Showing posts with label Stuffing. Show all posts
Spinach Balls
in Appetizers, Mom's recipes, Parmesan, Side Dish, Spinach, Stuffing, Vegetables on Wednesday, February 22, 2012
This is another of Mom’s recipes. It’s simple and makes a delicious dish.
OK, maybe the name doesn’t make your mouth water but, read on. Spinach is not the only ingredient in them. There is stuffing mix, Parmesan cheese, butter and seasonings all mixed together, formed into meatball-sized balls and baked. This dish works well as a side dish but makes a really savory appetizer along with your favorite dip.
I remember when Mom first made them years ago. These little spinach balls disappeared fast and I thought there were about as good as candy. Even if you don’t like spinach, I bet you will like these as there is not really a strong spinach taste.
One thing that is great is that the spinach balls may be made ahead of time and frozen. If they are solidly frozen, allow a little longer baking time. They’re great!
Spinach Balls
Ingredients:
2 packages chopped spinach, cooked and drained well
2 cups Pepperidge Farm Stuffing Mix
1 onion, chopped
1¼ sticks butter, melted
½ cup Parmesan cheese
1 tablespoon garlic powder
½ salt
1 teaspoon freshly ground pepper
Method:
Slightly cook spinach and drain very well.
Mix all ingredients together.
Take up mixture with a scoop.
Round into meatball-sized balls.
Place on cookie sheet and refrigerate until ready to bake.
Bake at 350 degrees for about 20 minutes.
Delicious!
Savory Thanksgiving Stuffing
The First Thanksgiving
Jean Louis Gerome Ferris
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner and we all have our favorite stuffing, for sure!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! It is the absolute best stuffing and my family loves it. It has honors as our family traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing, distinctive from all others.
Stuffing is definitely the soul of Thanksgiving and this is by far the ultimate! Just give it a try and it could be your traditional stuffing!
Savory Thanksgiving Stuffing
Ingredients:
1 cup dried cherries (or raisins or dried cranberries)
1 ½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth
1 t. ground sage
Salt & pepper, to taste
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat. Saute the celery and onion for about 10 minutes. Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees. Butter a 15x10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
8-10 servings.
It is incredibly delicious, the ultimate stuffing!
Savory Thanksgiving Stuffing
in Apples, Celery, Cherries, Holidays, Italian sausage, Pecans, Sausages, Stuffing, Triple Sec on Tuesday, November 15, 2011
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner.
This is a re-post from when I first started this blog and didn’t have any followers, so I want to share it again as it is the absolute best stuffing that my family and I love. It has honors as our traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing ~ distinctive from all others.
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! Give it a try and it could be your traditional stuffing!
Savory Thanksgiving Stuffing
Ingredients:
1 cup dried cherries (or golden raisins or cranberries)
1 ½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth, NO orange juice
4 teaspoons fresh sage, chopped
Salt & pepper, to taste
Method:
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat.
Sauté the celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees.
Butter a 15x10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
8-10 servings.
It is incredibly delicious, the ultimate stuffing!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table --- it’s that good!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Roasted Butternut Squash with Cornbread Stuffing
This is a great way to dress up butternut squash!
I love stuffing, especially during the holidays this time of year. This recipe is not the stuffing I make to stuff the turkey ~ I’ll post that next week. However, this could be increased and would work fine for Thanksgiving dinner as a turkey stuffing or as a vegetarian entrée with the squash.
This is a simple side dish that is filled with good dried cranberries and raisins, fresh sage and parsley, along with pecans and crumbled cornbread. You can make the cornbread a couple of days ahead of time or even buy it at the market. Then combine all the ingredients, fill the squash and bake. It’s delicious and a perfect match for acorn or butternut squash.
Roasted Butternut Squash with Cornbread Stuffing
Ingredients:
1 small to medium butternut squash
2 tablespoons olive oil, divided
½ cup dried cranberries
½ cup golden raisins
1/3 cup onion, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon garlic, minced
½ cup vegetable broth
3 tablespoons pecans, chopped
1½ cups baked and crumbled cornbread
½ teaspoon salt
½ teaspoon pepper, or to taste
Method:
Preheat oven to 400 degrees.
Cut squash in half lengthwise and remove seeds.
Brush cut sides with 1 tablespoon olive oil.
Place cut side down on baking sheet.
Roast until tender, about 25 minutes.
Soak dried fruit in hot water 10 minutes.
Drain and discard liquid. Set aside.
Heat remaining oil in a medium skillet over medium-high heat.
Add onion and garlic, sauté 5 minutes.
Combine remaining ingredients with onion mixture.
Place cornbread stuffing into each squash half.
Return squash to oven and bake about 20 minutes, until stuffing is well heated and golden brown on top.
Makes about 2½ cups stuffing.
It’s simply delicious!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Mom’s Chicken Casserole and CUMC
in Casseroles, Chicken, Entree, Mom's recipes, Pimentos, Stuffing on Saturday, October 15, 2011
Every month at our church, Cary United Methodist Church, the women's "Dorcas Circle" gathers for a luncheon and meeting. This month was my turn to prepare the main entrée and I chose this chicken casserole to make for them.
They’re a great group of women whom always have a fun time talking, laughing, enjoying lunch together and then settling down for the program. Pastor Shirley joins us when time permits and we were honored with her presence on this day.
This chicken casserole will rise to the occasion as a great entrée for a crowd or for a perfect dinner at home every time. It’s Mom’s recipe, not sure of the origin, but I’ve made it for years and we love it. This dish is tasty with the succulent chicken pieces and the savory stuffing mix; containing flavors most everyone will enjoy.
It has to be made ahead of time and allowed to refrigerate over night. A lot of times when I still worked, I made it on the weekend, froze it, set it in the refrigerator the morning of serving day ~ then after work just popped the casserole in the oven for dinner. Easy, easy!
It’s a hearty casserole that I bet your family would enjoy for dinner like we do! I think the women in the Dorcas Circle enjoyed it also as it was about all eaten. It’s perfect comfort food for this time of year!
 | |||
| The goods |
 |
| Ready for the oven |
 |
| Voila! |
Mom’s Chicken Casserole
Ingredients:
4 large boneless chicken breasts
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
8 ounce package herb-seasoned stuffing mix
½ cup butter, melted
2 tablespoons pimento
½ teaspoon pepper
Method:
Cook chicken in simmering water until tender, about 20 minutes.
Remove chicken from broth.
Strain broth, reserving 2-2/3 cups.
Cut meat into bite-size pieces.
Combine chicken soup with half the broth. Mix well. Set aside.
Combine mushroom soup with remaining broth. Mix well. Set aside.
Combine stuffing mix, butter, pimentos and pepper, reserve ¼ cup for garnish.
Spoon half of remaining stuffing mix into a greased 13” x 9” baking dish.
Top with half of the chicken.
Cover with chicken soup mixture.
Place remaining chicken over top.
Pour mushroom soup mixture over layers.
Sprinkle with reserved stuffing mixture for garnish.
Cover and refrigerate over-night.
Remove 15 minutes before baking and uncover.
Bake at 350 degrees for about 45 minutes until well heated. Do not under-bake.
Serves 8-10
It’s a savory delicious chicken dish!
There’s still time to enter the CSN Stores giveaway that I posted on October 8th!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
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