Monday, November 21, 2005

Some Thanksgiving Recipes:

Here are a couple of my favorite recipes. For me, Thanksgiving dinner wouldn't be complete without them.
Boston Chicken Cranberry Sauce
Serves/Makes: 6

1 pound Can jellied cranberry sauce
1 Jar Smucker's Simply Fruit (10 ounces) Orange Marmalade
1/4 teaspoon Ground ginger
2 cups Fresh cranberries -- sliced
1/3 cup Walnuts -- chop fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months.


Grandma's Stuffing

1 tablespoon olive oil
2 medium onions chopped
½ cup chopped parsley
1 pound mild Italian sausage, casings removed
1 pound ground beef
1 6-ounce box Kellogg’s Croutettes Stuffing Mix
¼ pound margarine, melted
1 cup milk
6 eggs
3 tablespoons grated pecorino Romano cheese
¼ pound salami, sliced thickly and diced
½ pound mozzarella, diced
Salt to taste
¼ teaspoon pepper

Sauté onion in olive oil until soft. Add parsley and stir until soft. Add sausage and ground beef and blend well. Continue to stir and cook until no pink shows. Allow mixture to cool to room temperature.
In a separate bowl, mix croutettes with margarine and toss lightly. Stir in milk. In another large bowl, beat eggs and add grated pecorino, diced salami, mozzarella, salt and pepper. Fold in cooked meat mixture and croutettes.

Stuff mixture into turkey cavity and roast according to directions. Or, place stuffing in a large casserole and bake 1 hour at 350 degrees, until lightly browned on top.
Makes 8 to 12 servings.

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