The Covered Dish - Apple Raisin Dressing
Pfew….what a weekend, I feel like I’ve canned everything in sight! Saturday it was apple pie jam, Sunday was pear honey. We also had a fresh peach pie and a birthday dinner. Sunday we had a favorite meal of mine, fresh boiled shrimp, avocado and greens. Basically I spent the entire weekend in the kitchen! Tomorrow evening there are banana cakes to make with some rather soft bananas. It’s that time of year to get things made in advance for gift giving and family times.
When I was visiting with one of my close gal pals this weekend we were discussing how we enjoy homemade dressing/stuffing. I also enjoy different variations of dressing with dried fruits, nuts and spicy sausage. This recipe is based upon using 2 pkgs. of a dry mixture. I highly recommend using an off-brand and not ‘stove-top’. I priced this brand again this week and the average per box was $3.00. Imagine only a year or so ago we were picking these up at 2 for $3.
I went across town to Branson (I live in Branson West) and shopped briefly, and I mean briefly on Friday evening. The prices just floored me. Get this, a package of Pillsbury pie crusts were $6.00. Of course, I make my own pie crust, but I like to keep these on hand for a quick quiche on the weekends. My father, Jerry, says we’re not done yet, in other words the prices are going to continue to rise.
This week at the local Harter House we had .99 lb. ham pieces. Some of it is sliced, some was just small pieces. Limit was 3, and that’s what I purchased. Today I made homemade ham salad with half of one package. The rest is being divided up to use in bean dishes, casseroles, and the like. It’s pretty handy to have this all done and ready to grab when you’re preparing a meal..
Next on the prep list is cooking sausage ahead of time and freezing it. I ‘know’ the niece and nephew will want sausage pancakes when they come down for Thanksgiving. Then you’re also ready for homemade pizzas, burritos, etc.
Cookie Dough, pie crusts, cranberry chutney, fudge and peanut clusters are out there too. Ooops almost forgot some of my mother’s famous pumpkin bread. Yes, I have several things to get accomplished before the Thanksgiving holiday. I do know what we’re having this year, we are doing tri-tips for Thanksgiving dinner. I’ll let you know the rest of the menu in another week or so.
Grill a couple of pork chops and add the dressing, a small salad and you’ve got a tasty meal. If your family is hungry for gravy, fry the chops. I just remembered one more thing. I’m starting up my bread starter again, so I’ll put that on the ‘do’ list for tomorrow evening.
Alrighty cooks I’ve given you lots of inspiration to get things done on the home-front. Now let’s see who gets their tree up first!!!! Yes, there is much to do, but it’s worth it. Stop along the way for a spot of tea or coffee, and enjoy the colors of fall.
Simply Yours, The Covered Dish.
Apple Raisin Dressing
4 tablespoons butter
1/2 cup finely diced celery
1/2 cup finely diced onions
2 boxes stuffing mix (Approx. 12 oz. each, include seasonings)*
18 ounces chicken stock, (Have extra on hand.)
1-2 apples of choice, diced
1/4 cup raisins
1/4 cup dry cherries, optional
Salt & Pepper to taste
Options: Different fruits, sausage and other meats, nuts or additional spices.
Turkey or Herb stuffing mixes are also a good choice.
Sauté celery and onions in 4 tablespoons of butter. Mix vegetables into stuffing mixes along with the apples, raisins and dry cherries. Warm the stock and slowly pour over entire mixture. Sample recipe and add salt and pepper as needed. Always be ready with extra stock as every time you make a dressing it will change. Make sure ingredients are wet. Pour into a 9 x 13 baking dish, baking at 350 degrees for around 45 minutes. The wetter the dressing the longer it may need to bake. Serves 8-9 persons.
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