More Thanksgiving Favorites

Home-style Stuffing 
For 1 chicken

1/4 c. butter
1 t. dried minced onion
1/2 t. poultry seasoning
1/2 t. celery salt
2 T. parsley
4 C. cubed day old bread
3/4 c. milk

Melt butter in saucepan. Add onion, poultry seasoning, celery salt and parsley. Stir. Add bread and toss lightly. Remove from heat and add milk. Mix gently.

For Thanksgiving I multiply this by 12. This makes enough to stuff a 20 pound bird, with an additional pan, and plenty of leftovers. The bird stuffing will be moist. For moist stuffing in the additional pan bake it covered. If dry stuffing is desired bake uncovered. Bake both 350 for about 30-60 mins. I have never really timed it. I would say 45 mins. if my arm was being twisted. Be sure to place a cookie sheet under it as it spills over butter something fierce. I use fresh Wonder bread that actually turns a day old the minute you open it. For 12X you will need about 2-2 pound loaves of Wonder bread.

I don't like anything to come between me and my buttery seasoned Wonder bread, but if you want little pieces of things to crunch here are some substitutions:

1/3 c. onion for the minced onion
1/3 c. celery plus 1/2 t. salt for the celery salt

Melt butter. Add onion and celery. Saute until onion is transparent. Add poultry seasoning, salt, parsley and bread. Toss lightly. Add milk. Mix gently.

3 - 24 oz loaves of bread makes about 10 times this recipe. 

Caramelized Sweet Potato Wedges
serves 4
From Martha Stewart Living

The potatoes are done when the caramelized sugar bubbles and browns around the sides of the pan. One medium sweet potato is about 2/3 pound.

2 T butter
2 medium sweet potatoes, peeled, cut lengthwise, and each cut into 8 1/2-inch wedges (about 1 1/3 pounds)
3 oz. freshly squeezed orange juice
1/4 c light-brown sugar
2 T granulated sugar
salt and freshly ground pepper
zest of 1 orange

In a large saute pan over medium-high heat, melt butter. Add potato wedges to the pan, and stir until coated with butter. Add 1 cup water and the orange juice; cover, and cook until potatoes are fork-tender, about 5 minutes.

Remove cover, reduce heat to medium, and continue cooking, tossing occasionally, until most of the liquid has evaporated, 3 to 4 minutes more.

Combine sugars, and sprinkle over potatoes; toss until coated. Continue cooking until the sugar starts to caramelize and potatoes have a brown glaze, 5 to 6 minutes, tossing occasionally to prevent potatoes from burning. When caramelized sugar bubbles and browns around the edges, remove potatoes from pan. Season with salt and pepper, garnish with orange zest and serve immediately.