HARVEST STUFFING
Categories Garlic Onion turkey Side Bake Sauté Thanksgiving Apple Apricot Poultry Sausage Celery Parade Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 12 cups of stuffing, enough for 18 pound turkey
Number Of Ingredients 12
Steps:
- Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey.
COUNTRY HARVEST STUFFING
Provided by Sheila Lukins
Categories Side Thanksgiving Dinner Dried Fruit Sausage Pecan Potluck Parade Peanut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.
- 2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.
- 3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.
HARVEST SALAD WITH LIME-CURRY DRESSING
A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden-the lime and curry make a fantastic pairing. -Rachel Muilenburg, Prineville, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (1-1/3 cups each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.
Nutrition Facts : Calories 162 calories, Fat 11g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 66mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.
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