vinegar into a small bowl or cup, stir and let sit to make buttermilk. In a large bowl: combine cornmeal, flour, sugar, salt, baking soda. Add the oil, maple syrup or honey, and flax eggs to the soured milk and whisk together. Make a well in the dry mixture and slowly pour the wet mixture into it. Gently whisk the wet and dry ingredients together just until combined. Don’t over mix. Pour the batter evenly over the protein layer of the casserole, and return the dish to the oven, on the center rack, uncovered. Bake in a 400°F degree oven for about 50-60 minutes, until the cornbread is golden brown and a toothpick comes out clean from the center. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For the French Toast base: 1/2 loaf bread of choice (great use for the other half of the loaf you got for the stuffing) 1/2 cup garbanzo bean flour (chickpea flour) 2-3 tablespoons demerara or coconut sugar 1 teaspoon cinnamon 1/4 teaspoon sea salt 1/4 teaspoon nutmeg 1 cup dairy free heavy whipping cream or extra creamy oat milk 1/3 cup melted beef tallow or coconut oil 1 teaspoon vanilla extract Cut bread into cubes (about 1-inch square) and place in a large mixing bowl. Add dry ingredients (1/2 cup garbanzo flour, 2 tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp nutmeg) to a small mixing bowl and give them a stir. Add 3/4 cup non-dairy whipping cream or oat milk, 1/3 cup melted coconut oil or beef tallow, and 1 tsp vanilla, and stir with a whisk until you have a smooth batter. (Don't taste the batter! It's awful before it's cooked). Pour the mixture over the bread cubes and fold them over with a rubber spatula until they are well coated and have soaked up all of the batter. Put 2 tablespoons of any neutral-flavored oil in the bottom of an 8" x 8" casserole dish and then pour in the saturated bread cubes and top with berries. For the berry topping: 1 cup berries (frozen is fine) 1/4  cup coconut oil or beef tallow 1/2 cup all-purpose flour, wheat or gluten free mix 1/2 cup whole oats 1/4 cup brown sugar  or ¼ cup coconut sugar with 1 tsp molasses 1/2 teaspoon cinnamon 1/8 teaspoon salt 1/8 teaspoon baking soda Layer your berries over the top of the bread/batter combo. For the crumble topping, add coconut oil, flour, oats, brown sugar, cinnamon, salt, and baking soda to a medium-sized mixing bowl. Mix with the back of a fork or a pastry cutter until crumbly. Sprinkle the top of the casserole with the crumble topping. Bake immediately, or cover and place in the fridge for up to 48 hours before baking. To bake, Preheat your oven to 375° F, then once it reaches temperature, place the casserole in the oven uncovered for 40-45 minutes until the top is slightly brown and crispy. Scoop out with a spatula and serve with a drizzle of real maple syrup or raw honey. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 4-7 pound fully cooked boneless spiral ham 1/2 cup brown or coconut sugar 1 tablespoon Dijon mustard 1/2 cup maple syrup Preheat the oven to 350 °F. Put the ham in a baking dish or a shallow roasting pan. In a small saucepan over medium heat, mix together the remaining ingredients until combined. Bring it to a simmer while stirring frequently. Let simmer for 2-3 minutes. Remove the pan from the heat and let it sit for two minutes. Pour half of the glaze over the ham and bake uncovered for 1 hour. Pour the rest of the glaze over the ham and bake for an additional 15 minutes, or until the ham is heated through. Serve. Let any leftovers cool completely. Refrigerate in an airtight container for up to 5 days. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

24 oz frozen peas 3 tablespoons reserved bacon grease, melted or neutral-flavored oil, or a combo of the two 1 teaspoon dried dill 1 teaspoon raw apple cider vinegar 1/2 teaspoon sea salt or to taste 1/4 teaspoon ground pepper Steam your frozen peas quickly, whether you use a stove range steamer or a microwave steamer bag, just to get them hot. Combine the rest of the ingredients in a small, microwaveable bowl, and whisk together to combine. Transfer the peas to your serving dish, and coat thoroughly with the dill dressing before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

