Apple, Sausage, and Chestnuts Stuffing
1 tablespoon olive oil
1 cup thinly sliced celery
1 medium onion, chopped
3 apples, chopped
1 tablespoon flat leaf parsley, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
10 cups cubed day old baguette
2 cups coarsely chopped roasted chestnuts
2 cups pre-cooked crumbled Italian sweet sausage
2 teaspoons salt
1 tsp ground black pepper
2 cups hot chicken broth
2 tablespoons butter
- Heat olive oil in a Dutch oven, add celery and onion and stir fry for 3 minutes. Add apples, parsley, sage, thyme, rosemary, bread, chestnuts, sausage, salt and pepper, cook for 3 minutes. Pour broth all over. Spoon into a large baking dish. Dot with butter. Bake, covered with foil at 350°F for 20 minutes. Remove foil and bake for another 20 minutes or until top is brown.
Spiced Cranberry Sauce
1 16-ounce bag cranberries
¾ cup sugar
juice and zest of 1 large orange
1 cinnamon stick
3 whole cloves
¼ teaspoon ground allspice
1 small piece thinly sliced ginger
- Heat all ingredients in a medium stainless steel saucepan, bring to a boil, mix gently. Lower heat to medium-low and cook for 10 minutes. Remove cinnamon stick and ginger before serving.
1 pie crust for 10 -inch pie, homemade or store bought
2 large eggs
2 tablespoons heavy cream
14 ounces pumpkin puree
¾ C sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
1 can evaporated milk
- In a small bowl, mix sugar, salt, and spices. Line a pie plate with pie crust, crimp edges, refrigerate while preparing filling. In a large bowl, beat eggs well and stir in the heavy cream. Add puree and sugar mixture, mix thoroughly. Slowly add milk and stir well. Pour into the pie crust. Bake in a pre-heated 450° F oven for 15 minutes. Reduce heat to 350° and continue baking for 50 minutes or until crust is golden brown. Serve with maple syrup sweetened whipped heavy cream, if desired.