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Sausage Stuffing

 Holiday Recipies, Recipes  2 Responses »
Nov 282011
 

One of my favorite parts of a holiday meal is the stuffing!  While I normally cook this on the side, I guess technically it would be called dressing right?  But our family has always called it stuffing, perhaps it’s a Canadian thing.

This is our family’s favorite stuffing recipe.  I start it off with homemade sausage, similar to the sausage hubby makes for his pizzas, but with a little less salt.

A note, if you are using this to stuff a chicken or turkey do not add the full amount of stock in my recipe!  I would add 1/2 to 2/3′s of a cup of stock.  Then mix it to gather and spoon lightly into the bird’s cavity.  As the stuffing cooks it will absorb a lot of liquid from the turkey.

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Sausage Stuffing

Rating: 5

Prep Time: 20 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 45 minutes

Ingredients

    For the sausage
  • 2 lb ground pork
  • 4 cloves garlic minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 TBS Oregano
    • Bread mixture
  • 12 Cups bread cubed
  • 2 Cups Onion chopped
  • 1 1/2 Cups Celery Chopped
  • 1 Tsp Thyme
  • 1 TBS Rosemary
  • 1 1/2 TBS Sage
  • 2/3 Cup Parsley fresh, chopped
  • 1/2 Cup butter melted
  • 2 Cups Chicken or turkey stock

Instructions

    Bread
  1. Cut bread into cubes and spread out on baking trays.
  2. Bake at 350F for 5 to 10 minutes until toasted.
  3. Set aside
    4. For the Sausage
  4. Cook ground pork and garlic, salt, pepper and oregano together.
  5. Add onions and cook until tender.
  6. Add celery and remaining herbs. Cook for 2 minutes.
    7. Stuffing
  7. Combine bread cubes and meat mixture in a large baking dish or roaster. If you are making this a head of time, cover the stuffing and place in the fridge. Do not add any liquid until ready to bake. If your baking right away continue to the next step.
  8. Pour in melted butter and chicken stock.
  9. Cover and bake at 350F for 45 to 60 minutes.
http://homestead-acres.com/blog/recipes/sausage-stuffing/

 

 

 Posted by Kim at 5:22 pm  Tagged with: , , ,

Braided Apple Bread

 Breads, Recipes  13 Responses »
Nov 222011
 

When I was a little girl our family often made a braided apple bread.  It was one of my favorite treats I looked forward to each winter!  Unfortunately I don’t have our family recipe and so I’ve been trying to recreate it.  This recipe uses the dinner roll recipe I posted the other day.  But you could also use your favorite bread recipe or my basic bread.

While this isn’t quite what I remember from childhood, it’s wonderful!  I had to hide the last piece so hubby would be able to try some. lol  We’ll be making this often over the winter.

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Braided Apple Bread

Ingredients

    Filling
  • 5 Apples pealed and sliced
  • 1/2 Cup sugar
  • 2 Tsp cinnamon
    • For the bread dough
  • 1 Cup Warm water
  • 3 Tbs Sugar
  • 3 Tsp Yeast
  • 1 Tsp Salt
  • 2 Tbs Butter
  • 1 Egg
  • 3 to 3 1/4 Cups All Purpose Flour

Instructions

    Filling
  1. Peal and slice apples.
  2. Mix with sugar and cinnamon.
  3. Pour into a baking dish and bake at 350F for 10 to 15 min.
    4. To Make in a bread machine
  4. Combine all dough ingredients in the order specified by your manual. Select the dough setting. Then continue at step 10.
    5. To make by hand
  5. Combine warm water, sugar and yeast in a bowl. Let sit for 10 min.
  6. Stir in butter, salt and egg.
  7. Stir in flour.
  8. Kneed for 10 minutes.
  9. Cover and let rise until doubled in size.
  10. Roll our dough into a square and cut 1 inch slices from the sides.
  11. Pour apple filling in the middle.
  12. Fold the top of the dough in and fold sliced dough strips over each other to braid.
  13. Transfer to a baking sheet and bake at 350F for 25 minutes.
http://homestead-acres.com/blog/recipes/braided-apple-bread/

 

 

 

 Posted by Kim at 7:33 pm  Tagged with: , , ,

Around The Homestead ~ Wonderful Thanksgiving Day!

