Holiday Favorites...with a twist!

Anna had us come over in our ugliest holiday sweaters for candy cane cocktails and our favorite holiday dishes with a twist!

Turkey Sausage, Cranberry and Apple Stuffing

Contributed by Heather

4 cups of cubed white bread

1 1/2 cups of cubed wheat bread

1 lb of ground turkey sausage

1 cup of chopped onion

3 tsp of sage (fresh or dried)

2 tsp of rosemary (fresh or dried)

1/2 tsp of thyme (fresh or dried)

1 1/2 golden delicious apples cored and chopped

1/3 cup of minced fresh parsley

3/4 cup of dried cranberries

3/4 cup of chicken stock

4 tbls of melted butter

Preheat to 350. Bake bread cubes till nicely toasted, about 5-8 minutes. Keep oven on. Meanwhile heat olive oil in pan and cook turkey sausage and onions till brown. Add thyme, rosemary and sage and cook for another 2 minutes. In a large bowl, pour sausage mixture over bread cubes. Mix with apples, parsley and crans. Drizzle in chicken stock and melted butter. Put in glass baking dish and bake for 30-40 minutes, mixing it a few times.

Salmon with a Twist of Orange

Contributed by Anna

1 large filet of salmon 

1/2 cup of Orange Juice

Parsley

Black Pepper

Salt

Garlic Powder

Olive Oil

Pat salmon dry and rub lightly with olive oil.  Cut slits into salmon and pour orange juice on top. Sprinkle with parsley, black pepper, salt, and garlic powder and bake at 350 degrees F for 30 minutes. Garnish with slices of fresh orange.

Twisty Holiday Cocktails

Contributed by Anna

Combine the ingredients below to taste and serve in glasses with a candy cane:

2 part Vanilla Vodka

1 part Peppermint Schnapps

4 parts Cranberry Juice

1 part Club Soda

Savory Bread Pudding

Contributed by Keri

Ingredients:
2 tablespoons olive oil, plus more for the baking dish
2 cloves garlic, minced

2 medium onions, chopped
1 1/2 pounds butternut squash (about half a medium squash)—peeled,
seeded, and cut into 1/2-inch pieces
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
3/4 pound soft French or Italian bread, cut into 1-inch pieces (about
7 1/2 cups)
1/2 pound Gruyère, grated (2 cups)

Directions
Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
Heat the oil in a large skillet over medium-high heat. Add the garlic and onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Cauliflower Soup (Creme du Barry)

Contributed by M’Daya

Ingredients:

1 tsp canola oil

1 tsp unsalted butter

2 leeks, white parts only, well-washed and chopped

1 head cauliflower, broken into florets

1 medium all-purpose potato, cubed

6 cups white chicken stock

salt/pepper

1/2 cup milk (it can be low-fat or skim)

parsley or chives as end garnish

a dollop of creme fraiche

Note: the smaller the potato, leeks and cauliflower are chopped, the faster it will be to make the soup...

Directions:

Combine the oil and butter in a large saucepan.  Warm over medium-low heat. Add the leeks and stirring frequently, allow them to cook slowly for ten minutes. Do not brown. Stir in the cauliflower, potatoes, and stock. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove from the heat and allow to cool slightly. Transfer to blender or a food processor fitted with the metal blade.  Process until smooth, adding the milk.  Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with milk. Serve with sprinkle of chopped chives or parsley and a dollop of creme fraiche.

Potato Latkes

Contributed by Naomi

Ingredients:

2 cups peeled and grated potatoes

1 tablespoon grated white onion

3 eggs, beaten

2 tablespoons all purpose flour

1 1/2 teaspoons salt

1/3 cup oil for frying

Directions:

1. Place grated potatoes on a cloth and attempt to remove as much moisture as possible

2. In a bowl, combine potatoes, onion, eggs, flour, and salt.

3. In a large skillet, heat oil until hot. Place spoonful of potato mixture into oil and press down with back of spoon. Brown on one side, turn and brown on other side. Remove from oil and place on paper towel. Serve with Apple Sauce and Sour Cream on side.

* Serves 6 people

Sweet Potato Latkes

Contributed by Naomi

Ingredients:

1 1/2 Large Sweet potatoes, peeled and grated

3/4 White onion, grated

3 eggs

1/4 teaspoon black pepper

3/4 teaspoon salt

2 tablespoons all purpose flour

Oil for Frying

Directions:

1. Place grated potatoes on a cloth and attempt to remove as much moisture as possible

2. In a bowl, combine potatoes, onion, eggs, flour, pepper, and salt.

3. In a large skillet, heat oil until hot. Place spoonful of potato mixture into oil and press down with back of spoon. Brown on one side, turn and brown on other side. Remove from oil and place on paper towel. Serve with Apple Sauce and Sour Cream on side.

* Serves 6 people