Monday, November 29, 2010

Two Holiday Recipes

Cranberry Bread

Serves 8
4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)
Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

I have extra cranberries to use up and I remember this bread recipe I make every year. Enjoy!

If you love casseroles and Thanksgiving, you'll love this one!

Turkey and Stuffing Bake
(comments and suggestions from my friend, Kristin)

1 Jar (4.5 ounces) sliced mushrooms
1/4 cup Butter or Margarine
1/2 cup diced celery
1/2 cup chopped onion
1 & 1/4 cups Ranch Dressing
2/3 cups water
3 cups Seasoned Stuffing mix (I just used Stovetop Stuffing)
1/3 cup sweetened dried cranberries (I used a whole bag because I like
3 cups coarsely shredded cooked turkey (about 1 pound, i went to the
deli and found just regular turkey and asked them to slice it in
between half and inch to 3/4 of an inch thick and two slices cut like
that were perfect. I just pulled it apart when i got hope to give the
shredded affect. Either do that or you can go to boston market and get
turkey from them.)

Drain mushrooms, reserving the liquid for later; set aside. Melt
butter over medium-high heat in a large skillet. Add celery and onion;
saute for 4 minutes or until soft. Remove from heat and stir in 1/2
cup ranch dressing, water and reserved mushroom liquid, mix well. Stir
in stuffing mix and cranberries until thoroughly moistened. Combine
Turkey, Mushrooms and remaining 3/4 cup dressing in a SEPARATE bowl,
mix well; spread evenly in a 8-inch baking dish. Top with stuffing
mixture. Bake @ 350F for 40 minutes or until bubbly and brown.
makes 4-6 servings.

No comments:

Post a Comment