Foods Recipes

1 1/2 lb Pork sausage

1 c Celery;chopped finely

1 lg Onion;chopped

4 McIntosh apples;peeled chop

2 ts Dried sage

1 tb Dried parsley

1 ts Dried oregano

1 ts Dried thyme leaves

1 1/2 ts Salt ;or to taste

2/3 c Walnuts;coarsely chopped

1/2 ts Pepper

24 oz Unseasoned toasted bread

1 x Cubes

1/4 c Butter,melted

2 c Boiling water

place sausage in medium skillet over medium heat and cook, breaking up pieces with fork until no longer pink, drain fat. place sausage, celery, onions, apples, walnuts, sage, parsley, oregano, thyme, salt, pepper and bread cubes in large bowl,toss. Combine butter and boiling water and pour over mixture. Toss gently. Spoon stuffing into cavities just before roasting. Stuff loosely to allow for expansion. Bake any leftover stuffing at 375 for 35 to 40 minutes. ALways remove all stuffing after turkey is roasted.

Turkey; 10 To 12 Lbs Butter Or Margarine; Melted Southwest Stuffing -----------------------------SOUTHWEST STUFFING----------------------------- 1 c Chayote; Chopped, 1 Small

4 Jalapeno Chiles; *

2 Cloves Garlic;Finely Chopped

1 c Onion; Finely Chopped, 1 Lg

1 c Margarine Or Butter; Melted

1 tb Fresh Cilantro; Snipped

1 ts Salt

1/2 ts Thyme Leaves; Dried

1/2 ts Sage Leaves; Dried

9 c Corn Bread; 1-inch cubes

1 c Pecans; Chopped

Prepare Southwest Stuffing. Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack as stuffing will expand.) Tuck drumsticks under band of skin at tail or skewer to tail. Spoon any remaining stuffing into a small ungreased casserole; cover. (Refrigerate leftover stuffing until 30 minutes before turkey is done. Bake covered until hot, bout 45 minutes.) Heat oven to 325 degrees F. Place turkey breast side up in roasting pan. Brush with Margarine. Insert meat thermometer in thigh muscle or breast, not touching the bone. (Tip of thermometer can be inserted in center of stuffing also) Do not add water and do not cover. Roast until done, 3 1/2 to 4 hours. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. After 2 1/2 hours, cut band or remove skewer holding legs. Turkey is done when the

thermometer placed in the thigh muscle registers 185 degrees or drumstick meat feels very soft when pressed between fingers. (Thermometer inserted in the stuffing will register 165 degrees F.) Let stand about 20 minutes before carving. As soon as possible after serving, remove every bet of stuffing from the turkey. Cool stuffing and turkey promptly; refrigerate separately, and use within 2 days. SOUTHWEST STUFFING: Cook and stir chayote, chiles (* Seed and finely chop chiles), garlic, and onion in margarine in 10-inch skillet until chayote is tender. Stir in cilantro, salt, thyme, and sage until well blended. Stir in about 1/3 of the cornbread cubes. Turn mixture into deep bowl. Add the remaining cornbread cubes and pecans. Toss and fill turkey.

-----------------------------------TURKEY----------------------------------- 1 Turkey (8 lb)

1 1/2 c Water

1 c Butter or margarine

- softened ----------------------------------STUFFING---------------------------------- 8 c Crumbled cornbread/muffins

5 Scallions; washed & minced

-(include tops) 10 md Mushrooms; wiped and chopped

1 c Coarsely chopped pecans

18 Oysters; drained and chopped

-(reserve liquid) Turkey giblets - cooked and chopped 1 Egg

1 Garlic clove

- peeled and crushed 2 tb Minced parsley

1/2 ts Powdered savory

1/4 ts Fresh ground pepper

2 1/2 ts Salt

5 tb Oyster liquid

5 tb Giblet-cooking water

1/4 c Melted butter or margarine

Wipe turkey well with a damp cloth, inside and out. Remove any pinfeathers, and singe off hairs. Simmer the giblets in 1 1/2 c water for 20 to 30 minutes. Remove from cooking water, and chop. Save the cooking water. Mix the dressing ingredients together thoroughly, and stuff both neck and body cavities of the bird. Wrap remaining stuffing in aluminum foil. Skewer the openings shut, truss, and place the turkey breast down on a poultry rack in a large roasting pan. Place the foil-wrapped stuffing in the bottom of the pan. Rub the bird generously with about 1/4 cup of the softened butter. Roast the turkey, uncovered, in a moderately slow oven, 325 degrees, basting every 20 minutes with a mixture of the oyster liquid, giblet-cooking water, and remaining butter, melted. After 1 1/2 hours or roasting, turn the turkey breast side up. Allow about 30 minutes per pound for roasting the turkey. The turkey is done when the leg joint moves easily. Makes 6 to 8 servings.

2 Boneless half turkey breasts

1 pk Pitted dates (10 ounces)

1 pk Dried apricot halves (6 oz)

1 c Walnut pieces

2 c Water

1/2 ts Ground cinnamon

1/4 ts Ground black pepper

1/4 ts Ground ginger

1/4 ts Ground nutmeg

1/4 ts Ground cloves

Cut 3 parallel, lengthwise, 1-inch deep slits in each turkey breast half. Place turkey breast halves flat in a buttered roasting pan. Cut dates in thirds. Cut apricot halves in fourths. Combine dates, apricots and remaining ingredients in saucepan. Heat, stirring constantly. Simmer 2 minutes, stirring. Cool slightly. Fill slits in turkey with fruit mixture. Roast in preheated 325-degree oven 2 hours. Cut each breast half in 6 slices. Makes 12 servings.

-----------------------------------SMALL----------------------------------- 2/3 c Water

1 Egg

2 tb Butter or margerine

1/4 c Onion diced

1 1/2 ts Brown sugar OR

1 1/2 ts White sugar

1/3 ts Salt

1/4 ts Black pepper

2/3 ts Dry sage

2/3 ts Celery seeds

1/2 ts Poultry seasoning

1/2 c Cornmeal

1 2/3 c Bread flour

1 ts Yeast

------------------------------------MED------------------------------------ 1 c Water

1 Egg

3 tb Butter or margerine

1/3 c Diced onion

2 1/4 ts Brown or white sugar

1/2 ts Salt

1/3 ts Black pepper

1 ts Dry sage

1 ts Celery seeds

3/4 ts Poultry seasoning

2/3 c Cornmeal

2 1/2 c Bread flour

1 1/2 ts Yeast

-----------------------------------LARGE----------------------------------- 1 1/3 c Water

2 Egg

4 tb Butter

1/2 c Diced onion

1 tb Brown or white sugar

2/3 ts Salt

1/2 ts Black pepper

1 1/3 ts Dry sage

1 1/3 ts Celery seeds

1 ts Poultry seasoning

1 c Cornmeal

3 1/3 c Bread flour

2 ts Yeast

----------------------------------STUFFING---------------------------------- 1/2 c Chopped celery

1/4 c Chopped onion

3 tb Butter or margerine

3 1/2 c Cubed or crumbed bread

Medium or large loaf 3/4 c Chicken or turkey broth

1/4 c Walnuts

Salt and pepper to taste Bread: Use light to medium crust setting on a white, sweet cycle. No timer. Stuffing: Saute the celery and onion in the butter until soft. Toss with bread in a bowl. Add warmed broth and season and mix until well blended. Stuff bird or bake in a covered casserole at 350 for 20 minutes