NOBODY makes better stuffing than my Mom.
I have tried the last few years, but never can quite match it. Kathryn observed this thanksgiving and took careful notes.
in goes the stuffing…
Linda Holzheimer – as observed by Kathryn Purcell
- 2 loaves of stuffing bread…unsliced…cubed
- 2 packs of rolls from freezer because she needed more
- Filled up 2/3 of roasting pan
- Cubes it day before and let sit in roaster to dry out
- 4 cups each of chopped celery, chopped onion
- 1.5 pounds of bulk sausage
- Chopped fresh parsley, about a cup
- Sauté onions, celery, sausage in butter and canola oil….we did it separately
- Add all to cubed, dried bread
- Mix well
- Add poultry seasoning and salt and pepper to taste
- Add sage, if you like sage
- Melt stick and an half of butter in 3 cups of chicken broth
- Beat 2-3 eggs with a little chicken broth to thin it out
- Add 2 egg mixture to stuffing mix
- Slowly add broth/butter mixture to stuffing, while mixing
Stuff in turkey! Yum!
Thanksgiving 2011 side note: I was very lame and didn’t take ANY pictures all thanksgiving. We we’re busy cooking all weekend. All of Courtney’s family came to Cleveland. We had 16 for dinner on Wednesday, 18 for dinner on Thursday and 32 for dinner on Saturday when both tribes joined together. Menu for historical reference:
Thursday Dinner: turkey, ham, stuffing, vegetarian stuffing, mashed potatoes, gravy, roasted root vegetables, brussels sprouts, green bean casserole, bread, orange-cranberry sauce, regular cranberry sauce, pumpkin pie and apple pie and cookies.
Friday Dinner: chili and vegetarian chili will lots of toppings, pizza, orange jello, spinach salad, bread and ice cream sundae bar back by popular demand.
It was a fun weekend.
This is an old stand bye in our house.
- 1 ½ lbs. Mild Italian sausage cut into small pieces
- ½ lb. Fresh mushrooms
- ½ cup melted butter
- ½ cup cooking sherry
- 3 chicken bouillon cubes
- 1 lb. Sliced zucchini
- ¼ cup chopped green onions
- 1 lb. Spaghetti
Sauté sausage and mushrooms in melted butter in large frying pan. Add sherry and bouillon. Stir until bouillon dissolves. Add zucchini and onion. Cook partially covered over medium heat until sausage is done, about 30 minutes. Serve over spaghetti. Pass the parmesan!
- 2 T. oil
- 1 ½ lb. mild Italian sausage
- 1 large green pepper, seeded and chopped
- 1 (28 oz.) can whole Italian tomatoes
- 1 medium yellow onion
- ½ cup red wine
Heat oil in large skillet (medium high heat). Add sausage and brown 15 minutes. Drain excess oil. Add green pepper, tomatoes, onion, and wine; simmer over low heat, stirring occasionally, 30 minutes. Serve over hot noodles.
Makes 4 – 6 servings.
This is the lasagna my Mom has always made. Of course it is the best. I like it because it is dry… I don’t like soupy lasagna.
- 1 lb. Italian sausage
- 1 clove garlic
- 1 T. basil
- 1 ½ t. salt
- 1 lb. can tomatoes
- 2 6 oz. Cans tomato paste
- 10 oz. Lasagna noodles
- 3 cups Ricotta
- ½ cup parmesan
- 2 T. parsley flakes
- 2 beaten eggs
- 2 t. salt
- ½ t. pepper
- 1 lb. mozzarella, sliced very thin
Preheat oven to 375. Brown meat slowly. Add next 5 ingredients, simmer uncovered for 30 minutes, stirring. Cook noodles in large amount of water according to package directions. Drain and rinse noodles. Combine rest of ingredients, except mozzarella. Layer lasagna as follows: Noodles, ½ of cheese mixture, ½ of mozzarella and then ½ of sauce. Repeat order for second layer. Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated. Let stand for 10 minutes before serving
Emeril Lagasse – 2001 – via Aunt Evie
- 2 large eggplants, cut crosswise into 1/3 inch thick rounds
- ½ cup olive oil, plus more as needed
- Freshly ground black pepper
- 1 cup chopped yellow onion
- 1 pound Italian sausage, removed from casings
- 2 T. tomato paste
- 1 28-oz can whole Italian tomatoes, crushed and their juices
- 1 t. Italian seasoning
- ½ cup pitted black olives, coarsely chopped
- ¼ t. crushed red pepper
- ¼ cup minced fresh basil leaves
- 4 T. butter
- 4 T. flour
- 2 cups whole milk
- 1/8 t. freshly grated nutmeg
- ½ cup grated parmesan
- 8 oz. ziti, cooked according to package directions and drained
- 1 cup grated mozzarella
Preheat oven to 375 degrees. Lightly grease a 9 by 13 inch casserole dish (or bigger) and set aside.
In a large skillet over medium-high heat, heat ¼ cup oil. Add egglplant in batches, seasoning both sides with salt and pepper, and cook until golden, adding more oil as needed. Transfer to a plate as they cook, and set aside.
Heat 2 T. or remaining oil in large skillet. When hot, but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes. Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes. Add the tomatoes, their juices, the Italian seasoning, black olives, 1 t. of salt, and the crushed red pepper. Reduce the heat to medium- low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes. Remove from the heat. Add basil and adjust seasoning to taste.
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes. Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes. Remove from the heat and season with the nutmeg and salt and pepper to taste.
Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary. Top with half of the cooked pasta, then half of the sausage-tomato sauce. Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce. Pour on the white sauce, then top with the grated mozzarella and parmesan.
Bake for 1 hour, or until puffed and golden brown on top.
Have lots of egg casserole recipes but everyone always likes this one the best.
- 6 eggs
- 1 t. salt
- 2 cups milk
- 1 t. dry mustard
- 6 slices cubed bread
- 1 lb. Bob Evans sausage
- 8 oz. Grated cheddar cheese
Brown sausage, drain and cool. When cool, crumble and reserve. Beat eggs, add milk, salt, mustard and bread cubes. Stir. Add cheese and crumbled sausage. Pour into greased 9 x 13 pan. Refrigerate overnight. Bake at 350 for 40 – 50 minutes.
- 1 lb. Bob Evans Sausage
- 1 can green beans, drained
- 1 can wax beans, drained
- 1 can small lima beans, drained
- 1 can Brooks hot chili beans
- 1 can pork and beans
- 1 can tomato soup
- 1 cup brown sugar
- 1 T. minced onion
- 1 cup chopped celery
- 2 T. mustard
several strips of bacon (optional)
Sauté the sausage and drain. Combine all ingredients, put in large casserole and top with 2 or 3 strips of bacon. Bake at 325 for 1 ½ hours.
- 1 lb. Bob Evans sausage
- 1 lb. sharp cheddar cheese, grated
- 3 cups Bisquick
Combine all ingredients. Roll into marble sized balls. Bake at 400 for 10 minutes. Serve hot.
Can be frozen before being cooked.