Cranberry Apple Bread Stuffing

Recipe from here

And another one I thought you all might like. I'm not even a huge stuffing lover, but this sounds delicious:

1/2 cup butter or margarine
1 small onion, chopped
1 large apple, cored and chopped
1/2 cup chopped celery
1/2 cup fresh cranberries
1 package (8 ounces) corn bread stuffing
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1/2 cup orange juice
2 tablespoons water
1 egg, slightly beaten

In a large skillet over medium heat, melt butter. Add onion, apple, and celery; cook 5 minutes, stirring frequently. Reduce temperature to low; add cranberries and cook an additional 5 minutes. In large bowl, combine remaining ingredients; stir in cranberry mixture. Place stuffing in Crown Roast cavity during last hour of cooking time. Remaining stuffing can be baked in a lightly greased covered casserole dish for about 45 minutes.

Makes about 4 cups stuffing

I was going to add the nutritional information, too, but, it's the holidays, and is that really needed this time of year? You can find it on the link if you're THAT interested.

Crescent Cristo Sandwiches

I was asking mom for this recipe today. I haven't really thought about these in awhile, but I LOVE them. I think they make a good summer dinner, too.

Recipe from Pillsbury Best of the Bakeoff

Total time: 45 minutes
Serves: 8

Loaf:
2 (8-oz) cans refrigerated crescent dinner rolls
2 tablespoons butter, melted
2 tablespoons honey
6 oz. thinly sliced smoked cooked turkey breast
6 oz. medium sliced Muenster cheese
6 oz. thinly sliced cooked ham
1/3 to ½ cup red raspberry preserves

Topping:
2 tablespoons honey
1 tablespoon sesame seeds
Heat oven to 375°F. Separate or cut dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); if using crescent dough, firmly press perforations to seal. In small bowl, mix butter and 2 tablespoons honey. Brush over dough.

Bake 8 to 12 minutes or until light golden brown; cool 15 minutes.

Grease 15x10x1-inch pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey. Sprinkle honey with sesame seed.

Bake 10 to 15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices.

Cabbage Rolls

I thought I'd post this recipe, not because I particularly think Dad or Rob will love it, or John for that matter, but it's good, and worth having on hand. It will most definitely be a meal for us next week. Yum!

Turkey Stuffed Cabbage Rolls

Ingredients:

-1 head of cabbage

-1 egg

-1 8oz can tomato sauce

-1/2 cup uncooked brown rice

-1 envelope onion soup mix

-1 lb lean ground turkey

-1/3 cup shredded parmesan cheese

-2 cups**(see note below) regular V8 juice

Directions.

-core your cabbage, and save it for the guinea pigs.

-very carefully, peel off large cabbage leaves (8-12) and wash them. You need to lightly steam the cabbage leaves to wilt them enough to handle. I put the leaves in a covered casserole dish and microwaved on high for 2 minutes. They were perfect.

-in a mixing bowl, combine the turkey meat, raw rice, the egg, the onion soup mix, the cheese, and the can of tomato sauce. Mix well---the mixture will be like very gloppy meatloaf.

-Using a spoon, scoop about 1/3 of a cup of mixture into each cabbage leaf and roll or fold. Put the stuffed cabbage leaves into the bottom of your crockpot, seam side down.

If your cabbage has a bunch of nice leaves, use them all. I was stuck with only 8 good ones, and got frustrated and fed the rest of the cabbage to the guinea pigs.

It's okay to stack the rolls on top of each other in the crock.

**Top with 2 cups of V8 Juice. I used 2 cups of juice because I made 8 rolls. If you are using more rolls, use another cup of juice. The original recipe called for an entire 46 oz bottle of V8 which is an awful lot. I didn't want to use that much, and did not fully submerge my cabbage rolls. They steamed and cooked fine in less juice.

Cover crock and cook on low for 6-8 hours. Ours cooked for exactly 6 hours, and the meat was cooked and the rice was tender. That's what you're looking for.

Turkey Meatloaf

Turkey Meatloaf

1 tsp. olive oil

5 mushrooms, finely chopped

1/2 yellow onion, diced

1/2 c. red, yellow or orange bell pepper, finely diced

3 cloves of garlic, minced or garlic powder to taste

1 pound of ground turkey

4 T. garlic or herbed bread crumbs (crushed crackers/croutons also works)

2 T. milk

1 egg

3 T. parsley, chopped or crushed if using dried

Sea salt and freshly cracked pepper, to taste

Heat the olive oil and cook the onions and bell pepper  with the garlic.  When these vegetables have cooked for a while, add the mushrooms to cook until all are tender.

Mix all the ingredients together and bake in a loaf pan at 350 degrees for about 1 hour. I served this with mashed potatoes and mushroom-turkey gravy.

I watched a food show where they took a turkey meatloaf and rolled it with fresh, chopped spinach and shredded mozerella cheese and then baked the meatloaf . . .  It looked delicious and so when I warmed up my leafovers, I put spinach on top of it and then a slice of mozerella and it tasted great!

NOTE: This was a very moist meatloaf. . . I adapted it from a recipe that Andrea e-mailed me.