THANKSGIVING RECIPES

[Kitchen Witch]

Basic Pie Dough
makes 2 9-inch crusts

2 1/4 cups all-purpose flour
1 teaspoon salt
2/3 cup (10 2/3 tablespoons) very cold unsalted butter, cut up, or solid
vegetable shortening, or lard
4 1/2 tablespoons ice water

In a bowl, combine the flour and salt. Add the butter or shortening
and work it through with your hands until the mixture resembles
coarse crumbs. Using the tines of a fork, stir in the water 1
tablespoon at a time and work it in with your hands just until you
have a smooth ball of dough. (don't overhandle the dough.) Wrap
in plastic and refrigerate for 20 minutes. Remove the dough from
the refrigerator and place on a floured surface. If you're making
2 crusts, cut the dough in half and put the second half back in
the refrigerator. For each crust, roll out the dough on a floured
surface into a circle about 14 inches in diameter and 1/8 inch
thick. Gently fold the circle in half then in half again so that
you can lift it without tearing it, and unfold it into a 9-inch
pie pan. Crimp the edges, or pinch in a decorative border. Fill
and bake as directed.

[Kitchen Witch]

Cornbread Dressing

1 piece beef liver
1 package chicken gizzards
1 medium sized onion chopped
1 green pepper chopped
1 stalk celery chopped (optional)
pinch of garlic minced
1 cup flour
1 cup cooking oil
2 packages Cornbread Mix

Cook cornbread as directed. Set aside.

Place liver and gizzards in large pot with enough water to boil
and have some water left over.

In large pot or Dutch oven, combine the flour and cooking oil.
Sprinkle a little salt on the resulting paste. On low to medium
fire, cook this paste until it turns a dark brown. You will need
to stir constantly, or it will burn.

When the roux is brown, add veggies to the mix and sprinkle with
salt. Let cook until they are soft.

When the meat is cooked, remove from the pot and grind up in a meat
grinder. Season meat after it is ground up with some Cajun seasoning.

Take the ground meat and add to the roux until it is of dressing
consistency. Or until you have enough meat for your taste buds.

Take cornbread after it is done and crumb it up in a food processer.

In a large bowl, combine the cornbread and dressing mix. Add a
bit of the water used to boil the meat in while mixing. This keeps
the dressing from becoming too dry.

Place in two quart baking dish. Cook at 350 until top is nice and
brown.

[Kitchen Witch]

Cranberry Applesauce

3 cups apples, peeled & cored
1 cup sugar
1/2 cup brown sugar
3 cups cranberries
3/4 cup water

Combine all ingredients in large nonstick saucepan. Cook, covered,
over low heat until fruit is tender; 20 to 30 minutes. Cool slightly
and mix with electric mixer on medium for 2 minutes or until fluffy
and light. Serve hot or cold. Makes about 5 cups.


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CRANBERRIES JUBILEE

1 cup sugar
1 1/2 cups water
2 cups fresh cranberries
1/4 cup brandy
Vanilla ice cream

Combine sugar and water in saucepan, stirring to dissolve sugar.
Bring to boiling; boil 5 minutes. Add cranberries and bring to
boiling again; cook 5 minutes. Turn into heat-proof bowl or blazer
pan of chafing dish. Heat brandy. Ignite brandy and pour over
cranberry mixture. Blend into sauce and serve immediately over
ice cream. Makes 2 1/2 cups sauce.

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FALL FRUIT STEW

2 cups unsweetened apple juice
1 cup water
2 cinnamon sticks
1 (1-inch) piece ginger root, cut in half
Zest of 1 orange
Zest of 1 lemon
2 apples, peeled, cored, cut in eighths
2 firm pears, peeled, cored, cut in eighths
4 plums, pitted, cut in halves
2 fuyu persimmons, peeled, seeded, cut in eighths
1/3 cup golden raisins
1/3 cup dark raisins
1/2 cup pitted prunes
1/2 cup dried apricots
1/3 cup fresh raspberries
1/4 cup almonds, chopped
Pomegranate seeds

Bring apple juice, water, cinnamon sticks, ginger and zests to boil
in large saucepan. Add apples, cover, and cook until just tender,
about 15 minutes. Add pears, cover, and cook 5 minutes. Add plums,
persimmons, raisins, prunes and apricots and cook for another 5
minutes. If you must stir, be careful not to break fruit apart.
Turn off heat. Gently stir in raspberries.

Toast almonds in 400-degree oven until golden brown, about 3 minutes.

Remove ginger root and carefully spoon stew into individual bowls,
being careful not to break up fruit. Serve stew sprinkled with
toasted almonds and pomegranate seeds.

Makes 6 servings.

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Boiled Pumpkin

3 to 4 lb ripe pumpkin, cut into 2 -3 inch chunks or strips and peeled
1 quart (liter) water (boiling)
1 1/2 tsp salt
pinch pepper
2-3 Tablespoons butter

Place pumpkin, water, and salt in large saucepan. Cover. Boil
for 25-30 minutes, until fork tender. Drain off water. Add pepper
and butter and serve. (serves 4)


Mashed Pumpkin

Boil and drain as directed above. Mash. Add pepper and margarine
or butter. If desired, also add 2-3 TBSP milk or cream and beat
until fluffy with electric mixer (like making mashed potatoes).

Also good adding some brown sugar or honey to this.

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Baked Whole Pumpkin

4 lb ripe pumpkin
1 tsp salt
1/4 tsp pepper
3 Tbsp butter

Preheat oven to 375 F. Cut a 3 inch circle around stem. Remove
and save as a lid Scoop out seeds and strings. Sprinkle with salt
and pepper (in pumpkin). Place Pumpkin on ungreased baking sheet
and set lid on try skin side down. Bake uncovered 1 to 1-1/2 hours
until fork tender. Test for doneness after 45 minutes of baking
time. Cut into wedges to serve.

