Sunday, November 25, 2007

We got snacks now...

Some of my favorite quotes come from the movie, Good Will Hunting. I love it and not only is it a good movie, with good quotes, but you gotta love the Boston accents. Reminds me of my BFF Rachel and her family, who hail from southern Massachusetts... wicked smaht!
You like apples? Well I got her numbah, how you like them apples!

Here are two dynamite recipes from our thanksgiving meal.

Apple and Sausage Corn Bread Stuffing
serves 8-10

INGREDIENTS
2 (8.5 ounce) packages dry corn muffin mix
1 pound turkey sausage
1 Granny Smith apple - peeled, cored and chopped
1/2 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, chopped
8 slices white bread, cut into cubes
1 cup chicken stock
1 egg beaten
salt and pepper to taste


DIRECTIONS
Prepare corn muffin mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, chicken stock, egg, salt and pepper.
Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.

Cranberry Sauce With Orange, Rosemary & Pomegranate
Serves 6 to 8;

Make this bright, zingy sauce a day or two ahead; the flavors will only improve.
1 (12-oz.) pkg. fresh cranberries picked over and rinsed
1 cup granulated sugar
1/2 cup fresh orange juice
2 tsps. minced fresh rosemary
1/2 tsp. finely grated orange zest
1 Pomegranate, seeds removed and saved.

1. Bring the cranberries, sugar, orange juice and rosemary to a boil in a large saucepan. Reduce the heat to low and simmer for 1 minute. (Some berries will have popped and some will remain whole.) Remove the saucepan from the heat and stir in the zest.
2. Cover and let cool to room temperature, add pomegranate seeds, then cover and refrigerate. 3. Return to room temperature before serving.

1 comment :

Kelly and Kyle Vlach said...

BEST stuffing evah!! Wicked smaht cook'n!!

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