Portabello Mushroom Dressing

Portabello Mushroom Dressing
Recipe By :Tamara Furst to ThanksgivingRecipe.com
Serving Size : 8

4 stalks celery
1 onion -- chopped
2 large portobello mushrooms -- sliced
3 shitake mushrooms -- sliced
8 crimini mushrooms -- sliced
2 cloves garlic -- minced
1 package dry bread stuffing mix (12 ounce)
3 cans chicken broth (14.5 oz each)

I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!

Preheat oven to 350 degrees F (175 degrees C).

In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.

In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.

Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.

Shared for Jamie's 2000 Holiday Swap by Robin Johnson
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
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Sausage Bread Stuffing

Sausage Bread Stuffing (for 12-18 Lb. Turkey)

3 quarts bread cubes (to 4 quarts)
2 sticks butter or margarine
2 medium onions or 1 onion and a bunch of scallions -- including greens chopped
2 cloves minced garlic (to 4 cloves)
1 cup chopped celery
1/2 pound mild Italian sausage (3 links) -- remove from casing
salt and pepper to taste
2 teaspoons Poultry seasoning
1 teaspoon sage
1 cup broth from the cooked giblets

Remove sausage from casing, brown sausage and drain well, discard grease, set aside. Melt butter in a large skillet, add onions, garlic, celery, cook until soft, not browned. Transfer to a large pan (I used a Pasta Pan). Add bread cubs and seasonings. Heat, stirring constantly until bread cubes have absorbed butter. Add 1 cup of broth, save rest of broth for gravy. Add sausage and mix well.

Place in 1 or 2 buttered casseroles Cover with foil (Place in refrigerator until ready to bake.) Heat in 350 degree oven, 35-40 minutes until hot. Or stuff turkey lightly.

Shared for Jamie's 2000 Holiday Swap by Nancy Gipple
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
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NOTES : This has been the traditional stuffing of my husband's family for years. To me, it is the BEST stuffing I've ever had. Of course, we are partial because my husband's family is Italian. My MIL has had Thanksgiving at her house for 17 years of our married life. I offered to take on the tradition because she is getting on in years. I cooked it for the first time 3 years ago, and it was a success. I was so proud of myself when I saw the look on my FIL's face when he tasted it. That is high praise for a first time job well done! I hope you will try this.

My Mother's Gingersnaps

My Mother's Gingersnaps

Yield: 36 Servings

Ingredients and directions for this recipe

2 c All-purpose flour
1 c Whole wheat flour
1 1/2 ts Baking soda
1 1/2 ts Ground ginger
3/4 ts Salt
3/4 ts Finely ground black pepper
1 c Unsalted butter or margarine; softened
3/4 c Dark molasses
1 lg Egg
1 1/4 ts Cider vinegar
1/2 c Crystallized ginger; cut in 1/4" pieces

In a medium bowl, mix flours, baking soda, ground ginger, salt and pepper.

In a large bowl with mixer on medium speed, beat butter and sugar until creamy. Beat in molasses, egg and vinegar (mixture may look curdled, that's ok), then crystallized ginger. Reduce speed to low; beat in flour mixture just until blended.

Divide dough in thirds. Shape each portion into a disk, wrap individually and refrgerate overnight ( or freeze about 1 hour) until firm.

Place oven rack in middle of oven. Heat to 350?. Line cookie sheet with foil. Have ready a 3-inch round cookie cutter. Place 1 portion dough on a floured piece of waxed paper. Dust dough with flour, then top with another sheet of waxed paper. With rolling pin, press dough a few times to flatten.

Roll out dough between waxed paper to 1/4-inch thick. Work quickly; dough becomes sticky. Reflour paper as needed.

Cut out cookies, starting at outside edge of dough. Put scraps in a bowl; press together with rubber scraper (dough will be too sticky to press with hands.) Wrap, chill, roll out and cut.

With a broad metal spatula, quickly place 6 cookies, 2-inches apart, on lined cookie sheet. (cookies spread).
Bake 15 minutes until slightly browner around edges. As cookies bake, they rise then settle into waferlike rounds. Cool on cookie sheet for 1 minute, then remove with a wide spatula to a wire rack to cool completely.