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[Kitchen Witch]

Aloha Sweet Potatoes

4-5 medium sweet potatoes
1/2 cup Pineapple Preserves
2 tablespoons butter

Boil sweet potatoes in their jackets until tender, about 25 minutes.
Let cool, then peel and cut into 1/2 inch thick slices. In a large
skillet melt pineapple preserves and butter; add sweet potatoes to
skillet. Cook gently; tossing lightly until sweet potatoes are
glazed.


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[Kitchen Witch]

BACON-CORNBREAD STUFFING

4 slices bacon, cut into 1/2-inch pieces
1/2 c. chopped green bell pepper
1/2 c. chopped onion
1/2 c. sweetened dried cranberries
2 1/4 c. water
4 c. seasoned cornbread stuffing crumbs
1/2 t. seasoned salt
1/4 t. dried marjoram leaves

Heat oven to 350* F. Spray 8-inch square (2qt.) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.

Stir stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.

Cover with foil; bake about 30 minutes or until thoroughly heated.

Makes 8 servings, 1/2 c. each

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EASY VEGETABLE STUFFING

2 T. butter or margarine
1 1/2 c. frozen bell pepper and onion stir-fry
2 c. frozen broccoli cuts
1 c. frozen whole kernel corn
1 can (14 oz.) chicken broth
4 c. sage and onion-seasoned stuffing cubes
1/4 t. dried thyme leaves

Heat oven to 350* F. Spray 8-inch square (2qt.) glass baking dish with cooking spray. In 12-inch nonstick skillet melt butter over medium high heat. Add stir-fry veggies. Cook 1 to 2 minutes, until tender.

Stir in broccoli and corn. Cook 2 to 4 minutes, until thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish.

Cover with foil; bake 25 to 30 minutes or until thoroughly heated.

Makes 8 servings, 1/2 c. each

[Kitchen Witch]

CORN BREAD STUFFIN' WITH APPLESAUCE

12 ounce package Cornbread Stuffin'
3 cups applesauce
1/2 tablespoon tarragon, chopped (optional - adds tartness to applesauce
1 teaspoon cinnamon
1/2 to 1 cup apple juice or water

Mix applesauce, tarragon (optional) and cinnamon in a large bowl. Add the stuffing mix and mix thoroughly. ONLY add enough liquid to get proper moisture consistency, a half cup should be fine, as the applesauce adds considerable moisture. Prepare stuffing just prior to roasting. Makes 12 servings.

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STUFFIN' CALIENTE MEXICALI

12 ounce bag Corn Bread Stuffin'
1 cup oil
1 cup spicy tomato juice
1/2 cup green salsa
1 cup olives, chopped
1 cup celery, chopped
1 cup corn (whole kernel)

Mix together. Bake in 2 quart casserole for 45 minutes at 350 degrees.

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EAST INDIAN STUFFING

12 ounce bag Seasoned Dressing
1 cup oil
1 cup pineapple juice - from canned pineapple in its own juice
1 cup pineapple chunks
1 cup coconut
1 cup raisins
1 cup almonds
1 tablespoon curry powder

Combine ingredients in large bowl and mix well. Pack tightly in a greased 1-1/2 quart jello mold. Bake at 350 degrees for 45 minutes.

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NEW ENGLAND OYSTER DRESSING

1 cup butter or margarine
2 cups celery, diced
1-1/2 cups onion, finely chopped
1/3 cup parsley, finely chopped
1/2 teaspoon black pepper
12 ounce bag Seasoned Dressing or Corn Bread Stuffin'
1 pound fresh shucked oysters or 1 16-ounce can, drained
1/2 cup (approx.) oyster liquor or chicken broth (optional)

In a large sauce pan, over medium heat, place butter, celery and onion. Stir and cook until vegetables are tender, about 8 minutes. Do not brown. Add parsley and pepper; mix. Stir in seasoned stuffing mix. Add and mix in oysters, whole or chopped, as desired. If a moist dish is preferred, add oyster liquor or broth to make desired consistency. Spoon into baking dish or casserole. Bake at 325 degrees for about 40 minutes or until heated through and oysters are cooked. Makes about 8 cups.

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LIGHT AND HEALTHY CARROT-RAISIN STUFFIN'

12 ounce bag Cornbread Stuffin'
1/4 cup vegetable oil, butter or margarine (melted)
1 cup carrots, chopped
1 cup raisins
1 cup crushed pineapple (packed in natural juices)
1/2 cup apple juice
1/2 cup water

In a large mixing bowl, combine all ingredients, stirring to mix well. When ready to roast turkey, pack stuffing lightly into the turkey cavity. You may also cook the stuffing separately by placing it in a greased casserole dish, and baking it covered for 30 minutes at 350 degrees.

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HORN OF PLENTY FRUIT DRESSING

12 ounce bag Seasoned Dressing or Corn Bread Stuffin'
1 cup butter or margarine melted, or oil
1-1/2 cups liquid (water, broth, or fruit juice)
1 cup dried figs, chopped
1 cup dried apricots, chopped
1 cup pecans, chopped

In a mixing bowl, combine all ingredients and stir to thoroughly moisten. Stuff mixture in neck and body cavity loosely, as it will expand during roasting. Skewer openings. Roast as usual.

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OLD-FASHIONED VEGETABLE STUFFING

12 ounce bag Seasoned Dressing or Corn Bread Stuffin'
1 cup butter or margarine, melted
1-1/2 cups liquid (water, broth or fruit juice)
1-1/2 cups celery, chopped
1 cup onion, minced

Combine dressing with melted butter or margarine, celery, and onion. Stir in liquid. Mix well, and stuff loosely in neck and body cavities, allowing for expansion during roasting. Skewer or sew closed. Roast as usual. Makes about 6 cups.

