Two recipes from Thanksgiving ...
This was modified from a recipe in the newspaper the week before:
Country Sausage and Corn Bread Stuffing
1 pound pork sausage meat
4 tablespoons butter or margarine
3 stalks celery, coarsely chopped
1 large onion (12 ounces), coarsely chopped
1 red pepper, coarsely chopped
14½-ounce can chicken broth or 1¾ cups homemade chicken broth
½ teaspoon coarsely ground black pepper
¾ cup water
16-ounce package corn bread stuffing mix (Pepperidge Farm makes one)
¼ cup chopped fresh parsley
Heat a large pot over medium-high heat until very hot. Add sausage meat and cook, breaking up sausage with side of spoon, until browned, about 10 minutes. With slotted spoon, transfer sausage to large bowl. Discard all but 2 tablespoons sausage drippings.
Add butter or margarine, celery, onion and red pepper to the pot.
Cook, stirring occasionally, until vegetables are golden brown and tender, about 10 minutes. Stir in chicken broth, black pepper and water. Heat to boiling, stirring until browned bits are loosened from bottom of pot.
Add vegetable mixture, corn bread stuffing mix, and parsley to sausage in bowl; stir to combine well. The recipe calls for 14-oz. stuffing mix. The Pepepridge farm bag is 16 oz. I added it all, then added boiling water with stirring to get the consistency I wanted.
Use to stuff turkey; or, to serve in baking dish, spoon stuffing into greased 13-by-9-inch baking dish. Cover with foil.
Makes about 12 cups stuffing.
Nutrition information per ½ cup stuffing: about 137 cal., 4 g pro., 15 g carbo., 7 g total fat (2 g saturated), 13 mg chol., 414 mg sodium.
THIS IS VERY, VERY GOOD AND VERY EASY (everyone that tries it wants the recipe):
Mashed Sweet Potatoes with Caramelized Onion and Bacon
Adapted from “Tish’s recipe on http://www.recipezaar.com.
2 lbs. sweet potatoes, peeled and cut into halves or thirds
2 tsp. tablespoons olive oil
4 oz. diced bacon
1 medium onion, coarsely chopped
1 tsp. red wine vinegar
¼ c. cream cheese (2 oz.)
¾ tsp. teaspoon salt
¼ tsp. teaspoon ground pepper
1. In a large pot of boiling salted water, add peeled sweet potatoes.
2. In a non-stick wok, start to cook the diced bacon with the olive oil.
3. When the bacon begins to brown, add the diced onion and cook until the onions brown a little. If there is more bacon grease than you would like, drain a little (not me ).
4. When the sweet potatoes are soft, remove them to a bowl with a slotted spoon and pour the water down the sink. Return the sweet potatoes to the pot and mash.
5. Add 2-oz. cream cheese, salt, pepper, and mix.
6. Add the vinegar to the bacon/onion mixture, stir, and add it to the sweet potatoes. Stir.
7. Serve or transfer to a greased, casserole dish and cover.
8. Re-heat in the oven when needed.
Modified by Cooper at 7:07 PM 12-11-2004
Modified by Cooper at 7:11 PM 12-11-2004