This is one I tried the other day and was yummy!
This makes 13 servings so I halved it for just my family.
1 cup orange juice
1/2 dried cranberries
1/2 lb. bulk pork sausage
1/4 c butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1/2 tsp poultry seasoning
6 cups seasoned stuffing cubes
1 med. tart apple, peeled and finely chopped
1/2 c chopped pecans
1/4 tsp. salt
1/8 tsp pepper
3/4 to 1 cup chicken broth
In a small sauce pan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Mean while in a large skillet, cook sausage until no longer pink; drain. transfer to a large bowl.
In same skillet melt butter. add celery and onion; saute until tender. Stir in poultry seasoning.
Add to sausage. Stir in the stuffing cubes, orange juice mixture, apples, pecans, salt, pepper and enough broth to reach desired moistness.
Transfer to a greased 13 x 9 in. baking dish. Cover and bake at 325 for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Friday, November 12, 2010
Upside-down apple pie
I don't usually post recipes that I haven't tried but I am today. This one looks yummy and I am planning on trying it.
3 cups flour
1TBS sugar
1 tsp salt
3/4 c cold butter, cubed
1/3 cup shortening, cubed
4 to 6 TBSP cold water
Pecans
1/2 cup packed brown sugar
1/4 c butter, melted
1 cup pecan halves
Filling
1 cup sugar
1/3 c flour
2 TBSP butter, melted
1/4 tsp. cinnamon
8 cups thin sliced peeled tart apples
In a food processor, combine flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. refrigerate both for 45 minutes or until easy to handle.
Coat a 9 in deep dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coat paper also.
In small bowl, combine brown sugar and butter; stir in pecans. arrange in to bottom of prepared pie plate with rounded sides of pecans facing down.
On alightly floured surface, roll out larger portion of dough to fit bottom and side of pie plate. transfer to plate; press the crust firmly against pecans and sides of pie plat. trim edges.
In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. roll out remaining pasty to fit tip of pie; place over filling. trim and seal edges. Cut slits in pastry. Place on a foil-lined baking sheet on a rack below the pie to catch any spills. bake pie at 375 for 60-70 minutes or until golden brown.
Carefully loosen the parchement paper around edge of pie; invert hot pie onto a serving plate. remove paper. Cool for at least 15 minutes before serving.
3 cups flour
1TBS sugar
1 tsp salt
3/4 c cold butter, cubed
1/3 cup shortening, cubed
4 to 6 TBSP cold water
Pecans
1/2 cup packed brown sugar
1/4 c butter, melted
1 cup pecan halves
Filling
1 cup sugar
1/3 c flour
2 TBSP butter, melted
1/4 tsp. cinnamon
8 cups thin sliced peeled tart apples
In a food processor, combine flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. refrigerate both for 45 minutes or until easy to handle.
Coat a 9 in deep dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coat paper also.
In small bowl, combine brown sugar and butter; stir in pecans. arrange in to bottom of prepared pie plate with rounded sides of pecans facing down.
On alightly floured surface, roll out larger portion of dough to fit bottom and side of pie plate. transfer to plate; press the crust firmly against pecans and sides of pie plat. trim edges.
In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. roll out remaining pasty to fit tip of pie; place over filling. trim and seal edges. Cut slits in pastry. Place on a foil-lined baking sheet on a rack below the pie to catch any spills. bake pie at 375 for 60-70 minutes or until golden brown.
Carefully loosen the parchement paper around edge of pie; invert hot pie onto a serving plate. remove paper. Cool for at least 15 minutes before serving.
Ultimate Roasted Turkey
With Thanksgiving right around the corner I am been looking for some yummy recipes. I have been the turkey cooker for about 8 years now and I found this recipe that I can't wait to try this year. It is from the Best of Cooking Light recipe book (Love it!). Hopefully it turns out well or else I will have some unhappy campers on the 25th.
3/4 C apple cider
5 TBS dark corn syrup, divided
1 (12 pound) fresh or frozen turkey, thawed
1 TBS poultry seasoning
1 TBS dried rubbed sage
1 tsp salt
1/4 tsp black pepper
4 garlic cloves, sliced
2 onions quartered
2 Golden delicious apples, cored, quartered
Cooking Spray
1. Preheat oven to 375
2. Combine cider and 4 TBS corn syrup in a saucepan; bring to boil. Remove from heat and set aside.
3. Rinse turkey with cold water; pat dry. Trim excess fat. Combine poultry seasoning, sage, salt and pepper. Rub seasoning mixture into skin and body cavity. Place half of garlic, onion and apples into body cavity. Place turkey in a shallow roasting pan coated with cooking spray. Arrange remaining garlic, onion and apple around turkey in pan. Bake at 375 for 45 minutes.
4. Baste turkey with cider syrup; cover with foil.
5. Bake at 375 for an additional 2 hours and 15 minutes or until meat thermometer reads 180, basting with cider syrup 4 different times.
Tip for Gravy
1. Strain drippins through a colander into a bowl; discard solids. Pour drippings into a ziplock bag inside a 2 cup glass; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip off 1 corner of bag. drain drippins into a bowl, stopping before fat layer reaches opening. Throw away fat. Then make as usual.
3/4 C apple cider
5 TBS dark corn syrup, divided
1 (12 pound) fresh or frozen turkey, thawed
1 TBS poultry seasoning
1 TBS dried rubbed sage
1 tsp salt
1/4 tsp black pepper
4 garlic cloves, sliced
2 onions quartered
2 Golden delicious apples, cored, quartered
Cooking Spray
1. Preheat oven to 375
2. Combine cider and 4 TBS corn syrup in a saucepan; bring to boil. Remove from heat and set aside.
3. Rinse turkey with cold water; pat dry. Trim excess fat. Combine poultry seasoning, sage, salt and pepper. Rub seasoning mixture into skin and body cavity. Place half of garlic, onion and apples into body cavity. Place turkey in a shallow roasting pan coated with cooking spray. Arrange remaining garlic, onion and apple around turkey in pan. Bake at 375 for 45 minutes.
4. Baste turkey with cider syrup; cover with foil.
5. Bake at 375 for an additional 2 hours and 15 minutes or until meat thermometer reads 180, basting with cider syrup 4 different times.
Tip for Gravy
1. Strain drippins through a colander into a bowl; discard solids. Pour drippings into a ziplock bag inside a 2 cup glass; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip off 1 corner of bag. drain drippins into a bowl, stopping before fat layer reaches opening. Throw away fat. Then make as usual.
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