Monday, November 27, 2006

Recipe: Gingerbread Ranch House



DIRECTIONS

In a large mixing bowl, cream butter and brown sugar. Beat in corn syrup and eggs. Combine the next five ingredients; gradually add to creamed mixture. Divide into three portions. With a lightly floured rolling pin, roll out one portion of dough directly onto a greased baking sheet to 1/4-in. thickness.

With a sharp knife, cut out four 6-1/4-in. x 4-in. rectangles for ranch house sides and roof pieces. On two pieces, score two 2-1/2-in. high x 1-1/2-in. wide window outlines.
Roll out second portion of dough. Position front and back wall patterns on dough; cut out. Score windows and door window on front. Cut out one 6-1/2-in. x 2-1/2-in. rectangle for porch awning.

Bake at 400° for 10-12 minutes or until lightly browned. While still warm, place patterns over baked dough; trim. Cut out windows completely; cool. (Save cutouts for another use.)
Place front and side walls on a foil-lined baking sheet. Spoon 2 teaspoons crushed hard candies into each window cutout. Bake at 400° for 3-4 minutes or until candy is melted. Cool completely on baking sheet before removing.

For icing and assemble: In a mixing bowl, beat egg whites, confectioners' sugar and cream of tartar on low for 1 minute. Beat on medium for 6-8 minutes or until stiff. Tint 3/4 cup icing green. Cover; refrigerate until ready to use.

Cut a small hole in the corner of a pastry or plastic bag; insert #5 tip. Add some of the white icing. (Press plastic wrap over surface of unused icing and refrigerate between uses.) Pipe icing along base and sides of front wall and one side wall. Position at right angles to each other and place on covered board;prop with small cans. Repeat with second side section and back. Let dry; remove cans. Trim edges of windows, door window and door frame with icing. For doorknob, attach a red M&M with icing.

For roof: Pipe icing along top edge of house. Position roof pieces; let dry. For roof tiles, cut 50 sticks of gum into thirds widthwise. Pipe and icing line 1/2 in. from bottom of one side of roof. Curve gum pieces and press along icing; repeat until one horizontal row is finished. Repeat six times, slightly overlapping each row until one roof piece is covered.

Repeat on other side. Pipe a thick line of icing along top roof seam. Using the same technique, place final row of gum pieces at right angle to direction of roof tiles; let dry.

For porch and awning: On covered board in front of ranch house, spread white icing into a 7-1/4-in. x 3-1/4-in. rectangle. Press cheese crackers 1/8 in. apart into icing; let dry. Pipe two mounds of icing 1 in. from the front of porch corners. Position peppermint sticks upright in mounds; let dry, propping if necessary. Pipe additional icing on peppermint stick tops and along one long edge of awning piece.

Press long frosted edge against facade and over peppermint sticks; let dry. Pipe icing over top of awning. Press nine whole sticks of gum side by side lengthwise into icing; curve ends down.
For antlers: Secure malted milk ball to a small piece of waxed paper with a dab of icing; pipe two antlers. Let dry; carefully peel away waxed paper. Center antlers above awning; attach holly berry and leaf sprinkles with icing.

For cacti: Break a third off each pretzel rod; discard. For the arms (branches), break curved sides off pretzel twists and attach to sides of rods with icing; let dry. Using green icing and #16 tip, pipe small stars to completely cover one side of each cactus.

Add white sprinkles; let dry. Turn over and repeat. Pipe white icing mouths; add remaining red M&M's for tongues. Attach brown M&M's for eyes; let dry.

For hats, place caramel-filled chocolate candies inside curved center of two chocolate slices; pipe a hatband of icing to secure. Attach holly berry and leaf sprinkles; let dry.

For rocking chair: Break pretzel sticks in half for chair legs. Attach with icing to the bottom of one chocolate slice; let dry. For rockers, cut remaining stick of gum in half lengthwise. Pipe a small amount of icing on tips of chair legs; attach gum strips and curve slightly. Let dry; invert. Pipe icing along back short side of chair seat; press remaining chocolate slice into icing for chair back. Let dry.

For finishing touches: Carefully pipe swags of icing along tops of side windows, along edge of awning and around awning posts. Add light bulb sprinkles. Position cacti on board next to house and secure with icing; prop with small cans. Place hats on cacti. Place rocking chair in front of porch.
Icing is for decorative purposes only because of the uncooked egg whites. If ranch house will be eaten, substitute a royal icing recipe using meringue powder.