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TASTE OF ITALY DRESSING
12 ounce bag Seasoned Dressing or Corn Bread Stuffin'
1 jar (14-3/4 ounces) Marinated Artichoke Hearts, undrained
1 package frozen chopped spinach, thawed and squeezed dry
1 teaspoon oregano
1 teaspoon basil
1/4 - 1/2 cup grated Parmesan or Romano cheese
1 cup dry white wine, dry sherry or broth, or as needed

In a large bowl, combine stuffing mix with artichoke hearts, cutting into smaller pieces, if desired. Add remaining ingredients and toss together lightly. Texture may be varied by adding more liquid for moister stuffing, less for drier. Place in greased casserole and bake covered at 325 degrees for 45 minutes. Uncover for the last 15 minutes for crispier top. NOTE: This makes an excellent "in bird" stuffing as well! NICE TO ADD:1/2 lb. sweet Italian sausage, casing removed, and cooked until brown and crumbly, or one cup slivered dry salami or pepperoni. Makes about 6 cups.

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SPICY STUFFING

6 oz. bag of Cornbread Stuffin?
1 jar 6 oz. of marinated artichoke hearts, undrained and chopped
2 stalks celery, chopped finely
1 clove garlic, pressed or chopped finely
1/2 onion, chopped finely
Sprinkle of cumin or lemon pepper blend
1 cup, more or less water, chicken broth or wine
1/4 cup grated Parmesan cheese

In a bowl, mix all ingredients (except cheese) with a spoon.

Place in greased casserole, sprinkle with cheese and bake covered for the last 1/2-hour of turkey cooking time. If you stuff a turkey, use both bags of stuffing, double the rest of the rest ingredients, and add the cheese to the mixture. Stuff lightly into the turkey?it expands.

If cooking in a casserole, uncover for the last 15 minutes of cooking if you like a crisp top.

Make into muffins for a different twist, or stuff into artichokes (choke removed), acorn squash, or serve in a hollowed-out red cabbage for a pretty and unusual serving vessel.

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CRANBERRY, MAPLE, AND ALMOND STUFFING

12 oz. Corn Bread Stuffin' Mix
1/2-cup chopped celery
1/2-cup chopped onions
1/2-cup butter
1/2-cup maple syrup
1 cup cranberries
1/2-cup chopped almonds
1/4-cup brown sugar
1/4-cup chicken broth

Cook cranberries with sugar and maple syrup. Cook onions and celery in butter. Toast almonds in dry sauté pan. Mix all ingredients together. Either stuff into turkey or add eggs and bake in foil or muffin pan. Bake at 350° F for 30 minutes.

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FRUIT NUT DRESSING CASSEROLE

6 ounce bag Seasoned Dressing
1/2 cup chopped Sunsweet Dried Plums
1/2 cup chopped almonds
1/2 cup chopped celery
1/2 cup chopped apple
1/2 cup Sunsweet Cranberries
1/2 cup chopped onion
1/2 cup (1 stick) melted unsalted butter
1/2 cup Chardonnay or apple juice

Combine all the ingredients with the melted butter then stir wine in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 12 (1/2 cup) servings.

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"RAVE REVIEWS" APPLE STUFFING

12 ounce Seasoned Dressing Mix or Cornbread Stuffin?
1 cup chopped celery
1 cup chopped onion
2 tart green apples, cored, cut into 1/2-inch pieces
1 cup raisins
2/3 cup chopped parsley
1 1/2 cups apple juice
1/2 cup melted butter

In large bowl, combine stuffing, celery, onion, apples, raisins and parsley. Moisten with apple juice and butter, tossing lightly but well. Add more apple juice if needed.

Casserole Method: Place in a 12 1/2 x 9 x 2 1/8-inch baking pan or 3-quart oven-safe casserole dish. Cover and bake at 350 degrees 30 minutes until heated through. To make it crisper, uncover and bake 5-10 minutes longer. Makes 12 to 15 servings.

For Stuffed Turkey: Wash and dry 12 to 15-pound turkey well. Sprinkle cavities lightly with salt and pepper. Lightly fill with stuffing, sew or skewer shut. Roast turkey following package directions. To serve, place stuffing in oven-proof serving dish, sprinkle with almonds and bake at 350 degrees 5-10 minutes.

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CORN STUFFING TAMALES
Serve as a vegetarian or meat luncheon entree with a green salad.

12 oz. Corn Bread Stuffin'
1 cup olive oil
1 cup spicy tomato juice
1/2 cup green salsa
1/4 cup canned jalapeno strips, chopped
1 cup olives, chopped
1/4 cup grated Pecorino Romano cheese
1 cup whole kernel corn
Optional: 2 cups diced turkey
Optional: 2 oz. pepperoni, minced
12-24 dried corn husks (soaked in warm water for one hour)

Mix ingredients together except corn husks. To form the "tamales," separate into mounds, and then into 12 rectangular pillows. Wrap each pillow in a corn husk (or two small corn husks), folding over the two open ends to seal. Place packet in steamer basket over boiling water and steam for 30 minutes.

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APPLE AND WALNUT STUFFING

1 cup chopped celery
1 cup chopped onion
1/2 cup butter or margarine
1 cup chicken broth
3/4 cup apple juice
12 oz. Seasoned Dressing Mix
2 cups chopped, peeled apple
1 cup chopped walnuts
Yield: 8 servings

1. In a large skillet over medium heat, cook celery and onion in butter or margarine until tender, about 5 minutes. Add chicken broth and heat for 2 minutes.
2. In a large bowl, combine the remaining ingredients, add celery mixture, and mix well.
3. Loosely stuff turkey just before roasting. Place remaining stuffing in a greased baking dish and bake at 350ºF for 30 minutes, or until thoroughly heated.

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[Kitchen Witch]

German Sauerkraut and Rye Bread Stuffing

use a greased 13 X 9 glass baking dish or similar, or stuff a bird with this.
2 quarts of bread cubes of rye or pumpernickel bread
1 cups chopped onions
3 slices bacon chopped
1 stick butter
1 cup of chopped celery
1 cup of chopped turnips
1 cup chopped apples
2 tablespoons poultry seasoning
1 cup of sauerkraut (drained )
4 eggs
1 cup chicken stock
1 cup milk to moisten
1 teaspoon kosher salt
1 teaspoon pepper

Toast bread cubes on a pan till dried out. (this just keeps the bread cubes from getting mushy. Place in large mixing bowl .

