Thanksgiving-Apple,Sausage andPecan Stuffing

Ingredients
1 lb. Jimmy Dean pork mild sausage
3 C. onions, chopped
2 c. celery, chopped, including leaves
1 C. butter (2 sticks)
1 14-oz. bag + 1 sm. bag Pepperidge Farm herb seasoned stuffing
3 red apples, washed, cored, and chopped
1 C. golden raisins
1/2 C. chopped pecans (or almonds or walnuts)
2 packets G Washington's Seasonings
1 tsp. cinnamon
3 C. homemade turkey stock (recipe follows), divided use
salt and pepper to taste

Directions
Cook sausage in skillet until browned. Drain and set aside. Saute onions and celery in butter until onions begin to golden.

In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins, nuts, seasoning packets, and cinnamon. Begin blending, with your hands, add 1 C. broth at a time until you get to the desired stuffing consistency. Taste and adjust seasoning by adding salt and pepper to taste.

Put the stuffing in a casserole dish with foil over (refrigerate until ready to bake). Remove from refrigerator, let stand 15 minutes and then bake the last 45 minutes with the turkey or until heated through.

TO MAKE THE TURKEY STOCK:
I make turkey stock by putting the bagged contents that come inside the turkey in a pressure cooker, top with water, 1/2 an onion studded with 6 whole cloves, 2 garlic cloves, a sprig of parsley, 1 celery stalk cut in half, 1 bay leaf, salt and pepper. I pressure cook for about 45 minutes. I take out the turkey neck and pick off all the tender meat and place in a bowl. I then strain the broth. Discard everything else and use the stock and turkey meat to add to the stuffing

Thanksgiving Day-CornBread and Sausage Stuffing

Ingredients
1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2 to 3 cups reduced-sodium chicken broth


Preparation
1. Preheat oven to 325°F. Coat a 9” x 13” baking dish with cooking spray.


2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.


3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.


4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Jambalaya Favourite

This shrimp and smoked sausage dish can be easily altered to your tastes, such as by using chicken or different seasonings.


Ingredients
1 bunch of greens onions (chopped)
1 onion (chopped)
2 celery stalks(thinly sliced)
1 green(Bell)pepper (chopped)
1 lb. smoked sausage(sliced)
1 C. shrimp
2 Tbs. margarine

1 can of Rotel tomatoes (14 oz)
1 can of diced tomatoes (14oz)
1 can of cream of chicken soup
2 cans of chicken broth (or 3C. of homemade chicken broth)
salt, pepper and hot sauce to taste
Kitchen Bouquet

2 C. Instant Rice

Directions
Take first seven ingredients, place in skillet and cook until vegetables are tender. Add tomatoes, chicken broth, salt, pepper, hot sauce and enough Kitchen Bouquet to make a darker color. Cook slowly covered for about 45 minutes to an hour. Add Instant Rice. Let stand about 10 minutes and you have yourself a pot of Jambalaya.