This is really good for Thanksgiving dinner but you can easily make it for any other night. It makes a TON so I always half it. If you're feeding 10+ people, then definatly make the whole thing.
Chestnut Stuffing
Serves 10 to 12
You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you’re ready to make the stuffing, up to 1 day more. 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350° for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
2
loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
1 1/2
pounds fresh chestnuts (4 cups) , scored with an X
3/4
cup unsalted butter (1 1/2 sticks)
4
small onions, peeled and cut into 1/4-inch dice (about 3 cups)
1
bunch celery, cut into 1/4-inch dice (about 4 cups)
3
tablespoons finely chopped fresh sage
5
cups homemade or low-sodium store-bought chicken stock
1
tablespoon coarse salt
3
cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper
1. Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
2. Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
3. Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
4. Transfer onion mixture to a large bowl. Add remaining 41/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350° for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
1 C butter
1/2 C sifted powder sugar
1 hard cooked egg yolk, sieved
1 raw egg yolk
1 t vanilla
2 1/4 C all-purpose flour
1 slightly beaten egg white
1/3 C sugar or 14 sugar cubes
Beat butter for 30 seconds. Add powdered sugar and beat until fluffy . Beat in egg yolks and vanilla. Stir in flour. Cover and chill one hour.
Preheat oven to 325.
Work with a small amount of dough at a time, keeping the rest chilled until needed. Using about one tablespoon of dough for each cookie, roll into six inch ropes. Shape each rope into a wreath. Brush with egg white. Sprinkle with sugar. Place on an ungreased cookie sheet.
Bake for 15 - 17 minutes or until golden. Cool about one minute before removing to a wire rack.
This is a classic butter cookie, a Norwegian recipe traditionally served at Christmas, hence the wreath shape.
2 tablespoons butter
1 (16 ounce) loaf French bread, crusts trimmed and broken
2 cups milk
3 eggs
2 egg yolks
1 1/2 cups whipping cream or half-and-half
1 cup granulated sugar
1/4 cup rum
1/2 cup raisins
Grated nutmeg
Spread butter in ovenproof 13 x 9-inch baking dish. Put bread and milk in large bowl until soaked up. With electric mixer, beat eggs, yolks, cream, sugar and rum until thick. Add egg mixture to bread. Add raisins and stir. Spread in pan. Sprinkle generously with nutmeg. Place dish in larger baking pan. Add water to 2/3 way up dish. Bake at 350 degrees F for one hour.
Vanilla Sauce
1 cup granulated sugar
2 tablespoons cornstarch
2 cups water
4 tablespoons butter
2 teaspoons vanilla extract
Dash of salt
Nutmeg, to taste
In saucepan, boil sugar, cornstarch and water for 5 minutes. Stir in butter, vanilla extract, salt and nutmeg to taste.
Red and green colored sanding sugars
1/2 teaspoon nutmeg, divided
1 1/2 cups all purpose flour
3/4 cup sugar
1 teaspoon cream of tartar
1/2 teaspoon baking soda
teaspoon salt
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 400º. In a large mixing bowl combine flour, sugar, cream of tartar, baking soda, salt, and 1/4 teaspoon nutmeg. Add butter, egg and vanilla. Beat at low speed until well mixed, about 3 minutes. Roll into 1-inch balls. Combine remaining nutmeg with colored sugars and roll cookies in mixture. Place on ungreased cookie sheets about 2 inches apart. Bake 10 to 12 minutes or until centers are firm to the touch. Cool on wire racks. Makes about 40.
Mom makes this one at the holidays as well. There is never any left!
2 10oz boxes of grozen chopped broccoli cooked and drained
1 can cream of mushroom soup
1/2 cup mayo
4 Tbsp of grated onion
2 eggs beater
1 1/2 cup of shredded cheddar cheese
salt and pepper to taste
3/4 stick of butter melted
Ritz craker crumbs to top
melt butter
mix in cooked and drained broccoli
pour cream of mushroom soup in
add the onion, mayo, eggs and mix it up
Bake in a square greased baking dish at 350 for 30-40 minutes
These are perfect for Christmas Party Gifts to the hostess.