Saute bacon and onions till onions are wilted. Add remaining vegetables and poultry seasoning and cook until soft. Toss sauteed vegetables with bread cubes and let cool for a minute. Add sauerkraut.

In separate bowl mix eggs and milk, salt, pepper and chicken stock together. You can use bouillon or canned, and toss this with bread cube vegetable mixture.

Spread into baking pan or stuff bird and bake covered about 30 minutes at 350 degrees . Remove the covering and bake an additional 15 minutes to brown and till the temperature reads about 160 degrees.

[Kitchen Witch]

Cranberry-Orange Sauce

Port adds zest and sparkle to its familiar taste. Though it is most often served with chicken or turkey, don't overlook using it with wild game and game birds, ham and pork.


1 lb fresh cranberries
2 cups sugar
1/2 cup orange juice
1/8 tsp salt
1/4 cup tawny Port


Wash and pick over the cranberries. Combine cranberries, sugar, orange juice, salt and Port in a large saucepan. Bring to a boil, then cover. Reduce heat and simmer until cranberry skins pop and cranberries are soft.

Serve warm or cold with game or poultry. Makes about 3-1/2 cups of sauce.

[Kitchen Witch]

Vegetable-Stuffed Turkey Loaf

1 lb ground turkey
1 Egg beaten
2/3 cup quick cooking oats
1/4 cup reduced-sodium chicken bouillon
3 Tbs chili sauce
1 Tbs dried minced onion
1 Tbs dried parsley
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/8 tsp pepper
1 Package (10 ounces) frozen mixed vegetables thawed and well drained
2 Slices (1 ounce each) reduced-fat, reduced-sodium American cheese
Additional chili sauce (optional)
1 Tbs dried minced onion minced



1 In medium-size bowl combine turkey, egg, oats, bouillon, chili sauce, onion, parsley, Italian seasoning, garlic powder and pepper. Divide turkey mixture in half and set aside.
2 Coat an 8-X 4-X 2-3/8-inch loaf pan with non-stick cooking spray. Press one half of turkey mixture into loaf pan. Top turkey layer with vegetables. Top vegetable layer with cheese slices. Press remaining turkey mixture into loaf pan, sealing all edges.
3 Bake at 350 degrees F. 50 to 60 minutes or until turkey loaf is no longer pink in center. Allow to stand 5 minutes; unmold turkey loaf onto a plate. Garnish with additional chili sauce, if desired.


Servings: 6

[Kitchen Witch]

MAPLE MASHED SWEET POTATOES

4 lb. sweet potatoes, chunked and boiled in salted water

6 slices bacon, cooked and crumbled
½ c. half-and-half
1/3 c. maple syrup
1/3 c. butter or margarine, room temp
1 ¼ t. salt
¾ t. cumin
¼ t. pepper
1/3 c. chopped chives

Heat cream and syrup until warm. Mash potatoes with butter until smooth; gradually add maple mixture and seasonings. Reserve ¼ c. bacon and 1 t. chives. Stir remaining bacon and chives into potatoes. Transfer to serving dish and top with reserved bacon and chives.

[Kitchen Witch]

CRANBERRY CITRUS SAUCE

16 ounces fresh or frozen cranberries
1 1/4 cups firmly packed brown sugar
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 cup coarsely chopped walnuts
In a medium saucepan combine cranberries, brown sugar, lemon zest and juice, and orange zest and juice. Bring to a boil, reduce heat and simmer gently for 5 to 7 minutes. Stir often, but beware of popping cranberries.

Remove from heat and add walnuts. Let cool and refrigerate until ready to serve.

[Kitchen Witch]

ORANGE PUMPKIN CHIFFON PIE
An orange mousse-like treatment changes traditional pumpkin pie into a more colorful, more delicate confection.

1 packet unflavored gelatin
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 eggs, separated
1/4 cup sugar
2/3 cup water
1 cup orange juice
1 cup 100% Pure Pumpkin
1 teaspoon finely grated orange peel
1 graham cracker pie crust
1/2 cup whipping cream
2 tablespoons sugar
1 orange, sliced in thin rounds

In a medium saucepan, mix unflavored gelatin, first addition of sugar, nutmeg, cinnamon and ginger. Beat egg yolks and water; stir into the gelatin mixture. Stir over low heat for about 5 minutes, or until gelatin dissolves. Remove from heat; stir in orange juice, pumpkin and orange peel until well blended. Refrigerate, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.

Meanwhile, in a separate bowl, beat egg whites until it holds soft peaks; gradually beat in second addition of sugar until stiff, glossy peaks form. Fold into pumpkin mixture, blending thoroughly. Pour into a graham cracker pie crust and refrigerate until firm, about 4 hours.

Combine cream with last addition of sugar and whip to stiff peaks; top pie with whipped cream and orange slices. Servings: 8

[Kitchen Witch]

PEAR CRANBERRY CHUTNEY
This tart, colorful chutney makes a wonderful condiment for turkey, chicken or pork. It will keep up to 3 months stored in the refrigerator, or it can be frozen.
Makes 6 pints

2 12-ounce packages fresh cranberries
5 large pears, peeled and chopped
3 cloves garlic, minced
2 tablespoons grated fresh ginger
1 teaspoon dried red pepper flakes
2 cups diced onion
31/2 cups granulated sugar
1/4 cup dark molasses
3 cups cider vinegar
1 cup raisins
Wash 6 pint jars and keep hot until needed.

Combine cranberries, pears, garlic, ginger, red pepper flakes, onions, sugar, molasses, vinegar and raisins in a large, heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring often.

