River Rouge Turkey Giveaway
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River Rouge Turkey Giveaway

Annual "Thanks For Giving" Turkey Giveaway Monday, November 24th 9:00 AM - 1:00 PM River Rouge High School 1460 W. Coolidge Hwy, River Rouge

Annual "Thanks For Giving" Turkey Giveaway Monday, November 24th 9:00 AM - 1:00 PM River Rouge High School 1460 W. Coolidge Hwy, River Rouge

Higher Hopes!
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Higher Hopes!

https://higherhopesdetroit.org/

https://higherhopesdetroit.org/

Dakota Bread
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Dakota Bread

friendshipcircle.org/dakotabread

friendshipcircle.org/dakotabread

Preparing for Thanksgiving with Vince & Joe’s Gourmet Market
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Preparing for Thanksgiving with Vince & Joe’s Gourmet Market

https://vinceandjoes.com/ Vince & Joe’s Wild Rice & Sausage Stuffing Serves: 12 Ingredients 32 oz uncooked wild rice (approx. 4.5 cups by volume) 48 oz water (6 cups) 1 oz turkey bouillon base 22 oz Italian sausage 8 oz diced onion (approx. 1 large onion) 8 oz diced celery (approx. 3-4 stalks) 8 oz sliced mushrooms (approx. 3-4 cups) 8 oz diced carrot (approx. 2-3 medium carrots) 2.5 Tbsp minced garlic 2 Tbsp chopped green onion 1 tsp chopped poultry herbs (rosemary, thyme, sage) Olive oil or butter for sautéing Salt and pepper to taste Instructions 1. Cook the wild rice: Rinse the wild rice thoroughly under cold water. In a large pot, combine the rinsed wild rice, water, and turkey bouillon base. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the kernels are tender and some have burst open. Drain any excess liquid and set the cooked rice aside in a large bowl. 2. Cook the sausage: In a large skillet, cook the Italian sausage over medium-high heat, breaking it apart until it is browned and cooked through. Drain excess grease and set the cooked sausage aside with the wild rice. 3. Sauté the vegetables: In the same skillet (add a little olive oil or butter if needed), add the diced onion, celery, and carrot. Sauté until softened, about 5-7 minutes. Add the sliced mushrooms and cook for another few minutes until they are soft and their moisture has evaporated. Stir in the minced garlic and poultry herbs, and cook for an additional minute until fragrant. 4. Combine ingredients: Add the sautéed vegetable mixture and the cooked sausage to the large bowl with the cooked wild rice. Stir well to combine all the ingredients evenly. 5. Season and bake: Season the mixture with salt and pepper to taste. Transfer the stuffing mixture to a greased casserole dish. 6. Bake: Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until heated through and the flavors have melded. 7. Finish: Remove from the oven, stir in the chopped green onions, and fluff with a fork before serving.

https://vinceandjoes.com/ Vince & Joe’s Wild Rice & Sausage Stuffing Serves: 12 Ingredients 32 oz uncooked wild rice (approx. 4.5 cups by volume) 48 oz water (6 cups) 1 oz turkey bouillon base 22 oz Italian sausage 8 oz diced onion (approx. 1 large onion) 8 oz diced celery (approx. 3-4 stalks) 8 oz sliced mushrooms (approx. 3-4 cups) 8 oz diced carrot (approx. 2-3 medium carrots) 2.5 Tbsp minced garlic 2 Tbsp chopped green onion 1 tsp chopped poultry herbs (rosemary, thyme, sage) Olive oil or butter for sautéing Salt and pepper to taste Instructions 1. Cook the wild rice: Rinse the wild rice thoroughly under cold water. In a large pot, combine the rinsed wild rice, water, and turkey bouillon base. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the kernels are tender and some have burst open. Drain any excess liquid and set the cooked rice aside in a large bowl. 2. Cook the sausage: In a large skillet, cook the Italian sausage over medium-high heat, breaking it apart until it is browned and cooked through. Drain excess grease and set the cooked sausage aside with the wild rice. 3. Sauté the vegetables: In the same skillet (add a little olive oil or butter if needed), add the diced onion, celery, and carrot. Sauté until softened, about 5-7 minutes. Add the sliced mushrooms and cook for another few minutes until they are soft and their moisture has evaporated. Stir in the minced garlic and poultry herbs, and cook for an additional minute until fragrant. 4. Combine ingredients: Add the sautéed vegetable mixture and the cooked sausage to the large bowl with the cooked wild rice. Stir well to combine all the ingredients evenly. 5. Season and bake: Season the mixture with salt and pepper to taste. Transfer the stuffing mixture to a greased casserole dish. 6. Bake: Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until heated through and the flavors have melded. 7. Finish: Remove from the oven, stir in the chopped green onions, and fluff with a fork before serving.

REDVANLY opening new store in downtown Birmingham
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REDVANLY opening new store in downtown Birmingham

https://www.redvanly.com/ A new kind of performance apparel is making its mark in Metro Detroit. On Saturday, November 15, REDVANLY — the premium men’s lifestyle and performance brand — opens its new store at 203 E Maple in downtown Birmingham, bringing cutting-edge athletic wear and refined design to Michigan’s most style-conscious shopping district.

https://www.redvanly.com/ A new kind of performance apparel is making its mark in Metro Detroit. On Saturday, November 15, REDVANLY — the premium men’s lifestyle and performance brand — opens its new store at 203 E Maple in downtown Birmingham, bringing cutting-edge athletic wear and refined design to Michigan’s most style-conscious shopping district.