INGREDIENTS:
* 1 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup raisins
* 2 cups rolled oats
* 3/4 cup packed brown sugar
* 1/2 cup white sugar
DIRECTIONS:
Mix together flour, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.
Layer ingredients in the following order into a 1 quart, wide mouth canning jar: Flour mixture, raisins, rolled oats, brown sugar, and white sugar. It will be a tight fit, make sure you firmly pack down each layer before adding the next layer.
Attach a tag with the following instructions: Oatmeal Raisin Spice Cookies 1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. 2. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly mix. 3. Mix in 3/4 cup butter or margarine, softened. Stir in one slightly beaten egg and 1 teaspoon of vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place on a parchment lined cookie sheets 2 inches apart. 4. Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned. Cool 5 minutes on cookie sheet. Transfer cookies to wire racks to finish cooling.
Backstory: I go this recipe off of www.allrecipes.com. a few years ago. It's extememly easy to make and a perfect gift idea!
I pkg. nutter butter sandwich cookies
1 pkg. vanilla bark, *candy quick
1 pkg. mini choc. chips
Melt bark, dip and cover cookie in bark, put two choc. chips for eyes, Looks like a ghost. Fun and easy.
I make this every year and my kids love it! As a matter of fact, we leave some for Santa to enjoy with a glass of soy milk. YUMMY!
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup shortening
8 tablespoon (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees F.
Sift flour, baking soda, and salt into a bowl.
With handheld of standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Cinnamon Sugar
3 Tablespoons Sugar
1 Tablespoon Cinnamon
Mix the 3 tablespoon sugar with the cinnamon in a small bowl. Roll the dough, by hand or use a med. cookie scooper (pampered chef, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on rack.
When I visited my cousin in Hawaii on year, She made this for breakfast and it was YUMMY! I've asked her to share this recipe with me and here it is. She's made some changes. HAPPY BAKING!
Vilma's Changes:
instead of just plain sugar, she's added 1/4 cup cinnamon & 1/4 cup white sugar. Put cinnamon, sugar, and pudding mix in a plastic bag, add the dough, and shake (just like shaken-bake chicken)until it's coated with mixture.
1 pkg. frozen roll dough (18-20)
1 small pkg. butterscotch pudding
½ c. sugar
1 c. nuts, walnuts or pecans (optional)
1 T. butter, melted
The night before, place frozen roll dough in greased
bundt pan. Combine pudding mix, sugar, cinnamon, and nuts. Sprinkle over frozen dough. Pour melted butter over top as evenly as possible. Cover with towel and leave on counter overnight.
In the morning, preheat oven, bake at 350 degrees for 30 minutes, or until lightly brown on top. To serve, invert bundt pan on serving dish. Lift carefully as "sticky sauce" will run out.
Yields 18-20 sticky buns.
This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it.
10-12 servings
2 lbs ground beef, your choice of cut
1 lb ground pork, I use Jones Sausage Roll*
1 cup large dice celery
1 cup large dice onions
6-12 ounces pepperidge farm onion and garlic croutons
1 lb butter, you may not need it all
poultry seasoning
salt
pepper
First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
Second, you need a good sized fry pan, preferabley with deep, straight sides.
Third, a good pair of tongs and spoonula.
Fourth, are the ingredients. These are estimations, I don't really measure.
Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
*you could use just ground pork but the sausage gives a better taste.
Heat fry pan and oil lightly with a pat of butter.
Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
Do the same to the rest of the beef and sausage. Mix thoroughly.
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
Add seasonings at this point. Use the amount that is to your liking. Mix very well.
If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
I stuff my turkey, both neck and cavity. The extra stuffing goes in a separate pan to cook along side the turkey.