 Around The Homestead  7 Responses »
Oct 092011
 

It was a lovely warm fall day here today, perfect weather for our Thanksgiving get together!  In our climate you never really know what to expect.  Some years we have had to have the wood stove going and other years the A/C was running while the turkey cooks. LOL  Today was perfect, not to hot and no rain.   We were very blessed to be able to share this day with dear friends!

After a lot of thought, and being down sick for much of the week I decided not to try anything new this year.  Keep it simple and stick to our tried and true Favorites!

Our menu was my make a head party potatoes, sweet potato casserole, mixed veggies, dressing, coleslaw, cranberry sauce, turkey and gravy and of course apple and pumpkin pie!

What are your Thanksgiving plans?

 Posted by Kim at 3:29 am  Tagged with:

How To Cook And Puree A Butternut Squash

 Homesteading, In the Kitchen, Recipes  5 Responses »
Oct 092011
 

This time of year gardens and stores are filled with a bounty of different squashes.  Squash is one of my favorite foods, it can be cooked in so many ways from veggie side dishes to pies and cakes.  The flavor of home cooked squash can not compare the cans you buy in the store.  Fresh squash has a rich taste that even my 2 year old says is “delicious”!  We were blessed with a good yield of Butternut squashes this year.  I’m busy baking and pureeing it up to preserve for the winter.

To bake a butternut squash lay it on it’s side and carefully press a knife through the center.  Cut down towards the bottom end, then turn the squash around and cut from the middle back to the top.  Open the squash and remove the seeds that are in the bottom of the squash.

Place them upside down in a baking tray and add about 3 cups of water.  This will help keep the squash from sticking to the pan as it cooks.  Cover with foil.

Bake at 350F for about 45 minutes.

To tell if the squash is done, gently press with a fork.  If the fork easily presses through the squash you know it’s done!  Let it cool until it’s easy to handle.  Turn the squash over and scoop out the the cooked flesh.  Puree this in a food processor or a blender.  If you don’t have one you can also use a potato masher and hand mixer.

If your not wanting to use the puree right a way, you can freeze it in storage containers or freezer bags. I prefer to measure mine out in 2 cup portions, I find most of my recipes use this amount.  You can also dehydrate the puree.  I will be adding a video on how to do that soon.

This same basic method can be used for most squashes and butternut puree can be substituted easily in any recipe calling for pumpkin puree.

 

 

 Posted by Kim at 3:12 am  Tagged with: , , , , ,

Fall is here, looking forward to Thanksgiving!

 Around The Homestead  2 Responses »
Oct 022011
 

This week has brought quite a change in the weather.  We’ve gone from fairly moderate temperatures down to about 5C, rain  and strong winds.  My poor garden is not going to like this one little bit!  Just the other day my second planting of beans was starting to produce.  They are loaded with tiny beans about an inch long, hopefully they will pull through ok and the weather will improve.

Tomorrow we will be harvesting the rest of our potatoes.  This year the yield is about half of what we would normally get, although the size is still pretty good.  Lots of nice sized baking potatoes!

I can’t believe how quickly the summer has gone by this year.  Perhaps it because it had such a late start with a long cool spring.  But next weekend it is Thanksgiving already!  I’m busy this week planning our menu, many family favorites and maybe some new dishes to try.  Today was spent cleaning and rearranging the kitchen.  I’m really happy with the new arrangement, it makes the kitchen look more open.

What are your favorite Thanksgiving dishes?

 

 Posted by Kim at 2:42 am  Tagged with: ,

What to do with left over turkey

 In the Kitchen, Recipes  No Responses »
Nov 272009
 
After a holiday do you still have lots of turkey left?  Our family loves to have Thanksgiving or Christmas dinner the next day, after that it’s time for a change.  I cut up the turkey meat and freeze it in 2 cup portions.  I also like to can the meat in pint jars.  Both work well and I always have meat that’s ready for a stir fry or casserole.
But our favorite meal to make is chicken/turkey and dumplings.  Check out my post here to see how I make mine.
Another favorite is turkey and broccoli pie.  Here is my recipe.

