Holiday Stuffing Mix In A Jar Recipes

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TRADITIONAL HOLIDAY STUFFING



Traditional Holiday Stuffing image

Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. -Lorraine Brauckhoff, Zolfo Springs, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 24 servings.

Number Of Ingredients 12

1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
3 celery ribs, chopped
1 large onion, chopped
2 tablespoons reduced-fat mayonnaise
2 tablespoons prepared mustard
4 teaspoons rubbed sage
1 tablespoon poultry seasoning
2 loaves (16 ounces each) day-old white bread, cubed
1 loaf (16 ounces) day-old whole wheat bread, cubed
3 large eggs, lightly beaten
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
Chopped fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

THANKSGIVING STUFFING SALAD



Thanksgiving Stuffing Salad image

Everyone has a favorite Thanksgiving side, but is it really the holiday without stuffing? All the best elements get mixed together in this fresh, crunchy salad: gently toasted baguette cubes, thinly sliced celery, leeks, carrots, plus plenty of herbs and pickled red onions. The best part is the dressing, an easy vinaigrette spiked with vegetable bouillon for all the comforting flavor you crave. It's a perfect excuse to lighten the load this holiday or drag every foodie's favorite day into any season!

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

1 large baguette, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 cup distilled white vinegar
2 tablespoons sugar
1 medium red onion, halved and thinly sliced
One 5-ounce container arugula
4 celery stalks, thinly sliced on the bias
1 large carrot, halved crosswise and peeled in long strips
1 leek, white and light green parts only, halved lengthwise, thinly sliced and soaked in cold water to remove grit
1/4 cup loosely-packed fresh sage, chopped
2 tablespoons fresh thyme
1 cup extra-virgin olive oil
2 to 3 teaspoons vegetable bouillon concentrated paste (not cubes)
Juice of 2 lemons
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
Grated Parmesan, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
  • For the salad: Toss the baguette cubes with the oil on the prepared baking sheet and bake until nicely toasted and golden brown in spots,10 to 15 minutes. Set aside to cool slightly, about 10 minutes.
  • Meanwhile, whisk together the vinegar and sugar in a small bowl to combine. Add the onion and toss until well coated. Set aside to pickle, tossing occasionally, about 20 minutes.
  • Toss the arugula, celery, carrot, leek, sage and thyme in a large bowl. Drain the onions, reserving 1/4 cup of the pickling liquid. Add the onions to the bowl, along with the croutons.
  • For the dressing: Combine the olive oil, lemon juice, garlic, reserved 1/4 cup pickling liquid, 2 teaspoons of the bouillon concentrate, 1 teaspoon black pepper and a good pinch of salt in a medium bowl. Whisk well. Taste for seasoning, adding up to 1 teaspoon more bouillon as needed. Pour the dressing over the salad and toss until everything is well coated. Sprinkle with Parmesan before serving.

MOLASSES COOKIE MIX IN A JAR



Molasses Cookie Mix in a Jar image

Make and share this Molasses Cookie Mix in a Jar recipe from Food.com.

Provided by Jellyqueen

Categories     Dessert

Time 31m

Yield 36 cookies

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon allspice
1 teaspoon ginger

Steps:

  • In a large mixing bowl, combine all ingredients.
  • Store the mix in an airtight container.
  • Attach this to the Jar:
  • Molasses Cookies.
  • Makes 4 dozen cookies: 3/4 cup butter or margarine, softened, 1 egg, 1/4 cup sulfured molasses and 1 package Molasses Cookie Mix.
  • Preheat oven to 375 degrees F.
  • In large bowl, cream together the butter, egg, and molasses.
  • Add the Molasses Cookie Mix and beat until smooth.
  • Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on ungreased cookie sheets.
  • Bake for 9 to 11 minutes.
  • Cool on wire racks.

Nutrition Facts : Calories 47.4, Fat 0.1, Sodium 45.3, Carbohydrate 11, Fiber 0.2, Sugar 5.6, Protein 0.7

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