Sausage Stuffing

Recipe courtesy of jennypenny*

Bell Seasoning (yellow box w/ turkey on it)

Chicken stock

Onions

Celery

Sliced bread

sausage (All Natural Pork Sausage, Roll, 12 oz)

(1 Sausage roll per loaf of bread)

Cube the bread.

Brown the sausage (chop) and then move to other pan.

Remove some of the grease.

Cook the onions and celery until firm, in remaining grease.

Mix Sausage, onion and celery together.

Add cubed bread to the sausage mix.

Add Bell Seasoning and chicken stock to taste and moistness.

Then Bake.

Creamed Onions

Recipe courtesy of jennypenny*

• 2 – (1 lb) packages of smal whole onions (birds eye)
• ½ stick butter
• 1 teaspoon sugar
• salt and pepper to taste (I don't use)

Par-boil onions, drain and rinse with cold water sprinkle with sugar.  Saute with ½ stick of butter until golden brown.  Put onions in backing dish (spray dish w/ pam first for easier clean up).  Place ½ C cold water in skillet in pan and cook liquid down to a few tablespoon then pour over onions

Sauce:

• 1 tablespoon butter
• 1 teaspoon flour
• 1 C heavy cream

Combine ingredients to make a thin sauce pour sauce over onions bake onions for 20 mins at 350.  Can be made the day before, just skip the baking and refrigerate after pouring sauce over onions. On day of, bring to room temp and then bake.

Yamzing Yummy Yams

Recipe courtesy of nisinash

6 yams
brown sugar
butter

Boil yams until fork tender.  Put a little salt in the water as it brings out the sweetness.  Pull them out and let them cool enough till you can
handle them.

Peel away the skin (it is super easy) and cut in half lengthwise and place sliced side up in a glass baking dish.  Place a pat of butter on each one and sprinkle
with brown sugar.  (be generous with the sugar!)

Bake at 350 degrees for 20 minutes or until a nice crust forms on top.  Serve and Enjoy!

Wild Mushroom Sauté

Recipe courtesy of Lishie0729

1/2 cup (packed) fresh Italian parsley leaves
3 garlic cloves
5 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt
2 pounds assorted fresh wild mushrooms (such as chanterelles, morels,
boletes, Portobello’s, crimini, oyster and stemmed shiitakes), large
mushrooms quartered, medium mushrooms halved

1 tablespoon fresh lemon juice
Additional fresh Italian parsley

Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture
aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4
tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add
mushrooms and toss to coat.

Heat remaining 1 tablespoon olive oil in heavy large skillet over high
heat. Add mushroom mixture and sauté? until mushrooms are brown and just
tender, about 10 minutes. Remove skillet from heat. Mix in parsley
mixture and lemon juice. Season to taste with salt and pepper. Transfer
mixture to bowl. Garnish with additional fresh parsley and serve.

Makes 4 to 6 servings.

Whipped Sweet Potato Bake

Recipe courtesy of alicianrj & monkey0405 & wrysmyguy

3 cans (15 oz. each) sweet potatoes, drained

¼ cup (1/2 stick) butter or margarine, melted

1 tsp. ground cinnamon

½ tsp. salt

¼ tsp. ground nutmeg

3 cups Jet-Puffed Miniature Marshmallows

Preheat oven to 350F. Beat sweet potatoes, butter, cinnamon, salt, and nutmeg in medium bowl with electric mixer on medium speed until well blended.

Spoon into lightly greased 1 ½ quart baking dish, top with marshmallows.

Bake 15 to 20 minutes or until sweet potato mixture is heated through and marshmallows are lightly browned.

Makes 10 servings, ½ cup each.

Twice Baked Potatoes

Recipe courtesy of zorahangels

6 lg. baking potatoes

1 cup cheddar cheese, grated

2 cups cook broccoli

1 cup fried onions

1/2 cup sour cream

dash of paprika

Bake potatoes until soft. Cut potato in half, long way. Remove potato from shell, leaving 1/4 inch intact in skin. Put on side. Mash excess potato as if "mashed potato" (butter, milk, etc) Mix in cheese, broccoli, onions, sour cream. Refill skins with mixture. Top with paprika sprinkle. Bake for 1/2 hour at 350.

