Everything Stuffing
1/2 pound bulk Italian sausage
4 cups seasoned stuffing cubes
1 1/2 cups crushed corn bread
1/2 cup chopped toasted chestnuts or pecans
1/2 cup minced fresh parsley
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups sliced baby portobello mushrooms
1 package (5 ounce) sliced fresh shiitake mushrooms
1 large onion, chopped
1 medium apple, peeled and chopped
1 celery rib, chopped
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
Cook sausage over medium heat until no longer pink. Drain. Transfer to a large bowl. Stir in the stuffing cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
In same skillet, saute the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 4 quart slow cooker. Cover and cook on low for 3 hours stirring once.
Sweet Holiday Carrots
8 medium carrots, sliced
1/2 cup water
1 can (8 ounces) crushed pineapple, undrained
1/2 cup chopped peeled tart apple
1/2 cup dried cranberries
1/3 cup honey
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/2 cup chopped walnuts, toasted
Place carrots and water in a large saucepan. Bring to a boil; reduce heat. Cover and simmer 5 minutes. Add pineapple, apple, cranberries, honey, lemon juice and salt; cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally. Combine butter, flour and cinnamon; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with walnuts before serving
Pumpkin Cheesecake Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 1/2 cup canola oil
Cream Cheese Filling:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 tablespoon all-purpose flour
Praline Topping:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream
In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
For filling: beat the cream cheese sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
For the topping, in a small bowl, combine the pecans, brown sugar and sour cream; spoon over batter. Bake at 400º for 15-18 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
