Thanksgiving Reprise
We ate the last of the ham leftover from Thanksgiving for breakfast this morning (again, fried and topped with over-easy eggs. Delicious!) We already ran out of rolls, so we had leftover dressing (that's what it is called when it isn't actually cooked inside the turkey) to add some carbohydrates to our fried fat/protein meal. Delicious macronutrients.
The dressing was the only less-than-perfect Thanksgiving meal item because it was a little mushy. We started with a boxed dressing and used apple juice for the liquid and added cranberries, apples and nuts. The box we got was bigger than the typical Stove Top (which was what the recipe called for), so we doubled the ingredients. Double liquid was a bit too much though. Or maybe it was because we used cornbread stuffing mix instead of regular? It was still delicious, but a little on the moist side (which is preferable to dry dressing). So, anyway here's the recipe. If doubling, cut down on the liquid by ~1/2 cup or so. You can always add more liquid if necessary.
Apple Cranberry Pecan Stuffing1-1/2 cups apple juice
2 Tbsp. butter or margarine
1 small apple, chopped
1/2 cup cranberries
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup chopped toasted pecansBRING juice and butter to boil in medium saucepan on high heat. Stir in apple, cranberries and stuffing mix; cover.
REMOVE from heat. Let stand 5 min.
STIR in pecans.
Serves 8 (1/2 cup serving size).
Recipe from www.kraftfoods.com
Tonight we're having straight up Thanksgiving, Round 2. Turkey, dressing, green bean casserole, sweet potato casserole, and pumpkin cake for dessert.
And maybe we'll eat at our brand new dining room table. Or not. We have only one chair (assembled).