Harvest Sausage Dressing

I was cooking our family Thanksgiving dinner after spending the real Thanksgiving with extended family and I was reminded of the fact that I never put this recipe on the page.  This is one of Emily's favorite things and I always would double the recipe so we would have a lot of leftovers.  I pretty much make it as directed--minus the mushrooms--cooking some inside the turkey and the rest in a separate roasting pan.  Every time I baste the turkey I add a little of the juices to the pan of stuffing.   When the turkey comes out, I take that stuffing and combine it with that in the separate pan and put it all in the oven as directed.  

This is such tasty stuffing.  

Harvest Sausage Dressing

Printable Recipe

 

1 pound bulk pork sausage

2 cups chopped celery

2 cups sliced mushrooms

1 1/2  cups chopped onion

1 Tablespoon plus 1 teaspoon chicken-flavored bouillon granules

1 3/4 cups boiling water

2 (8-ounce) packages herb-seasoned stuffing mix

1 1/3 cups mincemeat

1 (8-ounce) can sliced water chestnuts, drained and chopped

2 teaspoons, poultry seasoning

 

Brown sausage in a Dutch oven, stirring to crumble; drain. 

Return sausage to Dutch oven; add celery, mushrooms, and onion. 

Cook over low heat until vegetables are crisp-tender. 

Add bouillon granules and water; bring to a boil.

 

Add stuffing mix and remaining ingredients to Dutch oven. 

Stir well, and lightly stuff 2 cups of dressing into the turkey cavity. 

Place remaining stuffing in casserole dish and cook at 350 degrees for

45 minutes, adding some juices from the turkey as it cooks. 

Remove stuffing from turkey and combine with stuffing in casserole.

[Southern Living, November 1988]

 

Note:  This is the only stuffing I have made for years.  My family absolutely loves this!  I usually double the recipe and freeze a container of it.

Note 2:  When doubling, I use a pound of hot and a pound of mild sausage.

Note 3: I now use Better than Boullion concentrate in the same amount instead of boullion

granules.

Chicken Salad Veronique

I just pulled this recipe card out to make this, not having made it in several years.  This recipe was given me by a dear teacher friend in the late 1970s.  Supposedly, this was from the trendy recipe The American Cafe, which opened in Georgetown in 1977.  There were several other locations that opened in the years following, including one nearby in Columbia, MD.  That restaurant group has been closed for decades now.  My favorite way to serve this is on croissants on a bed of spring greens.  It really is my favorite chicken salad.  I've subbed other fruit for the grapes, including dried cranberries which I particularly like.

Chicken Salad Veronique

printable recipe

Ingredients:

3 c. Cubed cooked chicken breast

1 c. green grapes halved

½ c. toasted slivered almonds

½ c. chopped celery

3 Tbl. chopped onion

½ tsp. Celery salt

⅓ c. mayonnaise

⅓ c. lemon yogurt

1 Tbl. dry white wine

½ tsp. Prepared mustard

Mix chicken, grapes, onion, almonds, celery, and celery salt.

Mix remaining ingredients in small bowl.  Fold into chicken.  Refrigerate.

 

Cocktail: Peachy Pomatini

We used to frequent an eatery in our community called the Rams Head Tavern.  They had a cocktail called the Pomatini, which I absolutely loved.  After a while they were gone from the menu along with the other fruity martini type drinks so I set out to recreate something similar at home.

I knew that the tavern version had Pama liquor, vodka, pineapple and something peach so that gave me something to experiment with.  

It has turned out to be one of our favorite cocktails!

Peachy Pomatini

                                                                          Printable recipe

Makes one 7-oz beverage

• 1 ½ oz. Pama Pomegranate liquor

• 1 oz. Vodka

• 1 ½ oz. Peach Schnapps

• 3 oz. Pineapple Juice

Place ingredients in a cocktail shaker with ice.

Shake to mix, pour into a martini glass and enjoy!

Garnish with pineapple or peach chunks and a cherry.

Refrigerator Potatoes

 It's a week before Thanksgiving so naturally my head is filled with traditional family recipes that we enjoy on this holiday.  It's always nice when you can do some food prep ahead of time.  One of our family favorites in this category came from my mother-in-law, Ellen Embrey.  We loooooove these mashed potatoes.  They are sinfully rich and the leftovers make great potato patties too.  Best thing is that they can be made up to 2 weeks beforehand!  Do use full fat cream cheese and sour cream in these for the best result.   I hope y'all enjoy them as much as we do!

Refrigerator Potatoes

printable recipe

 

5 lbs. Potatoes (about 9 large)

2 – 3 ounce packages cream cheese

1 cup dairy sour cream

2 teaspoons onion salt

1 teaspoon salt

2 Tablespoons butter or margarine

1/4 teaspoon pepper

 

Cook peeled potatoes in boiling salted water.  Drain.  

Mash until smooth.  

Add remaining ingredients and beat until light and fluffy.  

Cool.  Cover and place in refrigerator.  

Use within 2 weeks.

To use:  Place desired amount in greased casserole, 

dot with butter and bake in moderate oven, 350 degrees, 

until heated through, about 30 minutes.   Makes 8 cups.

Note:  I find that cutting the potatoes in 1 inch cubes cooks

them more evenly.

Vicki's Three Potato Salad

Today is Labor Day and as is the custom, I'm preparing cookout food:  hot dogs, burgers and our favorite potato salad.

I've been making this potato salad for probably 25 years.  I used to buy a 3 potato salad at my local grocery that had sweet potatoes, red potatoes and white potatoes.  It had a sweetish dressing which I liked without having pickle relish in it which I don't like in potato salad.

