Recipes

We also usually have our holiday feast on the same day Morgan gets all of his Yule presents, but I woke up from my nap too late to start cooking it yesterday… *sighs* Thankfully there was plenty of leftover meatloaf I had made the day before, so no one starved. lol.

So I’ll be cooking our holiday feast today… Roast turkey, stuffing, mashed potatoes, creamed spinach, butternut squash, yeast rolls, and homemade gravy. I made up some of my world’s famous stuffing last night, since it takes forever to make, but it is sooooo worth it. All I need to do right now is stuff the turkey, season it, and get it into the oven to bake.

My World’s Famous Stuffing:

• To a base of regular stuffing (whatever kind/brand you prefer) I add:
• One lb of breakfast sausage (loose roll) per 6 oz of stuffing, fried, drained of its grease, and crumbled.
• One can of sliced mushrooms per 12 oz of stuffing, drained.
• One box of Rice-A-Roni Long Grain & Wild Rice per 6 oz of stuffing (or any other kind of long grain & wild rice side dish) prepared as directed on its box.
• One bunch of celery per 12 oz of stuffing, diced. I usually cover the diced celery completely with water, cover with it plastic wrap, and cook in the microwave, on high, for 12-15 minutes, then drain the water completely. This way all of the celery in the stuffing is guaranteed to be tender, and your stuffing won’t get mushy from the water the raw celery puts out when it cooks while it’s in the stuffing. The leftover water can be used in the water required for the stuffing recipe if you like.
• One large, or two medium, onions per 12 oz of stuffing, minced. It’s also good to precook this in the microwave as well, but reduce the time to 10 minutes on high.

Once everything is prepared, in a bowl large enough to accomodate all the ingredients, melt the butter required for the stuffing, then mix in the crumbled breakfast sausage, sliced mushrooms, cooked long grain & wild rice, celery, onions, and lastly the dry stuffing. After everything is well mixed together, add the hot water (or hot chicken broth) required for the stuffing recipe, making sure all the dry stuffing has soaked up the liquid.

I usually microwave the stuffing, on high, for the amount of time given in the microwave directions, then cover it, and let it cool down for a bit, and then put it in the refrigerator for use the next day, but it can be used immediately as well. If I put the stuffing in the refrigerator for next day use, I microwave it until it’s warm, but not hot, then stuff the turkey.

Enjoy! I know we will…