Sausage & Apple Stuffing

Sausage & Apple Stuffing

Recipe By :Good Housekeeping Magazine, November 1998 pg158

12 ounces pork sausage -- meat
2 medium Granny Smith apples -- peeled, cored, & diced
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme
6 tablespoons butter or margarine
2 celery stalks -- diced
12 ounces jumbo onion -- diced
2 large carrots -- shredded
1 can chicken broth (14 1/2 oz.)
1/2 cup fresh parsley -- chopped, loosely packed
1 1/2 loaves (16 ounces each) firm white bread -- sliced, cut in 3/4" cubes --and lightly toasted (see note)

1. Preheat oven to 325 degrees F. In 12-inch skillet, cook sausage meat over medium-high heat 8 minutes or until lightly browned, stirring and breaking up sausage with side of spoon. Add apples, pepper, and thyme, and cook 5 minutes longer, stirring occasionally and scraping up browned bits. Spoon sausage mixture and any drippings into large bowl, set aside.

2. In same skillet, melt margarine or butter over medium-high heat. Add celery and onion, and cook 10 minutes or until lightly browned, stirring occasionally. Add carrots and cook 5 minutes longer. Stir in chicken broth, parsley, and 1/4 cup water; heat to boiling. Spoon vegetable mixture and bread cubes into bowl with sausage mixture, toss to mix well.

3. Spoon stuffing mixture into 13" by 9" glass baking dish, cover with foil and bake 45 minutes or until heated through.

Note: To toast bread cubes, bake in a preheated 400 degrees F oven for 10 minutes, stirring occasionally.

Helen Says: We had this on Canadian Thanksgiving, my daughter found it in an old Good Housekeeping that I had saved, we loved it.

Description: "This crowd-pleasing holiday accompaniment is chock-full of veggies and toasted bread chunks, with a classic diced-apple- and-sausage mixture. If you like, prepare the stuffing a day ahead and refrigerate, covered, overnight. If you plan to stuff your turkey"

S(MC formatted (2000) by):"Helen D."
Yield:"12 cups"

Start to Finish Time:"1:45"
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Maja's Mom's Sausage Stuffing

Maja's Mom's Sausage Stuffing

Recipe By :Shared for Jamie's 2000 Holiday Swap by Maja

It would not be thanksgiving without my mom's recipes for sausage stuffing. We always make another bowl extra out of the turkey because there is never enough.

This is enough stuffing for a 20+ pound turkey and a large corning ware (10 x 10 x 4 ) dish. Cook that separately with the lid on for 1 HR and lid off till crispy and browned.

Mix in your turkey roaster:
* 3 bags pepperige farm seasoned bread cubes
* salt/pepper/ poultry seasoning / dried parsley flakes to taste

then stir in:
* 6 eggs (beaten separately) add 1 TBS water
* 6 chicken bouillon cubes (dissolved in 4 cups boiling water) if dressing is dry add more water at the end of mixing
* 1 large can sliced mushroom w/juice

fry and drain then mix into dressing:
* 1- 2 pounds jimmy dean - (our favorite) pork sausage

in the same frying pan steam these vegetables till soft then mix into the dressing:
2 medium onions sliced thin and chopped
4-6 ribs of celery sliced thin

Cool the dressing overnight in the pan and then use the following day.

Hint: The stuffing in the Corningware dish may need some melted butter on it when cooking to add to the moisture. We put the neck, and "innerds" whole on the inside of the pan to add juices.

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
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Fruit and Toasted Almond Stuffing

Fruit and Toasted Almond Stuffing Ingredient List
Serves 10

12 cups oatmeal bread or whole-wheat bread cubes
3/4 cup almonds, coarsely chopped
5 Tbs. olive oil
1 large red onion, quartered and thinly sliced (2 cups)
2 celery stalks, sliced (1 cup)
2 large apples, peeled and diced (3 cups)
3 Tbs. fresh sage, cut into thin strips
3 Tbs. chopped fresh parsley
1 tsp. Simply Organic Thyme Leaf
1/2 tsp. Simply Organic Crushed Red Pepper
1/2 tsp. freshly ground Simply Organic Black Peppercorns
1/2 tsp. Simply Organic Ground Nutmeg
2 Tbs. maple syrup
2 Tbs. balsamic vinegar
1/2 cup dried cherries
3 cups no-salt vegetable broth

Directions

1. Preheat oven to 225F. Spread bread cubes on baking sheet, and bake 30 to 45 minutes, or until dry and crisp. Transfer to large bowl.

2. Increase oven to 350F. Spread almonds on baking sheet, and toast 10 minutes, or until pale brown and fragrant, stirring occasionally.

