Posted on 11/21/2006 9:56:19 PM PST by carlo3b
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 pepperSoak 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.
American Patriot Bread Pudding
Ingredients:
* Unsalted butter, softened
* 1 (1.5 lb.) loaf cinnamon egg bread *
* 2/3 cup golden raisins
* 1.5 cups sugar
* 4 cups milk
* 2 cups heavy whipping cream, yep, no substitutes
* 1/4 cup vanilla extract
* 8 eggs, beaten
* 1 tsp. cinnamon
Preparation:
Coat the bottom and side of a 2" deep baking dish heavily with butter.
Tear the bread into 1" pieces.
Mix with the raisins in a bowl.
Spread the bread mixture evenly in the prepared dish, turning crust side down as this tends to burn easily.
Whisk the sugar, milk, 2 cups whipping cream, vanilla, eggs & cinnamon in a bowl until blended.
Pour over the bread mixture.
Preheat the oven to 325 degrees.
Place the baking dish in a 4" deep baking pan.
Add water to reach halfway up side of the baking dish.
Bake for 1 hour.
Remove from water bath.
Let stand for 20 minutes.
Spoon into dessert bowls, and serve while still warm.
Heavenly Caramel Sauce
* 1 cup butter
* 1 cup sugar
* 1 cup brown sugar
* 1 cup cream
* pinch of salt
* 2 teaspoons vanillaMix all the ingredients together and simmer for about 5 or 6 minutes.
Serve over Bread and butter pudding, apple pie and ice cream, warm
gingerbread, etc..Cinnamon Swirl Egg Bread
* This Cinnamon Swirl bread is great in this recipe, but make extra for toast and butter for breakfast or anytime..
* 4 3/4 to 5 1/4 cups all-purpose flour
* 1 package active dry yeast
* 1 1/3 cups milk
* 3 tablespoons sugar
* 3 tablespoons margarine or butter
* 1/2 teaspoon salt
* 2 eggsCombine 2 cups of the flour and the yeast. In a saucepan heat and stir milk, sugar, margarine or butter, and salt till warm (120 - 130 degrees Fahrenheit) and margarine almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 60 minutes).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 8x4x2 inch loaf pans. Shape each half of the dough into a loaf. Place in pans. Cover and let rise till almost double (about 30 minutes). Bake in a 375 degree Fahrenheit oven for 25 to 30 minutes or till done. Cover loosely the last 10 to 15 minutes of baking, if necessary. Remove from pans; cool.
Makes 2 loaves. (32 servings.)
Get ready for PETA'S media blitz and the TOFUrkey recipes. Another great reason to hate the media.
bump
Thanks Carlo...And Happy Thankgiving to you.
THANK YOU Carlo for this thread and a blessed Thanksgiving to you.
---
A THANKSGIVING CELEBRATION Online
http://www.truthusa.com/ThanksGIVING.html
Artichoke and Bacon Frittata
* 1 small onion, chopped
* 2 Tablespoons butter
* Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
* 8 eggs
* 1/2 cup grated Parmesan cheese
* 1/3 cup bread crumbs
* 6 slices bacon, cooked and crumbled
* 1/2 cup shredded Monterey Jack cheese
* Paprika for colorPreheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,
Triple Pepper Salad with Cellentani
Cellentani ( whirls, or large elbow macaroni) con Insalata di Peperoni* 12 oz Cellantani ( whirls, or large elbow macaroni)
* 2 red peppers
* 2 green peppers
* 2 yellow peppers
* 1 small onion, finely chopped
* 1 tbsp fresh oregano, chopped
* 2 cloves garlic, crushed
* 3 tbsp olive oil
* 1 tbsp white wine vinegarPre-heat oven to 190°C, 375°F, Gas Mark 5. Place the peppers on a baking tray and bake for 30-40 minutes until soft and browned. Meanwhile, cook the whirls in salted boiling water as directed on the packet. Drain and leave to cool. Deseed and skin the baked peppers and cut into strips. Mix with the remaining ingredients. Add the pasta and toss well. Serve chilled.
Cinnamon Swirl Egg Bread
Where's the cinnamon in the receipe??
What a wonderful link.. Thank you my dear girl.. Happy Thanksgiving
Thank you, carlo! And a blessed and happy Thanksgiving to you and your family!!
I think it's appropriate that Election Day and Thanksgiving are in the same month.
Both involve big turkeys.
Yesterday morning my total guest list was at 11, suddenly it's ballooned to 18 :-)
I'd love to hear of anyone's experience doing a turkey this way.
You are blessed!
1 1/2 c. raisins (optional)
2 tsp. cinnamon
Thank you sweetie.. Have a great holiday.. :)
PLEASE......somebody at one time had a recipe for brussel sprouts that really took the "edge" off of them and they were terrific......any help with that would be appreciated...thx
"picky, picky, picky.. :).."
lol you're good!
I love these kinds of threads. No pressure, lots of fun and food, glorious food!
Peta can kiss my Turkey.. HA! .. :)
To you and yours.. A Healthy and Happy Thanksgivings Day
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