Turkey Stuffing

from the kitchen of Susan G.

1 package Pepperidge Farm cubed herb seasoned stuffing
1 small can sliced water chestnuts
1 cup rice (uncooked)
1 package sliced mushrooms
1 small package Jimmy Dean Sausage browned and drained

Saute:

2 squares butter
1-2 large onions diced
4-6 stalks celery diced

When onions are clear, pour over bread mixture.

2 cans chicken broth to moisten and then stuff!  Delicious!!

Savory Sausage Stuffing

from the kitchen of Sarah

¾ cup butter, melted

½ cup chopped onion
1 cup finely diced celery
1 (8 oz) can mushrooms, drained
12 cups bread, broken into small pieces (or you can buy stuffing bread)
½ pound sausage, cooked and drained
¾ tsp salt
½ tsp pepper
2 Tbs finely chopped fresh sage
(or 2 tsp dried)
2 apples, peeled, cored, and grated

Melt butter.  Saute onion and celery until tender.  Add undrained mushrooms.  Combine mixture with bread.  Add sausage and stir.  Sprinkle evenly with salt, pepper, and sage.  Add grated apples if desired.  Do not stuff dressing into turkey until ready to bake.  Dressing can be frozen ahead.  Thaw one day in advance in refrigerator.  Makes 6 servings.

Yummy Fresh Fruit Salad

from the kitchen of Michelle

Raspberries
Blueberries
Blackberries
Strawberries (sliced)
Banana's (sliced)

White Sugar
Lime Juice

Mix desired amount and variety of rinsed fruit together in a large bowl. Sprinkle with equal amounts of the sugar and lime juice (for a large bowl of fruit about 1/4-1/2 cup of each). Mix well. Serve immediately. Store leftovers covered in the refrigerator.

Calico Baked Beans

from the kitchen of Marlayne

6 slices bacon cooked and crumbled
 ½ lb. hamburger browned
1 medium onion chopped
1-c. catsup1 tsp. salt
¾ C. packed brown sugar
1 tsp. dry mustard
2 tsp. vinegar
1 Can pork & beans (16 oz.)
1 can Lima or butter beans
1 Can kidney beans

Partially drain Lima & kidney beans.  Bake 350 40 minutes

Baked Beans

from the kitchen of Laurie

Brown 1lb. ground beef and 1/2 chopped onion
Put in crock pot and add the following:
1/2 C Ketchup
1/2 C BBQ sauce
3t. vinegar
squirt of mustard
1/2 C brown sugar
2 Cans Pork & Beans
2 Cans Kidney Beans (drain & rinse)
2 Cans Butter Beans (drain & rinse)

Cook in crockpot
Low 6-8 hours
High 3-4 hours

Coconut-Pecan Sweet Potatoes

from the kitchen of Jackie

Ingredients
4 pounds sweet potatoes, peeled and cut into chunks
1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup reduced-fat butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Directions
Place sweet potatoes in a 5-qt. slow cooker coated with cooking
spray. Combine the pecans, coconut, sugar, brown sugar, butter,
cinnamon and salt; sprinkle over potatoes.

Cover and cook on low for 4 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings.

Nutrition Facts: 2/3 cup equals 211 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 103 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g protein.

“These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things.” Coconut gives this classic dish a new, mouthwatering flavor. Raquel Haggard - Edmond, Oklahoma


12 ServingsPrep: 15 min. Cook: 4 hours

Sausage Stuffing

from the kitchen of Niki

1 lb pork sausage
3/4 cup butter or margarine
2 large stalks celery with leaves, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
9 cups soft bread cubes (about 15 slices bread)
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/2 tsp ground sage
1/4 tsp pepper

1. Cook 1 lb pork sausage over medium heat, stirring occasionally, until no longer pink; drain reserving drippings. Substitute drippings for part of the butter. Set aside.
2. In a 4 quart dutch oven, melt butter over medium high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
3. In a large bowl, toss celery mixture and remaining ingredients, including cooked sausage. Use to stuff one 10 to 12 pound turkey. 12 servings