Sausage Cornbread Stuffing

Sausage Cornbread Stuffing
Recipe courtesy Anne Burrell 2009
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time: 35 min
Level: Easy
Serves: 12 servings

Ingredients
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Directions
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!

Pioneer Women Creamy Mashed Potatoes AKA The best Mashed Potatoes EVER!!!

Ingredients

5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper


Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Cranberry sauce from Cousin Erin

Great-Great-Grandma Margaret McDonald's Cranberry Mold (spiced variation per my mom- can o...mit, but why would you?)
1 12-oz pkg of cranberries, washed and drained
3/4 C water
2 cinnamon sticks
12 whole cloves
2 whole nutmeg
dash of salt
1 1/2 C sugar

Combine cranberries, water, and spices in a large pan. Boil until berries pop. Remove cinnamon sticks and nutmeg. Run berries and water through a food mill while hot or put through sieve by pressing with the back of a spoon.Return pulp to a pan and bring to a boil. Add sugar and salt. Stir and bring to a boil. Remove from heat and pour into mold.

**If using a glass mold, warm with hot water first or it may crack** Sauce will "set" as it cools.

Mexican Rice

Mexican Rice
by Ann Bowman
2 Tbsp Olive oil or vegetable oil
1 C long grain white rice
2 C chicken broth
1 small can tomato juicesalt and pepper

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. (I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.

Matt & Jody's Garlic Scrimp

1/2 Stick Butter
1/2 of a Tube Garlic
1 Bag of Frozen Scrimp

Throw it all together in large skillet or wok and cook until Bright Pink

Herb Sliced Potatoes

Slice to 1/4 inch cubes red or brown potatoes
put into baking dish

Drizzle with Extra virgin olive oil
sprinkle with salt to taste
sprinkle with pepper and garlic powder
sprinkle with minced garlic (2tsp/2 cloves)
sprinkle with dried parsley, thyme and rosemary

mix to blend thoroughly
Cook 375 20-30 min

Funeral Potatos

1pk Hash Browns
1/2 c. Melted Butter
1 can Cream of Chicken Soup
2c. Sour Cream
2c. Cheese Shredded
1t. Salt
1t pepper
1 1/2c. Corn Flakes
1/2c. Melted Butter

Mix Hash Browns, Butter, Sour Cream, Soup, Cheese, Salt and Pepper
Butter 9x13 pan fill with mixture
Mix Corn Flakes and butter
Put on top
Cook @350 for 45 min

Oven Roasted Potatoes

1 Envelope of Lipton Onion Soup Mix
2 pounds of potatoes, cut into chunks
1/2c. Olive or vegetable Oil

Preheat oven to 450.

In large plastic bag, add all ingredients close bag and shake until potatoes are evenly coated.
Empty potatoes into baking pan, discard bag.
Bake, stirring occasionally for 40 minutes or until potatoes are tender and golden brown