3. Coat 13- x 9-inch baking dish with cooking spray. Heat oil in large skillet over medium heat. Add onion, and cook 5 to 7 minutes, or until soft and translucent. Add celery, and sauté 2 minutes more. Stir in apples, sage, parsley, thyme, crushed red pepper, black pepper, and nutmeg; season with salt, if desired. Cook 5 minutes. Add maple syrup and vinegar, and remove from heat.

4. Combine apple mixture, bread cubes, almonds, and dried cherries in large bowl. Transfer to prepared baking dish, and pour broth over top. Cover with foil, and bake 40 minutes, or until stuffing begins to brown on top. If you prefer crisp stuffing, remove foil, and bake 10 minutes more.

Wild Rice Mushroom Stuffing

Wild Rice Mushroom Stuffing serves 6-8

1/2 cup uncooked wild rice
4 cups cubed day-old French bread
1/2 cup butter
1 large onion, chopped
1 garlic clove, minced
3 cups fresh mushrooms, sliced
1/2 teaspoon sage
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth or 1 cup broth, from giblet boil
1/2 cup coarsely chopped pecans

Directions:
Prep Time: 30 mins
Total Time: 1 1/2 hrs

1. Rinse and cook wild rice to package instructions; set aside.

2. Spread cubed french bread in a single layer on a baking sheet.

3. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.

4. Preheat oven to 325F.

5. Melt butter in a large skillet over medium heat.

6. Add onion and garlic; cook and stir for 3 minutes.

7. Add mushrooms; cook for 3 more minutes stirring occasionally.

8. Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.

9. Stir in broth.

10. Add pecans and toasted bread cubes; toss lightly.

11. Transfer to very large casserole dish; cover with lid or foil.

12. Bake for 40 minutes or until hot.

Two-Way Chanterelle and Pear Bread Stuffing

Two-Way Chanterelle and Pear Bread Stuffing

1 large loaf Pullman or other firm white bread
1 pound chanterelle mushrooms
1/3 pound pancetta, diced small
10 tablespoons butter, more for greasing muffin tins
1 large chopped onion
1/4 cup minced shallots (about three
Salt and freshly ground black pepper
1/3 cup white wine
3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
1 teaspoon sugar
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
1/4 cup minced chives
1/3 cup chopped Italian parsley
2 cups turkey stock.

1. Tear bread into small pieces (you should have about 16 cups) and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.

2. Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice some thickly, chop others. Set aside. Place pancetta in a large skillet over medium heat. Cook slowly until fat is rendered, about 7 minutes. Remove to a large plate.

3. Add 2 tablespoons butter to fat in pan and turn heat to medium high. Add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove to plate holding pancetta.

4. Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly sauté until starting to brown. Remove and add to plate.

5. Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe out pan and add remaining butter. Add pears and sugar and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly.

6. In a large bowl or roasting pan, add sautéed ingredients to bread. Toss lightly to combine. Add herbs and toss again. Slowly pour one cup stock over mixture and toss. Add more broth to make a very moist stuffing. Taste and adjust for salt and pepper. If you are stuffing a brined turkey, remember that the bird will add a bit more salt.

8. Just before roasting turkey, place some room-temperature stuffing lightly inside a prepared bird. Place whole pear in opening of cavity to help hold stuffing in the bird.

9. Preheat oven to 375 degrees. Generously butter muffin tins and fill each with stuffing, pressing down so each cup is well filled. Top each with one tablespoon stock. Bake for about 20 to 30 minutes, until a golden crust forms on bottom. To serve, use a butter knife to remove each stuffing muffin and invert onto the plate.

Yield: Enough stuffing for a 12- to 14-pound turkey and a dozen muffin tins. If not stuffing a turkey, recipe will fill two dozen muffin tins or a small casserole dish.

Masa Cornbread Stuffing with Chiles

Masa Cornbread Stuffing with Chiles
Timing note: The cornbread needs to be baked at least one day ahead.
12 servings
* PREP: 1 hour
* TOTAL: 2 hours (does not include making Masa Cornbread)

Ingredients

1 cup (2 sticks) unsalted butter
3 cups chopped white onions
5 garlic cloves, minced
18 ounces fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups)
18 ounces fresh poblano chiles, seeded, chopped (about 3 cups)
4 large fresh jalapeño chiles, seeded (if desired), chopped (about 1 cup)
1 1/2 tablespoons ground New Mexico chiles
1 tablespoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
1 cup chopped fresh cilantro
1 13x9-inch loaf Masa Cornbread (preferably day-old), cut into 1-inch cubes (12 to 13 cups)
6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional)
4 large eggs
1 cup low-salt chicken broth

The Technique: Masa Cornbread

Cornbread made with masa (the corn flour in corn tortillas) is the foundation for this Latin-flavored stuffing. The masa adds a natural sweetness to the cornbread.

