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Yuletide Sides





Bread Stuffing with Bacon, Apples and Caramelized Onions

For the best flavor, make sure to cook the onions until they are a deep golden-brown color.

1 pound bacon, cut crosswise into 1/4-inch strips
6 medium onions, sliced thin (about 7 cups)
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried French or other white bread cubes
1 cup chicken stock or low-sodium canned broth
3 large eggs, lightly beaten

Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Discard all but 3 tablespoons rendered bacon fat. Increase heat to medium-high and add onions and 1/4 teaspoon of salt. Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes. Add apples and continue to cook another 5 minutes. Transfer contents of pan to large bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes. Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.

Makes about 12 cups.

http://www.cooksrecipes.com/sidedish/bread-stuffing-with-bacon-apple-and-carmelized-onions-recipe.html



Curried Brown Rice

1 medium yellow onion, chopped (about 1 cup)
2 1/2 cups reduced-sodium chicken or vegetable broth
1/3 cup chopped dried apricots
2 teaspoons curry powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 cup brown rice

Spray a medium saucepan with vegetable cooking spray. Add onion; cook over medium heat, stirring constantly, until tender, about 2 minutes.
Add chicken broth, apricots, curry powder, pepper, and nutmeg. Mix well. Bring mixture to a boil. Stir in rice; cover and reduce heat to low.
Simmer mixture until liquid is absorbed and rice is tender, about 40 minutes. Place rice on a serving platter. Serve immediately.

SOURCE: unknown



Cranberry Maple Sweet Potatoes

1/2 cup water
4 medium sweet potatoes
3/4 cup maple syrup
1/4 cup water
1/4 teaspoon cinnamon
1/2 teaspoon lemon juice
2 tablespoons butter
1 cup Fresh or Frozen Cranberries

Preheat oven to 350. Grease a 2-quart casserole dish. Bring water to boil in large saucepan with a tight fitting lid. Add sweet potatoes; steam until potatoes have softened slightly, about 15-20 minutes. Cool slightly. Peel and cut potatoes into 1/2-inch slices. Place in casserole dish. Combine remaining ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Pour sauce over sweet potatoes. Bake until potatoes are fork tender, about 45 minutes. Baste occasionally with sauce. Makes 6 servings.

SOURCE: unknown



Sugar-Free Cranberry Sauce

1 bag cranberries
8 oz. frozen concentrated apple juice

Simmer together for 5 minutes and refrigerate.

SOURCE: book "Miserly Moms," by Jonni McCoy.



Wild Rice With Dried Cranberries and Apricots

8 ounces (1 1/3 cups) wild rice
4 cups reduced-sodium chicken broth
3/4 cup dried cranberries
3/4 cup dried apricots, diced
4 green onions (scallions), sliced
Peel of one orange, grated
3/4 cup orange juice
1/4 cup olive oil
2 tablespoons minced fresh rosemary
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper

1. In a medium saucepan over high heat, bring wild rice and chicken broth to a boil. Reduce heat to low, cover and simmer 50 minutes or until tender. Drain rice; discard broth.

2. Add cranberries, apricots, green onions, orange peel, orange juice, olive oil, rosemary, salt and pepper and mix well. Refrigerate until ready to serve. Serve chilled. For food-safety reasons, do not let salad sit at room temperature for more than 2 hours.

Makes 8 servings.