From the Kitchen of: Lana at 5:59 PM 0 comments

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Sunday, November 26, 2006

Recipe: Gingerbread House



    INGREDIENTS

    DOUGH:

  • 1/2 cup butter or margarine, softened

  • 3/4 cup packed dark brown sugar

  • 3/4 cup dark molasses

  • 1 egg

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 3-1/2 to 4 cups all-purpose flour



DIRECTIONS

In a mixing bowl, beat butter until fluffy. Beat in sugar, molasses, egg, ginger, cloves and salt until well mixed. Gradually add lour, 1 cup at a time, until dough can be formed into a ball. Using remaining flour, lightly flour a wooden board. Turn dough onto the board; knead until smooth and not sticky, adding more flour if needed. Cover and chill several hours or overnight.
Meanwhile, referring to diagrams below, cut patterns out of a shoe box or cardboard. Line a baking sheet with foil and lightly grease foil. Lay a damp towel on the counter; place prepared pan on towel (to prevent slipping). Using a heavily floured rolling pin, roll out half of the dough directly on the baking sheet to a rectangle about 1/8-in. thick. Position the patterns at least 1/2 in. apart on dough. Cut out two of each pattern piece with a sharp knife or pizza cutter; remove pattern. Remove dough scraps; cover and save to re-roll if needed.
Bake at 350° for 15 minutes or until edges just begin to brown. Do not overbake. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie if necessary. Cool 10 minutes or until pieces begin to firm up. Carefully remove to a wire rack to cool completely. Repeat with remaining dough and patterns. Dough scraps may be cut into gingerbread people and used to decorate house.


    ICING AND ASSEMBLY:
  • 4 cups (1 pound) confectioners' sugar

  • 3 tablespoons meringue powder

  • 5 to 6 tablespoons warm water

  • Decorating bag

  • Large dot (#12) decorating tip

  • Spice jars

  • Green food coloring

  • Starlight mints (shingles)

  • Caramels (chimney and mailbox base)

  • Sugar cones (trees)

  • Thin butter ring cookie (wreath)

  • Red-hot candies (ornaments on trees, bow on wreath)

  • Colored sprinkles (decorating wreath and trees)

  • Red licorice (doorway)

  • Fruit-stripe gum (shutters and mailbox flag)

  • Sixlets (window and walkway)

  • Fruit leather (walkway)

  • Tootsie Rolls (large for mailbox, small for woodpile)

  • Thin pretzel stick (mailbox post

  • Mini pretzel twists (fence)


    • In a mixing bowl, beat the sugar, meringue powder and 4 tablespoons water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over icing bowl and cover tightly until ready to use. *Meringue powder is available where cake decorating supplies are sold.
    To assemble the frame of the house: Test your cookie pieces to make sure they fit together snugly. If necessary, file carefully with a serrated knife or an emery board to make them fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on a cutting board or display surface, at least 3-in. from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars.
    To add the sides and the back: Squeeze icing on the lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side. Squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners.
    To assemble the roof: Working with one side at a time, squeeze icing on the upper edge of the slant on one side of both the front and back pieces. Also squeeze icing on the adjoining side pieces. Carefully place one roof piece on the slants so that the roof's peak is even with the points of the front and back (there will be a small overhang front and back.) Repeat with other roof piece.
    To decorate: Add mints to roof, attaching with icing. For the chimney, stack caramels along one side of house, using icing between; top with an icing "smoke cloud". Add green food coloring to a portion of icing; frost sugar cones and butter cookie to make trees and wreath. Decorate with red-hots and sprinkles. Referring to photo and using candies and cookies as directed in list of ingredients, add doorway, wreath, windows, shutters, walkway, trees, logs, mailbox and fence. Yield: 1 house.

From the Kitchen of: Lana at 12:51 AM 0 comments

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Saturday, November 25, 2006

Recipe: Gingerbread Chalet



    INGREDIENTS

    DOUGH:

  • 1 cup butter (no substitutes), melted

  • 1-1/2 cups packed dark brown sugar

  • 1 egg

  • 2 tablespoons molasses

  • 1 tablespoon dark corn syrup

  • 4 cups all-purpose flour

  • 4 teaspoons ground cinnamon

  • 1 tablespoon ground cloves

  • 2 teaspoons ground nutmeg

  • 2 tablespoons hot brewed coffee

  • 2 teaspoons baking soda


    • ICING AND ASSEMBLY:

  • 2 egg whites

  • 3-3/4 cups confectioners' sugar

  • Hot water

  • 15-inch-square display base (heavyduty cardboard or cutting board or piece of plywood, covered with foil wrapping paper or aluminum foil)

