Tuesday, December 26, 2006

Home Made Cranberry Sauce and Stuffing


Home made Cranberry Sauce

1 cup water
1 cup sugar
1 pound (454g) fresh cranberries

Combine water and sugar in a medium sized pot and heat over medium heat until the sugar is dissolved and the mixture is boiling. Add cranberries and stir. The cranberries will pop and become mushier....which is what is supposed to happen. Turn down the heat and continue to simmer, stirring occasionally, for 10 minutes. Remove from heat and allow to cool. Store the leftover sauce in an airtight container in the fridge.

This recipe makes a lot of sauce, you can cut the measurements in 1/2 and use the other 1/2 of the bag of cranberries for muffins or make them into decorations. Or, you could make extra to give as a little Christmas cheer to someone.

Bread and Celery Stuffing for Turkey

3 celery stalks, diced
1 onion, diced
3 tbsp butter
**1/2 large loaf of french bread
pinch marjoram
3 sprigs of fresh thyme
1 tbsp fresh rosemary, diced
2 tsp. poultry seasoning
1 cup chicken broth

***The secret to the sucess of this recipe lies right here. On the day before you plan to make this, cut the bread into 1 to 1/2 inch cubes and spread them on a large cookie sheet. Set the cookie sheet out to allow the bread to completely dry out, moving the bread cubes around every now and then to make sure that all sides are dried out. You want the bread slightly stale. Also, you don't have to use french bread. Try sourdough or even mixing white and brown together. If you find that you didn't make enough bread, you can toast more cubes in a low oven until they are dry.

Saute the celery and onion in the butter until soft. Add the marjoram and cook an extra minute or so. In a large bowl, combine the dried bread cubes, celery mixture, and rosemary. Stir. Pour 1/2 of the chicken broth over the mixture, stirring gently with your hands. Sprinkle the poultry seasoning over top, stir. Pull the leaves off the thyme sprigs. Add more of the chicken broth until the mixture is quite moist, but not mushy. Pour into a buttered casserole dish and set aside.

Bake 20-25 minutes at 350 F





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