Garlic + Parmesan Mashed Cauliflower
Makes about 3 cups
1 medium head cauliflower (2 pounds), broken or cut into bite-size florets
3 cloves garlic, minced
2 ounces cream cheese, at room temperature
⅓ cup grated parmesan cheese
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
1 tablespoon finely chopped chives
1. Add the cauliflower and garlic to a large pot and fill it with just enough water so that the vegetables are covered. Simmer until the veggies are tender—about 10 minutes, then drain.
2. Next, place the cauliflower and garlic mixture in the bowl of a food processor. Add the cream cheese, parmesan, salt, and pepper, and pulse until the mixture is smooth, but with some small lumps. When you are finished, it should look similar to mashed potatoes.
3. Add the chives to the mixture in food processor and pulse only a few times—just to combine. Then remove the cauliflower mash from the food processor, place in your favorite serving dish, and enjoy!
Turkey Chorizo Hash
Serves 2 to 4; makes 2 entrée portions or 4 side dish portions
2 tablespoons olive oil
12 ounces turkey breast, chopped into ½-inch pieces (about 1½ cups)
3 ounces chorizo sausage, chopped into ½-inch pieces
1 ½ teaspoons kosher salt
1 large sweet potato (about 14 ounces), chopped into ½-inch pieces (about 2½ cups)
1 medium yellow onion, finely chopped (about 1 cup)
3 garlic cloves, minced
½ teaspoon ground black pepper
½ teaspoon minced fresh rosemary leaves
½ cup cranberries
1/3 Parmesan, coarsely chopped
1. Heat the oil in a large skillet over medium-high heat. Add the turkey, chorizo, and 1 teaspoon of the salt, cooking until the meats are brown and cooked through—5 to 7 minutes.
2. Remove the turkey and chorizo from the pan, but do not drain the pan; set aside the meats. To the same pan, add the sweet potato, onion, garlic, remaining ½ teaspoon salt, pepper, and rosemary. Cook the veggies over medium heat until the sweet potatoes and the onion are tender and browned in spots—7 to 10 minutes.
3. Add the turkey and chorizo back to the pan, then add the cranberries and parmesan to the pan as well. Toss all ingredients to combine. Serve hot and enjoy!
Sausage Stuffing Stuffed Brussels Sprouts
Makes 24 stuffed Brussels sprouts
1 Italian sausage (about ¼ pound), casing removed
½ pound Brussels sprouts
1 teaspoon olive oil
1 shallot, finely chopped
½ cup Italian-seasoned panko bread crumbs
¼ cup turkey stock
2 tablespoons dried cranberries
¼ teaspoon kosher salt
1 tablespoon shredded parmesan cheese
1. Preheat the oven to 400°F. Heat a medium skillet over medium heat. Remove the sausage from its casing and crumble it into the heated skillet; cook, breaking up with a wooden spoon, until cooked through—3 to 5 minutes. Drain the meat on a paper towel-lined plate and set aside. Set the skillet aside as well, but do not drain it.
2. Meanwhile, add 2 cups of water to a medium pot and bring to a boil. Cut the Brussels sprouts in half lengthwise and drop them into the boiling water, working in batches, if necessary. Cook them until they are slightly soft and pliable—about 2 minutes, then set aside to cool.
3. Once the Brussels sprouts are cool enough to touch, use a melon baller to remove the inside of the sprout; discard this piece or reserve it for another use (Alternately, if you don’t have a melon baller, you can use a paring knife to remove the inside of the sprout. To do this, cut part of the stem towards the base of the sprout, which should allow the center of the sprout to pop out.). Place the Brussels sprout shells on a parchment-lined baking sheet.
4. Add the oil to the same skillet you used to cook the sausage, heating it over medium heat. Stir in the shallot, cooking until it is translucent—1 to 2 minutes. Add the ½ cup of panko, cooked sausage, turkey stock, cranberries, and salt, and continue to cook for 2 minutes more.
5. Remove the mixture from the heat and transfer it to the bowl of a food processor, pulsing it until coarsely chopped and combined—about 10 pulses.
6. Stuff the Brussels sprout halves with ½ teaspoon of the sausage filling, then sprinkle the parmesan. Place the baking sheet in the oven and cook until the cheese is golden-brown and the Brussels sprouts are tender—about 20 minutes.
7. Remove the sprouts from the baking sheet and serve immediately.