Sage and Sausage Stuffing

1 cup shopped celery
1/2 cup copped yellow onion
2 Tablespoons Olive Oil 
one can ( equal to a cup and half) of chicken broth
3 cups hot water
1 pound of Sage seasoned pork sausage
1 tsp sage
1 stick unsalted butter
3 packages of stove top stuffing( already seasoned type)
( optional: 2 cans of sliced  water chestnuts, or a cup of chopped nuts)

If using non seasoned stuffing, omit water, add 2 more cans of broth.

Brown sausage,set aside.  Fry onion and celery in olive oil, for about 3 minutes in a large pot.  Add butter. add chicken broth and water. bring to a boil.  turn off heat. Add Sage.  Add Sausage. Add stuffing. (add optional nuts at this point)  Let set for about a minute. Then mix with a fork. Either stuff your bird, or put into a large oblong glass baking pan and bake at  375 for 30 minutes.  or until edges are brown and crispy.

asparagus casserole

This asparagus casserole is baked with white sauce made with cheese and a topping of buttered bread crumbs.

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

• 2 to 3 pounds of asparagus, or 18 to 20 ounces frozen asparagus
• 6 tablespoons butter or margarine
• 3/4 cup soft bread crumbs
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper, or to taste
• 2 cups milk
• 1/2 teaspoon Worcestershire sauce
• 3/4 cup grated mild Cheddar cheese
• 2 ounces drained pimiento, 1/4 cup chopped

Preparation:

Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces. Cook in boiling salted water until just tender. Drain and place in a shallow baking dish or casserole. Melt butter in saucepan. Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later. Blend flour, salt, and pepper into remaining butter in saucepan. Continue cooking and stirring over low heat. Gradually add milk, stirring until thickened. Add Worcestershire sauce, pimiento, and cheese; stir until cheese is melted. Pour sauce over asparagus in casserole; top with buttered crumbs. Bake at 350° for 20 minutes.
Asparagus casserole recipe serves 4 to 6.

Turkey Brining

Heres the Brine I am using this year.  Savory Turkey Brine

This Brine gets a portion of its salt from vegetable stock. The combination of spices and herbs will give your turkey a rich flavor.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Makes about 1 gallon of brine

Ingredients:

• 2 quarts vegetable stock
• 1/2 cup salt (3/4 cup Kosher or coarse salt)
• 1/2 cup white sugar
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 2 quarts cold water

Preparation:

In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water. Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.