[varina davis]

Oh Carlo! Thats my kind of Southern-style dinner. My dad, a Georgia native, used to make it a lot. My grandmother, of Pennsylvania Dutch descent, made it and called it "pot pie." The two of them would feud about who's dish was the best. They were both terrific!

[carlo3b]

Hey girl, so good to see you.. I'm glad you like our Old Fashioned Chicken Dumplings, it's our family favorite as well.. Aside from chicken and dumplings, a great pot roast, and pasta of course, there are a couple of side dishes that really define a homemade Sunday meal, fluffy mashed potatoes, bread dressing and rich creamy gravy.. :)

 

Uncle Joe's Favorite Stuffing

This stuffing is for a big bird, not to be confused with stuffing"Big Bird", or as a side for any roast. It will easily stuff a 24 pound bird and have a little left over. If you are using a smaller bird, you can halve this recipe, or else freeze the extra. One of the best things about this stuffing is how well it freezes. Take any extra stuffing and place it in a foil lined casserole dish.  Bake like normal and cool to room temperature. Freeze for a day or two. Remove your casserole dish and you will  have a nice package of frozen stuffing for whenever you need it.

    * 2 cups diced dried apricots
    * 1 cup diced dried cranberries
    * 1/2 cup amaretto liqueur
    * 1 cup pear or plain brandy
    * 1 1/2 cups butter
    * 2 large yellow onions, chopped
    * 1 bunch scallions, sliced
    * 6 stalks and leaves celery, chopped
    * 8 cups day old egg bread cubes
    * 2 pounds bulk pork or turkey sausage
    * 2 cups chestnuts, peeled and coarsely chopped
    * 3 pears, cored and chopped
    * 3 tablespoons chopped fresh rosemary
    * 3 beaten eggs
    * 1 cup apricot nectar
    * 3 cups chicken stock
    * salt and pepper

Soak the apricots and cranberries in the amaretto and brandy overnight. Saute the onions, scallions, and celery in 4 tablespoons butter until soft. Once cooked, transfer to a large bowl. In the same pan crumble the sausage and cook until browned. Add the sausage and bread cubes to the onion mixture. Add the chestnuts, pears, apricot mixture (including soaking liquid) and rosemary to the stuffing mixture. In the same skillet heat the rest of the butter, apricot nectar, and chicken stock until the butter is melted and pour over the stuffing. Salt and pepper to taste and mix well. Loosely stuff the turkey if desired. Bake any leftover (or all of the stuffing) for 40 minutes along with the turkey.