TO MAKE STUFFING: Melt 1/4 cup butter
erries into the stuffing mix.
Shape the stuffing into 8 balls
ead and parsley. Season stuffing to taste with salt and
he string.
For the stuffing, cook onions in 2 Tbsp
Coarsely chop cranberries and mix with the sugar.
Toss butter with bread cubes in large bowl.
Add cranberry mixture and remaining ingredients.
Mix lightly to blend.
Makes stuffing for 14 to 16 pound turkey.
owl.
Add in the stuffing mixture packet along with the
craisins or dried cranberries, chopped fresh parsley and toasted nuts; toss
To make the stuffing, melt the butter in a
Saute onion, garlic and celery in chicken broth until tender. In a large bowl, combine bread, crumbled bacon, sauteed onion mixture, cranberries, garlic salt, fresh ground pepper, herbs and spices and nuts.
Toss to combine.
Moisten with orange juice.
Add 2 eggs; toss to thoroughly combine.
Stuff into cavity of turkey, packing lightly, or spread stuffing in a baking pan prepared with nonstick cooking spray.
Bake at 325\u00b0 for 30 minutes.
Halve acorn squash; scoop out seeds and fibers.
Place squash, cut side down, in baking pan.
Add 1/2-inch water.
Bake at 375\u00b0 for 45 minutes.
While squash is cooking, melt butter in saucepan. Add salt, lemon or lime juice and apple.
Cook over low heat until apple is tender.
Add cranberries and water.
Cook until cranberries begin to pop.
Add sugar; stir until dissolved.
Turn squash over in pan and fill with cranberry mixture.
Cover and bake 15 minutes longer.
utter, and mix lightly. Allow stuffing to cool completely before loosely
roll up foil to enclose stuffing, place on a baking tray
slice with 2 tablespoons cranberry sauce; top with 2 slices
s thickened.
Meanwhile, prepare stuffing as directed on package, but
Heat water, butter, and cranberries together until boiling.
Add Stuffing (and optional sage) and mix well.
Quickly add Italian style breadcrumbs (more for dryer stuffing, less for more moist stuffing) and stir well.
Place mushrooms, onion, celery and butter in a 3-quart casserole.
Cook, covered, on High for 2 to 3 minutes or until tender.
Stir in stuffing mix and enough broth to moisten. Stuffing should be very moist.
Spread stuffing evenly in casserole and cook on High for 2 to 4 minutes.
Let stand, covered, 5 minutes before serving.
Serves 4.
BRING juice and butter to boil in medium saucepan on high heat.
Stir in apple and cranberries; simmer until tender.
Stir in stuffing mix; cover.
REMOVE from heat. Let stand 5 minutes.
STIR in pecans, if using.
Place mushrooms, onion, celery and margarine in the 3-quart microwave dish; cook on High for 2 to 3 minutes or until tender. Stir in stuffing mix and enough broth to moisten (should be very moist).
Spread stuffing evenly in the dish and cook 2 to 4 minutes.
Let stand 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C).
Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.