8 large potatoes ¼ cup olive oil ⅓ cup dairy free heavy whipping cream 1 log plain (or seasoned) goat cheese (optional if not tolerated) 1 tsp sea salt + salt for potato water ½ tsp white pepper Peel the potatoes, cube them, and place them in a large pot. Cover potatoes with water, salt the water, and boil them until they are fork tender. Drain the potatoes into a colander, set aside. In the cooking pot, whisk olive oil and dairy free whipping cream together, and heat until you can whisk the goat cheese in to melt. Season with salt and pepper, and add the potatoes back to the pan. Mash or rice the potatoes, or whip them with a hand mixer, incorporating the cheese sauce into the potatoes thoroughly before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For the meatballs: 1 pound lean ground beef or venison* 1 pound ground pork* ⅓ cup all-purpose flour, wheat or gluten free mix 1 flax egg  (2 Tbs flax meal + 6 Tbs water) 1 tablespoon minced fresh garlic 1 cup finely chopped white onion 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground white pepper 1 pinch allspice 2 tablespoons finely chopped fresh parsley 2+ Tbls oil or beef tallow, to cook the meatballs *Can substitute the equivalent cooked lentils, for a vegan version. For the Gravy: 3 tablespoons oil 3 tablespoons flour of choice 2 cups beef or mushroom broth 1 cup dairy free heavy whipping cream or extra creamy oat milk 1 teaspoon Dijon mustard 1 teaspoon sea salt 1 teaspoon freshly cracked black pepper more or less to taste 1 dash coconut aminos 1 dash Worcestershire Sauce Add ground beef or venison, ground pork, flour, flax egg, minced garlic, finely chopped white onion, sea salt, black pepper, white pepper, allspice, and parsley to a large mixing bowl. Gently mix together ingredients with clean hands, possibly opting to wear food grade disposable gloves, ensuring all ingredients are fully incorporated. Be careful not to over-mix. Portion meatball mixture into individual scoops of desired size. Roll each scoop gently between palms to form into meatballs, then place formed meatballs on a large baking sheet and set aside. Repeat until the entire mixture has been formed into equally-sized meatballs. Place a large skillet on the stovetop over medium heat. When the pan is warm, add 1 to 2 tablespoons of oil and continue heating the skillet until oil is hot and shimmering. Once oil is hot, place meatballs in the skillet in one even layer, being careful not to overcrowd the pan. Work in batches as needed depending on size of skillet and size and number of meatballs. Cook meatballs until browned on bottom, then flip meatballs over. Repeat until meatballs are browned on all sides, then transfer cooked meatballs to a large plate and set aside. Repeat with remaining meatballs until all have been fully cooked. Return the empty skillet to the stovetop and reduce heat to medium-low. Add 3 tablespoons of oil or tallow and warm until melted, swirling and tilting pan occasionally to distribute the fat across the entire skillet. When fat has heated, sprinkle 3 tablespoons flour into the skillet, then vigorously whisk the flour into melted oil until fully combined. Once combined, slowly pour 2 cups of beef or mushroom broth into the skillet in small increments, whisking constantly to incorporate broth into the roux. Continue until all broth has been added and mixture has become thin and smooth. Increase heat under skillet to medium and continue whisking mixture until slightly thickened. Once mixture has thickened, remove skillet from heat and let cool slightly. Slowly pour 1 cup of dairy free heavy whipping cream or extra creamy oat milk into the skillet and whisk to incorporate fully. Return skillet to heat. Add Dijon mustard, sea salt, freshly cracked black pepper, coconut aminos, and Worcestershire Sauce. Whisk mixture until all ingredients are fully incorporated, then reduce heat under skillet to medium-low. Simmer mixture 3 to 5 minutes, stirring occasionally, until gravy has thickened to desired consistency. When satisfied with consistency, return the meatballs to the skillet. Coat meatballs with gravy on all sides and simmer just until meatballs are heated through. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4 ripe but firm pears or apples, halved and cored 1 log plain or honey goat cheese or non-dairy feta cheese ½ lb bacon, cooked and chopped 1/4 cup dried cranberries, chopped  2 tablespoons honey  1 tablespoon olive oil  1 teaspoon fresh thyme leaves sea salt and pepper, to taste  Preheat your oven to 375°F. Halve the apples or pears and scoop out the cores to create a small well in each half. Place the pears or apples cut-side up in a baking dish. In a small bowl, mix your goat or feta cheese, chopped cranberries, and chopped bacon. Drizzle the apples or pears with olive oil, and fill each center with the cheese mixture. Bake for 15-20 minutes, until the fruits soften. Remove from the oven, drizzle with honey, and sprinkle with fresh thyme. Season with salt and pepper. Serve hot. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups rolled oats 1/2 cup pumpkin puree 1/4 cup non-dairy heavy whipping cream or extra creamy oat milk 1/4 cup SunButter 1/4 cup honey or maple syrup 1 tsp pumpkin pie spice 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp sea salt 1/2 tsp vanilla extract 1/3 cup allergy-free chocolate chips 1 tsp coconut oil or beef tallow Mix oats, pumpkin puree, SunButter, non-dairy heavy whipping cream, honey, pumpkin pie spice, cinnamon, salt, and vanilla extract in a bowl. Press the mixture firmly into the prepared 8x8 baking dish. Bake at 350°F for 20 minutes or until the edges are golden brown. Let cool. Melt chocolate and coconut oil in the microwave in 30 second intervals until melted, or use a double boiler. Spread the melted chocolate evenly over the cooled oatmeal bars. Chill in the fridge for 15-20 minutes until the chocolate sets before slicing into bars and removing from the pan to serve. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups turkey broth 1 heaping tablespoon reserved bacon grease 1 heaping tablespoon flour of choice Drippings from a Roasted Whole Turkey Melt the bacon grease in a sauce pan, add the flour and whisk together to form a roux and let brown while stirring. Gradually whisk the turkey broth into the roux, when all the broth is incorporated, bring to a boil. Remove from the heat, and give it a good 5-10 minutes to cool before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

12 oz. bag of cranberries 1 cup apple cider or 100% apple juice 1 cup real maple syrup 3 Tbs lemon zest Clean your cranberries, then combine all ingredients in a saucepan. Bring to a boil on medium-high heat, then turn the heat down and simmer on low-medium heat until the cranberries burst and the mixture thickens to your desired consistency. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 lb Brussels sprouts, cleaned and halved 2-3 delicata squash, washed, seeded, and cut into bite-sized pieces 3 tablespoons olive oil 1 tablespoon sea salt 3/4 cup balsamic vinegar 1/4 cup real maple syrup Combine the Brussels sprouts and squash in a mixing bowl with the olive oil and sea salt, and toss to coat the vegetables in the oil and salt. Oven roast at 450°F for 25-30 minutes (that happens to be the same time and temperature as the first round of turkey roasting ...). In a small saucepan, combine the balsamic vinegar and maple syrup and bring to a boil over medium heat, stirring frequently. Once the mixture is boiling, reduce heat to low and simmer until the glaze reduces to your desired consistency, about 10-20 minutes. Place the roasted vegetables into their serving container and dress with the balsamic glaze, stirring to combine. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie