Sunday, November 28, 2010


nothing tickles me more than to share a recipe. here's the two requested by Gentle Readers of yesterday's blog:

Cranberry-apple-cornbread stuffing

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.


Kim said...

thanks again

Shades of Scorpio said...

That stuffing is just gorgeous! Definitely saved the recipe! Thank you!