Sausage, Dried Cranberry and Apple Stuffing from Edna’s Kitchen

 

Sausage, Dried Cranberry and Apple Stuffing

Ingredients

1 pound mild bulk breakfast sausage
4 Tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

*note I used half an onoin instead of leeks*

2 granny smith apples, cored and chopped
1 cup chopped celery with leaves
1 Tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 Tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
⅓ cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 Tablespoon salt
2 teaspoons ground black pepper

Steps

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes.

Using a slotted spoon, transfer the sausage and drippings to a large bowl.

Melt the butter in the same skillet over medium-high heat.

Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the are soft, about 8 minutes.

Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley.

Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper.

Place in a casserole dish.

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.

Remove and serve immediately.

Enjoy, have fun and try new things in the kitchen. – Edna

 

Spaghetti and Meatballs from Edna’s Kitchen

One of Edna’s favorite go to meals on family night. Paired with garlic bread or twists, along with a ceaser salad. Can also be easily doubled I made 36 meatballs out of 3 pounds of ground beef. Have fun in the kitchen and enjoy.

Spaghetti and Meatballs

Ingredients
Meatballs
1 ½ pounds ground beef
¾ cup dry bread crumbs
½ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 medium onion, finely chopped (½ cup)
1 egg

Sauce
1 tablespoon olive or vegetable oil
1 medium onion, chopped (½ cup)
1 clove garlic, finely chopped
1 can (28 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
¼ cup chopped fresh parsley
¼ cup water
1 teaspoon sugar
1 teaspoon salt
½ teaspoon dried basil leaves
¼ teaspoon pepper
1 package (16 ounces) spaghetti
Grated Parmesan cheese


Steps
1 Heat oven to 350ºF. Mix all ingredients. Shape mixture into 1 ½ inch balls. Place in ungreased jelly roll pan, 15 ½ x10 ½ x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
2 Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
3 Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
4 Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.