Ok I am making myself hungry looking at all these yummy looking recipes. lol. Well here are more Holiday Recipes straight from my Holiday Cookbook (My all time favorite cookbook!).
Vegetables and Sides:
Sausage - Cornbread Stuffing
8 ozs bulk sausage (regular or spicy)
1/2 cup butter or margarine
2 medium onions, chopped
2 cloves garlic, minced
2 tspns dried sage
1 tspn poultry seasoning
1 pkg (16 ozs) prepared dry cornbread crumbs
3/4 to 1 1/4 cups chicken broth
Sage leaves for garnish
Brown sausage in large skillet over medium - high heat until no longer pink, stirring to separate meat. Drain sausage on paper towels; set aside. Wipe skillet with paper towels to remove grease. Melt butter in same skillet over medium heat until foamy. Cook and stir onions and garlic in butter 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning; cook 1 minute more.
Combine cornbread crumbs, sausage and onion mixture in large bowl. If stuffing is to be cooked in turkey, drizzle 3/4 cup broth over stuffing; toss lightly until evenly moistened. Stuff body and neck cavities loosely with stuffing. Stuffing may be prepared up to 1 day before using. Do not stuff turkey until just before ready to roast. Roast according to instructions with turkey. If stuffing is to be cooked seperately, drizzle 1 1/4 cups broth over stuffing; toss stuffing lightly until evenly moistened. Transfer to 3 - quart casserole.
Preheat oven to 350 F. Bake 45 minutes (55 to 60 minutes if refrigerated) or until heated through. For drier stuffing, uncover during last 15 minutes of baking. Garnish if desired.
Makes 12 cups stuffing
Classic Bran Dinner Rolls
1 cup Nabisco 100% Bran
1 cup milk
1/2 cup plus 1 tblspn water
1/2 cup magarine
4 to 4 1/2 cup all-purpose flour
2 pkgs Fleischmann's RapidRise Yeast
1/3 cup sugar
3/4 tspn salt
3 eggs
Poppy, caraway or sesame seed (optional)
Heat bran, milk, 1/2 cup water and margarine in medium saucepan until very warm (125 to 130 F); let stand 5 minutes.
Meanwhile, in large bowl, combine 2 cups flour, undissolved yeast, sugar and salt. Stir warm bran mixture into dry ingredients. Mix in 2 eggs and enough remaining flour to make a soft dough. Grease top of dough. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Punch dough down. On lightly floured surface, divide dough in half. Shape as desired.
Place rolls about 2 inches apart on greased baking sheets. Cover; let rise in warm place (70 to 80 F) until doubled in size, 20 to 30 minutes.
Beat remaining egg with remaining 1 tblspn water; brush on rolls. If desired, sprinkle with seed. Bake at 375 F for 15 minutes or until golden brown. Remove from sheets; cool on wire racks.
Makes 1 to 2 dozen rolls
Well hope you guys enjoy these two recipes! I am going to post holiday sweets tomorrow! Pies and Cakes.
Vegetables and Sides:
Sausage - Cornbread Stuffing
8 ozs bulk sausage (regular or spicy)
1/2 cup butter or margarine
2 medium onions, chopped
2 cloves garlic, minced
2 tspns dried sage
1 tspn poultry seasoning
1 pkg (16 ozs) prepared dry cornbread crumbs
3/4 to 1 1/4 cups chicken broth
Sage leaves for garnish
Brown sausage in large skillet over medium - high heat until no longer pink, stirring to separate meat. Drain sausage on paper towels; set aside. Wipe skillet with paper towels to remove grease. Melt butter in same skillet over medium heat until foamy. Cook and stir onions and garlic in butter 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning; cook 1 minute more.
Combine cornbread crumbs, sausage and onion mixture in large bowl. If stuffing is to be cooked in turkey, drizzle 3/4 cup broth over stuffing; toss lightly until evenly moistened. Stuff body and neck cavities loosely with stuffing. Stuffing may be prepared up to 1 day before using. Do not stuff turkey until just before ready to roast. Roast according to instructions with turkey. If stuffing is to be cooked seperately, drizzle 1 1/4 cups broth over stuffing; toss stuffing lightly until evenly moistened. Transfer to 3 - quart casserole.
Preheat oven to 350 F. Bake 45 minutes (55 to 60 minutes if refrigerated) or until heated through. For drier stuffing, uncover during last 15 minutes of baking. Garnish if desired.
Makes 12 cups stuffing
Classic Bran Dinner Rolls
1 cup Nabisco 100% Bran
1 cup milk
1/2 cup plus 1 tblspn water
1/2 cup magarine
4 to 4 1/2 cup all-purpose flour
2 pkgs Fleischmann's RapidRise Yeast
1/3 cup sugar
3/4 tspn salt
3 eggs
Poppy, caraway or sesame seed (optional)
Heat bran, milk, 1/2 cup water and margarine in medium saucepan until very warm (125 to 130 F); let stand 5 minutes.
Meanwhile, in large bowl, combine 2 cups flour, undissolved yeast, sugar and salt. Stir warm bran mixture into dry ingredients. Mix in 2 eggs and enough remaining flour to make a soft dough. Grease top of dough. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Punch dough down. On lightly floured surface, divide dough in half. Shape as desired.
Place rolls about 2 inches apart on greased baking sheets. Cover; let rise in warm place (70 to 80 F) until doubled in size, 20 to 30 minutes.
Beat remaining egg with remaining 1 tblspn water; brush on rolls. If desired, sprinkle with seed. Bake at 375 F for 15 minutes or until golden brown. Remove from sheets; cool on wire racks.
Makes 1 to 2 dozen rolls
Well hope you guys enjoy these two recipes! I am going to post holiday sweets tomorrow! Pies and Cakes.
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