This recipe serves 4. For two-person or larger kits, adjust the quantities as needed. Cooking times may be slightly longer for larger portions. If you have any questions, don’t hesitate to reach out!
Please read the entire recipe before starting, as it is broken down by ingredient
DO THIS FIRST: Pre heat oven to 350 F
POTATOES
Fill a large pot with water, add salt and your potatoes, and bring to a boil. Cook for about 20 minutes, or until the potatoes slide off a fork easily when poked.
Once the potatoes are done, strain them and add the potato mix along with half of your diced parsley. Mash everything together until you reach your desired consistency. Season with salt and pepper to taste.
ROASTED BALSAMIC VEGETABLES
Cut your vegetables into smaller pieces as shown below, and dice the parsley for garnish.
Toss the carrots and Brussels sprouts in the balsamic marinade, then spread them evenly on a lined baking sheet. Roast in the oven for 15-18 minutes, or until tender and lightly browned.
MEATBALLS
Shape meatballs, about 35g each (3 per person), and place them on a lined baking sheet. Bake for approximately 12 minutes, flipping halfway through, until evenly browned on the outside.
GRAVY
In a medium-sized pot, combine your gravy with ½ cup of water. Heat over medium heat, stirring regularly, until it reaches your desired temperature and consistency. For a thicker gravy, continue cooking to reduce it slightly. For a thinner consistency, gradually add more water while stirring.
STUFFING
Wrap your stuffing tightly in tinfoil to form a secure cylinder. Place it in the oven and bake for ~12 minutes. Once done, carefully unwrap the foil. You can either leave it in the cylinder to slice or break it up to serve.
DINNER ROLLS
Place in the oven to warm and heat for ~5 minutes.
GARNISH
Garnish with your parsley and cranberry sauce.
Enjoy! 🎄
Happy Holidays
from
Sorry I've Got Plants 🌱✨