Ingredient Info

Look for Anaheim chiles (California chiles), poblano chiles (a.k.a. pasillas), and ground New Mexico chiles at some supermarkets and at Latin markets.

Preparation

Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD Can be made 1 day ahead. Cool, then cover and chill.

Preheat oven to 375F. Butter 15 x 10 x 2-inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.

Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

Sweet Potato and Apple Stuffing

Sweet Potato and Apple Stuffing
Easy to make and a great make-ahead dish.

2 pounds sweet potatoes, unpeeled
2 tablespoons butter (unsalted preferred)
4 tablespoons butter, cut into small pieces (for dotting)
1 1/2 cups onions, copped
1/2 cup celery, chopped
2 cups green apples, diced
1/2 cup apple cider
2 cups dry, unseasoned breadcrumbs
1/4 cup chicken or vegetable stock
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1.) In a large pot, bring water to a boil and simmer, covered, the sweet potatoes. When potatoes are tender, drain, let cool, remove skins, and mash in a large bowl.

2.) In a large skillet on medium-high heat, melt the 2 tablespoons butter. Add onions, celery, salt, and pepper, cooking and stirring 5 minutes, or until veggies are tender. Add apples, cider, cinnamon, nutmeg, and cloves, cooking and stirring 3-4 minutes until apples are tender but still firm.

3.) Add skillet ingredients and breadcrumbs to sweet potatoes and stir in. Season to taste and adjust moisture, if necessary, with stock.

4.) Turn into a large, shallow buttered baking dish, dot with cut butter, and bake at 350 for 30-45 minutes, until browned and bubbly.

Classic Giblet Stuffing

Classic Giblet Stuffing

1 cup finely chopped celery
1/2 cup finely chopped onion
1 stick butter or margarine
1/2 cup chopped and cooked poultry giblets
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread cubes
1 to 1 1/3 cups chicken broth or water

In a small saucepan cook celery and onion in butter until tender but not brown.

Remove from heat. Stir in giblets, poultry seasoning or sage, pepper and salt.

Place bread cubes in a large mixing bowl and add onion mixture. Drizzle with enough broth or water to moisten. Toss lightly to mix. Spoon stuffing mixture in to a casserole dish. Bake covered at 325 F. for 40 to 45 min.

Caramelized Butternut Squash

Caramelized Butternut Squash

2 medium butternut squash (4 to 5 pounds total)
6-8 tablespoons unsalted butter, melted and cooled
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper



Preheat the oven to 400F. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. Turn the squash while roasting a few times with a spatula to be sure it browns evenly. Adjust seasonings if needed. Serve hot.

Thanksgiving Sweet Potatoes

Thanksgiving Sweet Potatoes

-----BOTTOM LAYER:-----

5 sweet potatoes
1 cup brown sugar
1/2 cup butter (yes!)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Milk
Salt

-----TOP LAYER:-----

4 tablespoons butter
2 tablespoons milk
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans

BOTTOM LAYER: Peel and cube potatoes, boil until tender. Mash potatoes with butter, nutmeg, cinnamon, brown sugar and salt, adding enough milk to make mashed potatoes. Pour into 10" baking dish.

TOP LAYER: Mix butter, sugar, milk and salt in a saucepan and cook over low heat, stirring until thick and bubbly. Cool a little, then add vanilla.

Sprinkle pecans over potatoes, then pour topping over pecans.

Bake at 400 degrees for 20 minutes. Serves 6.

Source: "Key Home Gourmet CD Collection"

Risotto with Butternut Squash, Pancetta, and Jack Cheese

Risotto with Butternut Squash, Pancetta, and Jack Cheese
4 servings (serving size: 3/4 cup)

Ingredients

1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
Cooking spray
2 cups fat-free, less-sodium chicken broth
1 1/3 cups water
2 tablespoons Madeira wine or sweet Marsala
1 tablespoon minced fresh tarragon
4 ounces chopped pancetta
1 cup finely chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
3/4 cup uncooked Arborio rice or other short-grain rice
2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pine nuts, toasted
Fresh tarragon sprigs (optional)

Preparation

Preheat oven to 475.

Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475 for 20 minutes or until tender, turning after 10 minutes.

Reduce oven temperature to 325°.

Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.

Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)

Place pan in oven; bake at 325 for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.

Perfect wine: Clos du Val Chardonnay 2001 (Carneros, CA), $21. This chardonnay has refined flavors reminiscent of custard, caramel, apple tarts, and honey. There's a hint of oak, but the wine is not superbuttery, oaky, or toasty. This wine is complemented by the savoriness of the rice and the sweetness of the squash.

Sweet Potato Casserole

Sweet Potato Casserole (doreen)

Recipe By :Shared for Jamie's 2000 Holiday Swap by Doreen

1 large can sweet potatoes (40 oz.?)
1 small can sweet potatoes (15 oz.?)
1/2 cup sweetened condensed milk (Eagle Brand)
1 stick melted butter
1/2 cup brown sugar
2 eggs -- beaten
1 teaspoon vanilla
1 stick butter -- melted and cooled
1/3 cup flour
1/2 cup brown sugar
1 cup coconut
1 cup chopped pecans

Drain cans of sweet potatoes well. Mash or beat with electric mixer. Add milk, 1 stick of melted butter, 1/2 cup brown sugar, eggs, and vanilla. Mix well and spread into a greased baking dish*. Mix topping ingredients (cooled butter, flour, brown sugar, coconut and nuts). Spread thin on top of sweet potato layer, making sure it touches the sides of baking dish. Bake 350 degrees for 45 minutes.

*Have always used 8x8 pan for this, but always have lots of topping left over--might want to experiment with a 9x13 pan, or make just half the topping--
doreen says: Were're not sweet potato fans, but my brother and mom absolutely love them, so tried to find something a little different for them to enjoy at thanksgiving and maybe for my kids to try--and boy, did this fit the bill! My brother (greedy one that he is!) asked me to make a separate pan this year, all for him to take home as leftovers--and yep, obedient (read: gullible) little sister that I am, I'm going to do it (sigh).

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Fruit Stuffing

Fruit Stuffing
Something of a Scandinavian tradition, this stuffing would also work in a large goose or two large ducks. There's no bread, just dried fruit, which forms a chutney-like sauce alongside the carved meat.
Makes 12 servings

Ingredients

2 cups unsweetened apple juice
1 cup pitted prunes, halved
1 cup dried apricot halves, chopped
1 cup dried cranberries
Nonstick cooking spray
1 large onion, chopped
3 celery ribs, thinly sliced
4 medium apples, peeled, cored and chopped
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice

Instructions

1. Place the juice in a large saucepan set over high heat. Stir in the prunes, apricots, and cranberries; bring to a boil. Cover, reduce the heat, and simmer until softened, about 10 minutes. Transfer the fruit to a large bowl with a slotted spoon.

2. Raise the heat to high and bring the liquid in the pan to a boil. Cook until reduced to a thick glaze, about 4 minutes. Pour over the fruit.

3. Spray a large skillet with nonstick spray and set it over medium heat. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Add the apples and cook 2 minutes, stirring frequently. Pour into the large bowl.

4. Stir in the thyme, salt, cinnamon, pepper, and allspice. Stuff into a 12- to 15-pound turkey.

Chocolate-Dipped Maple Logs

Chocolate-Dipped Maple Logs

For as long as I can remember, these fancy little maple logs have been a Christmas tradition at our house. My girls loved working the assembly line and dipping the ends in chocolate.

36 Servings

Prep: 25 min.
Bake: 15 min.

Ingredients
1/2 cup butter, softened
1/2 cup shortening
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons milk
3/4 cup ground walnuts

Directions
In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and maple flavoring. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool.
In a microwave, melt chocolate chips and milk; stir until smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Roll in walnuts. Place on waxed paper until set. Yield: About 6 dozen.

Chocolate-Dipped Maple Logs published in Country Woman Christmas Annual 2005, p42

Beth Layman :)

 

Fudge

This is not MY grandma's fudge, but it is a good one.

MY GRANDMA'S FUDGE

4 Tbsp. Hershey's cocoa, rounded
2 c. sugar
1 c. milk
1 c. chopped walnuts (optional)
1 tsp. vanilla
1 Tbsp. butter or margarine

Mix sugar and cocoa together in 2 quart saucepan. Add milk. Stir until blended. Cook on medium to high heat. Bring to rapid boil. Fudge will rise to top of pan. After this, turn heat down to medium. Cook on medium heat about 10 minutes. Drop small amount in bowl of cold water. Test to see if fudge can be picked up and molded into soft ball. When you have achieved this, place pan in cold water. Allow to cool. Add vanilla and butter. Do not stir fudge during cooking and cooling. After cooling, beat until shine changes to dull sheen. Pour onto buttered plate. (Add nuts just before pouring onto plate.)

