Saturday, November 24, 2007

Later that evening...

The turkey was...

... cold. And I mean COLD! He (the father-in-law) made the turkey yesterday, and cut the meat off the bones. Today, he (the father-in-law) doused the turkey slices with fake butter spray and reheated them in the microwave. UCK!! There were pecans in EVERYTHING - the cranberry sauce, the sweet potato casserole (well, there are supposed to be pecans in that), and the stuffing. Pecans in the stuffing!!! Celery, dried cranberries and LOTS of extra sage in the stuffing, too. Sure, it might sound like it would be good, but this is not the way God intended Stove Top to be prepared!

The corn and mashed potatoes were good (don't ask about the gravy).

And, of course, the pumpkin pie. But I guess it's hard to screw up a Mrs. Smith's pumpkin pie.

Tomorrow, we will be putting up our Christmas decorations, and I will begin to eagerly wonder who will get me a pair of vibrating slippers this year!


Lori said...

Hehehe, I actually have a stuffing recipe that uses bread cubes, sweet Italian sausage, dried cranberries, onions, rosemary, and poultry seasoning - not a bit of sage or nuts in it.

Teresa Paulina said...

My stuffing uses bread cubes, celery, onion, sage (but not alot), poultry seasoning, with sliced boiled eggs and mozzerella cheese layered in the middle... Very moist and gooey cheesy... yum! NO stove top here!

Ruth said...

Now you see, both of THOSE stuffing recipes sound GOOD!

Twyla said...

Don't mess with Stove top! LOL I've never liked stuffing anyways, but that sounded awful.
I was just thinking about you and your vibrating slippers the other day. LOL It seems to have become a tradition. Maybe you'll get a pair that fits this year. :-)

Just Me said...

Bad me. I missed your birthday. Happy belated birthday!

Lori said...

The recipe I used came from The link to it if you want to scale it is When I make it, I substitute chopped onions for the leeks and leave out the celery. The recipe makes enough to stuff a 15 pound turkey and still fill a 8" square baking dish, so I'd guess it could stuff a 18-20 turkey pretty well with no leftovers.

Cranberry, Sausage and Apple Stuffing
Submitted by: Ibby
Rated: 5 out of 5 by 41 members Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Yields: 12 servings

"A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to"

12 cups white bread cubes, baked until slightly dry
1 pound sweet Italian sausage, casings removed
1/4 cup butter
6 cups coarsely chopped leeks
4 teaspoons poultry seasoning
2 cups chopped celery
3 tart apples - peeled, cored and chopped
1 cup dried cranberries
2 teaspoons dried rosemary, crushed
1 1/3 cups chicken stock
salt to taste
ground black pepper to taste

1. Saute; sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
2. Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning. Saute until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
3. Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

Printed from 11/26/2007

Ruth said...

Oh wow, Lori. That sounds out of this world! And the Maple Roast Turkey sounds good, too! I love!!

Just Me said...

Shipping from my place to yours on that item will run 6 dollars. Does that still work? I'll tackle them this weekend!

Vibrating slippers......yummy. LOL