Per serving:Calories 247, Saturated Fat 2 g, Total Fat 11 g, Protein 3 g, Carbohydrates 39 g, Fiber 4 g, Sodium 650 mg, Cholesterol 0 mg

Copyright 2001 The Reader's Digest Association, Inc. All rights



New England Apple, Cranberry and Sausage Stuffing

16 ounces (1 loaf) white bread, cut into 3/4-inch cubes (about 14 cups)
1 pound SWEET Italian sausages, with the casings removed. Do not use HOT.
1/3 cup (5 Tablespoons) fresh butter
6 cups sliced leeks (white and pale green parts only; 3 to 4 large leeks from your garden)
1 pound tart green apples, peeled, cored, chopped.
1 green pear, peeled, cored, chopped
2 cups fresh celery, chopped with the leaves
4 teaspoons of poultry seasoning from your pantry, or herb mixture from your garden
1-1/4 cup fresh cranberries. Use 1 cup dried, about 4 ounces, if out of season.
4 teaspoons fresh rosemary, chopped
2/3 cup fresh parsley,chopped
3 fresh eggs, beaten to blend
salt and pepper to taste

1-1/2 cups chicken broth (Homemade or canned)
1 roll heavy duty aluminum cooking foil


Preheat your oven to 350F.

Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Cook sausages in a Dutch oven or large heavy skillet over medium-high heat until cooked through. Crumble sausages coarsely with back of a fork. Cook them about 10 minutes. Using a slotted spoon, move the cooked sausage to large stainless steel bowl. Pour off any drippings from skillet. Save dishes by melting butter in same skillet over medium-high heat. Add the leeks, apples, pear, celery and poultry seasoning to skillet. Cook until leeks soften, about 10 minutes. Mix in the cranberries and rosemary. Add this mixture to bowl with the sausage, then mix in dry bread and fresh parsley. Season stuffing to taste with salt and pepper. (This can be prepared 1 day ahead of time. Cover and refrigerate.) Mix eggs into stuffing.

To bake the stuffing in your turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake any extra stuffing in a casserole dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes more.
To bake ALL the stuffing in a pan: Preheat oven to 350F. Butter 10x15x2-inch baking or casserole dish. Mix 1-1/2 cups chicken broth into the stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes more.

15 Servings (About 20 cups)
http://www.yankeeharvest.com/recipes/recipe31.html



Butternut Squash Stuffing

2 medium butternut squash
1/2 cup red onions chopped
1 garlic clove chopped
2 tablespoons olive oil
2 cups white or wild rice, cooked
1-1/2 cups whole wheat bread cubes
1/4 cup salted roasted pumpkin seeds
1/4 teaspoon sage and thyme
1/2 teaspoon of salt
1/2 cup of orange juice

Peel and chop squash, onion, and garlic and roast with olive oil in oven at 450F for about 25-45 minutes, or until tender. In a bowl, combine cooked rice, remainder of ingredients, and squash when cool. Place in a 2-quart dish and heat for 20 minutes at 350F until heated through.

Note: Although this is called stuffing, it's not baked inside a turkey or other entre. It's safer to bake stuffing (or dressing) separately.

SOURCE: unknown



Acorn Squash with Cinnamon and Honey

4 acorn squash
8 tbs. honey
8 tbs. unsalted margerine
8tsp. cinnamon

Halve squash through midsections (not end to end). Remove seeds. Add 1 tablespoon each of honey and margerine and 1 teaspoon each of cinnamon to squash halves. Loosely cover each half with aluminum foil and place on shallow baking sheet. Bake at 350 degrees for 1 and one half hours.

http://www.rosemagick.com/wwwforums/recipes/messages/11.html



Wild Rice with Pecans and Cranberries

8 cups water
12 oz wild rice
1 tsp salt
1/3 cup sun-dried cranberries
1 cup chopped parsley
1/3 cup pecans
6 scallions, finely chopped
1 cup diced yellow tomatoes
1 cup raspberry vinaigrette dressing
salt and freshly ground pepper to taste

In a large saucepan, bring the water to a boil and add the wild rice and salt. Reduce the heat, and cover the saucepan. Cook the rice for 50 to 60 minutes, until the rice is completely tender. Drain the excess water, and let the rice cool. Once the rice is cooled, transfer it to a large mixing bowl, and add the cranberries, parsley, pecans, scallions, yellow tomatoes, and raspberry vinaigrette. Add the salt and pepper, and mix the rice salad thoroughly.