When they quit carrying it, I played around with ingredients and came up with my own recipe.
My mom always added vinegar and sugar to mayo for her potato salad so I started there.
I like the extra kick of the mango chutney--probably due to the ginger.

It's really pretty when made with the multicolored potatoes that are available now.  It's
always been a family favorite!

Vicki’s 3-Potato Salad

 Printable Recipe

2 or 3 sweet potatoes

about 12 oz. Each baby Yukon Gold and Red potatoes

Peel and dice sweet potatoes and boil until fork tender.  

Run under cold water and drain.

Quarter baby potatoes, leaving skins on and boil until fork tender.  

Run under cold water and drain.

Combine potatoes in large bowl.

Add 1 sweet onion (such as Vidalia) chopped.

Dressing:

2/3 cup mayonnaise

2 tsp. sugar

1 Tbl. Cider vinegar

3 Tbl. Commercially prepared Mango Chutney (I use Taj or 

          Trader Joe’sbrand)

Combine dressing ingredients in small bowl and mix well.  

Toss with potatoes and onion.

Salt and pepper to taste.  Chill until serving time.

I find that leaving the potatoes slightly warm when combining the salad 

ingredients helps the flavors to blend better!

To make in a smaller quantity:  Just use a bag of assorted baby potatoes

Such as Trader Joe’s 3-potato variety which comes in a 1.5 pound bag
plus 1 sweet potato.  Use about ⅔ - 1 c. diced sweet onion and keep the

dressing ingredients the same.

Mom's Veggie Pizza

Every Sunday is pizza night at our house.  I love a loaded pie and mine has to be eaten with a fork because the crust is thin and it's loaded with too much stuff to pick up.  I've been making this pizza crust in the bread machine for about 25 years at least.   It can be done with a mixer or hand kneaded.  We used to have a large garden and we would always top the pizza with peppers and tomatoes that were fresh picked. 

Mom’s Veggie Pizza

Printable Recipe

Ingredients:

⅔ cup warm water

1 ½ tablespoons olive oil

½ teaspoon salt

2 cups unbleached flour

1 package dry yeast

Pizza sauce of choice

1 pound shredded cheese

Toppings:  I used 1 yellow pepper, 1 green pepper, 

1 sweet onion, 1 bag spinach, 3 cans sliced black olives,

1 package sliced mushrooms, pickled jalepeño peppers

Add first 5 ingredients to a bread machine and set

on dough setting.  When dough is done, place in greased 

bowl cover with a cloth and allow to rise again.

Lightly oil a 14 inch pizza pan and sprinkle with 

Cornmeal.  Roll crust out to fit the pan.  Spread about ½ - 1 cup of tomato sauce over the crust and top with 1 pound

of shredded cheese.  If topping with vegetables, precook them.  I microwave mine for about 5 minutes then drain.

Cook at 450 degrees for 20 minutes.

Note:  If you don’t have a bread machine, mix ingredients in mixer or by hand, allow to rise 1 hour, punch down and allow to rise again as above.

Nannie Embrey's Pizzelles

Christmas wasn't Christmas without Nannie's pizzelles when we got together with the extended family.  When we were married almost 40 years ago, Nannie, my mother-in-law, gifted me with a new pizzelle iron and gave me her recipe which I've been making every year.  These pizzelles are super thin and fragile and I find that storing them stacked in a tin that is a little wider than they are is the best way to store them.

We were faced with a dilemma a few years ago when Gloria joined our family.  Gloria, a 30 year old Amazon parrot, caused me to have to rethink much of what I do in the kitchen because the fumes from non stick cookware can kill a parrot in short order.  The pizzelle iron had a nonstick coating.  What to do!  I thought that if it wasn't TOO cold, I could make them out on the deck but I really didn't want to be standing in 40 degree weather trying to do that.  A little research led me to the original Cucina Pro pizzelle iron which is made out of aluminum.  Problem solved.  Now pizzelle making may resume on schedule with the nonstick appliance being passed to my son. You will need to follow the instructions on your own pizzelle maker.  I find that  usually have to throw away the first two as they are the test ones!  I hope you enjoy these as much as we do!

Nannie Embrey’s Pizzelles

Printable Recipe

Ingredients:

3 eggs, beaten

¾ cup sugar

¾ cup butter, melted

¾ - 1 cup flour

1 tsp. Baking powder

2 tsp. Anise extract

1 tsp. Vanilla 

Add and beat ingredients together in order listed--using the smaller 

amount of flour for thinner pizzelle.  Batter should be thick but flow 

from a spoon. Place about one tablespoon of batter in the center of 

both section of preheated pizzelle iron.  Close lid. Allow to cook 

until steaming stops -- about 30 - 60 seconds. Remove with fork.  

Allow to cool on wire rack or towels.  While hot, they may be rolled 

into a cylinder or shaped into cones.  Dust with confectioners’ sugar.  

Store in airtight container.  

Makes 2 dozen

Lemon variation:  Omit vanilla and anise extract.  

Add 1 teaspoon lemon extract and 1 tablespoon 

grated lemon peel to batter.

Note:   It will take a couple of tries to get the cooking time right.  My most recent batch took 40 seconds each time.  Also-- a 1 tablespoon cookie scoop makes easy work of scooping the batter onto the pizzelle baker.  With my Cuchina machine, you place the batter just a little toward the back of center.  Experiment to find what works with you. I place paper towels on a cooling rack and place the hot pizzelles there before stacking them in a tin.  Having your confectioners' sugar in a shaker or sifter gives a nice even coat.