I was assigned to make stuffing for Thanksgiving. I am not really a fan of stuffing; I usually find the stuffing too salty, the texture mushy, and the seasonings too overpowering. While I was tempted to just make a box of Stove Top stuffing, I diligently searched the Internet and found this recipe. Although I am still not too excited to eat stuffing, I did rather enjoy this recipe. And, it wasn't much harder than making the box of Stove Top. So this recipe gets two thumbs up from me! The recipe is from Good Housekeeping. (Recipe updated 3/5/2017, with adaptations from recipe for Sausage Cranberry Stuffing on the Bob Evans website. Recipe updated 11/27/2020 to reduce butter, celery, onions.)
1 lb. sausage (sage or regular)
4 Tbsp. butter
4 stalks celery, finely diced
1 medium onion, finely diced
1 pkg. (12 oz.) seasoned corn-bread stuffing mix OR herb-flavor stuffing mix
1-1/2 C. (6 oz.) chopped pecans
1 pkg. (6 oz.) dried cranberries
2 cans (14.5 oz. each) cans low-sodium chicken broth
Preheat oven to 325 degrees.
In large skillet, crumble and cook sausage over medium heat until browned. Remove from skillet to a plate lined with paper towels.
In same skillet, melt butter over medium heat. Saute celery and onion until softened, about 5 minutes.
In a large bowl, combine celery, onions, sausage, stuffing mix, pecans, and cranberries. Add the chicken broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting.
Place the rest of the stuffing in a 9x13-inch glass baking dish. Cover baking dish with foil and bake at 325 degrees for 45 minutes. Remove foil and bake 10-15 minutes longer, or until heated through and lightly browned on top.
Sausage Cranberry-Pecan Stuffing
Molasses Spice Cookies
This recipe is from America's Test Kitchen, my favorite cooking show.
1/3 C. (2-1/3 oz.) granulated sugar, plus 1/2 C. for coating
2-1/4 C. (11-1/4 oz.) all-purpose flour
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1-1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground black pepper
1/4 tsp. table salt
12 Tbsp. (1-1/2 sticks) unsalted butter, softened
1/3 C. packed (2-1/3 oz.) dark brown sugar
1 large egg yolk
1 tsp. vanilla extract
1/2 C. molasses
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line two large baking sheets with parchment paper. Place 1/2 cup of the granulated sugar in a shallow baking dish or pie plate; set aside.
Whisk the flour, baking soda, spices, and salt together in a medium bowl; set aside.
In a standing mixer fitted with the paddle attachment, beat the butter, brown sugar, and remaining 1/3 cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Decrease the speed to medium-low and add the egg yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds. Decrease the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping down the bowl once with a rubber spatula. Decrease the speed to low and add the flour mixture; beat until just incorporated, about 30 seconds, scraping down the bowl once. Give the dough a final stir to ensure that no flour pockets remain. The dough will be soft.
Divide the dough into 22 portions, each about 1 tablespoon, and roll them between your hands into balls about 1-1/4 to 1-1/2 inches in diameter. Working in batches, drop five dough balls into the baking dish with the sugar and toss to coat. Set the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Repeat with the remaining dough.
Bake one sheet at a time, rotating the baking sheets halfway through the baking time, until the cookies are browned, still puffy, and the edges have begun to set but the centers are still soft (cookies will look raw between the cracks and seem underdone), about 11 minutes. Do not overbake.
Cool the cookies on the baking sheets for 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Makes about 22 cookies.
Note: Light molasses gives the cookies a milder flavor; dark molasses gives the cookies a stronger flavor.
1/3 C. (2-1/3 oz.) granulated sugar, plus 1/2 C. for coating
2-1/4 C. (11-1/4 oz.) all-purpose flour
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1-1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground black pepper
1/4 tsp. table salt
12 Tbsp. (1-1/2 sticks) unsalted butter, softened
1/3 C. packed (2-1/3 oz.) dark brown sugar
1 large egg yolk
1 tsp. vanilla extract
1/2 C. molasses
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line two large baking sheets with parchment paper. Place 1/2 cup of the granulated sugar in a shallow baking dish or pie plate; set aside.
Whisk the flour, baking soda, spices, and salt together in a medium bowl; set aside.
In a standing mixer fitted with the paddle attachment, beat the butter, brown sugar, and remaining 1/3 cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Decrease the speed to medium-low and add the egg yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds. Decrease the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping down the bowl once with a rubber spatula. Decrease the speed to low and add the flour mixture; beat until just incorporated, about 30 seconds, scraping down the bowl once. Give the dough a final stir to ensure that no flour pockets remain. The dough will be soft.
Divide the dough into 22 portions, each about 1 tablespoon, and roll them between your hands into balls about 1-1/4 to 1-1/2 inches in diameter. Working in batches, drop five dough balls into the baking dish with the sugar and toss to coat. Set the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Repeat with the remaining dough.
