I just have tooooo many recipes I like to share to just put one in here and there, so here are some recipes you may be interested in using for Thanksgiving.
Hubby always thought he didn’t like stuffing until my friend, Pam, gave me this recipe for stuffing about 25 years ago. It’s the only kind we ever make.
~~~~~~~~~~Country Cornbread Stuffing~~~~~~~~~~
In a skillet, saute — in 1/4 C. butter — 2 C. chopped celery — 1 C. chopped onion
In a large bowl, combine — celery mixture — 9″ pan of cornbread, cooled, crumbled — 6 C. soft bread crumbs — 1 lb. bulk sausage, cooked/drained — 1/2 t. sage. Mix well.
Add — 10 3/4 oz. can of chicken broth — 3/4 C. water– 2 beaten eggs. Toss lightly until bread is thoroughly moistened. (Add a little more water if it seems too dry.)
Can be used to stuff turkey or put in a greased baking dish and bake at 350 degrees for 45 minutes to an hour, until golden brown.
~~~~~~~~~~Sweet Potato Surprise~~~~~~~~~~
Mis together — 3 C. mashed sweet potatoes (cooked, if fresh, or canned) — 1 C. sugar — 2 eggs — 1/2 STICK butter, melted — 1 t. salt — 1 t. vanilla.
Spread in 9×13 dish that has been sprayed with baking spray.
Topping : Mix together untill crumbs form — 1 C. brown sugar — 1/3 C. flour — 1 C. chopped walnuts — 1/2 STICK butter, melted.
Spread on top of potatoes. Bake 30-40 minutes at 350 degrees until brown and crisp on the surface.
~~~~~~~~~~Hash Brown Casserole~~~~~~~~~~
Mix together in a LARGE mixing bowl — 2 lb. frozen hash browns, thawed (I like to use the Potatoes O’Brien, more colorful) — 1 STICK softened butter — 1/2 C. chopped onion — 2 C. sour cream — 1 can Cream of Chicken Soup — 2 C. grated cheddar cheese — 1 t. salt — 1/2 t. pepper
This is supposed to be put in a 9×13 dish, but it makes a very full one, so consequently takes a long time to bake. I like to put some of it in an 8×8 dish to bake. That way it isn’t so deep and bakes faster. Bake at 350 degrees for up to 1 1/2 hours — until golden brown.
~~~~~~~~~~Paysnic (Broccoli Souffle)~~~~~~~~~~
Mix in big mixing bowl: 8 oz. cottage cheese — 8 oz. grated cheddar cheese — 6 beaten eggs — 6 T. flour — 4 oz. softened butter — 2 10-oz. pkgs. frozen chopped broccoli, thawed — salt and pepper to taste.
Put in a buttered 2 qt. casserole. Sprinkle with 1/2 C. fine bread crumbs.
Bake at 350 degree for one hour. Serves 10.
~~~~~~~~~~Pickle “Wheels” Appetizer~~~~~~~~~~
Big Jar (10 big pickles) of whole garlic dills — 16 oz. cream cheese, room temperature (don’t use “spreadable” in tubs) — 8 oz. chipped beef
Dry pickles with paper towels. Shape 1/10th of the cream cheese around each pickle, covering completely. Wrap sheets of chipped beef around pickles, overlapping a little for complete coverage. (Use the messy cream cheese residue you have on your hands by now to kind of “seal” the sheets of beef to each other.) Chill for several hours. Slice with ELECTRIC knife — regular knife won’t work. Store in refrigerator in covered container. May want to double this. These go really fast at our family get-togethers.
~~~~~Spinach Salad with Warm Cranberry Vinaigrette~~~~~
First, make the Vinaigrette:In a small bowl, combine — 1/4 C. red wine vinegar — 2 t. Dijon mustard — 1/4 t. dry mustard — 1/2 t. kosher salt — 1/4 t. freshly ground pepper — 1 small clove garlic, minced — 2 T. cranberry juice — 2 t. honey. Add 1/2 C. plus 1 T. walnut oil in a slow stream, whisking constantly. Second, make the “warm” part: In a medium fry pan over medium high heat, saute 1 thinly sliced red onion in 2 T. olive oil, until softened and slightly carmelized, about 10 minutes. Season with kosher salt and freshly ground pepper.
Third, whisk the vinaigrette again, and add it and 1/2 C. dried cranberries to the fry pan.
Fourth, place a 6 oz. bag of baby spinach, washed and dried, in a salad bowl.
Finally, pour the warm vinaigrette mixture over spinach and toss lightly. Serve immediately. Serves 4.
Essen Gute!! (Good Eating!!)