Reduce the heat to a simmer and cook, uncovered, about 11/2 hours, stirring occasionally, until the mixture is thickened. To test, set a small plate in the freezer until very cold. Drop a teaspoonful of the chutney on the cold plate; the chutney should firm up on the plate. If not, continue cooking. Retest every few minutes.

Ladle the hot chutney into the hot jars and refrigerate up to 3 months. Or ladle into freezer-safe containers, leaving 1 inch head space, and freeze for up to 6 months.

[Kitchen Witch]

SPICED PEAR CHUTNEY
Makes about 5 pints
This spicy pear chutney sparks Indian entrees, Southern picnic suppers, and sandwiches. About one quarter of the fruit by weight should be unripe for the best pectin development.

5 pounds Bartlett or Anjou pears, cored, peeled and coarsely chopped (about 10 medium pears)
2 1/4 cups firmly packed light brown sugar
2 cups granulated sugar
2 2/3 cups golden raisins
1/2 cup finely minced shallots
3 garlic cloves, minced
2 tablespoons salt
2 tablespoons mustard seeds
2 tablespoons red pepper flakes
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
6 cups cider vinegar

Combine the pears with the brown and granulated sugars in a large, heavy, non-aluminum pan over medium-low heat. Bring the mixture slowly to a boil, then cook until thick, stirring from time to time, about 2 hours.

Stir in the raisins, shallots, garlic cloves, salt, mustard seeds, red pepper flakes, ginger, cumin and vinegar. Cover and bring the mixture to a boil over medium heat, then reduce the heat to medium-low and simmer gently, uncovered, until the mixture is reduced to about 5 pints, which will take about 1 hour.

Meanwhile, wash 5 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Ladle the hot chutney into 1 hot jar at a time, leaving 1/2-inch head space. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

[Kitchen Witch]

WALNUT CRUNCH PUMPKIN PIE
Looking for a decadent but comforting dessert this holiday season? Try this simple twist on the traditional pumpkin pie -- nuts in the filling and a caramelized nut topping. Makes 8 servings

11/4 cups coarsely chopped walnuts
3/4 cup firmly packed brown sugar
1 unbaked 9-inch deep-dish pie shell
1 15-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
3/4 cup granulated sugar
2 eggs, lightly beaten
11/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 tablespoons butter, melted
Ice cream (optional)

Preheat oven to 425 degrees.

Combine walnuts and brown sugar in a small bowl. Place 3/4 cup nut-sugar mixture in bottom of pie shell.

Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Combine butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil for 2 to 3 minutes or until bubbly. Cool before serving. Serve with ice cream, if desired.

[Kitchen Witch]

CRAN APPLE BREAD

The aromas of cranberries, apples and cinnamon will mingle in your kitchen when you bake this colorful fruit bread. Simply sprinkle thawed bread dough (if you don?t want to make your own bread) with fruits, cinnamon and sugar, roll it up and tuck it into a pan.

1 16-oz. frozen bread dough, thawed
1/3 cup fresh or frozen cranberries, chopped
1 large apple, peeled, cored and diced
1 tablespoon ground cinnamon
1 teaspoon sugar

Place dough on a floured surface. Roll out to about 1/2-inch thick.

Spread with cranberries and apple; sprinkle with cinnamon and sugar. Roll up jellyroll fashion, tucking ends in as you roll.

Grease a 9x5x3-inch loaf pan; place dough into pan. Cover with a tea towel; allow to rise in a warm place for about 1 hour or until doubled in bulk.

Meanwhile preheat oven to 350°F. Bake about 30 minutes or until golden brown.

Cooking Tips
To make individual breads, roll up as in above directions but roll into a longer, thinner roll. Cut segments to about 1-inch thick and place each roll, cut side down onto a greased cookie sheet. Bake at 350°F for 10-15 minutes.

[Kitchen Witch]

VEGETABLES OVER WILD RICE
serves 6

6 tablespoons unsalted butter
3/4 cup chopped leeks, white parts only
3 medium carrots, peeled and cut into 1/2-inch dice
3 medium parsnips, peeled and cut into 1/2-inch dice
1 large fennel bulb, stalk cut off and bulb halved, cored and chopped
Salt
31/2 tablespoons flour
11/2 cups half-and-half
11/2 cups chicken or turkey stock
1/2 cup grated imported Parmesan cheese, preferably Parmigiano-Reggiano
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
2 cups cooked 1/2-inch cubed turkey
11/2 cups wild rice
1 cup long-grain rice
1/4 cup chopped flat-leaf parsley

Melt 3 tablespoons of the butter in large heavy saucepan over medium-high heat.

When hot, add leeks, carrots, parsnips and fennel and cook, stirring, until softened, about 15 minutes.

Season vegetables generously with salt. Remove vegetables from pan and set aside.

Heat remaining 3 tablespoons butter in same pan over medium heat until hot, then add flour and stir constantly one minute. Do not let flour brown. Lower heat if necessary. Pour in half-and-half and stock and whisk constantly until mixture thickens and coats back of spoon, three to four minutes.

Stir in cheese, 3/4 teaspoon salt, cayenne and nutmeg.

Return vegetables to sauce along with turkey. Taste and adjust seasonings as needed. You may need more salt depending on whether stock was salted or not. (Creamed turkey and vegetables can be prepared a day ahead. Cool, cover and refrigerate. Reheat, preferably in large, shallow skillet, stirring, over low heat.)

Cook each rice separately according to package directions. Drain and toss together, seasoning with salt as needed (see Note).

To serve: Ladle mound of rice on each of six dinner plates. Stir half of the parsley into creamed turkey mixture, then ladle sauce over rice. Sprinkle each serving with some of the remaining parsley.

Note: If you buy wild rice in bulk and do not have cooking directions, cook in the following way: Add the 11/2 cups wild rice to 3 quarts boiling salted water and cook 30 to 35 minutes. Rice will double in size and still be somewhat crunchy when done. Remove and drain in strainer.

