More recipes! Again, I'd love to hear any recipes you have.
ALL these recipes make a large batch of food, enough for 10-12 adults for Thanksgiving.
1 large loaf bread (chewy artisan bread, like sourdough, ciabatta, or french baguette) OR 1 pan cornbread
1/2 pound bulk sausage
1 large apple (Macintosh, Gala, or Granny Smith), cored and chopped
1 small onion, peeled and chopped
2 ribs celery, washed well and chopped
1 carrot, peeled and chopped
1 tsp salt
1/2 tsp pepper
3 TBSP olive oil
1/4 cup butter, cut into small pieces
6-8 cups chicken stock
1 TBSP poultry seasoning (mixture of sage, thyme, rosemary, and marjoram)
1) Cut bread into cubes and lay out on a large tray. Drizzle with 2 TBSP olive oil. Bake in oven at 375 for 15-20 minutes, until lightly toasted. Can be done in advance and frozen, if desired.
2) In a skillet, cook the sausage. Stir frequently to break up big chunks. Cook about 7-10 minutes, until all brown and cooked through. Drain on paper towels and set aside.
3) Add 3 TBSP olive oil to the sausage pan and return to medium heat. Add onion, celery, and carrot. Cook for 5-10 minutes until soft. Add chopped apple, cook for 3-5 minutes more. Add salt, pepper, and poultry seasoning.
4) In a large bowl, toss together toasted bread cubes, cooked sausage, cooked vegetable mixture, and butter. Add chicken stock until softened and desired consistency (different people like their stuffing softer or dryer. Add more or less stock depending on your favorite tastes.)
5) Pour stuffing into a crock-pot sprayed with cooking spray. Heat on low for 2-6 hours, or high for 1-3 hours (depending on crock-pot) until hot through and steamy. Check once or twice during heating to make sure it is not too hot or dry. Add more chicken stock if needed.
*This recipe is very adaptable. You can use your favorite bread or fillings. You can use bacon instead of sausage, or leave the meat out entirely. Try adding mushrooms, water chestnuts, peppers, or other vegetables to change the flavor. Different types of bread, like rye, wheat bread, or even leftover muffins make great stuffing. In the south, adding clams or oysters and beaten eggs is also very popular. Get creative!
Pineapple Cheese Salad
1 pkg Knox gelatin
1/2 cup cold water
1 (20 oz) can crushed pineapple
1/2 cup sugar
1 cup whipped cream (real, 1 cup before whipping, then whip plain)
1 cup grated cheddar cheese
Dissolve Gelatin in cold water for 5 minutes. Bring pineapple and sugar to a boil. Remove from heat and add gelatin mixture. Mix well and let set in refrigerator until slightly jelled--about 1 hour. Add whipped cream and grated cheese and mix well. Let set in refrigerator until set.
*We usually make a double batch of this one and keep it in a Tupperware 13x9 pan. It sets firm enough to cut into cubes and serve. If you haven't had it before, you might want to test it before Thanksgiving to make sure your family will like it.
Super Easy mixed-berry Jell-o
1 (large) box raspberry jell-o
2 cups mixed frozen berries
1 cup whipping cream
1 tsp vanilla
2 TBSP powdered sugar
1 cup (or 1 single serving cup) strawberry yogurt
Make jell-o according to package directions, but reduce cold water by 1/2 cup. Pour jell-o into a bowl or pan and sprinkle on mixed berries while still frozen. Cover with Plastic-wrap or a lid and let set in fridge for 3 hours or overnight. Just before serving, whip cream with vanilla and powdered sugar. Use electric beaters or a mixer and whip for about 5 mintues, until airy and medium peaks. Add strawberry yogurt and whip again until fairly firm. Spread over the jell-o and serve.
Still more to come!