Turkey(or chicken) Broccoli Pie
Half a kg package of frozen chopped broccoli
2 cups shredded cheddar cheese
1 onion diced
2 cups diced turkey
1 cup quick mix (bisquick type mix)
4 eggs
2 cups milk
1 tsp salt
1/5 tsp pepper
Thaw broccoli under hot water and drain well.  Place in a food processor and chop fine.
Mix together broccoli, chicken, onion and 1 1/2 cups of the cheese.
Press into the bottom of a casserole dish.
Mix together quick mix, eggs, milk, salt and pepper.
Pour over top.
Bake for 35 min or until done at 400F.
Sprinkle the remaining cheese over top and bake until melted.
 Posted by Kim at 1:33 pm  Tagged with: , , , , ,

HomesteadAcres’s webcam recorded Video – November 25, 2009, 04:53 PM

 News/Economy, Preparing  No Responses »
Nov 252009
 

Talking about the gold rush and wanted to say happy Thanksgiving.

 Posted by Kim at 9:04 pm  Tagged with: , , ,

Homestead Series How To Roast A Chicken Or Turkey

 In the Kitchen, Recipes  No Responses »
Nov 112009
 

Every year around this time I see questions popping up on forums all over the internet.  How do I cook a chicken or turkey?  There are many things we didn’t learn at our mothers knee.  But there is no need to be afraid to cook tasty meals for your family.

Another problem I see often is “Help, I forgot to that the turkey!”.  Really unless your wanting to stuff the bird, there is no need to thaw.  Except for one Thanksgiving year, I have always cooked my chickens/turkeys from frozen.  This saves a lot of space in the fridge, since you don’t have a big bird taking up space all week.


How To Cook a Chicken or Turkey
  • Remove chicken from it’s bag and rinse well.  Place in a roasting pan.
  • Add a little water to the roasting pan.  I use a cup or so.
  • Sprinkle desired seasonings over the bird.  I like garlic powder, pepper, rosemary, marjoram
  • Place your bird in the oven at 350F.  I usually cover my roaster as I find the breast meat is more tender that way.  But if the lid doesn’t fit it’s not a big deal.  Add a cover of tin foil in the last hour of cooking.  This will help keep the ends of the legs from burning.
  • Check on your bird every few hours and baste with cooking juices.
  • For a dark brown skin, brush with olive oil.
  • Cook the bird for 20 minutes per pound.  If you have a thermometer the temperature in the thigh should be 180F. If you do not have a thermometer, your bird should be nicely browned the legs should be loose and movable away from the body.  Cut between the leg and the body and the juices should be clear.
Our video showing step by step, how to roast a chicken.

 Posted by Kim at 3:05 pm  Tagged with: , , , , , , ,

How To Make Cranberry Sauce and Can It

 Canning, Recipes  2 Responses »
Nov 102009
 

Making your own fresh cranberry sauce taste so good. It also saves a lot of money.  In our area one small can is close to 3.00.  You can make your own for much less.

Print
Homestead Series How To Make Cranberry Sauce and Can It

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 bag cranberries (3 cups per bag)

Instructions

  1. Bring water and sugar to a boil.
  2. Add cranberries, return to a boil. Turn down and simmer for 10 minutes.
  3. If your using it now, cool to room temp then chill in the fridge. If you would like to can it, pour into jars.
  4. Remove air bubbles, wipe rims.
  5. Place lids on and can for 15 min in a water bath canner.
http://homestead-acres.com/blog/recipes/homestead-series-how-to-make-cranberry-sauce-and-can-it/

 

 

 

 

 

 

 Posted by Kim at 2:56 pm  Tagged with: , , , , , ,

New Stove!

 Homemaking, In the Kitchen  1 Response »
Jan 012009
 

The night before our Thanksgiving in early October our oven died.  The dial that sets the temperature broke.  It would turn on but you couldn’t tell what setting it was at.  Eventually we figured out were to set it for most baking.  But then a few weeks before Christmas it started surging temps.  cold one min to hot the next.  We have already had the thermostat, 2 oven elements and many burners replaced on this thing…We decided not to try and have it fixed again.  There must be something wrong with it that causes the burners and thermostat to keep burning out.  We searched every were looking for used stoves.  We finally found one place.  They must be in high demand right now!  Dh looked and they had this very old yellow stove.  The store thinks it’s from the 60′s. But I tell you it cooks better then any stove I’ve ever had!!  They sure made things to last back then.  It also has an extra broiler oven on top.  I LOVE it!!

This pic is just after dh brought it in the house.

First batch of cookies as a “test”.  Bakes great!  My other stove was alway burning everything or under cooking.

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