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Yeah, I know it's a little late in the game for this, but if anyone wants to post their favorite recipes (or preparation methods) for Thanksgiving, here's where to do it!
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1/2 c dried cranberries (recipe says "or raisins"...I say "ewww")
1/4 c orange liqueur or orange juice (I've only used OJ)
1/4 c margarine or butter
1 1/4 c chopped celery
1 1/4 c chopped onion
1 tsp poultry seasoning
(1) 8 oz pkg (2 cups) herb seasoned stuffing mix
2 c chopped, peeled apple (approx 2 apples)
1/2 lb. bulk pork sausage, cooked & well drained
1 c cooked wild rice
1/2 c chopped hazelnuts (or slivered almonds--I've always used hazelnuts)
1/2 c snipped parsley
3/4 to 1 c chicken broth
Bring cranberries and orange juice to boiling in a small saucepan. Remove from heat; set aside. Melt margarine in a large skillet. Cook celery and onion in hot margarine over medium heat until vegetables are tender. Stir in poultry seasoning; set aside.
Combine stuffing mix, apple, cooked sausage, cooked wild rice, hazelnuts, and parsley in a large bowl. Stir in the cranberry and celery mixtures. Drizzle with enough chicken broth to moisten, tossing lightly. Season with salt & pepper. Bake, covered, in an ungreased 3 qt casserole in a 325 degree oven for 40 to 60 minutes or until heated through. Or, use to stuff one 8 to 10 lb turkey. Serves 8 - 10.
The stuffing recipe sounds good. Here's one for a good cocktail.
Red Roosters - Courtesy of Emeril
1 1/2 quart cranberry juice
1 can of orange juice concentrate
2 cups of Vodka
Blood orange slices for garnish
Mix all ingredients (do not add water to the OJ concentrate - just thaw enough to dump in) well, put into freezer for at least 4 hours.
When ready, scoop mixture into small cocktail glasses and garnish with a slice of blood orange.