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Oh La La 🎄
2oz spiced rum
1oz St. Germaine
1.5oz lemon juice
1.5oz grapefruit juice
Shake over ice and serve with lemon peel

Oh La La 🎄 2oz spiced rum 1oz St. Germaine 1.5oz lemon juice 1.5oz grapefruit juice Shake over ice and serve with lemon peel

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Stuffing 🥖
Ingredients:
1 stick of butter, plus more for baking dish
1 package of sweet Italian sausage
2 large onions, diced
6 celery stalks, diced
2 tablespoons chopped rosemary
2 tablespoons chopped sage
2 tablespoons chopped thyme
S & P
1 loaf day-old rosemary ciabatta
1 loaf corn bread
2 cups canned chicken broth, plus more if needed
1/4 cup chopped flat leaf parsley
1 cup dried cranberries
Directions:
Preheat the oven to 350°.
Butter baking dish.
Slice bread into inch think pieces and place on baking sheet and toast in oven for 15-20 minutes.
Tear bread into bite sized pieces and place in baking dish.
Brown the sausage in a skillet over medium heat.
Once cooked, transfer the meat using a slotted spoon into the baking dish.
Melt the stick of butter in the same skillet over medium-high heat.
Add the onions and celery .
Season with S&P and herbs.
Sauté until the onions are very tender, about 15minutes.
Add the sautéed veggies and herb mix to the baking dish.
Add enough broth to the stuffing mixture to moisten.
Add dried cranberries .
Mix well.
Bake until the stuffing is heated through and the top is golden brown about 30 to 45 minutes.
Remove from the oven and serve.
You can make the stuffing the day before. Just cover, refrigerate and bring to room temperature before baking day of.

Potato Ingredients:
4 medium sweet potatoes
3/4 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 cup whole milk
4 tablespoons salted butter, melted
2 large eggs, beaten
2 tablespoons spiced rum
Zest and juice of 1 orange

Topping Ingredients:
6 slices thick-cut bacon, chopped
3/4 cup brown sugar
1/3 cup all-purpose flour
1 1/2 cups raw pecans roughly chopped
6 tablespoons salted butter melted
1 teaspoon cayenne pepper
2 tablespoons fresh chopped sage
2 teaspoons fresh chopped rosemary

Instructions
Preheat oven to 400°. Poke holes in the sweet potatoes and bake for 1 hour or until soft and tender. When cooked and cooked remove skins.
Meanwhile, in a large skillet over medium heat, cook the bacon until crisp.
In a bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary. Stir in the bacon.
Reduce the oven temperature to 350°.
In a mixing bowl, mash potatoes. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, zest and juice and run until combined.
Spoon potato mixture into a 9x13 inch baking dish.
Sprinkle topping evenly over.
Bake for 35-40 minutes, until the pecans are golden.
Serve warm.