- This is a prize winning stuffing recipe that I think you’ll find interesting. It has a lot of different flavors all mixed in together, and is what would be considered a healthy recipe. You can substitute any ingredients you want, like turkey sausage in place of regular sausage, or I like to use a rice called “pecan rice” in a little box, in place of wild rice, or mix the two together. This recipe turns out real good, so I thought I would share it with you for the holidays. This special stuffing has a novel mix of ingredients: Cranberries, wild rice, hazelnuts, apples, sausage,and a splash of orange liqueur– 1/2 cup dried cranberries or raisins ; 1/4 cup orange liqueur or orange juice ; 1- 1/4 cups chopped celery ; 1- 1/4 cups chopped onion ; 1/4 cup butter ; 1 tsp. poultry seasoning ; 1 8-oz. pkg. herb-seasoned stuffing mix ( 2 cups) ; 2 cups peeled, chopped apple (2 apples) ; 1/2 lb. bulk pork sausage, cooked and well drained ; 1 cup cooked wild rice ; 1/2 cup chopped hazelnuts or slivered almonds ; 1/2 cup snipped parsley ; 3/4 to 1 cup chicken broth ; Salt and pepper to taste In a small saucepan bring cranberries or raisins and orange liqueur or orange juice to boiling. Remove from heat and set aside. In a large skillet cook celery and onion in hot butter till tender. Stir in poultry seasoning; set aside. In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley. Stir in the cranberry mixture and celery-and-onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly. Season with salt and pepper. Use to stuff one 8- to 10-pound turkey. Or, bake, covered, in an ungreased 3 quart casserole in a 325 degree oven for 40 to 60 minutes or till heated through. Makes 8 to 10 servings. Nutrition information per serving: 376 cal. (39% from fat) 16 g fat, 12 mg. chol., 9 g pro., 47 g carbo., 3 g dietary fiber, 771 mg sodium. U.S. RDA: 13% iron, 12% vit. A, 13% vit. C, 34% thiamine, 17% riboflavin, 24% niacin. Thank you to J. Hill, Sacramento, Calif. for the great recipe!
I created this meatloaf recipe by accident, but it tasted so good, that now I would like to share it with you, too. I have been using organic meat, or meat with no anti-biotics or hormones, but you can use any ground meat that you like. Start with 1 lb. ground beef, add 1 sweet onion diced, 1 red or green bell pepper diced, 1 egg, 1/4 cup brown sugar, about 4-5 dashes of worchestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of red pepper flakes, a couple dashes of soy sauce if you like, then mix it all together and put it in a loaf pan and bake at 350 degrees for about 35 minutes. Just check it and make sure it is done. Instead of adding bread crumbs or oatmeal or anything like that to stretch it, I just make it just like the recipe says, and I serve it with green peas, and brown rice. There are never any leftovers to put away. I hope you enjoy this recipe. Bon Appetit!
This is an easy and delicious recipe and it doesn’t take long to prepare. After a long day at work, take out the following ingredients: 1-2 sweet potatoes or red potatoes diced, 1 can campbells cream of mushroom soup, 1 can creamed corn, approximately 1 cup milk or less to thin slightly, 1 can alaskan salmon,and 1 bag frozen peas. In a saucepan, steam the diced potatoes until tender. In another pan, put in cream of mushroom soup, and add milk to thin and make creamy. Add the can of creamed corn to this, add salmon, (drained), add the steamed potatoes, and then add the frozen peas. Stir all of the ingredients together to mix, then heat through on a medium/high setting for approximately 20 minutes and serve. This can even be served over buttered whole wheat toast as a creamed salmon and toast entre’. Serves 4