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Sausage Stuffing
1 pound sausage
2 medium onions, chopped
1 and one half
cups chopped celery
5 cups crumbled cornbread
1 cup
crumbs from white bread
2 eggs beaten
1 Tbsp. sage
One quarter cup melted butter
Salt and pepper to taste
Saute sausage until cooked then remove from pan. Saute onions and
celery in small amount of sausage drippings and then drain. Blend
sausage, onions and celery together, add cornbread, white bread, eggs,
sage and salt and pepper. Fold in butter. Everything we read lately
tells us to never stuff your turkey. This is for cooking as well as
health reasons. You see, in order to adequately cook the inside of a
stuffed turkey to be safe, you must overcook the outside resulting in
dry turkey meat. For best results, cook your stuffing in a separate
covered casserole for 30 minutes at 350 degrees.
The Skinny: Use low fat sausage.
1 tsp. vanilla
One quarter cup sugar
2 Tbsp. all-purpose
flour
2 eggs beaten
1 20-oz can crushed pineapple, 2 eggs
beaten with juice One eighth cup butter 1 cup white bread cubed
Mix vanilla, sugar, flour, eggs and pineapple together. Saute bread
in melted butter until
1 16-oz. can cranberry sauce
1 20-oz. can crushed pineapple,
drained
1 14-oz. can low fat sweetened condensed milk
One
quarter cup lemon juice
2 cups whipped topping
One quarter
cups walnuts or pecans, chopped
Combine all ingredients except nuts in a large bowl.
1 16-oz. can pumpkin
Three quarters cup sugar
1 tsp.
ground cinnamon
1 tsp. ground ginger
1 tsp. ground
nutmeg
One half tsp. salt
3 eggs
Two thirds cup
evaporated milk
One half cup milk
Prepared Pie crust
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