In all the excitement and planning for the day of the “big event” we tend to forget about the days afterward and the anticipation that leftovers can induce. Some people claim to look forward to the tasty leftovers as much as they do to the enjoyment of the actual holiday meal itself! Here are three recipes that can be prepared from the ingredients that most families like to include in their holiday meal planning. The Sausage and Apple stuffing lends itself to a different taste adventure for those leftover sandwiches! And just in case it is a dreary, rainy day in your neighborhood, sit and enjoy a great cup of Mushroom and Potato Soup on the side. Are your holiday pies and desserts all gone? Tired of cooking, empty of ideas and inspiration? To satisfy the desire for that sweet little something at the end of your meal, try this unique dessert, Chocolate Brittle Surprise. You will be amazed at how quick and easy it is for the mmmmm’s and aaaaaah’s to return for yet another day of feasting! Sausage, Apple & Cranberry Stuffing Yields: 10 servings
Ingredients:
1 1/2 cups cubed whole wheat bread ½ teaspoon dried thyme
3 3/4 cups cubed white bread 1 Golden Delicious apple, cored & chopped
1 pound ground turkey sausage ¾ cup dried cranberries
1 cup chopped onion ⅓ cup minced fresh parsley
¾ cup chopped celery ¾ cup turkey stock
2 1/2 teaspoons dried sage 4 tablespoons unsalted butter, melted
1 1/2 teaspoons dried rosemary
1 1/2 cups cubed whole wheat bread ½ teaspoon dried thyme
3 3/4 cups cubed white bread 1 Golden Delicious apple, cored & chopped
1 pound ground turkey sausage ¾ cup dried cranberries
1 cup chopped onion ⅓ cup minced fresh parsley
¾ cup chopped celery ¾ cup turkey stock
2 1/2 teaspoons dried sage 4 tablespoons unsalted butter, melted
1 1/2 teaspoons dried rosemary
DIRECTIONS:
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly. Transfer to an oven-proofed baking dish, cover with foil and bake for 35 to 40 minutes.
Mushroom and Potato Chowder Yields: 4 servings
INGREDIENTS:
½ cup chopped onion 1 pound fresh mushrooms, sliced
¼ cup butter or margarine 1 cup diced, peeled potatoes
2 tablespoons all-purpose flour ½ cup chopped carrots
1 teaspoon salt 1 cup light cream
½ teaspoon pepper ¼ cup grated Parmesan cheese
3 cups water
½ cup chopped onion 1 pound fresh mushrooms, sliced
¼ cup butter or margarine 1 cup diced, peeled potatoes
2 tablespoons all-purpose flour ½ cup chopped carrots
1 teaspoon salt 1 cup light cream
½ teaspoon pepper ¼ cup grated Parmesan cheese
3 cups water
DIRECTIONS:
In a large kettle, sauté onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
In a large kettle, sauté onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Chocolate Brittle Surprise Yields: 2 servings
INGREDIENTS:
35 unsalted soda crackers 2 cups semisweet chocolate chips
1 cup butter 1 cup chopped pecans (optional)
1 cup packed brown sugar
DIRECTIONS:
Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
Place crackers on foil 5 X 7 inch rows.
Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
Pour over crackers. Bake 17 – 20 minutes (should bubble but not burn).
Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
Refrigerate 1 hour. Break into pieces. Can be frozen.
Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
Place crackers on foil 5 X 7 inch rows.
Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
Pour over crackers. Bake 17 – 20 minutes (should bubble but not burn).
Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
Refrigerate 1 hour. Break into pieces. Can be frozen.
