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This Party Tip submitted by BizGirl - Sep 19th, 2008
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Thanksgiving Dinner Recipes Stuffing
Sausage Pecan Stuffing
by Keri Scofield Lawson of Fullerton, California
1 pound bulk pork sausage
2 large onions, chopped
2 packages (6 ounces each) herb stuffing mix
1 package (15 ounces) golden raisins
1 cup pecan halves
6 celery ribs, diced
1/4 tsp each salt, garlic powder, caraway seeds, curry powder, dried basil, dried oregano, poultry seasoning and pepper
2-1/2 cups chicken broth
In a large skillet, cook sausage and onions over medium heat until meat is no longer pink; drain. Add herb packet from the stuffing mixes. Stir in the raisins, pecans, celery and seasonings; cook for 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir for about 5 minutes. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 325 degrees F for 1 hour. Uncover; bake 10 minutes longer or until heated through and lightly browned. Yields 16 servings (12 cups stuffing).Apple Almond Stuffing
by Laurel McLennan of Medicine Hat, Alberta
1 loaf (1 pound) sliced bread
3 medium onions, chopped
3 medium tart apples, peeled and chopped
1-1/2 cups diced fully cooked ham
1 cup sliced celery
1 tablespoon dried savory
2 tsps grated lemon peel
1-1/2 tsp grated orange peel
1 tsp salt
1/2 tsp pepper
1/2 tsp fennel seed, crushed
1/2 cup butter
1-1/2 cups slivered almonds, toasted
1/2 cup dried currants
1 cup chicken broth
1/2 cup apple juice
Cut bread into 1/2-inch cubes and place in a single layer on ungreased baking sheets. Bake at 225 degrees F for 30 to 40 minutes or until partially dried, tossing occasionally. Meanwhile, in a large skillet, saute the onions, apple, ham, celery and seasonings in butter for 15 minutes or until onions and apples are tender. Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well. Place in a greased 3-quart baking dish. Cover and bake at 325 degrees F for 1 hour. Uncover, bake for 10 minutes longer or until heated through and lightly browned. Yields 16 servings- add to basket 0 comments
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