With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!
One of my family's favorite from my grandmother who came from Poland.
This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try it this way.
Just remember, cook each veggie *SEPARATELY* and combine just before serving.
8 servings
40 min
10 min prep
2 lbs carrots
2 lbs turnips or rutabagas
cream or milk
butter
salt
pepper
Boil carrots and turnip/rutabaga *SEPARATELY*.
When done, mash each *SEPARATELY* using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
ENJOY!
NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
A must for our Thanksgiving and Christmas meals! I have tried this recipe with Splenda (which I normally love) but it wasn't good. Stick with regular sugar for this one!!
1 lg package cherry jello
1 c hot water
¾ c cold water
1 c sugar
1 c drained crushed pineapple and juice (no drainage)
1 bag raw cranberries (fresh, not frozen)
1-2 oranges/tangerines
¼ peel
- Put jello, sugar, and 1 c boiling water.Dissolve.
- Food process fresh cranberries, orange, and ¼ orange peel. Add to jello mixture.
- Dump in pineapple.
Ingredients:
2 stick butter (real, not fake , helps if softened too)
1 egg
1/2 cup sugar
3 tsp vanilla
3 cups flour
1/2 tsp baking powder (not soda)
Directions:
Mix together the butter, egg, and suger in large bowl.
Add vanilla, baking powder, and then the flour a bit at a time. Blend well into a dough mixture. It helps if you use your hands.
Split the dough into 2 or 3 balls. Wrap in wax paper and chill for at least an hour.
Preheat oven to 425.
Remove from fridge and roll and cut out your cookies!!
Bake 5-7 minutes or until golden brown on the bottom!! Cool and frost. Enjoy!!!
This recipe makes about 2-3 dozen cookies depending on your cutout sizes. You might want to double or triple the recipe for all the cookies Santa will be eating and sharing!
PS -Don't forget to store your cookies with a piece of bread to keep them fresh!!
Gram had 15 children and everything in those days were cooked and baked from scratch in grams kitchen! My fondest memories are baking cookies with Gram! I would give anything to smell that aroma in Grandma's kitchen again and.....humming Christmas tunes!
Miss you Gram.....xo xo xo xo
A friend of mine from work shared this with me last year.
1 pkg. cocoa
3 chocolate kisses
10 mini marshmellows (you can add more/less if desired)
Stir with a candy cane and
ENJOY!
I found this recipe in my Home Basics, a canadian based web site. i made it and instantly fell in love with the tart flavour of the cranberries and arromatic cardamom. Its the perfect cool weather desert to warm you up. A great desert after a full holiday meal.
350F
40 min
8-10 servings
Filling
4 each, apples and ripe but firm pears, peeled and sliced thinly
2 cups cranberries
1/3 cup of splenda
1 tsp cinnamon
Topping
1/2 cup each whole-wheat flour and large oat flakes
1/3 cup each brown sugar and wheat bran
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp allspice
1/3 cup becel healthy margerine
Preheat oven to 350F. Place apples and pears in a large bowl along with fresh or frozen cranberries, splenda and cinnamon. Stir untill evenly mixed. Turn into a baking dish about 10 inches round or square, evenly distributing cranberries.
In a medium bowl, combine flour with oats, brown sugar, wheat bran and spices untill evenly mixed. Using two knives cut in the Becel margerine then with your fingers mix together untill it crumbles.
Sprinkle over the fruit.
Bake until fruit is tender and bubbling around edges and crumble is a deep brown, 40-45 minutes. Check at 25 minutes if topping is browning to quickly, cover loosely with foil. Its great hot, right out of the oven...enjoy.
My cooking Tip..to boost the fiber, Sometimes I buy organic apples and pears and leave the skin on. Also buy your ingredients as needed, example bulk barns, have saved me money, time and wasted products.
Skip the marshmallows - you won't need them with these candied yams! Plus, the whole house smells good when you bake them.
