Leftover Holiday Sandwiches
Living the Gourmet
Living the Gourmet
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  • 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



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