CREAMY ONION GRAVY
Warm up the olive over a medium heat in a large saucepan. Add the onion and saute with a pinch of salt until the onion starts to brown, about 8-10 minutes. While that’s going down, whisk together the milk and flour in a large measuring glass and set it aside. No chunks, don’t be fucking lazy. When the onion has started to brown, add the garlic, sage and thyme and cook for another 2 minutes. Add the Braggs, pepper, and salt then stir in the broth. Mix that all together and whisk in the milk flour blend. Let thicken for at least 2 minutes, stirring often, until it’s at your ideal gravy thickness. Serve warm unless you are fucking disgusting.
Sourdough Herb Stuffing
For the rest of us who enjoy stuffing that WASN’T cooked in a bird’s ass, carb load up with our Sourdough Herb Stuffing. You’ll need your energy to flip the table when Nana starts in on the election.
Winter Vegetable Hominy Hash en Croute
Once a year people do this weird thing and get all fucking jazzed about eating a big ass bird that looks like a poor-man’s peacock. If turkey really tasted that good then everyone would be cooking those fuckers year round.
Potato and Swiss Chard Gratin
Put down those mediocre mashed potatoes and pick up this superb side dish. Sure, a gratin is just a fancy sounding casserole but nobody will give a damn what the name is once they taste it.
Cranberry and Quinoa Pilaf with Roasted Brussels Sprouts
"I HATE BRUSSEL SPROUTS" - someone who's never had our brussel sprouts
Coconut Milk Braised Collard Greens
get on these coconut milk braised collards from the one and only Angela Davis from The Kitchenista, Forked Up Pod guest from 2018.