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Mom's turkey stuffing

Posted by: san_ (My Page) on Wed, Nov 20, 02 at 18:07

we cook a turkey about 3 or maybe 4 times a year and have tried a number of stuffing recipes. at thanksgiving though, this is THE one that we "have to have" and that holds true for my brothers and sister as well.
Mom's turkey stuffing

saute:
3 or 4 ribs of chopped celery with
1 large chopped onion in a little olive oil
add a bit of salt and pepper

meanwhile, in a large bowl stir together:
2 C cooked instant rice,
1# bulk pork sausage (raw),
2-3 C crouton stuffing mix,
1 tsp poultry seasoning or sage,
(you can also add in 1/2 C of chopped pecans or 1/2 C chopped cranberries)

Stir the sauteed celery and onions into the above and loosely spoon it into the turkey and cook the turkey as recommended. if using this as dressing, bake in a covered casserole dish at 325 for 1 hour--the addition of 1/2 a can of beer or a little chicken stock in the baking dish is good.

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Cranberry Jezabel, from Cooking Light

Posted by: Lindac (My Page) on Fri, Nov 22, 02 at 10:45

Better save this to the archives as It has been requested so many times.

Linda C
Cranberry Jezabel, from Cooking Light
12 oz bag fresh or frozen cranberries,
1 c. water,
3/4 c. white sugar,
1/2 c brown sugar,
Wash and pick over the berries, put water and sugars in sauce pan( large
enough to prevent boil over) and bring to a boil, add berries and return to
a boil, cook on medium for 15 to 20 minutes from the time it returns to a
boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is
hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!