  • Serrated knife or emery board

  • Green, red and yellow liquid or paste food coloring

  • Pastry bags or heavy-duty resealable plastic bags

  • Pastry tips - #10 round, #5 round and #16 star

  • 2 cans (canned goods) from pantry for propping

  • Colored gumdrops

  • 3 Andes mint candies, unwrapped

  • Spearmint candies or green gumdrops

  • Miniature pretzels twists

  • Additional confectioners' sugar

  • Cotton ball or batting


DIRECTIONS



In a mixing bowl, combine butter and brown sugar. Add egg, molasses and corn syrup. Combine flour, cinnamon, cloves and nutmeg; gradually add to butter mixture. In a small bowl, combine coffee and baking soda; stir into the dough (dough will be stiff). Trace patterns onto waxed paper and cut out. Lightly coat two baking sheets with nonstick cooking spray. Divide dough in half. Using a lightly floured rolling pin, roll out the dough directly onto the baking sheets to 1/8-in. thickness. Position patters on dough. Using a sharp knife or pizza cutter, cut out according to quantities notes on each pattern piece. Remove patterns. Remove dough scraps; cover, refrigerate and save to reroll if needed. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Use remaining dough for cutout cookies (about 2 dozen).
To make icing: In a mixing bowl, beat egg whites until foamy. Gradually add sugar and a few drops of hot water; beat for 12-15 minutes. If too stiff add additional hot water; if too thin, add more sugar. Place a damp cloth over bowl and cover tightly between uses.
This icing is for decorative purposes only. If the chalet will be eaten, you should substitute an icing recipe using meringue powder instead.

From the Kitchen of: Lana at 10:43 PM 0 comments

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Sunday, November 19, 2006

Recipe: Veggie Turkey Centerpiece



    INGREDIENTS

  • 7 radishes

  • 13 kale leaves, divided

  • 1 medium head cabbage

  • 1 medium carrot, peeled

  • Toothpicks

  • 2 raisins

  • 2 pimiento strips (1-1/4 inches long)

  • 1 small head red cabbage

  • 12 cherry tomatoes

  • 18 stuffed olives

  • 2 cans (6 ounces each) pitted ripe olives, drained

DIRECTIONS

Trim both ends of each radish. With a sharp knife, cut the radishes to make roses. Place in a bowl of ice water; refrigerate until radishes open, about 30 minutes.

Line a serving platter with six kale leaves. Cut the bottom off the medium cabbage so it sits flat; place on platter for turkey body.

From the carrot, cut a 3-1/2-in. piece and a 1-1/2-in. piece . (Discard remaining carrot or save for another use.) Make a diagonal cut at one end of each carrot piece.

Make a V-shaped cut at the other end of the small piece to create a beak. Using toothpicks, attach the diagonal end of the larger carrot piece to turkey body for neck.

For head, attach the diagonal end of the smaller carrot piece to neck. Using toothpicks, attach raisins for eyes and pimiento strips for the wattle.

For tail, attach the remaining kale leaves on the back. remove eight leaves from the red cabbage and attach in front of the kale leaves. (Save the remaining cabbage for another use.) Attach the cherry tomatoes in front of the cabbage leaves.

Attach stuffed olives for wings. Cover remaining body with ripe olives. Arrange radish roses on plate. Yield: 1 centerpiece

From the Kitchen of: Lana at 8:54 AM 0 comments

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Friday, November 17, 2006

Recipe: Minty Snowmen



INGREDIENTS

  • 1 tablespoon butter (no substitutes), softened

  • 1 tablespoon light corn syrup

  • 1/2 teaspoon mint extract

  • 1/8 teaspoon salt

  • 1 cup confectioners' sugar

  • 1 drop blue food coloring

  • 1 drop yellow food coloring

  • 1 drop red food coloring

  • Colored sprinkles and cake decorator candies



DIRECTIONS
In a mixing bowl, combine the butter, corn syrup, extract and salt. Gradually beat in confectioners' sugar. Knead by hand for 1-2 minutes or until mixture becomes pliable.

To 1 tablespoon of dough, add blue food coloring; knead until blended. Add yellow food coloring to another tablespoon of dough and knead. Add red food coloring to and other tablespoon of dough and knead. Leave remaining dough white.

