Greatest Recipes

6 Dressed trout

1 c Sliced onions

1 ts Salt

1/4 c Parsley, chopped

1 c Fresh bread cubes

3 tb Pimento, chopped

2/3 c Butter or oleo

3 ts Lemon juice

1 sm Can mushrooms

1/2 ts Marjoram

Sprinkled salt over inside and outside of trout. Saute bread in 1/4 cup butter until brown. Stir often. Ad onions and mushrooms, Cook until mushrooms are tender. Stir in parsley, lemon juice, marjoram and dash of salt. Mix and stuff fish with mixture. Place in greased baking dish and bake ate 350 degrees for 25 to 30 minutes. —–

1 lb Sausage meat

2 pk Ready-mix Corn-bread

Stuffing (8 oz. each) 2 lg Onions, diced

2 c Celery, diced

1 1/4 c Water

1/2 c Parsley

1. Cut sausage in thick slices. Brown 5 minutes on each side in a

medium-size frying pan, then break in small chunks. Cook 1 minute longer or until mo pink remains. Remove with a slotted spoon and combine with stuffing mix in a large bowl. 2. Stir onions and celery into drippings in pan; saut? until soft. Stir

in water; heat to boiling. Pour over sausage mixture; add parsley; toss lightly until evenly moist.

1 Turkey (12 lb)

1/2 c Unsalted butter; softened

———————————-STUFFING———————————- 4 Onions; coarsely chopped

5 Celery stalks

- coarsely chopped 1 lb Chorizo (Spanish sausage)

- broken up 6 c Day-old corn bread, crumbled

3 c Day-old white bread, cubed

2 c Frozen corn kernels; thawed

2 tb Chopped fresh cilantro

-=OR=- Dried cilantro 2 tb Chopped fresh parsley

Salt and pepper; to taste ———————————–GRAVY———————————– 3 c Chicken stock; as needed

1 c White or rose wine

Wash turkey under hot water. Pat exterior and cavities completely dry with paper towels. Smear turkey with 4 Tbsp butter. Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl. Saute the chorizo in the same pan until lightly brown. Remove to same bowl and add remaining stuffing ingredients. Toss to combine completely. (If mixture seems dry, add chicken stock or apple juice. ) Salt and pepper the turkey’s cavity and loosely stuff the cavity and the neck with the bread-chorizo mixture, leaving some room for expansion during cooking. (Extra stuffing can be refrigerated in a covered casserole and baked @ 375 degrees for 40 minutes. )Sew up and truss the turkey. Return to rack in roasting pan and turn turkey on its left side. Add 1 cup stock and wine gravy to pan. Place in preheated 400 degree oven for 20 minutes. Turn turkey onto its right side and continue roasting another 20 minutes. Lower oven to 325 degrees. Turn turkey breast-side-down and roast for 1 hour and 20 minutes. Baste every 15 minutes or so, adding stock as needed. Turn turkey breast-side-up and continue basting every 15-20 minutes. (For a 12 lb turkey, cooking time will be from 15 to 20

minutes per pound; the internal temperature should reach 180 degrees. The juices in the thigh should run clear when pierced with a fork. )Remove to a heated platter to rest. Skim off as much fat as possible from the pan drippings. Transfer pan drippings, including brown bits, to a saute pan. Reduce to a gravy over high heat. Carve turkey. Serve gravy and dressing on the side. Total cooking time: 3 - 4 1/2 hours.

2 Blade pork chops

-(about 8 ounces each) 1/4 c Celery, chopped

1/4 c Onion, chopped

2 c Soft bread cubes

1 sm Apple, unpeeled, chopped

1/4 ts Poultry seasoning

1/8 ts Pepper

2 tb Water

1/4 c Water

2 servings of 1 chop and 3/4 cup stuffing each 360 calories per

serving with white bread 360 calories per serving with whole-wheat bread. 1. Trim excess fat from pork chops.

2. Brown pork chops in hot frypan. Remove chops and

discard fat. 3. Cook celery and onion in frypan until tender. Mix with

bread, apple, seasonings, and 2 tablespoons water. 4. Place pork chops in frypan. Top each chop with half of

stuffing mixture. 5. Add 1/4 cup water to frypan. Cover and cook over low

heat until pork chops are tender-about 30 minutes. Check pork chops during cooking; add a small amount of water, if needed, to prevent over-browning. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 —–

2 c Chopped onion

2 c Celery,coarsely chopped

6 tb Margarine

4 Matzoh crackers

2 c Chestnuts,cooked,chopped

2 c Mushrooms,thinly sliced

2 ts Thyme fresh

2 ts Rosemary,fresh

2 ts Sage,fresh

1/2 c Parsley,chopped

1 ts Salt

1/4 ts Pepper

2 Eggs,well beaten

1. Cook onion and celery in margarine in medium-size skillet, covered, over

medium heat until tender, 8-10 minutes. Scrape into bowl. 2. Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to

bowl. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs. Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350′F) for 45 minutes.

Turkey, about 21 pounds 2 x Oranges, cut in half

1 ts Dried thyme

Salt Freshly ground black pepper 4 x Sticks of butter, room temp

————————GRAND MARNIER APRICOT STFFNG———————— 1 c Diced dried apricots

1 1/2 c Grand Marnier

1 Turkey liver and heart

2 x Sticks unsalted butter

2 c Coarsely chopped celery

Lg yellow onion, chopped 1 lb Bulk pork sausage

1 lb Herb stuffing mix

1 c Slivered almonds

2 c Chicken stock

1/2 ts Dried thyme

Salt, to taste Black pepper, to taste FOR TURKEY: Make the stuffing. Preheat oven to 450 degrees F. Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in teh neck and body cavities. Spoon the stuffing loosley into the cavities. Set aside any extra stuffing. Sew up the cavities or close with small trussing skewers. Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with thyme, and salt and pepper to taste. Spread the butter all over the turkey. Turn breast-side up in the pan and cover the pan with aluminum foil. Place the turkey in the oven and reduce the heat to 325 degrees F. Roast for 3 hours. Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of a thigh is pierced with a sharp skewer., about 2 more hours. Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes. Let the turkey stand, covered with foil, for 15 minutes before carving. ==================================================================== GRAND MARNIER APRICOT STUFFING: Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside to cool.

Melt 1/2 cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove from the heat and add to the celery mixture. Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey livers and heart and add to the stuffing mixture. Stir to combine. Heat the remaining 1/2 cup of butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing. Season with the thyme and salt and pepper to taste.