Chicken Stuffing

Chicken stuffing

• 2 loaves white bread
• 5-6 lb fryer chicken
• 2 cups water
• 1-1/2 cups chopped celery
• 2 diced onion
• 3 sticks butter
• 2 1/4 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground sage 

2-DAY AHEAD PREPARATION

Start this recipe 2 days ahead by tearing fresh bread into 1″ pieces and putting them in a big bowl or large pan. Leave the bread cubes sitting out for 48 hours so they dry out. Stir them 2-3 times a day so all of the bread dries out evenly. (My bread cubes aren’t ever super crispy when I start making the stuffing. They’ll just be a little dry and “stale”.)

Thaw 5-6 lb chicken in a bowl in the fridge.

1-DAY AHEAD PREPARATION

Remove neck, gizzard and heart (along with any other items) from inside the chicken and rinse the inside/outside of chicken with cold water. Pour 2 cups of water into a pressure cooker (with grate in bottom) and insert the chicken ribs down. Heat pressure cooker at high heat until the the weight begins to "sway" or "chatter." Turn heat to medium and cook for 20 minutes. Remove from heat and run cold water over the top of the sealed pressure cooker in the sink until the pressure valve(s) depress. Continue running cold water over top for another minute, remove the weight, and insert into fridge for cooling overnight.

DAY OF INSTRUCTIONS

In the morning, remove chicken from pressure cooker and let stand to warm up for 30-60 min. Tear chicken into 1/2" to 1" pieces and set aside in a bowl. Warm the leftover chicken broth and set aside.

Dice and saute onions and celery in butter over medium heat until tender. Pour the chicken and vegetables over the dry bread cubes. Add the spices to the mixture and  thoroughly stir. Slowly pour 1 cup of chicken broth over mixture and mix with clean hands. Continue slowly adding broth until the bread mixture is "sloppy" and nothing is left dry. (You do not have to use all of the chicken broth, and if you need more to make the bread "sloppy," add water.)

Butter a 2-quart casserole dish. Put the stuffing mixture in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.

Turkey Gravy

Turkey Gravy

2-3 cup Drippings from turkey

2 Tbsp. Butter

3/4 tsp. Salt (or to taste)

3/4 tsp. Pepper (or to taste)

3/4 tsp. Sage (or to taste)

1-2 cup Milk

1/4-1/3 cup Flour

2 tbsp. - 1/4 cup Cornstarch

Melt butter in a saucepan with gristle bits from turkey. Once bubbling, mix in flower and a splash of drippings from turkey.

Reduce heat and Let simmer. In a separate bowl, combine milk and cornstarch and set aside. Mix in the remaining drippings for I the saucepan and whisk completely.

Add cornstarch and milk mixture, whisking constantly, but slowly. Once the gravy begins to thicken, add seasonings to taste.

If the gravy does not thicken to your liking, mix milk and cornstarch together and add to gravy to thicken. Let simmer and stand before serving.

Mashed Potatoes

Mashed Potatoes

15 golden potatoes (Skinned & Diced)

3/4 cup whole milk

3/4 cup sour cream

1/2 tsp. Garlic powder

2 tbsp. Minced garlic

1 tsp. Salt

10 tbsp. Butter (melted)

Boil potato's until soft and Mashable. Put soft potatoes in a standing mixer, and beat until the potatoes turn into a soft paste. Add butter and milk, and mix. Add seasoning and garlic, and mix. Move into blue bowl, and let stand to stiffen up.

Corn Pudding

• 1 (8 oz) carton sour cream
• 1 can cream style corn
• 1 can whole kernel corn
• 1 stick butter, melted
• 2 eggs
• 1 Jiffy Corn Muffin mix

Preheat 350 degrees. Mix ingredients. Put into 9x9 casserole dish. Bake 1 hour.

Hot Cider (Wassail)

Hot Cider: Wassail

INGREDIENTS

• ▢ 2 Quarts Apple Cider
• ▢ 1 Quart Orange Juice
• 1 cup Cranberry Juice
• 
  
• ▢ 1 Tbsp Lemon Juice
• ▢ 1/4 Cup Granulated Sugar or Honey
• ▢ 1 tsp Cinnamon
• 1/4 tsp Allspice
• 
  
• ▢ 2 Cup Fresh Cranberries
• ▢ 3-4 Cinnamon Sticks
• ▢ 2 tsp Whole Cloves

INSTRUCTIONS

• Insert cloves into whole orange
• Place everything into a large slow cooker or stock pot and gently stir to mix.
• Cook on low for 4-6 hours before serving or cook overnight and keep it on warm until ready to serve.

Sweet Potato Casserole

• ▢SweetPoatatoCasserole
  
• Sweet Potato Casserole
• 
•  

• ▢5 cups cooked sweet potatoes (5-6 medium sweet pota5 cups cooked sweet potatoes, mashed (about 5-6 medium sweet potatoes)

Sweet Potato Layer:

• 3 lbs. sweet potatoes (5 medium)
• 2 large eggs
• ¼ cup salted butter melted
• ¼ cup whole milk
• ¼ cup brown sugar dark or light
• ¼ cup pure maple syrup
• 1 tsp sea salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground ginger
• pinch ground nutmeg




Pecan Topping:

• ½ cup salted butter softened
• ½ cup light brown sugar
• ½ cup flour
• ¼ tsp sea salt
• ½ tsp cinnamon
• 1 cup rolled oats
  
• 1 cup pecans pieces 




INSTRUCTIONS:




Roast sweet potatoes in microwave.

• Preheat oven to 350 degrees F.




Make the topping:

• In a medium bowl, use a fork or pastry cutter to combine butter, brown sugar, flour, oats, sea salt and cinnamon until a coarse meal forms.
• Add pecans and stir until evenly distributed in the mixture. Set aside.




Putting it together:

• Grease an 9x12” baking dish. 
• Scoop the sweet potato flesh out of the skins and transfer to a large bowl. Mash the cooked sweet potato flesh. 
• Add eggs, milk, butter, brown sugar, maple syrup, sea salt, cinnamon, ginger and nutmeg and stir to combine.
• Pour sweet potato mixture into the prepared pan and smooth out the top so it is flat and even.
• Sprinkle the topping mixture evenly over the top of the sweet potato mixture, gently pressing it into the top.
• Bake in preheated oven for 40 minutes, or until slightly puffed and the topping is lightly browned.
• Let cool slightly and serve.

Grandma's Peach Pie

Grandma's Peach Pie

Ingredients:

1 stick butter, barely melted
1-1/4 c. flour
2 Tbsp. white sugar
1 tsp. cinnamon
1 sm. box of peach Jello
6 med. peaches
3/4 c. sugar
3/4 c. water
2 Tbsp. cornstarch
1/4 c water
whipped topping

Instructions:

Mix cinnamon and 2 tablespoons sugar together. Melt butter and stir in flour and sugar cinnamon mixture. Use fingers to press into a 9 inch pie pan. Bake at 350 degrees for 12 minutes. Let cool. 

In a saucepan mix Jello, 3/4 cup sugar and 3/4 cup water. Bring to boil. After boiling for one minute, remove from heat and add cornstarch that has been mixed with 1/4 cup water. Let cool at least 20 minutes. Add peeled and sliced fresh peaches. Pour into cooled pie crust. Refrigerate until set. Serve with whipped topping.