[Kitchen Witch]

CROCK POT DRESSING

1 cup of butter
2 cups of chopped onion
1 cup of celery diced
2 - 8oz cans of mushrooms, undrained
12 to 13 cups of unseasoned bread crumbs
1/2 tsp salt
1/2 tsp garlic salt
1 tsp pepper
1 & 1/2 tsp poultry seasoning
1/2 tsp sage
1/2 tsp marjoram
2 - 14.5 oz cans of chicken broth
2 eggs, well beaten

Cook butter, chopped onions, & diced celery until translucent. Add the remaining ingredients and pack into the crock pot. Cook for 4 to 8 hours on low. Some serve this as an alternative to potatoes.

[Kitchen Witch]

Crazy Crust Pumpkin Pie

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg

Filling
1 (16 ounce) can pure pumpkin
3/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 (5 1/3 ounce) can evaporated milk

Mix flour, sugar, baking powder, salt, water, shortening and egg. Blend well. Spread batter in deep pie pan.

Mix pumpkin, sugar, salt, cinnamon, milk and egg. Beat until well blended. Carefully spoon filling into center of batter. Do not stir! Bake at 425 degrees F for 40 to 45 minutes.

[nancykrem]

Microwave Cranberry Orange Relish

Great on roast turkey, roast chicken, or roast beef sandwiches

1 1/2 c cranberries
1 sm unpeeled orange, seeded and coarsely chopped
1 med unpeeled apple, cored and coarsely chopped
1/3 c water
1/4 c sugar
1/4 t ground ginger
1/4 t ground nutmeg

In food processor or blender, process cranberries, orange and apple until finely chopped. Place in shallow microwavable casserole. Stir in water, sugar, ginger and nutmeg. Microwave on high (100%) for 3 to 4 minutes; stir. Microwave on med (50%) for 3 to 4 minutes; cool slightly. Cover and refrigerate for up to 2 weeks.

[rhodry69]

here's my favourite stuffing recipe.

enjoy,

rho


OLD FASHIONED SAGE & CELERY DRESSING


¾ CUP BUTTER
2 ½ CUPS CHOPPED ONIONS
2 CUPS CHOPPED CELERY
4 TSP CRUSHED DRIED SAGE
2 TSP SALT
1¼ TSP CRUSHED DRIED SAVORY
1 TSP CRUSHED DRIED MARJORAM
1 TSP PEPPER
½ TSP CRUSHED DRIED THYME
14 CUPS BREAD IN ½ INCH CUBES
1 CUP FINELY CHOPPED FRESH PARSLEY


IN LARGE SKILLET, MELT BUTTER. COOK ONIONS, CELERY, SAGE, SALT, SAVORY, MARJORAM, PEPPER AND THYME OVER LOW HEAT, STIRRING FREQUENTLY, UNTIL VEGETABLES ARE TRANSLUCENT, 10-15 MINUTES.

PLACE BREAD IN LARGE BOWL. ADD ONION MIXTURE ALONG WITH PARSLEY. TOSS WELL. TASTE AND ADJUST SEASONINGS.

MAKES ENOUGH STUFFING FOR ONE 16-18 LB BIRD.

[Kitchen Witch]

KENTUCKY BOURBON WHISKEY CAKE

1 pint of bourbon
2 cups sugar
1 cup brown sugar
¾ pound butter (3 sticks)
6 eggs, separated
1 pound candied red cherries, cut in pieces
½ pound of white raisins, cut in half
4 cups shelled pecans, chopped (optional mixture with black walnuts)
5 cups all purpose flour, sifted
2 tsp. nutmeg
1 tsp. baking powder

Soak cherries and raisins in the whiskey overnight. Cream the sugar and butter until fluffy. Add the beaten egg yolks and beat well. Add the soaked fruit and remaining whiskey. Reserve a small amount of flour for the nuts. Add remaining flour with baking powder and nutmeg. Add the creamed mixture. Beat egg whites, and fold in. Add pecans, dredged in flour. Bake in two GREASED AND FLOURED loaf pans, about 8" x 11". Bake in slow oven, 250°, for 2 to 3 hours or until it tests done. Cool. When cold, cover with cloth, soaked in whiskey. Wrap in heavy wax paper. Let stand for about one month.

[Kitchen Witch]

BROCCOLI/CORN CASSEROLE

1 egg
½ cup cracker crumbs
½ cup milk
salt & pepper, to taste

Prepare the broccoli per package directions. Drain. Add 1 can of cream style corn, then add the egg, milk and cracker crumbs. Pour into casserole dish. Bake at 350° for 20-25 minutes.

[Kitchen Witch]

BROCCOLI/CAULIFLOWER CASSEROLE

2 packages frozen broccoli
1 package frozen cauliflower

Cook per package directions and drain. Add a can of cream of celery soup, one can cream of chicken soup, undiluted. Also, one 8 ounce jar of Cheez Whiz. Pour into a casserole dish and bake at 350° for about 30 minutes.

[Kitchen Witch]

STUFFED CAULIFLOWER

1 head cauliflower
4 slices of stale bread
1 medium onion, chopped
1 tablespoon fat
¼ cup milk
2 cups of baked or fried ham (ground up)
½ teaspoon celery salt
1 egg, beaten

Remove the green leaves from the cauliflower and wash well. Drain. Place in boiling, salted water for 20 minutes. Remove cauliflower and place in colander. Drain and cool. Pour cold water over the stale bread and let stand. Sauté the onion in the fat until golden brown. Add the ground ham. Squeeze the bread dry and add to the mixture. Add the salt, celery, onion and egg (blended with milk). Stir to mix well. Put the cauliflower in a greased baking dish and stuff the ham mixture all around the cauliflower (and in between). Bake at 350° for 30 minutes or until browned.