Twice Baked Butternut Squash

Recipe courtesy of Lishie0729

Serves 6

• 6 butternut squash(about 9 pounds total)
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup plus 1 tablespoon nonfat sour cream
• 2 teaspoons paprika
• 6 fresh chives, cut into 1/8-inch pieces
• 3 tablespoons fresh breadcrumbs, lightly toasted

1. Heat oven to 450º with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425º.

2. Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.

Traditional Herbed Bread Stuffing with Pine Nuts

Recipe courtesy of Natalie042205

• 10 cups (1-inch) cubes crusty country-style bread (1 lb) 
• 2 medium onions, chopped
• 3 celery ribs, thinly sliced crosswise
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 stick unsalted butter
• 1 1/2 cups chicken broth
• 1/2 cup water
• 1 large egg
• Salt and Pepper to taste
• 1/2 cup of pine nuts

Preheat oven to 325°F.

Lightly grease a 9x9 baking dish.

Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then let cool slightly.

As the stuffing mix cools, whisk egg in bowl until well beaten. Fold egg into stuffing mix, only to incorporate it.

Spoon stuffing into baking dish. Layer the top with the Pine Nuts. You can use more or less than 1/2 cup, depending on how many you'd like. I usually like to just cover the top with a thin layer.

Bake at 325°F until stuffing is golden brown on top, about 30 minutes.

Remove from oven and let rest until ready to serve. If it is going to more than 15 minutes, cover with aluminum foil and set on top of the range.

Squash Soufflé

Recipe courtesy of Matos2B

350 degrees for 50 mins

1 package frozen squash (Birdseye cooked winter squash)

2 cups milk

3 eggs

1/2 cup flour *

1/2 cup sugar *

1/2 stick margarine - melted

1/4 teaspoon cinnamon *

pinch of salt *

* Mix dry ingredients

Mix wet ingredients

Then mix together in casserole dish, sprinkle a little extra cinnamon on top

Bake uncovered!!

Streusel Sweet Potatoes

Recipe courtesy of Aveline

• 3 ½ - 5 lb. sweet potatoes
• ½ cup maple syrup + ¼ cup
• 1/3 cup orange juice
• 1 Tbs. butter

Topping:

• ¼ cup flour
• ½ tsp. cinnamon
• 1/3 cup chopped pecans
• 3 Tbs. light brown sugar
• 3 Tbs. butter

1. Cook potatoes in large pot of water for 20 minutes or until firm/tender. Be sure to peel well; little bumps turn into black spots when cooked

2. Drain, cool, peel and cut into ½” thick slices

3. Arrange on greased baking dish in concentric circles, overlapping slices slightly.

4. Mix ½ cup syrup w/ orange juice. Pour over potatoes & dot with butter.

5. Cover tightly with foil.

6. Bake 20-30 minutes or until hot – use 350 oven or whatever temperature you’re using for other dishes – this is a very forgiving recipe

7. Remove potatoes from oven. Uncover and sprinkle with topping. Bake uncovered 15 min more

8. Pour on remaining ¼ cup syrup

Topping:

Mix flour, brown sugar & cinnamon in medium bowl.

Cut in butter till mixture resembles coarse crumbs. Stir in pecans,

Refrigerate if making ahead.

• I usually cook and slice the potatoes 1-2 days ahead, putting them in a greased corning-type 9x13 dish and wrap with foil
• Then on the day of, I take out early in the day so they get to room temperature and continue with steps #4-7 about 45 minutes before serving. 

Streuseled Sweet Potato Casserole

Recipe courtesy of suz5425

Since this is a Thanksgiving meal, it yields 18 servings. Definitely make sure to cut the ingredients if it is for a smaller group.