1/3 cup apple juice or cider
3 T brown sugar
3 T maple syrup
2 T molasses
1/8 tsp each cinnamon & allspice
3 lbs yams, peeled and cut into 1/2" slices
Combine all ingredients in a 10x15" baking dish. Cover and bake at 375 degrees for 20 minutes. Toss yams and bake 25 minutes more, or until tender. Uncover and bake 15 minutes. Toss one more time and bake 5 minutes longer.
I found this recipe on a vegan recipe site and thought it would be a unique idea for Thanksgiving.
Look for packaged wonton wrappers in the refrigerated produce section of most large supermarkets.
1 cup canned pumpkin
2 Tbs. maple syrup
3 Tbs. light brown sugar
1 tsp. pumpkin pie spice
16 packaged wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting
Preheat oven to 400F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice.
Place one wonton wrapper flat on work surface. Spoon 1 Tbs. filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons.
Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.
This is so very easy! I make them and take them to work as well as sharing them with our grandchildren.
1 package "Snaps" pretzels (looks like window panes)
1 bag ROLO candies
Whole Pecan halves
Pre-heat oven to 300 degrees.
Place pretzels on baking sheet covered with parchment paper. Then place one Rolo candy on top of each pretzel. Place in oven for just 3 minutes. Remove and press one Pecn half into each candy, pressing just hard enough to squish the candy into the pretzel and hold the Pecan. Allow to cool. Store in cool dry place.
***HINT***
3 ingredients/3 minutes/300 degrees!
2 loaves white bread, toasted in broiler
1 dozen eggs, boiled and chopped
4 stalks celery, diced
1 medium onion, diced
4 cans oysters (reserve liquid)
Turkey/Chicken broth
Poultry seasoning, salt and pepper to taste
Boil Turkey giblets and neck for stock.
Sauté celery and onion in butter until translucent and let cool for a few minutes.
Tear toasted bread into 1-inch pieces and place in a large bowl. Add enough turkey broth to thoroughly moisten but not drench.
Add seasoning, salt and pepper to taste. Mix in celery and onions. Add eggs and oysters and mix gently. Add oyster juice. Mixture should have the texture of firm mashed potatoes. (this is the best time to have a bowl of it)
Place in baking dish and cover. Bake in water bath at 350 for 45 minutes.
This recipe comes from a great-great-great-grandmother and to make sure we have enough for leftovers we actual double the recipe. The only thing that has changed is the addition of celery. Not one of the women in my family would ever consider not having this on their Thanksgiving table. We have been known to make and take it to our unfortunate male relatives whose wife’s just don’t understand how important this is to us.
When living in San Diego most people were put off by the idea of the oysters. That is not the case now that I live in the Pacific Northwest.
Here's a great holiday dish that's a bit unique but oh so good!
2 cn (large) pineapple chunks, drained
1 c Sugar
5 tb Flour
1 1/2 c Grated sharp cheddar cheese
3/4 c Rushed Ritz crackers
1 Stick melted margarine
1. Mix sugar and flour. Sprinkle over drained pineapple in casserole dish.
2. Sprinkle cheese on top, then cracker crumbs. Pour melted margarine over all.
3. Bake at 350 for 30 minutes - do not over cook.
My mom has made this cranberry salad for as long as I can remember for every Thanksgiving and Christmas. It just wouldn't be the holidays without it! It will serve a large gathering.
1 pkg fresh Cranberries (sort thru the package and take out the "bad" ones, wash thoroughly, and put in the food processor until in pieces OR use a food grinder)
Couple of red Apples, chopped
Several Celery sticks, chopped
1-2 c. Pecans, chopped
2 pints Whipping Cream (beat until it makes peaks)
1 c. sugar
1 pkg marshmallows
Stir all together. Chill.
Can be made the night before.
This is very much a "fix to your taste" recipe. If you want more or less of any ingredient, it will work and taste great.
