Top Thanksgiving recipe for Stuffing!

Top requested recipe from sunset magazine

Ingredients: French bread ¾ loaf (¾ lb) Nonfat milk 1 ½ cups Sweet Italian sausages 2 lbs Parsley, chopped 1 cup Garlic, minced or pressed 1 clove Medium onion, chopped 1 Celery, finely chopped ½ cup Green Swiss chard, stem ends trimmed, coarsely chopped 1 ½ lbs Parmesan cheese, freshly grated 1 ½ cups Basil, dried 1 ½ tsp Sage, dried and rubbed ¼ tsp Rosemary, dried and rubbed ¼ tsp Salt To taste Steps: 1. Cut bread into ½-in. slices. Put slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally. 2. Meanwhile, set a 6- to 8-qt pot over medium-high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; pour off any excess fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and ½ cup water and cook, stirring often, until wilted, about 5 minutes. 3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste. 4. Preheat oven to 350°. Spoon stuffing into a shallow 3-qt (9 x 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes. Make ahead: Up to 1 day ahead, covered and chilled. Allow about 1 hour to bake.

Fresh Cranberry Sauce with Pomegranate

from sunset magazine 

Ingredients: Cranberries, thawed if frozen 1 bag (12 oz) Light brown sugar, packed ½ cup Pomegranate molasses ¼ cup Fresh thyme 3 small sprigs Pomegranate seeds 1 cup Steps: 1. In a medium saucepan, bring cranberries, sugar, molasses, and thyme to a boil over medium-high heat, stirring frequently. Boil, stirring often, until most cranberries pop, 5 minutes. Remove from heat and stir in pomegranate seeds. Discard thyme. Make ahead: Chill cooked cranberries, covered, up to 1 week; add pomegranate seeds just before serving.

Poached Pears with White Wine Syrup

from sunset magazine 

Ingredients:

Small to medium ripe pears,

halved lengthwise and cored

3 - 3 ½ lbs

Granulated sugar 1 ½ cups

Vanilla bean, whole 1

Cinnamon stick 1

Sauvignon blanc 1 bottle (750 mL)

Olive oil 1 tbsp

Pumpkin seeds (pepitas) ¼ cup

Light brown sugar, packed 1 ½ tsp

Cayenne pepper 1 pinch

Mascarpone 1 ¾ cups

Steps:

1. Put pears in a large saucepan or wide sauté pan, cut side up, with the granulated sugar, vanilla

bean, cinnamon stick, wine, and ½ cup water. Simmer gently, covered, 6 minutes. Using 2

rubber spatulas, gently turn over and simmer until pears are tender when pierced with a fork, 5

to 8 minutes more.

2. Spoon out pears and set aside, loosely covered with plastic. Boil poaching liquid over medium

heat until thick and reduced to about 1 cup, about 30 minutes (take care not to reduce the syrup

too much). Chill until cool, at least 1 hour.

3. Meanwhile, heat oil in a large frying pan over high heat. Add pepitas, brown sugar, and

cayenne. Cook, stirring often, until seeds are toasted and brown sugar has softened, about 3

minutes.

4. Just before serving, mix ¼ cup of the syrup with mascarpone. Arrange pears on a serving platter.

Dollop mascarpone mixture on or beside pears, drizzle syrup over pears and mascarpone, and

sprinkle with pepitas mixture.

Make ahead: through Step 3, 1 day ahead; chill pears airtight (otherwise they’ll turn gray)

Bacon and Ranch Cheese Ball

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"Basic" Stuffing

The Best Mashed Potatoes

Maple,Bacon Brussels Sprouts

Amazing Side Dish

Truly my favorite way to eat Brussels Sprouts, this is a perfect fall dish with all the right favors of the holidays. I can see why it's featured in the food network magazine this month, and with the ease  of this recipe  I sure will be adding this recipe to my holiday dinners! 

Cook Brussels sprouts in a steamer basket set in a pot with 1 inch boiling water,cover, until tender, 5 minutes.. Cook 4 diced slices of bacon in a skillet until crisp. Add the cooked Brussels sprouts. and 1 tablespoon maple syrup: toss.

serve immediately