nothing tickles me more than to share a recipe. here's the two requested by Gentle Readers of yesterday's blog:
1 cup dried cranberries
2 apples, peeled and chopped
1 onion, chopped
1 bunch celery, chopped
1 bag cornbread stuffing crumbs
1 bag cornbread stuffing cubes
1 32--oz box vegetable broth
2 Tbs olive oil
4 Tbs fresh sage, chopped
4 Tbs fresh thyme
saute the onion and celery in the olive oil until soft and mostly transparent. in a large bowl, combine the cranberries, apples, onion, celery and cornbread crumbs with the broth. when all ingredients are moistened, add cornbread crumbs, sage and thyme. this is enough to stuff a large (22 lb) turkey plus a 8x8 inch serving dish. feel free to use real cornbread - if you do, use half the loaf cut into cubes and toasted, the other toasted and torn into rough crumbs.
baked pineapple-butternut squash
1 stick salted butter
1 box dark brown sugar
8 cups butternut squash, cut into cubes
1 can crushed pineapple, drained
2 Tbs orange peel
1 Tb cinnamon
1/2 Tb nutmeg
maraschino cherries, if desired
in a saucepan, melt the butter and sugar together. add in the orange peel, cinnamon and nutmeg. in a greased baking dish, combine the squash and crushed pineapple. pour the butter-sugar mixture overall and stir to coat thoroughly. dot the top with the cherries. this will bake gently for three hours or more in a slow oven (325) right along with the turkey. it can be made in advance and reheated in a microwave as well. it's done when the squash is soft.
and furthermore, the war will end. blessed be.