3-4 medium sweet potatoes, peeled
2 C. Granny Smith apples, peeled & sliced
3 C. Mini marshmallows
1 C. sugar
1 tsp. cinnamon
1 tsp. salt
1/2 C. chopped pecans (opt.)
2 tbsp. cornstarch
1/2 C. water
1 tbsp butter
--
Slice sweet potatoes 1/4" thick. In a large buttered baking dish (9x13), layer sweet potatoes, apples and marshmallows. Sprinkle with mixture of sugar, cinnamon, salt & optional pecans. Blend cornstarch and water in small bowl and pour over layers. Dot with butter and bake covered at 350 degrees for a hour.
Serves 10
**The dish may need to bake longer than an hour, depending on your stove. Check it after the hour, but perhaps bake an additional 10-20 minutes, checking often.
-----------------------------
This is definitely my favorite way to serve sweet potatoes at thanksgiving. The sweet and tart mix is a perfect compliment to the usual thanksgiving fare.
I found this dish while looking through some old recipe books. I don't even remember which book it was, but i've made it for 2 years running for thanksgiving dinner, and it always gets great reviews. :)
This is a great "what are we going to do with all this leftover turkey?" recipe. It won me a prize in a local newspaper cook off a few years ago.
1 - 8 oz. pkg. cream cheese, softened
3 T. milk
1 T. lemon juice
2 C. cubed cooked turkey
1/2 C. finely chopped green pepper
2 T. chopped green onions
1 tsp. ground mustard
1/2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
1/4 C. chopped walnuts
6 large croissants, split
In a mixing bowl, beat cream cheese, milk and lemon juice until smooth. Stir in the turkey, green pepper, onions, mustard, thyme, salt and pepper. Refrigerate. Just before serving, stir in the walnuts. Spoon about 1/2 C. filling into each croissant. Serve with homemade cranberry sauce, or slices of jellied cranberry sauce. Serves 3-6 people.
I'm always asked to bring this to our annual Thanksgiving Potluck at work. The crockpot is always empty when I take it home, so I guess it must be good!
In a large bowl, mix the following:
12-13 C. bread crumbs or 2-8 oz. pkgs. plain croutons
1 tsp. poultry seasoning
1 tsp. salt
1-1/2 tsp. sage
1 tsp. thyme
1/2 tsp. pepper
Melt 1 C. butter
Add:
2 T. parsley flakes
2 C. chopped onions
2 C. chopped celery
Saute until semi-soft.
Pour butter mixture over the bread crumbs then add 3-1/2 to 4-1/2 C. chicken broth.
Cook giblets, dice, then add to mixture along with 2 well beaten eggs.
Place in crock pot. Heat on high for 45 minutes. Turn heat down to low and cook for 4-8 hours. DO NOT STIR.
First you get a pumpkin and cut the top in a circle and get all the guts & seeds out...Than you prepare
2 pounds lean sirloin tip
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
2 medium potatoes, cut into pieces
2 medium celery stalks, sliced
1 cups zuccini
1 teaspoon dried thyme
1 teaspoon ground mustard
1 cup water
1 cup dry red wine
1 (16 ounce) can added stewed tomatoes
3 tablespoons all-purpose flour,
Brown the beef in the olive oil add flour to coat. Than add all the above ingredients to the raw pumpkin & bake (In the pumpkin) Heat on 350 for 45 minutes..When scooping out the stew scoop part of the pumpkim too..My kids LOVED this since I served it in a pumpkin!
My daughter's 2nd grade teacher fixed this for a Thanksgiving celebration and it was such a hit. I now fix it for Thanksgiving and Christmas. My family loves it.
2 small boxes of cranberry/raspberry jello
if you can't find it, use one box of each
1 cup boiling water
1 can (undrained) crushed pineapple
1 can whole berry cranberry sauce
8 oz cream cheese
1 cup sour cream
1/2 cup sugar
1 cup chopped pecans
Dissolve jello in boiling water. Add pineapple and whole berry cranberry sauce. Mix well and refrigerate until set.