[Kitchen Witch]

Butternut Squash Casserole

2 cups cooked, mashed butternut squash
½ cup light spreadable cream cheese
¾ cup bread crumbs
2 tbsp. brown sugar
1 egg
1 dash each of salt, pepper and ground ginger

Mix well and place in a small greased baking dish and bake at 350 F. for 30 minutes or until lightly browned

[Kitchen Witch]

Sweet Potato Puff


4 medium sweet potatoes, boiled
Mash with 1/4 cup white sugar. Cool.
Add 2 eggs, 3 tsp. baking powder and 1/4 cup cream, mixing well after each addition.
Turn into oiled or buttered casserole and bake about 30 minutes at 350F. Serves 6.

[Kitchen Witch]

PUMPKIN TORTE with Maple-Cream Cheese Frosting
Makes one 9-Inch, 4-Layer Torte

3 cups All-purpose Flour
3 1/2 tsp. (1 Tbs. + 1/2 tsp.) Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 tsp. ground Cinnamon
3/4 tsp. ground Nutmeg
1/4 tsp. ground Cloves
1/4 tsp. ground Ginger
1 1/2 cups Granulated Sugar
3/4 cup Butter, softened
3 large Eggs
1 1/2 cups Pumpkin Puree
1 1/2 tsp. Vanilla Extract
1/2 cup Evaporated Milk
1/4 cup Water
Maple Cream Cheese Frosting Ingredients:
11-oz. package Cream Cheese, softened
1/3 cup Butter, softened
3 1/2 cups Confectioner's Sugar, sifted
2 tsp. Maple Extract
15 Walnut or Pecan halves

Preheat oven to 325-F degrees and prepare two 9-inch cake tins with a light coating of non-stick cooking spray; set aside.

To prepare the pumpkin torte, blend together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium-size mixing bowl. Beat together the sugar and butter in a large mixer bowl until creamy. Add the eggs, one at a time, blending well after each addition. Blend in the pumpkin puree and vanilla, making sure to mix well.

Combine the evaporated milk and water in a small bowl. Add dry ingredients and the diluted evaporated milk alternately to the creamed mixture, beginning and ending with the dry ingredients. Distribute the batter evenly into the prepared cake pans.

Bake for 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool the cakes in their pans on wire racks for about 15 minutes before carefully removing the cakes from the pans. When the cakes have completely cooled, cut each cake in half horizontally, to create 4 layers. Meanwhile prepare the frosting by blending together the cream cheese, butter, and powdered sugar in a large mixing bowl until light and fluffy. Blend in the maple flavoring and set aside.

To assemble, spread a layer of the maple-cream cheese frosting between each cake layer. Finish the top layer of the torte with a hearty amount of frosting, and garnish with the halved huts.

[grandma23]

SPICED PUMPKIN BREAD

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
OPTIONAL: Add 1 cup coarsely chopped walnuts OR 1/2 cup chopped nuts and 1/2 cup raisins.

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Makes 2 loaves.

[Kitchen Witch]

Nacho Turkey Casserole (leftover turkey)

5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeno peppers or mozzarella cheese

1. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips. 2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

[Kitchen Witch]

Sugar and Spice Turkey Breast With Peach Chutney

1/2 C. brown sugar
1/4 C. chili powder
1 T. kosher salt
1 T. ground ginger
1 T. black pepper
1 t. cayenne pepper
1 t. curry powder
1 t. ground cumin
1 t. ground cinnamon
1 5-lb. turkey breast
3/4 white onion, diced
2 C. peaches, coarsely diced
1-1/2 C. vinegar
1 t. fresh ginger
1 cinnamon stick
1-1/2 C. water
2 T. fresh thyme
1 t. orange zest
Oil for sautéing
Salt and pepper to taste

Combine brown sugar, kosher salt, chili powder, ground ginger, black pepper, cayenne pepper, curry powder, ground cumin and ground cinnamon. Dredge all sides of turkey breast in brown sugar mixture; place on a roasting rack and bake until done in a 325°F. oven.

In a stockpot, sauté onion in oil until brown. Add peaches, cinnamon stick, fresh ginger, water and vinegar; bring to a simmer and hold for 15 minutes or until chutney starts to thicken. Turn off heat and add thyme, then orange zest, salt and pepper. Serve as a side dish to the turkey.

[Kitchen Witch]

Maple Turkey-n-Gravy Recipe

2 C. apple cider
1/3 C. real maple syrup
2 T. chopped fresh thyme
2 T. chopped fresh marjoram
2 1/2 t. lemon zest
3/4 C. butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 C. chopped onion
1 C. chopped celery
1 C. coarsely chopped carrots
2 C. chicken stock
3 T. all-purpose flour
1 t. chopped fresh thyme
1 bay leaf
2 T. apple brandy (optional)

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

Preheat oven to 375° F. (190° C.). Place oven rack in the lowest third of oven.

Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.

Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350° F. (175° C.), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180° F (80° C.) and stuffing reaches 165° F. (75° C.). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.

To Make Gravy:
Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Makes 12 servings.

[Kitchen Witch]

Roast Turkey with Pecan Corn-Bread Stuffing Recipe

1 turkey (about 15 lbs.)
2-1/2 C. pecan halves (8 oz.)
1/3 C. butter
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/2 C. Bourbon, Tennessee whisky or rye
4 t. chopped fresh sage (or 1-1/2 tsp dried)
2 t. chopped fresh thyme (or 3/4 tsp dried)
1 t. salt
3/4 t. pepper
8 cups Corn Bread
1/2 C. chopped celery leaves or fresh parsley
1 Egg, lightly beaten
1/3 C. all-purpose flour
3 C. Giblet Stock for Gravy or chicken stock

Remove neck and giblets from cavity of turkey; reserve for Giblet Stock for Gravy. Finely chop liver and reserve for stuffing. Pull out any loose fat from cavity.

On baking sheet, toast pecans in 425°F. oven for 4 minutes; let cool.

In skillet, melt 2 T. of the butter over medium-high heat; cook celery, onion, garlic, jalapeno pepper until lightly browned, about 7 minutes.

Stir in 2 T. of the bourbon, reserved chopped liver, sage, thyme and 1/4 t. each of the salt and pepper; fry for 2 minutes. Transfer to large bowl; let cool. Crumble corn bread into bowl. Add pecans and celery leaves; mix well. (Make-ahead: Cover and refrigerate for up to 1 day.) Mix in egg.