Bake one sheet at a time, rotating the baking sheets halfway through the baking time, until the cookies are browned, still puffy, and the edges have begun to set but the centers are still soft (cookies will look raw between the cracks and seem underdone), about 11 minutes. Do not overbake.
Cool the cookies on the baking sheets for 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Makes about 22 cookies.
Note: Light molasses gives the cookies a milder flavor; dark molasses gives the cookies a stronger flavor.
Artichoke Mushroom Caps
This recipe is from Taste of Home. It's like spinach artichoke dip, but in a mushroom cap.
1 pkg. (3 oz.) cream cheese, softened
1/4 C. mayonnaise
1 jar (6-1/2 oz.) marinated artichoke hearts, drained and finely chopped
1/4 C. grated Parmesan cheese
2 Tbsp. finely chopped green onions
20-25 large fresh mushrooms, stems removed
1/4 C. seasoned bread crumbs
2 tsp. olive oil
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese, and onion. Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms. Bake at 350 degrees for 25-30 minutes.
Note: The bread crumb topping is optional.
Variation: Next time I want to try adding chopped spinach.
1 pkg. (3 oz.) cream cheese, softened
1/4 C. mayonnaise
1 jar (6-1/2 oz.) marinated artichoke hearts, drained and finely chopped
1/4 C. grated Parmesan cheese
2 Tbsp. finely chopped green onions
20-25 large fresh mushrooms, stems removed
1/4 C. seasoned bread crumbs
2 tsp. olive oil
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese, and onion. Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms. Bake at 350 degrees for 25-30 minutes.
Note: The bread crumb topping is optional.
Variation: Next time I want to try adding chopped spinach.
Lemon Glaze
Perfect for the 7-Up bundt cake. Thanks for the recipe, Martha Stewart.
2 c. powdered sugar
3-4 Tbsp. lemon juice
Place powdered sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
Note: The recipe calls for fresh lemon juice, but I used the bottled kind (although not the kind from concentrate).
2 c. powdered sugar
3-4 Tbsp. lemon juice
Place powdered sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
Note: The recipe calls for fresh lemon juice, but I used the bottled kind (although not the kind from concentrate).
Honey Butter I
Perfect for serving with corn bread or corn muffins.
Equal parts softened butter and honey (I typically use 4 Tbsp. butter and 4 Tbsp. honey)
Beat ingredients. If desired, chill about 1 hour to blend flavors.
Note: I usually mix the butter and honey until the mixture turns fluffy and has a texture like whipped cream.
Equal parts softened butter and honey (I typically use 4 Tbsp. butter and 4 Tbsp. honey)
Beat ingredients. If desired, chill about 1 hour to blend flavors.
Note: I usually mix the butter and honey until the mixture turns fluffy and has a texture like whipped cream.
Corn Bread / Corn Muffins
This is the recipe from the back of the Quaker corn meal container.
1-1/4 C. all-purpose flour
3/4 C. corn meal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. oil
1 egg, beaten
Heat oven to 400 degrees. Grease 8- or 9-inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes, or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
Note: If you are from South Jordan, you may refer to corn bread as "johnny cakes."
Variation (my favorite way of making corn bread): For corn muffins, pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes, or until golden brown.
1-1/4 C. all-purpose flour
3/4 C. corn meal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. oil
1 egg, beaten
Heat oven to 400 degrees. Grease 8- or 9-inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes, or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
Note: If you are from South Jordan, you may refer to corn bread as "johnny cakes."
Variation (my favorite way of making corn bread): For corn muffins, pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes, or until golden brown.
Fiesta Chicken Casserole
This is the only recipe I have posted to my blog that I have not personally made...but I have tasted it and, believe me, it is REALLY good! From Campbell's recipe website.
1 pkg. (15 oz.) refrigerated pie crust (2 crusts)
1 jar (16 oz.) salsa
1 can (10-3/4 oz.) cream of chicken soup
1 C. sour cream
2 C. shredded cheddar cheese (about 8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) chunk chicken breast in water, drained
1 can (about 15 oz.) black beans, rinsed and drained
Heat oven to 400 degrees. Let the pie crusts stand at room temperature for 15 minutes, or until they're easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken, and beans in a large bowl. Spoon the chicken mixture into a 9x13-inch baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side by side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 10x14-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake for 40 minutes, or until the crust is golden brown.
1 pkg. (15 oz.) refrigerated pie crust (2 crusts)
1 jar (16 oz.) salsa
1 can (10-3/4 oz.) cream of chicken soup
1 C. sour cream
2 C. shredded cheddar cheese (about 8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) chunk chicken breast in water, drained
1 can (about 15 oz.) black beans, rinsed and drained
Heat oven to 400 degrees. Let the pie crusts stand at room temperature for 15 minutes, or until they're easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken, and beans in a large bowl. Spoon the chicken mixture into a 9x13-inch baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side by side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 10x14-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake for 40 minutes, or until the crust is golden brown.