1 reviews Sausage Stuffing & Cranberry Chutney Print Prep time 10 mins Cook time 25 mins Total time 35 mins Author: Living the Gourmet Ingredients 16 oz Italian sausage – removed from casing
of Italian parsley – chopped 1 head of celery – chopped 1 sweet onion – diced 1 cup raisins – chopped 4 – 5 fresh sage leaves – chopped 12 oz soft cubed stuffing 1 cup chicken broth ½ tsp. salt ½ tsp. black pepper 2 tbs butter 2 tbs olive oil 3 – 4 tbs grated Parmesan cheese Cranberry Chutney: 14 oz can of whole cranberry sauce 11 oz can of mandarin oranges - drained 20 oz can of pineapple chunks – drained ½ cup of chopped walnuts Instructions Heat a large cast iron frying pan with 2 tbs butter and 2 tbs olive oil. Add the chopped celery, onion and parsley; sauté until the onion is softened and the celery cooks down a bit. Add the sausage, sage and raisins and continue to sauté until the sausage is cooked. Add the cubed bread a little at a time tossing and incorporating; while slowly adding the broth a little at a time; season with the salt and pepper. Butter a casserole dish and add the stuffing. Finish the dish off with a few pats of butter and sprinkle with the Parmesan cheese. Preheat Oven 350 degrees. Bake for 25 – 30 minutes. Cranberry Chutney: Combine all of the above in a bowl and toss with the chopped walnuts; chill and serve. 3.4.3177
1 reviews Perfect Pumpkin Pie Print Prep time 10 mins Cook time 45 mins Total time 55 mins Author: Living the Gourmet Recipe type: Dessert Serves: 2 pies Ingredients
can of 100% Pure Pumpkin 1 ½ cups of sugar 1 ½ tsp. ground cinnamon 1 tsp ground ginger ¼ tsp. ground cloves ½ tsp. salt 4 eggs - beaten 2 cups whole milk ½ cup sour cream 2 9-inch pie shells Instructions Preheat Oven 350 degrees F. Place the pumpkin in a large bowl. Add the eggs, milk, sour cream, sugar, cinnamon, salt, ginger and cloves. Mix together until smooth and creamy. Divide between the pie shells evenly; do not overfill the pie shells. Bake 45 - 55 minutes or until the toothpick test in the center comes out clean. Let the pie cool for at least one hour then serve or refrigerate until ready to serve. 3.4.3177
2 -3 cups leftovercooked turkey or 2 -3 cups leftover cooked chicken, diced. 1 1/2-2 cups cooked carrots (leftovers, I used a can of LeSeuer whole baby carrots). 1 cup corn, cooked (leftover). 1 cup peas (whatever you had leftover) or 1 cup lima beans (whatever you had leftover) or 1 cup green beans, cooked (whatever you had leftover). 1/2 cup cooked ham, diced, leftovers(optional)
Last month, for Molly’s “school” (aka daycare) Halloween party, I had to bring in sandwiches. This Peanut Butter French Toast Casserole is a yummy make-ahead breakfast your kids will love, and is a great way to use up leftover sandwich crusts or bread ends
You can also search for special holiday recipes since there is a Holiday category as well. I've been on the lookout for a fun and easy dessert recipe for the holidays and was so happy to see this one for "Oreo Mini Ice Cream Tarlets"
I just had one of the most delicious egg sandwiches. Makes 4 sandwiches. 4 sandwiches. OMG. Ever. Scrambled egg topped with a spicy black bean and tomato guacamole, a slice of mild cheddar cheese, served on lightly toasted Italian bread