THANKSGIVING 3
APPLE CRANBERRY PECAN STUFFING
3/4 cup apple juice
1 small apple, chopped
1/2 cup frozen cranberries, thawed
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
1/4 cup chopped toasted pecans
Bring juice to boil in medium saucepan over high heat.
Stir in apple, cranberries and stuffing mix. Cover and
remove from heat. Let stand 5 minutes. Stir in pecans and
serve.
Variation:
Prepare as directed, using sweetened dried cranberries.
CRANBERRY STUFFING
4 cornish game hens
1 pkg. stuffing cubes
1/2 c. chopped cranberries
1/2 c. raisins
1 tsp. cinnamon
Orange juice in place of water to prepare stuffing mix
Prepare stuffing cubes according to package (substituting
orange juice for water). Add cranberries, raisins and
cinnamon to stuffing. bake, uncovered, for 1 hour at 350
degrees.
CRANBERRY SAUSAGE STUFFING
1 (15 oz.) Arnold's stuffing
2 eggs, slightly beaten
4 med. onions, finely chopped (1 1/2 c.)
6 stalks celery, finely chopped (2 1/2 c.)
1 lb. pork sausage, pan fried & drained
1 can (8 oz.) jellied cranberry sauce
1 to 2 c. apple juice
Mix stuffing mix, cooked sausage, chopped onions and
celery, eggs and beaten cranberry sauce (beat cranberry
sauce first, beat until thin). Add apple juice a little at
a time, til entire mix is dampened but not mushy -for less
moist stuffing use less apple juice. Bake separately in
covered casserole for 30 minutes at 350 degrees.
CRANBERRY ORANGE FRUITED STUFFING
1/2 c. butter
2 lg. onions, chopped
1 can (11 oz.) mandarin oranges, undrained
1/2 tsp. nutmeg
1 loaf (1 lb.) bread, cut in cubes
2 c. fresh cranberries
1 tsp. salt
2 tsp. poultry seasoning
1/4 tsp. pepper
In large skillet, melt butter and saute onions until
golden. Stir in remaining ingred. Mix well, bake in a
greased casserole for 1 hour.
SAUSAGE APPLE PIE
1 pound ground pork sausage
1 (15.25 ounce) can apple pie filling
1 (9 inch) unbaked pie crust
1 (8 ounce) package shredded Cheddar cheese
Preheat oven to 350
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese.
Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown.
PUMPKIN CHILI
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
SAUSAGE & HERB STUFFING
3/4 pound turkey sausage or pork breakfast sausage
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Preheat oven to 350. Remove sausage from casing and crumble it in a pan over medium heat. Add celery and onion and cook, stirring, until browned. Drain fat if necessary. Beat eggs in a bowl. Using a spoon, mix in sausage mix and all remaining ingred. Pour stuffing in 8X8 baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
COFFEE CAN CAKE - Roma
1 stick of butter/margerine
2 pkgs. of dried cranberries (about 6oz.)
2 Teaspoons baking soda
2 cups very hot water
2 eggs
2 cups sugar
1 tsp vanilla
4 cups flour
2 tsp of cinnamon
1 tsp salt
Combine butter, cranberries, baking soda, & water in a
bowl. Beat ingreds til smooth, stir in cranberrie mix.
Grease/spray & flour 3 coffee cans, fill half way. Bake at
350° for 1 hour 15 min. good with cream cheese.
CRANBERRY APPLE RELISH SALAD - Mary
2 c raw chopped cranberries
2 cups diced Tart apples
2 cups sugar
2 c diced celery
2 c chopped walnuts
1 pkg Strawberry Jello
1 pkg. Orange Jello
3 c hot water
mix jello & water, refrigerate till starts to set, mix
cranberries & sugar. When jello is set, add cranberries &
all remaining ingredients. Keep refrigerated.
CRANBERRY BEETS
6 c sliced, peeled beets
1 can whole-berry cranberry sauce
2 T orange juice
1 tsp grated orange peel
1/2 tsp salt
cook beets til tender.
in another pan heat cranberry sauce over medium heat until
melted add orange juice, orange peel and salt. drain beets,
gently stir in cranberry mixture, heat through
APPLE AND ONION STUFFIN' MUFFINS
2 tablespoons extra-virgin olive oil
1 stick butter, softened
1 fresh bay leaf,
4 ribs celery and leaves, chopped (2 cups
2 onions, chopped (2 cups
3 McIntosh apples, quartered and chopped (3 1/4 cups
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed seasoned stuffing mix
2 to 3 cups low-sodium chicken broth
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add
extra-virgin olive oil to skillet and 4 tablespoons butter.
When butter melts, add bay leaf and add the vegetables as
you chop them, celery, onions then apples. Sprinkle the
vegetables and apples with salt, pepper and poultry
seasoning. Cook 5 to 6 minutes to begin to soften
vegetables and apples then add parsley and stuffing cubes
to the pan and combine. Moisten the stuffing with chicken
broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining
butter. Use an ice cream scoop to fill and mound up the
stuffing in muffin tins. Remove the bay leaf as you scoop
the stuffing when you come upon it. Bake until set and
crisp on top, 10 to 15 minutes. Remove stuffin' muffins to
a platter and serve hot or room temperature.
BUTTERNUT SQUASH LASAGNA
Note: lasagna noodles can be substituted with fresh spinach
lasagna sheets. Fresh lasagna sheets are in the
refrigerated section.
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and
cut into 1-inch cubes
Salt and black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high
heat. Add the squash and toss to coat. Sprinkle with salt
and pepper. Pour the water into the skillet and then cover
and simmer over medium heat until the squash is tender,
stirring occasionally, about 20 minutes. Cool slightly and
then transfer the squash to a food processor. Add the
amaretti cookies and blend until smooth. Season the squash
puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium
heat. Add the flour and whisk for 1 minute. Gradually whisk
in the milk. Bring to a boil over medium-high heat. Reduce
the heat to medium and simmer until the sauce thickens
slightly, whisking often, about 5 minutes. Whisk in the
nutmeg. Cool slightly. Transfer half of the sauce to a
blender*. Add the basil and blend until smooth. Return the
basil sauce to the sauce in the pan and stir to blend.
Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to
375 degrees F. Lightly butter a 13 by 9 by 2-inch glass
baking dish. Spread 3/4 cup of the sauce over the prepared
baking dish. Arrange 3 lasagna noodles on the bottom of the
pan. Spread 1/3 of the squash puree over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup
of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the
lasagna for 40 minutes. Sprinkle the remaining mozzarella
and Parmesan cheeses over the lasagna. Continue baking
uncovered until the sauce bubbles and the top is golden, 15
minutes longer. Let the lasagna stand for 15 minutes before
serving.
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