Pat turkey dry inside and out. Holding breast side down, sprinkle body cavity with 2 T. and neck cavity with 2 t. of the remaining bourbon. Stuff both cavities loosely with some of the stuffing; skewer cavities shut. Tie legs together and tuck wings under back.

Place turkey, breast side up, on greased rack in roasting pan. Place remaining stuffing in greased 11-x7-inch glass baking dish; cover with foil and refrigerate.

Melt remaining butter and stir in 2 T. of the remaining bourbon; brush over turkey. Sprinkle with 1/2 t. of the remaining salt and 1/4 t. of the remaining pepper.

Roast in 325°F oven for 1 hour. Roast, basting often, for 2-1/2 hours or until meat thermometer inserted in thickest part of thigh registers 180°F.

Meanwhile, add covered dish of stuffing to oven; cook for 45 minutes. Uncover and cook for 15 minutes longer. Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes.

Skim off all but 2 T. fat from pan drippings; place pan over medium-high heat. Sprinkle flour over drippings; cook, stirring and scraping up any brown bits from bottom of pan. Gradually whisk in stock and remaining bourbon, salt and pepper; bring to simmer and cook for 2 minutes. Stir in giblets; heat through. Pour into warmed gravy boat.

Makes 10 to 12 servings

[Kitchen Witch]

Gooey Cranberry Chicken

3 pounds chicken, cut into pieces
16 ounces jellied cranberry sauce
8 ounces French dressing
1 package dried French onion soup mix

Preheat the oven to 350ºF. Put the chicken into a shallow baking dish. Combine remaining ingredients into a sauce pan, heat over slow heat until bubbling, then pour over chicken. Bake uncovered for 1 hour or until done, spooning sauce over chicken as it cooks. Good with rice, with sauce spooned over it.

[Kitchen Witch]

Italian Sausage, Mushroom and Sage Stuffing

5 T. unsalted butter, softened
10 C. unseasoned dry bread cubes
1 T. olive oil
3/4 lb. mild Italian sausages
1 lb. cremini mushrooms, wiped or brushed clean, stems trimmed, and quartered
1 large yellow onion (about 12 oz.), chopped
2 large carrots, peeled and chopped
2 large ribs celery, chopped
1/2 C. fresh minced parsley
1 T. fresh thyme leaves
1 T. minced fresh sage
1 t. salt
freshly ground pepper
3 large eggs, lightly beaten
4 C. chicken stock or low-sodium chicken broth

Preheat oven to 350°F. Coat deep 9 x 13-inch baking pan with 1 tablespoon butter. Place bread cubes in very large mixing bowl. In 10-inch saute pan, heat oil over medium-high and swirl to coat pan. Cook sausages until browned on all sides. Remove and let cool. Drain all but 3 tablespoons fat. Add mushrooms to pan and saute, stirring frequently, until lightly browned, about 4 minutes. Add to bread.

Return pan to heat and add remaining 4 tablespoons butter. Swirl to coat pan and add onion, carrots and celery. Saute, stirring frequently, until soft and lightly browned, about 5 minutes. Add parsley, thyme, sage, salt and few grinds pepper, and saute 1 more minute. Combine mixture with bread.

Cut sausages into 1/4-inch rounds and add to stuffing. Add beaten eggs and stock and mix well. Place stuffing in prepared pan and bake uncovered until top is lightly browned and crusty, about 1 hour. (If you have room, bake stuffing while turkey roasts. Otherwise, bake it beforehand and reheat once turkey is out.)

Makes 12 servings.

[Kitchen Witch]

Cider-Glazed Sweet Potatoes with Cranberries Recipe

2 large sweet potatoes, peeled and cut into 1-inch chunks
1 1/2 C. apple cider or apple juice
1/4 C. (packed) golden brown sugar
2 T. butter
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 C. dried cranberries

Boil sweet potatoes in a large pot of salted water until halfway cooked (when a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)

Combine cider, sugar, butter, nutmeg and allspice in a large nonstick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.

Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider.)

When potatoes are tender, transfer to a serving bowl with a slotted spoon. Season to taste with salt and pepper. Pour remaining glaze over sweet potatoes and serve.

Makes 6 servings.

[Kitchen Witch]

CRANBERRY APPLE CRISP

Topping:
3/4 cup flour
1/2 cup sugar
1/2 cup margarine
Mix the above ingredients until they form a crumbly mixture.


1 bag fresh cranberries
2 apples (peeled and sliced)
1/2 cup sugar


Mix these 3 ingredients in a 9x9 inch pan and place the crumbly
mixture on top of it.Bake uncovered in 350 degree oven for 40 minutes
(until it is light brown on top).

*HELPFUL HINT: Buy cranberries while they are in season and freeze
them. They stay well in the freezer for up to 6 months and there is no
need to defrost them first.

[Kitchen Witch]

CRANBERRY DELIGHT
(So berry delightful!)


1 package of Blackberry or Raspberry jello
1 can whole berry cranberry sauce
1 can crushed pinneaple


Dissolve 1 package of either blackberry or raspberry jello in 1 cup hot
water. Stir in 1 can whole berry cranberry sauce and 1 can crushed
pineapple (drained). You can also add mandarin oranges. Refrigerate
several hours, serve with chicken or turkey.

[bookwoman]

Try this rub recipe for your bird!

I added some fresh ginger shredded ( you can use 1/4 tsp of dried ).

Made a wonderful tasting bird when rubbed under the skin!

Custer's Old Fashioned Turkey Rub

[Kitchen Witch]

Apricot Turkey Glaze

Yield: 1 Cup

1 cup light or dark corn syrup
1 cup apricot preserves
1 turkey (12 to 14 pounds)


In small bowl combine corn syrup and preserves.

Brush glaze on turkey during last 20 minutes of cooking.