he ground turkey, prepared stuffing, cheese, dried cranberries, and egg (add salt
auce.
For the stuffing, combine remaining cranberries, pecans and shredded cheese
Combine all ingredients, except fillets, in a 9 x 13-inch baking dish.
Cover with plastic wrap; microwave on High for 8 to 10 minutes or until fish begins to flake.
Remove and let stand 5 minutes covered.
Place fillets on a buttered baking sheet; top each with a generous scoop of stuffing dotted with margarine. Place under broiler in your regular oven about 6-inches below heat; broil until stuffing is lightly browned.
Place on a heated serving dish and top with Cream Sauce.
Garnish with lemon slice and sprig of parsley.
aute the onions and garlic with a little olive oil in
t baking dish.
Place stuffing in large bowl; reserve.
STUFFING: In saucepan, heat oil over
r two large baking sheets with nonstick cooking spray.
Place
hem in a small saucepan with 1 cup orange liqueur.
br>Fold in the stuffing mix and cranberries and mix until thoroughly
he sauteed vegetables with the bread cubes and cranberries/cherries.
Season
ven to 350.
Prepare stuffing mix according to package instructions
n a mixing bowl, combine stuffing mix with water/margarine mixture; toss
o 400\u00b0F.
COMBINE stuffing ingredients together in a bowl
00b0F.
To make the stuffing, heat oil in a medium
Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.
bout 3 minutes.
Sprinkle with the salt, cover the pan
Cook beans to tender crisp.
adding orange peel before cooking, drain.
Stir in cranberries and honey.
Top with bacon bits.
Heat through (if using fresh cranberries, wait until they start to pop).
Stuffing -- Mix the cranberries, pecans and herb cheese and
Preheat oven to 350\u00b0F. Line an oven tray with parchment paper. In a large bowl, combine oats, cranberries, hazelnuts, coconut, sesame seeds and cinnamon. Add honey and oil. Mix well.
Spread over tray. Bake for 15-20 minutes, stirring occasionally, until crunchy and golden. Serve with milk, yoghurt and passionfruit.
Preheat the oven to 350\u00b0F. Line 2 baking sheets with parchment paper. Spread nuts evenly on 1 of the pans. Bake for 5 mins or until golden. Set aside.
Place chocolate in a heatproof bowl over a saucepan of simmering water (do not let bottom of bowl touch the water). Stir 2 mins or until melted and smooth. Add nuts; stir to combine.
Pour chocolate mixture on remaining pan. Spread to a 9 x 7 inch rectangle. Sprinkle top evenly with cranberries.
Refrigerate 5 mins or until set. Break into 12 pieces. Serve chilled.