Roll white dough into a log; remove one-fourth of the log and set aside. For the snowmen's bodies, divide the remaining log into 8 pieces and roll into balls. For the snowmen's heads, divide the reserved dough into 8 pieces and roll into balls. Stack 1 smaller ball on top of each larger ball. Use the colored dough to form hats, scarves and earmuffs as desired. Use colored sprinkle and candies to make eyes, nose and buttons. Yield: 8 snowmen

From the Kitchen of: Lana at 6:39 PM 0 comments

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Thursday, November 16, 2006

Recipe: Christmas Mice



INGREDIENTS
  • 24 double-stuffed cream-filled chocolate sandwich cookies

  • 1 cup (6 ounces) semisweet chocolate chips

  • 2 teaspoons shortening

  • 24 red maraschino cherries with stems, well drained

  • 24 chocolate kisses

  • 48 sliced almonds

  • 1 small tube green decorative icing gel

  • 1 small tube red decorative icing gel



    • DIRECTIONS
    Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel , pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room     temperature.

    From the Kitchen of: Lana at 7:20 PM 0 comments

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    Sunday, November 12, 2006

    Recipe: Classic Pumpkin Pie



    • Pastry for 9-inch pie crust

    • 2 eggs, well beaten

    • 1/2 cup firmly packed brown sugar, packed

    • 2 teaspoons Pumpkin Pie Spice

    • 1 tablespoon flour

    • 1/2 teaspoon salt

    • 1 can (15 ounces) pumpkin

    • 1 can (12 ounces) evaporated milk



    1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
    2. Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin and gradually add evaporated milk, mixing well. Pour into pie crust.

    3. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking 40 minutes or until knife inserted in center comes out clean. Serve warm or cold. Garnish with whipped cream sprinkled with extra pumpkin pie spice if desired. Store covered in refrigerator.

    From the Kitchen of: Lana at 6:59 PM 0 comments

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    Recipe: Mint Iced Chocolate Fudge



    • 1 box (1 pound) confectioners' sugar

    • 1/2 cup unsweetened cocoa powder

    • 1/2 cup (1 stick) butter

    • 1/4 cup milk

    • 1 1/2 teaspoons Vanilla Extract

    • 1 cup chopped nuts (optional)

    • 1 cup white chocolate chips

    • 2 tablespoons milk

    • 1/4 to 1/2 teaspoon Mint Extract

    • 1/8 teaspoon Green Food Color



    1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray.

    2. Mix sugar and cocoa in large bowl; set aside.

    3. Heat butter and milk in small saucepan until butter melts. Remove from heat; add vanilla. Add to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Refrigerate at least 1 hour or until firm.

    4. For the mint layer, place white chocolate chips and milk in medium microwavable bowl. Microwave on MEDIUM 1 minute; stir. Microwave additional 15 to 30 seconds, stirring after 15 seconds. Stir in mint extract and green food color. Spread over cooled chocolate layer.

    5. Refrigerate 10 to 15 minutes or until firm. Use foil to lift out of pan onto cutting board. Cut into 16 (2-inch) squares. Cut each square diagonally in half, making triangles.


    From the Kitchen of: Lana at 11:16 AM 0 comments

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    Saturday, November 11, 2006

    Recipe: Baked Corn



    This is Chipheads Favorite Holiday dish.

    • 4 eggs, well beaten

    • 1/2 cup milk

    • 2 cans (14.75 ounces each) cream style corn

    • 1 can (11 ounces) whole kernel corn, drained

    • 1/4 cup butter or margarine, melted

    • 1/3 cup sugar

    • 1/2 cup bread crumbs

    • 1 1/2 teaspoons Seasoned Salt

    • 1 tablespoon Minced Onions

    • 1/2 teaspoon Ground Mustard



    1. Preheat oven to 350°F. Combine cream style corn, whole kernel corn, and eggs in large bowl. Add mixture of sugar, bread crumbs, minced onion, Season salt, and ground mustard. Stir in milk and melted butter.

    2. Pour into greased 3-quart casserole dish. Bake 1 hour, stirring once.

    From the Kitchen of: Lana at 5:03 PM 1 comments

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    Monday, November 06, 2006

    Recipe: Cranberry Squares


    Do you have a favorite item that was only for a special holiday?
    Well this is one my Grandmother use to make. Every Thanksgiving.
    If you have a recipe you would like to share please email me and I will post it.

      Ingredients:

    • 2 (3-ounce) packages raspberry-flavored gelatin

    • 2 cups boiling water

    • 1 (12-ounce) package fresh or frozen cranberries, thawed

    • 2/3 cup orange juice

    • 2 cups sugar

    • 1 (20-ounce) can crushed pineapple in juice

    • 1 teaspoon freshly grated orange peel



      • Topping Ingredients:

    • 1 (3-ounce) package cream cheese, softened

    • 1 cup Heavy Whipping Cream

    • 1 cup miniature marshmallows

    Dissolve gelatin in boiling water in large bowl. Set aside.

