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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
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Slow Cooker Ham
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Penne with Broccoli and Sausage
Baked Macaroni and Cheese
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Croutons
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Roasted Lemon Garlic Broccoli
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Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Sage Sausage Cranberry Stuffing

I'll be honest, I am a "Stove Top" stuffing kind of guy. It is easy to make and has flavors I like. But, for Thanksgiving, I had to go out and find a stuffing recipe that was a little more complex.  I was very pleased with the outcome of this recipe and I look forward to making this at future Thanksgivings.

 

Ingredients

5 cups of sourdough bread, cut in cubes
1 pound of Jimmy Dean sage flavor sausage
1/2 large onion, chopped
1/2 cups of celery, chopped
5 teaspoons fresh sage, chopped
3 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, removed from the stem
1 Granny Smith Apple, cored and cubed
3/4 cups of dried cranberries
1/3 cup chopped parsley
1 cup chicken stock (or turkey stock)
1/2 cup butter, melted

 

Cooking Directions

Heat oven to 350 degrees. Place the bread cubes on a baking sheet and bake for 7-15 minutes. Transfer bread cubes to large bowl.
 
In a skillet, cook the sausage and onions until brown.  Add the celery, sage, thyme and rosemary. Cook for 2 additional minutes.
 
Pour the sausage mix over the bread.  Mix in the apples, cranberries, and parsley.  Drizzle the chicken stock and butter over the mixture. 
 
Bake, covered for 30 minutes, stirring after 15 minutes.  Then uncover, stir again, and return to oven, raise the oven temperature to 400 degrees and bake for an additional 15 minutes.

 

Cut bread in to cubes and bake until toasted. (cut in smaller cubes next time)

Cut bread in to cubes and bake until toasted. (cut in smaller cubes next time)

 

Cook sausage and onions, breaking apart the sausage

Cook sausage and onions, breaking apart the sausage

 

Rosemary, sage and thyme

Rosemary, sage and thyme

 

Chop the herbs

Chop the herbs

 

Add herbs and celery to sausage mix

Add herbs and celery to sausage mix

 

Cook for 2 minutes (the smell is awesome)

Cook for 2 minutes (the smell is awesome)

 

Place bread in a bowl

Place bread in a bowl

 

Add sausage mix to the bread

Add sausage mix to the bread

 

Add apples, parsley and cranberries to the mix, and combine.

Add apples, parsley and cranberries to the mix, and combine.

 

Combine

Combine

 

Place in baking dish Add chicken stock and butter (not shown).

Place in baking dish Add chicken stock and butter (not shown).

 

Cover and cook for 30 minutes (stir after 15 minutes).

Cover and cook for 30 minutes (stir after 15 minutes).

 

Uncover, return to the oven for 15 more minutes

Uncover, return to the oven for 15 more minutes

 

Serve

Serve

 

Sage Sausage Cranberry Stuffing

Sage Sausage Cranberry Stuffing

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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