Ingredients
- 6 Pork chops, trimmed of fat
3 or 4 sweet potatoes, cubed or 1 can sweet potatoes
1 can whole cranberry sauce
salt and pepper to taste
Directions
INGREDIENTS
- 1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
- 1 cup walnuts
- 2 cups each, chopped onion and celery
- 6 Tbsp butter
- 1 green apple, peeled, cored, chopped
- 3/4 cup of currants or raisins
- Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
- Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
- 1/4 cup chopped fresh parsley
- 1 teaspoon poultry seasoning or ground sage (to taste)
- Salt and freshly ground pepper (to taste)
METHOD
1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.
4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
Serves 8-10.
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1 | tablespoon Gold Medal® all-purpose flour |
| 1/2 | cup canned pumpkin (not pumpkin pie mix) |
| 1/3 | cup butter or margarine, softened |
| 2 | teaspoons ground cinnamon |
| 1 | egg |
| 2/3 | cup marshmallow creme (from 7-oz jar) |
| 1/3 | cup butter or margarine, softened |
| 2/3 | cup powdered sugar |
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- Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
- Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
- Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.
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