Sausage and Stuffing Balls with Cranberry Dipping Sauce

Transcription

1 Karyn, Colette Sausage and Stuffing Balls with Cranberry Dipping Sauce... 2 Cranberry Dipping Sauce... 2 Garlic Herb Veggie Dip... 3 Hot Cranberry Punch... 3 Southwestern Grilled Sweet Potato Salad... 4 Turkey Enchiladas Verdes... 4 Fresh Cranberry Bars... 5

2 Sausage and Stuffing Balls with Cranberry Dipping Sauce 1 pound ground breakfast sausage 1/2 teaspoon ground sage 1/2 teaspoon Kosher salt fresh ground black pepper 1/2 cup finely minced onions 1 stalk celery, finely minced 1/2 cup shredded cheddar cheese 1/3 cup dried cranberries, minced 1 box stuffing mix (unprepared) (can substitute 2 1/2-3 cups leftover prepared stuffing) 2 eggs, beaten 1 cup Swanson 100% Natural Chicken Broth (if using leftover stuffing, reduce amount to 1/4-1/2 cup, adding more, as needed) Cranberry Dipping Sauce 1 can whole berry cranberry sauce (or 1 1/2 cups leftover cranberry sauce) 1/4 cup orange juice pinch of Kosher salt Brown sausage in large skillet over medium heat. Add seasonings and cook until pink is gone. Add onions and celery to skillet and continue to cook until vegetables are soft and onions are clear. Allow to cool for minutes. Add cheese, cranberries, and stuffing to sausage and stir. Stir in eggs and Swanson 100% Natural Chicken Broth and make sure entire mixture is completely combined. Using a cookie scooper, scoop out heaping balls of mixture (and slightly use palm to press mixture into scoop to make sure it sticks together well). Place balls onto a cookie sheet lined with parchment paper. If any of the mixture falls off of one, just press it back into place. Continue with entire batch of mixture (I place about 24 sausage and stuffing balls onto one standard cookie sheet). Bake in a preheated 375º oven for minutes, until tops begin to brown. While sausage balls are baking, prepare Cranberry Dipping Sauce. Combine cranberry sauce, orange juice and salt in a small saucepan over medium heat. Stir until thinned out a bit and completely combined. Transfer to a serving dish. Makes Sausage and Stuffing Balls, depending on the sizes you create.

3 Garlic Herb Veggie Dip oz. containers plain Greek yogurt (Fage) 2 ½ oz. fresh dill, finely chopped 4 cloves garlic, chopped ¼ cup fresh parsley, chopped 1 tsp. onion powder ½ tsp. dried thyme Buttermilk, about 1 tablespoon, as needed Combine first 6 ingredients in small bowl, mixing thoroughly. Add buttermilk as needed to reach desired consistency. Add salt and pepper, to taste. Chill at least 2 hours best overnight. Hot Cranberry Punch 1 tea bag 1 cup boiling water 1 cup cranberry juice 3 cups apple cider or unsweetened apple juice 1 cinnamon stick, cracked 4 whole cloves ¼ teaspoon ground allspice 1 strip orange peel, about 2 inches long and ½ inch wide Place tea bag in a mug, add the boiling water and steep for 5 minutes In a small saucepan (preferably nonmetallic) place cranberry juice, cider, cinnamon stick, cloves, allspice and orange peel. Bring to a boil, lower heat, cover and simmer at least 15 minutes. Remove from heat and add tea, discarding tea bag. Strain punch into 4 mugs, garnish with orange slices and/or cinnamon sticks. Note Larger amounts of punch are easily made by increasing amounts of individual ingredients and mixing them in a crock pot. Start out on high and then lower heat to keep mixture warm as desired.

4 Southwestern Grilled Sweet Potato Salad 4 medium sweet potatoes, peeled and cut into 3/4 inch slices 1 tablespoon olive oil 1 can corn, rinsed and drained 1 can black beans, rinsed and drained 1 red pepper, diced 2 green onions, chopped 1/2 cup chopped cilantro 2 avocados, pit and skin removed, chopped Juice of 2 limes Salt and pepper, to taste 1). Pre-heat the grill. Toss the cut sweet potatoes in olive oil, salt, and pepper. Grill them over medium-high heat until they can easily be pierced with a fork (about 8 minutes each side). 2). In a large bowl, combine the corn, black beans, red pepper, green onions, cilantro, and avocados. Once the sweet potatoes are cooked through, quarter the rounds and add them to the bowl. Add the lime juice, salt, and pepper. Toss to combine. Taste and re-season, if necessary. Servings 4 as a main dish, 6-8 as a side. Approximate nutritional information for 8 servings Calories 234 Carbs 34g Fat 9g Protein 8g Fiber 10g Points+ 6 Recipe adapted from http// Turkey Enchiladas Verdes 32 corn tortillas (6 inch) 1/3 cup plus 1 tablespoon canola oil, divided 1 medium onion, chopped 3 cups cubed cooked turkey 1 can (14 ½ ounces) Mexican diced tomatoes, undrained 1 tablespoon chopped pickled jalapeno slices 1 envelope taco seasoning 1 teaspoon ground cumin ½ teaspoon dried oregano

5 ½ teaspoon dried basil 3 cans (10 ounces each) green enchilada sauce 1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted 3 cups (12 ounces) shredded Monterey Jack cheese Sour cream and additional pickled jalapeno slices, optional In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels In the same skillet, sauté onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through. Combine enchilada sauce and soup. Spread ½ cup mixture into each of two 13-in x 9-in baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top. Cover and bake at 350 degrees for minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with sour cream and additional jalapenos, if desired. Fresh Cranberry Bars Yield 9 or 12 bars, depending on how you slice them 1 cup (2 sticks) unsalted butter, at room temperature 2/3 cup sugar 1/2 tsp salt 1 Tbs vanilla bean paste (or vanilla extract) 2 cups cake flour (you can use regular flour) 1 1/2 cups fresh cranberries, rinsed and patted dry Set the oven to 350F Cream the butter and sugar together. Beat in the salt and vanilla. Mix in the flour, just until combined. Line an 8x8 or 9x9 baking pan with parchment paper or foil with overhanging edges, this will make it easy to lift the bars out of the pan for cutting. Alternatively you can just lightly spray the pan with non-stick spray.

6 Using your fingers, pat 2/3 of the dough into the bottom of the pan. The dough will be soft and sticky, do your best to cover the entire surface of the bottom, but you don't need to compact the dough, just lightly pat it down. Spread the cranberries out across the dough, and then, using your fingers again, crumble the remaining dough on top. Try to get the dough in smallish crumbles, but don't worry about covering all the cranberries, they will show through. Bake for about minutes until just beginning to get golden around the edges. Cool on a rack. Notes I really like the extra tenderness that cake flour gives to these bars, but you can also use regular flour. http//theviewfromgreatisland.com/minimal-monday-fresh-cranberry-bars/