[MozartLover]

Thank you for sharing your memories!

I don't supposed by any chance you remember that stuffing recipe you gave me last year? It was......something like..........Uncle Joe's Favorite........????? I made it for Christmas and it was a huge hit.............

This year we are "doing" Thanksgiving dinner here for hubby's family and I'd like to make that same stuffing again but I lost the recipe.:(

That sweet potato recipe looks good; I think I'll try that one....

[carlo3b]

Ta Da,   Just for you and your family! Have a great holiday.

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.

[carlo3b]

Angel Hair with Tomatoes, Basil & Garlic

• 1 pound Angel Hair or Capellini uncooked
• 2 Tbsp. real 100% olive oil (virgin anything is overrated)
• 1 Tbsp. minced garlic
• 5 cups tomatoes diced
• 1/2 tsp. basil
• 3/4 cup chicken broth ( homemade is so simple, if not ....gulp, canned)
• 5 Tbsp. Parmesan cheese ( fresh if possible, and always freshly grated)
• Salt and freshly ground pepper to taste

Prepare pasta according to package directions; drain.
Heat oil in a large skillet over medium high heat.
Add garlic and cook for one minute. (do not brown, or burn as it will turn bitter)
Add tomatoes, basil, salt and pepper.
Cook for 3 minutes.
Add hot pasta to skillet; toss well.
Add chicken broth and stir.
Toss with freshly grated Parmesan cheese and serve immediately.