News from The Ranch
The sausage stuffing we make every Thanksgiving, with toasted bread, Italian pork sausage, leeks, mushrooms, walnuts and fresh cranberries. From my Family Style cookbook, and you can make it ahead.
A pork roast, salsa verde, green chiles, white beans and bone broth go in the slow cooker in the morning. By dinner the pork shreds with a fork. From M5 Recipes Vol 7: Fall Family Dinners.
All the flavor of lasagna with none of the layering. Ground beef, Italian sausage, bone broth and broken noodles in one pot, ready in about 45 minutes.
The Cowboy Chili from my Ranch Raised Cookbook, plus how we turn the leftovers into chili mac the next night. One pot, about an hour, feeds a crowd.
Top round steak and crispy red potatoes browned in butter and garlic, all in one cast iron skillet. About 40 minutes and one pan to wash.