Mushroom Stuffing for Thanksgiving
Recipe by Beatrice Solis, Gainesville, Fl.
10-six inch Italian Sausage Links (both mild and hot)
3-8 oz containers of sliced mushrooms
2 large diced onions
5 large cloves of garlic chopped
1 bunch of Italian parsley
3 bags of Pepperidge Farm Seasoned Herb Stuffing
1 quart of Swanson Chicken Broth
2 large eggs beaten
Cut Italian Sausage into one inch sections-place in deep frying pan at medium heat and begin browning-gradually add onions, garlic, sliced mushrooms and parsley until softened. Then mix in Herb stuffing and add beaten eggs and enough broth to make entire mixture moist. Then stuff turkey. Comment | Forward to a Friend
Peas French Market for Thanksgiving
Recipe by Harriet Kurlander, Miramar, Fl.
In a microwave safe bowl add 1/2 tbls butter, 5 lettuce leaves (shredded), 1 small onion (chopped), 8 oz. water chestnuts (sliced), 1/4 tsp thyme, 1/2 tsp salt, 1/2 tsp sugar, microwave 4 minutes on high. Add 1-10 oz. package frozen peas and microwave on high an additional 5 minutes. Mix 1/8 cup of the liquid from peas with 1/2 tbls flour and 1 tbls butter. Return to peas and heat through (1 minutes on high) Sprinkle with fresh parsley before serving.
Homemade Cranberry Sauce for Thanksgiving
Recipe by Richard Cohen, Coral Springs, Fl.
One pkg frozen cranberries, one big, juicy apple, one fancy, ripe pear, and a small box of raisins.Cook the cranberries in unsweetened apple juice along with the apple, pear, raisins and some lemon juice. Voila! A sight to be seen and eaten!!! And no sugar!!! Comment | Forward to a Friend