My mom taught me to make this fudge when I was 12 years old. And it is her mother's recipe and probably her mother's recipe. I hope it turns out for you. Enjoy!

Southern Cornbread Dressing in Acorn Squash

Southern Cornbread Dressing in Acorn Squash
serves 8

ingredients:

2 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
2 cups chicken broth (may need more or less)
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/4 teaspoon black pepper, to taste (I like mine peppery)
6 slices stale bread, cubed
4 cups cornbread, crumbled
2 whole eggs, beaten
4 small acorn squash (small size, about 4 pounds total)
4 tablespoons butter, melted

Directions:

Prep Time: 20 mins
Total Time: 1 1/2 hrs

1. Preheat oven to 400F.

2. In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.

3. Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.

4. In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.

5. Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).

6. Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.

7. Generously brush insides of squash with melted butter.

8. Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.

9. Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.

Stuffed Butternut Squash

Stuffed Butternut Squash
Recipe By : Jacques Pepin’s Kitchen: Encore with Claudine 1998
Serving Size : 4 Preparation Time :1:45
Categories : Eat-Lf Squash


2 1/4 pounds butternut squash
vegetable oil spray or canola oil up to 3+1/2-Tbs.
8 scallions; minced 1-cup
3 garlic cloves -- minced
1/2 tablespoon minced ginger -- fresh only or less -- optional
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup soft bread crumbs
from 2-small slices of bread

VERY SIMPLE STUFFING for butternut squash is made primarily of the flesh of the squash itself. Garlic, a bit of ginger, and chopped scallions are added for flavor. The ginger gives this dish a unique flavor. Bread crumbs tossed with a little oil and sprinkled on top of the filling become brown and crisp in the oven and their crunchy texture contrasts nicely with the creaminess of the filling.

LOWFAT MODIFICATION: substitute vegetable cooking spray for OIL: 400cals, 4g fat (9%cff).

1. Set oven to 400F.

2. Split squash in half lengthwise, and remove the seeds. Score the flesh of the squash, making 1/2-inch deep cuts through it one way and then the other (checkerboard) . Arrange the squash halves cut side up on a cookie sheet, and place them in the preheated oven (400F) for about 60 minutes, until the flesh is tender when pierced with a fork.

3. Meanwhile, heat 2 tablespoons of the canola OIL in a large skillet. When oil is hot, add scallions, and saute them for 1+1/2 minutes. Mix in the garlic and ginger, and set the pan aside, off the heat.

4. When the squash is cool enough to handle, use a spoon to gently scoop the flesh from the shells, reserving shells, and add the pulp to the scallions alon with salt and peper. Mix well, stirring until the squash flesh and scallions are well combined but the mixture is still chunky. Fill the reserved shells with the mixture.

5. In a small bowl, lightly mix the bread crumbs with the remaining OIL, and sprinkle the mixture over the stuffed squash. Arrange the squash halves on a cookie sheet, and place them in the 400F oven for 20 minutes or until well heated. The crumb mixture on top should be nicely browned; if it is not, place the squash under a hot broiler for a few minutes.

6. Cut each of the squash halves in half again (lengthwise) and served one piece per person. The skin is edible.

Serves 4.

WHIPPED SWEET POTATOES

WHIPPED SWEET POTATOES

3 pounds sweet potatoes
1 tsp salt
1/2 cup Marsala Cooking Wine
6 tbs butter
1/2 tsp vanilla extract
1/2 tsp cinnamon
Grated peel of 1 orange
1/4 tsp nutmeg
1/4 cup whipped cream (optional)
Toasted pecan pieces

Fill a pot halfway with water. Peel each potato and place in pot. Cut potatoes into 1" cubes and return to pot. Drain water so there is enough just to cover potatoes. Stir in salt. Cover and bring to a boil. Boil 10 min. or until potatoes are soft.

2.) In a small microwaveable bowl, heat wine in microwave 1 min. on medium power or until very hot. Stir in butter, vanilla, cinnamon, nutmeg and orange peel. When potatoes are cooked, drain water from pot. Add wine mixture to pot. Whip until smooth. Stir in cream, if desired. Garnish with pecans, then serve.

MAKES 6 SERVINGS OF WHIPPED SWEET POTATOES.