Serves 6

http://www.wholefoods.com/recipes/ricepecancran.html



New England Apple, Cranberry and Sausage Stuffing

16 ounces (1 loaf) white bread, cut into 3/4-inch cubes (about 14 cups)
1 pound SWEET Italian sausages, with the casings removed. Do not use HOT.
1/3 cup (5 Tablespoons) fresh butter
6 cups sliced leeks (white and pale green parts only; 3 to 4 large leeks from your garden)
1 pound tart green apples, peeled, cored, chopped. Get a bushel from your local orchard
1 green pear, peeled, cored, chopped
2 cups fresh celery, chopped with the leaves
4 teaspoons of poultry seasoning from your pantry, or herb mixture from your garden
1-1/4 cup fresh cranberries. Use 1 cup dried, about 4 ounces
4 teaspoons fresh rosemary, chopped
2/3 cup fresh parsley,chopped
3 fresh eggs, beaten to blend
salt and pepper to taste

1-1/2 cups chicken broth (Homemade or canned) 1 roll heavy duty aluminum cooking foil

Preheat your oven to 350F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Cook sausages in a Dutch oven or large heavy skillet over medium-high heat until cooked through. Crumble sausages coarsely with back of a fork. Cook them about 10 minutes. Using a slotted spoon, move the cooked sausage to large stainless steel bowl. Pour off any drippings from skillet. Save dishes by melting butter in same skillet over medium-high heat. Add the leeks, apples, pear, celery and poultry seasoning to skillet. Cook until leeks soften, about 10 minutes. Mix in the cranberries and rosemary. Add this mixture to bowl with the sausage, then mix in dry bread and fresh parsley. Season stuffing to taste with salt and pepper. (This can be prepared 1 day ahead of time. Cover and refrigerate.) Mix eggs into stuffing.

To bake the stuffing in your turkey:
Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake any extra stuffing in a casserole dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes more.

To bake ALL the stuffing in a pan:
Preheat oven to 350F. Butter 10x15x2-inch baking or casserole dish. Mix 1-1/2 cups chicken broth into the stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes more.

15 Servings (About 20 cups)

http://www.yankeeharvest.com/recipes/recipe31.html



Sweet Potatoes Baked in Orange Sauce

4lbs sweet potatoes
1 1/4 cups sugar
2 tablespoons cornstarch
1 teaspoon salt
2 cups orange juice
4 tablespoons butter
1 1/2 teaspoons grated orange peel
1 whole orange -- thinly sliced

Peel sweet potatoes and cut into 1/2-inch thick slices, discarding thin ends. Overlapping slices, arrange in rows in a shallow 3 qt. casserole; set aside. In a small pan, combine sugar, cornstarch and salt; stir in orange juice until well blended. Bring to a boil over high heat and cook, stirring, until sauce thickens and becomes clear (about 1 minute). Remove from heat, add butter and orange peel and stir until butter is melted. Pour over yams. Bake, covered, at 400 degrees for 45 minutes. Uncover and baste tops of sweet potatoes thoroughly with sauce. Continue baking, uncovered, basting with sauce several more times for 15 minutes or until sweet potatoes are tender when pierced and tops are well glazed. Garnish with orange slices.



Sausage and Apple Stuffed Squash

2 acorn squash
3/4 lb bulk pork sausage (or soy sausage)
3/4 c. chopped celery
1 small chopped onion
1 medium tart apple, peeled, cored & chopped
1 slightly beaten egg
1/2 c. dairy sour cream
3/4 c. shredded Colby or American cheese

Place squash halves, cut side down in a baking pan. Bake at 350 degrees for 45 minutes until tender. Sprinkle cut side with salt. Brown sausage, celery and onion in skillet. Stir in apple; cook 3 minutes more. Combine egg and sour cream; stir into sausage mixture. Fill squash halves. Bake 20 minutes. Sprinkle with cheese. Bake 5 minutes more.

(makes 4 servings).







  


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