Mix together cream cheese, sour cream, and sugar. Spread over set jello and sprinkle with pecans. ENJOY!!
I usually use a pre prepared pie crust, but feel free to use a crust recipe that is your favorite for the base.
For the filling, roast a pie pumpkin by cutting it up into wedges, removing the seeds, baking it on a cookie sheet for 1 hour at 350 degrees or until it's fork tender. Let cool.
Remove and dicard browned skins and pulp and place pumpkin in a blender, puree. (note: do not use canned pumpkin! This recipe is irresistable!)
Mix 2 cups of pumpkin puree with 2 eggs, 3/4 cup honey, 1/2 teaspoon salt, (1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves), or (1 3/4 teaspoon pumpkin pie blend), with 1 12oz. can evaporated milk.
Place in pie shell in 9" pie pan bake for 15 minutes at 425 degrees and turn oven down to 350 and bake 45 minutes longer, or until filling is set.
Top with whip cream, or make a honey whip cream with 2 cups heavy cream, 1/4 cup honey and 1/2 teaspoon ground ginger mixed together with whip attachment in mixer.
This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it.
10-12 servings
1 hour prep
2 lbs ground beef, your choice of cut
1 lb ground pork, I use Jones Sausage Roll*
1 cup large dice celery
1 cup large dice onions
6-12 ounces pepperidge farm onion and garlic croutons
1 lb butter, you may not need it all
poultry seasoning
salt
pepper
First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
Second, you need a good sized fry pan, preferabley with deep, straight sides.
Third, a good pair of tongs and spoonula.
Fourth, are the ingredients. These are estimations, I don't really measure.
Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
*you could use just ground pork but the sausage gives a better taste.
Heat fry pan and oil lightly with a pat of butter.
Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
Do the same to the rest of the beef and sausage. Mix thoroughly.
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
Add seasonings at this point. Use the amount that is to your liking. Mix very well.
If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
I stuff my turkey, both neck and cavity. The extra stuffing goes in a separate pan to cook along side the turkey.
With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!
This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip or rutabaga, try it this way.
This recipe was rated 6 times on another site and received top rating(5 stars)from all.
Please read all directions before beginning. They are a bit different than usual.
8 servings
40 min
10 min prep
2 lbs carrots
2 lbs turnips or rutabagas
cream or milk
butter
salt
pepper
Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
ENJOY!
NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
I found this recipe while looking for rose water recipes on www.recipezaar.com .I have made it several times, both with rose water and with strawberry flavoring. The rose water is a hit with adults, and would be good for a wedding (romantic rose). The strawberry is a hit with kids, and tastes a lot like strawberry Nesquick. For a baby shower, tint pink or blue and cut into shower-appropriate shapes with cookie cutters. Great way for kids to get some milk in their diet. Rose water can be found in the international section of many grocery stores, near the middle eastern foods.
Jellied Milk Shapes
5 teaspoons un-flavored gelatin
2 cups milk
1/2 cup sugar
1 1/2 tablespoons rose water OR 2-3 teaspoons flavoring such as strawberry, vanilla or coconut
(optional) few drops food coloring
1. Sprinkle the gelatin on to 4 tablespoons of the milk in a cup.
Leave stand for 5 minutes. Then stand the cup in a hot water and stir the gelatin until it dissolves completely.
2. Warm the remaining milk, stir in the gelatin and sugar. Simmer (DO NOT BOIL) for 5 minutes, stirring continuously.
3. Remove from heat, stir in the rose water or flavoring and food coloring if using, and pour into a shallow baking dish (about 7" square) which has been freshly rinsed in cold water (do not dry).
4. Allow to set firmly in a cool place before cutting into squares with a sharp knife or into shapes with metal cookie cutters dipped in cool water.