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Looking for a way to spruce up your thanksgiving meal? Try some variations on the classics this year:
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Saute 4 minced shallots with oil.
In a separate saucepan, reduce one carton of Imagine Free Range Chicken Stock to yield one cup.
Add reduced stock to shallots, 2 cups red wine, and 1 Tablespoon Body Ecology Lakanto Natural Sweetener. Simmer for 20 minutes.
Strain sauce through a colander and return to saucepan. Add a handful of fresh cranberries. When the cranberries burst the sauce is complete. Just before serving, add 2 Tablespoons unsalted butter to enhance the flavor of the sauce, if desired.
In a saucepan add two cartons of Imagine Free Range Chicken Stock, turkey giblets (except the liver), two chopped carrots, 4 chopped shallots, 5 chopped celery stalks and 1 Tablespoon Body Ecology Lakanto Natural Sweetener, and 2 cups Madeira wine. Cook over medium heat for one hour. Once the sauce is cooled, puree and refrigerate until needed. The sauce will thicken from the cooked veggies.
3-4 medium sweet potatoes, peeled and cut into chunks 1/2 stick butter 1/2 Body Ecology Lakanto Natural Sweetener ½ cup Rice Milk 1/2 teaspoon grated nutmeg Salt and pepper
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