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More "fixins" recipes for THANKSGIVING DAY are trailing in
so you'll have enough time to plan and make your final
decisions in time to shop before the crowds. I had no idea
when I was first out on my own there could be so many varieties
of stuffing or dressing and although I love trying new ones,
I'm still a fan of the traditional sausage celery and onion
version my Mom always made and I still have to have it. Matter
of fact with our large family, it was a tradition to get together
the night before just to prep literally buckets of it so everyone
had plenty to take home. I think that marathon of chopping,
sauteeing and more chopping with lots of laughs and sampling
was the special spice in my Mom's dressing.
If you're looking for a basic recipe and not too dry, moist or
on the spicy side this one will do you just right. SAUSAGE
STUFFING FOR THANKSGIVING DAY is a middle of the road recipe
with tons of flavor and whether you are the one having the big
day at your house or you've been asked to bring the stuffing...
this delicious recipe is a real no-brainer.
Also below are some cool holiday appetizer presentation ideas.
RECIPE: SAUSAGE STUFFING FOR THANKSGIVING DAY
1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
Cook sausage. Drain. Melt margarine. Add enough to sausage
drippings to make 1 cup. Saute onions and celery in
margarine/dripping mixture until onion is tender. DO NOT
BROWN. Stir in about 1/3 bread cubes. Put in big bowl and
add remaining bread cubes, poultry seasoning, and pepper.
Watch your hands, it's hot. Mix well. Stuff turkey. You can
also omit the sausage, increase the bread cubes to 9 cups,
and add a teaspoon or two of salt. You can also add apples,
giblets, oysters, etc. This recipe is very adaptable. When
cooking extra in the oven, place the stuffing in a buttered
casserole dish, and place in a pan of hot water. Cover, and
baste with turkey drippings occasionally.
Yield: 12 Servings
Categories: Side Dishes, Thanksgiving, Seasonal
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
APPETIZER PRESENTATION TIPS:
People eat with their eyes first, so making food attractive
can turn even the simplest foods into something wonderfully
Dips into hollowed peppers, small cabbages, round bread
loaves, molded into shapes and decorated with cream cheese,
olives, pickles etc.
Fruit into pineapple boats.cold items on picks stuck into a
large veggie or fruit (grapefruit, cabbage) items on small
Open faced sandwiches trimmed with cream cheese piping
decorate plates or trays with flowers, kale, parsley, radish
roses, carrot curls etc.
You can purchase 'deli' style trays and lids and line them
with green leaf lettuce to show off the food.
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