Ingredients:

14 cups (1-inch) cubed peeled sweet potatoes (about 5 pounds)

½ cup half and half

½ cup maple syrup

1 teaspoon vanilla extract

¾ teaspoon salt

1 large egg, lightly beaten

Cooking Spray

½ cup all-purpose flour

½ cup packed brown sugar

¼ cup chilled butter, cut into small pieces

½ cup chopped pecans

Instructions:

1. Preheat oven to 375 degrees
2. Place potato in a Dutch oven and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain
3. Combine the half and half and next 4 ingredients (half and half through egg) in a large bowl stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9 baking dish coated with cooking spray.
4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
5. Cover and bake at 375 degrees for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Southern "Sweet" Potatoes

Recipe courtesy of jerzerygirl4ever

• 4 sweet potatoes
• 1 cup sugar
• 1 stick of butter
• 1 tsp cinnamon
• 1 T flour
• 1/4 cp water
• 2 lemon slices (optional)

Peel sweet potatoes (with a paring knife is easier) Using a chef's knife cut into strips. (Cut in half then put flat side down and cut strips). Place in baking dish.

Cover with 1 cup sugar, 1 stick of butter cut into pats, 1 tsp cinnamon, 1 tbsp flour, 1/4 water, 2 lemon slices (I often make this without the lemon b/c I don't have one)

Cook at 400 for 1 hour. Baste often.

**If you need room in the oven these can be made early and then kept on top of the stove warm or in a warming drawer. **

Sautéed Mushrooms

Recipe courtesy of JerseyJen

Ingredients

• 1/3 cup butter
• 3 (8 ounce) packages fresh mushrooms, sliced
• 2 tablespoons chopped onion
• 2 teaspoons dried tarragon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup fresh parsley, chopped

Directions

• In a large skillet over medium heat melt butter. Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Sauté until mushrooms are tender, stirring occasionally, about 10 minutes. Stir in parsley and serve. 

Sausage Stuffing

Recipe courtesy of wrysmyguy

• 1 lb. sweet Italian sausage, casings removed
• 1/2 cup butter (1 stick)
• 3 cups onion, chopped
• 2 cups celery, chopped
• 1 tablespoon fresh sage, chopped
• 2 tablespoons fresh parsley, chopped
• 6 cups croutons
• 1/2 teaspoon ground allspice
• 1/4 cup maple syrup
• 2 cups dried cherries
• 1 cup pecans, toasted and chopped
• 2 cups chicken stock, plus extra as needed
• 2 tablespoons fresh thyme, chopped
• Salt and pepper

Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.

Preheat oven to 350 degrees.

Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and sauté until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine.

In a medium bowl, combine allspice, maple syrup, cherries, pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.

Sausage Stuffing

Recipe courtesy of suz&mark

***Can also be made without sausage and is just as good!

1 pound Bob Evans Savory Sage or Original recipe sausage roll
1 large onion, diced
3 stalks celery, diced
1 (14 oz) package cubed stuffing
1 tsp poultry seasoning
2 1/2 cups chicken broth
1/2 melted butter

In a large skillet over medium heat, crumble sausage.
Add onion and celery and cook, stirring occasionally until sausage is brown.  In a 9x13 casserole dish, place cubed stuffing.  Add sausage mixture.  Sprinkle with poultry seasoning.  Pour broth and butter over the top and toss to combine.  Cover.  Bake at 350 degrees for 45 mins.

Serves 8

Sausage, Apple and Chestnut Stuffing

Recipe courtesy of LeighAnn&Vinny

• 1 lb sourdough bread or course country white bread, crusts trimmed, cut into 1/2 inch cubes
• 3/4 lb bulk pork sausage
• 1/4 cup butter, plus extra for greasing
• 1 large yellow onion, chopped
• 3 large celery stalks, chopped
• 2 large tart apples such as pippin or Granny Smith, peeled, quartered, cored and chopped
• 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme
• 3/4 cup chicken stock
• 1 lb fresh chestnuts roasted and peeled then coarsely chopped (You may substitute about 10 oz of vacuum-packed steamed chestnuts which have already been peeled). 
• 1/2 cup chopped fresh flat-leaf (Italian) parsley
• Salt and freshly ground pepper
• 2 eggs, well beaten

- Preheat the oven to 400

- Place the bread cubes in a large baking pan. Bake, stirring often, until lightly golden approx 12 minutes. Transfer the bread to a large bowl.

