Leftover Holiday Sandwiches
Living the Gourmet
Living the Gourmet
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 5.0 from 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
  • 1 bunch 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
  • 15 min
  • 9 lb turkey breast
  • 1 lemon sliced
  • 1 tbs salt
  • 1 tbs Old
  • ½ tsp. ground nutmeg
  • 1 tbs ground coriander
  • 1 tsp
  • 5 fresh sage leaves
  • 2 tbs butter
  • 350 degrees
  • 5.0 from 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
  • 29 oz 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

Instructions

Comments

Log in or Register to write a comment.