Thanksgiving Stuffing

Do you like stuffing but not soggy like it gets inside of the turkey?
Try Aunt Helenea's recipe.

Dried bread piecess- enough to fill a large bowl like the large tupperware
or a metal bowl. About 32 cups size. Home made bread works well.
1 large onion diced
2-3 ribs celery diced
2 sticks butter, melted

1 can chicken broth
salt

Place bread pieces in bowl. Add onion and celery. Stir until evenly distributed.
Stir in sage a little at a time and stir until well mixed. Add melted butter a little
at a time until evenly coated. Do the same with the broth. Taste a piece every now
and then to see how it tastes, add salt if desired. Spreadlightly into large casserole
pan- or two. Bake at 325 for about an hour. outside will be crispy and the inside
will be soft and moist. Yummy! Enjoy!

MORE THINGS TO DO WITH APPLES!

Apple Pie Filling

Quantity of ingredients needed for 1 quart

3 1/2 cups blanched, sliced apples

3/4 cup plus 2 Tbsp sugar

1/4 cup Clear Jel A (found at Kitchen Kneads)

1/2 tsp cinnamon

1/2 cup cold water

3/4 cup apple juice

2 Tbsp bottled lemon juice

1/8 tsp nutmeg (optional)

Procedure:

Wash, Peel and core apples. (An apple peeler/corer works
great and is much faster.) Prepare slices 1/2 inch wide and
place in boiling water. Blanch for 1 minute. Meanwhile,
combine remaining ingredients except for lemon juice,
in a saucepan and bring to boil while whisking to keep
from burning. Add lemon juice and keep stirring or whisking.
Add drained apples and stir to coat. Immediately pour into
prepared jar leaving one inch of head space! Wipe rim,
place lid and ring. Place in boiling waterbath canner.
Boil for 35 minutes. Remove lid from canner for last 5 minutes
of boiling. Remove from canner to cool. A towel on a counter top
is good for setting hot jar on while cooling.


Quantities of ingredients needed for 7 quarts:


6 quarts, sliced, blanched apples

5 1/2 cups sugar

1 1/2 cups Clear Jel A

1 Tbsp cinnamon

2 1/2 cups cold water

5 cups apple juice

3/4 cup bottled apple juice

1 tsp nutmeg (optional)

Process is the same as for doing 1 quart except that

you will blanch about 3 quarts of apples at at time.

Remove them from water and place in a large bowl,

cover to keep warm, while blanching the rest. You will

need a large pan or kettle to make the sauce in and still

have room for the apples.

Quality: choose firm ripe apples of your choice.

Golden or Red Delicious, Stayman, Rome or other varieties.

Use the type your family prefers: tart, sweet ,mixture, etc.

You can add an additional 1/4 cup of lemon juice

to every 6 quarts of apples if your apples lack tartness

and you would prefer it.

Clear Jel A is different than Ultra Gel and other such instant gels.

Kitchen Kneads carries the Clear Jel A for the least expensive price.

It is currently $2.09 a pound, (good price). Ultra Gel and other

instant gels do not hold up to the heat as well and will break down

faster. Also it would take 3 cups of instant gel for 7 quarts as

compared to the 1 1/2 cups of ClearJel A. The reason for the use

of apple juice and lemon juice is to put back the acidity level

that the starch (Clear Jel) takes away. Cornstarch may be added

instead of Clear Jel A but it tends to break down in the bottle faster.

By breaking down, I mean separating and doesn't look as nice.

It is still fine to use and will mix again when heated. Following

is a recipe using the cornstarch instead. The process is the same.


4 1/2 cups sugar

1 cup cornstarch

1 tsp salt

4 1/2 cups water

5 1/2 cups apple juice

2 tsp cinnamon

3/4 tsp nutmeg (optional)

3/4 cup lemon juice

The process is the same as above.




Apple Cinnamon Puff Pancake

2-3 tbsp butter

3 eggs

2/3 cup milk

1 tsp vanilla

1 Tbsp sugar

pinch of salt

3/4 cup flour

2 Tbsp. butter

1/2 cup brown sugar

1 tsp. cinnamon

1/2 tsp. groung nutmeg

about 3 cups peeled, sliced apples

Preheat oven to 425. Mix together eggs, milk, vanilla,

sugar, salt and flour. Place 2-3 Tbsp butter in glass or

ceramic pie dish and put into the oven to melt. When

melted, pour in batter and cook 15 minutes, then turn

heat down to 375 and cook 10 more minutes. Cool slightly.

While pancake is cooking, melt the other 2 Tbsp butter in

a medium skillet. Add brown sugar and apple slices, then

sprinkle on cinnamon and nutmeg. Heat until bubbly and

all the sugar is melted and gooey. Cook about 5 minutes

and remove from heat. When pancake is slightly cooled,

pour apple mixture over it. Slice and serve as is or with

whipped cream or vanilla ice cream.

Thanks to Carissa for this recipe.