- In a large frying pan over medium-high heat, cook the sausage crumbling with a fork, until browned, about 10 minutes. Transfer to the bowl with the bread.

- Add the butter to the drippings in the pan, reduce the heat to medium, and melt the butter.

- Add the onion and celery and sauté until tender, about 8 minutes.

- Add the apples and thyme and sauté for 1 1/2 minutes. Add to the bread.

- Add the stock to the frying pan and bring to a boil, scraping up any browned bits. Add to the bread.

- Mix in the chestnuts and parsley, and season with salt and pepper to taste.

- Mix in the eggs.

To bake the stuffing in a turkey, fill the cavities with the stuffing and truss; increase the roasting time of the turkey by 30 minutes. Butter a baking dish large enough to hold the remaining stuffing and spoon the stuffing into it; cover with aluminum foil. Bake alongside the turkey for 30 minutes. Uncover and bake until the top is crisp, about 30 minutes longer.

To bake all the stuffing in a baking dish, preheat the oven to 325. Grease a 13x9x2 baking dish and spoon the stuffing into it; cover with foil. Bake for 30 minutes. Uncover and bake until the top is crisp, about 30 minutes longer.

Makes about 12 cups (5 lbs) stuffing, enough for a 16-lb turkey. Serves 8 - 10

Roasted Balsamic Sweet Potatoes

Recipe courtesy of Ginnydpe

Makes 6 servings.

Ingredients

1/4 cup balsamic vinegar
1 tablespoon (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon coarse kosher salt
3 large red-skinned sweet potatoes (yams), peeled, cut into 1 1/4-inch pieces

Preparation:

Preheat oven to 400°F. In large skillet over medium heat, bring balsamic vinegar and brown sugar to boil, stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 minutes. Add butter and salt and stir until butter melts. Add potato pieces to skillet; toss to coat. Season potatoes with freshly ground black pepper. Spread potatoes evenly on rimmed baking sheet. Bake until potatoes are tender and golden, stirring occasionally, about 40 minutes. Transfer potatoes to large platter or bowl and serve. 

Noodle Kugel

Recipe courtesy of TSD

*Can be used as a side with a meal or as a dessert.

Ingredients:

6 large eggs

1lb Extra Wide Egg Noodles

1 cup sugar **Take 5 tablespoons out of that cup and put aside**

½ lb (melted) butter **Take 5 tablespoons off of that (before melting) and put aside**

1 pint of sour cream

¾ bar of Philadelphia Cream Cheese

1 tsp of lemon juice

2 cups of corn flake crumbs **set aside for use with 5 tbsps (set aside) each of butter &

sugar**

9½ x 12 pan- could be foil pan that you buy in the supermarket

1. Boil noodles and drain.
2. Spread noodles out in pan evenly.
3. Beat eggs.
4. Add sugar, melted butter, cream cheese, lemon juice & sour cream to eggs
5. Pour mixture evenly over the noodles.
6. Cover pan and put in fridge overnight.

Next day-

1. Put corn flake crumbs, 5 tablespoons of sugar, 5 tablespoons of melted butter together in a bowl and mix until crumbs are moistened.
2. Spread mixture on top of noodles evenly.
3. Bake in oven for ONE hour at 350 degrees.
4. Cut into large square when ready to serve. (Like you would with brownies)

**Can add raisins or cinnamon in the beginning mixture (before refrigerating), if you like**

Mashed Turnip Casserole

Recipe courtesy of Lishie0729

2 cups cooked, mashed turnips, cooled

1 cup bread crumbs

1/2 cup melted butter or margarine

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs, separated

Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.

Turnip recipe serves 4 to 6.

Italian Peas

Recipe courtesy of melbride2005

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 ounces frozen green peas
• 1 tablespoon chicken stock
• 1 pinch salt and pepper to taste

DIRECTIONS

1. Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.