    Combine half of cranberries and 1/3 cup orange juice in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at High speed, scraping sides often, until well chopped (1 to 2 minutes). Repeat with remaining cranberries and orange juice. Place chopped cranberries into medium bowl.

    Stir cranberry mixture and all remaining gelatin ingredients into dissolved gelatin mixture. Pour into ungreased 13x9-inch pan. Cover; refrigerate until set (6 hours or overnight).

    Beat cream cheese in small bowl at medium speed until well mixed. Reduce speed to low; add whipping cream. Beat until well mixed. Increase speed to high. Beat until stiff peaks form. Gently stir in marshmallows by hand.

    Spread cream cheese mixture over cranberry gelatin. Cover; refrigerate at least 1 hour. Cut into squares. Garnish with orange slices, if desired.

    From the Kitchen of: Lana at 11:27 AM 0 comments

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    Recipe: Sweet Potatoes With Sugar Pecans


      Potatoes Ingredients:

    • 4 medium orange sweet potatoes or yams, cut into 2-inch chunks

    • 2 tablespoons Butter

    • 1 tablespoon firmly packed brown sugar

    • 1 teaspoon ground cinnamon

    • 1/2 teaspoon salt

    • 1/8 teaspoon pepper



      • Pecans Ingredients:

    • 1 tablespoon Butter

    • 1/4 cup chopped pecans

    • 2 teaspoons sugar

    • 1/4 cup sliced green onions



    Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly. Peel potatoes.

    Heat oven to 375°F. Place sweet potatoes and all remaining potato ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.

    Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake for 20 to 25 minutes or until heated through.

    Meanwhile, melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, until pecans are golden (2 to 3 minutes). Remove from heat.

    Just before serving, sprinkle potatoes with pecans and green onions.

    To Make Ahead:
    Prepare sweet potato mixture and pecans as directed. Do not bake the sweet potato mixture; cover and refrigerate. Before meal time, heat oven to 375°F.; bake as directed. Just before serving, sprinkle with pecans and onions.

    From the Kitchen of: Lana at 8:05 AM 1 comments

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    Sunday, November 05, 2006

    Recipe: New York-Style Strawberry Swirl Cheesecake



    • 1 cup Honey Graham Cracker Crumbs (about 6 Honey Graham Crackers)

    • 3 Tbsp. sugar

    • 3 Tbsp. butter, melted

    • 5 pkg. (8 oz. each) Cream Cheese, softened

    • 1 cup sugar

    • 3 Tbsp. flour

    • 1 Tbsp. vanilla

    • 1 cup Sour Cream

    • 4 eggs

    • 1/3 cup seedless strawberry jam

    PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
    BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
    BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

    Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing as directed, using Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and Reduced Fat or Light Sour Cream.

    From the Kitchen of: Lana at 6:26 PM 1 comments

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    Saturday, November 04, 2006

    Recipe: Sour Cream 'n Garlic Mashed Potatoes



    • 2 cups water

    • 1 cup milk

    • 1 tsp. salt

    • 1 tsp. garlic powder

    • 2-2/3 cups instant potato flakes

    • 1 cup Sour Cream

    BRING water to boil in medium saucepan; remove from heat. Add milk, salt and garlic powder; stir.
    ADD potato flakes and sour cream; mix well. Cook on medium heat until heated through.
    Great add ins Stir in a handful of green onion slices or Real Bacon Bits.
    Makes a world of different.YUMMY

    From the Kitchen of: Lana at 4:43 PM 0 comments

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    Thursday, November 02, 2006

    Recipe: Turkey with Sausage-Pecan Stuffing



      INGREDIENTS
    • 4 medium onions

    • 1 pound bulk pork sausage

    • 2 packages (6 ounces each) herb stuffing mix

    • 1 package (15 ounces) golden raisins

    • 1 cup pecan halves

    • 6 celery ribs, diced

    • 1/4 teaspoon each dried basil, oregano, curry powder, caraway seed, poultry seasoning, garlic powder, salt and pepper

    • 2-1/2 cups chicken broth

    • 1 turkey (12 to 14 pounds)

    • Melted shortening


    DIRECTIONS
    Slice two onions; set aside. Chop remaining onions. In a large skillet, brown sausage and chopped onions. Add herb packet from the stuffing mixes. Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir for about 5 minutes. Place reserved onions inside turkey. Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate.) Skewer openings, tie drumsticks together. Place on a rack in a roasting pan. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 185°, basting often with shortening. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more.) When the turkey begins to brown, baste if needed and cover lightly with foil. Yield: 12-14 servings (12 cups stuffing).

    From the Kitchen of: Lana at 4:07 AM 0 comments

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