HOLIDAY SPECIAL CONGEALED SALAD

A sweet and tangy compliment for poultry - perfect for Thanksgiving or Christmas turkey - in my house, it's not the holidays without this one!

SERVES: 12  (make a day ahead)

INGREDIENTS:

2 – 3 oz. pkgs       Lemon Jell-O

2 C                         Boiling water

1-3/4 C                  Cold water

8 oz.                      Philly Cream Cheese – room temperature

1 tsp.                    Salt

1 – 8 oz. can        Crushed pineapple – drained

1 C                        Chopped pecans

1 C                        Celery – thinly sliced on the diagonal

1/2 pint                Heavy whipping cream

3 TBSP                Sugar               

DIRECTIONS:

Dissolve Jell-O in boiling water – add cold water and let cool to room temperature.

Cream salt and cheese until smooth – add Jell-O liquid and blend until smooth.  Add pecans, celery and pineapple and stir by hand.

In a separate bowl, whip the heavy cream with 3 TBSP sugar until stiff.  Gently fold whipped cream into cheese/Jell-O mixture.

Pour into a 9x13 metal pan or glass dish and chill OVERNIGHT

TURKEY DRESSING

SERVES: 8-12

INGREDIENTS:

1 – 14 oz.         Pepperidge Farm Herb Seasoned Stuffing Mix - NOT CUBED

1 – 14 oz.         Pepperidge Farm Cornbread Stuffing Mix

3-4 C                 chopped celery

3-4 C                 minced onion

3-4                    hard boiled eggs – finely chopped

1-2                    RAW eggs (to hold together)

1/2 C                 Turkey stock – cooled ***

1/2 stick            butter

2-4 tsp.              Rubbed sage

2-4 TBSP          Fresh thyme – chopped (or 2 tsp. dried thyme)

                           Salt – to taste

                          Pepper – to taste

2-3 cans            regular OR smoked oysters in oil (optional) – chopped

                         (the flat cans that look like sardines)

DIRECTIONS:

Combine butter and stock over low heat until butter is melted; allow to cool

Preheat oven to 350°; spray a rimmed baking sheet (for patties) or 9x13 brownie pan with PAM

Combine stuffing mixes in a large bowl; add celery, onion and chopped eggs and blend well – this can be done ahead and refrigerated until time to cook

Add raw eggs to cool stock mixture and blend with wire whisk – DRIZZLE into dry dressing mixture while tossing gently until just moistened – YOU DO NOT WANT THE DRESSING MIX TO BE WET AND SOGGY!

Add sage, thyme, salt and pepper to taste – form LIGHTLY into patties and bake 30-40 minutes (or lightly press into a greased brownie pan; bake 30-40 minutes; cut into squares to serve)

For oyster option – drain and reserve liquid - chop oysters and add to stuffing mixture – add turkey broth to reserved oyster liquid and use to moisten dressing

*** I make turkey stock by boiling the neck, heart and gizzard with a cut up onion,  1-2 stalks of celery, with leaves, and 8-10 whole peppercorns in about 4” of water.  Boil until the meat on the neck flakes off – about an hour.  Remove the neck, heart and gizzard and set aside.  Strain liquid into a pyrex bowl.  Discard the onion/celery/peppercorns.  Voila! 

Cut the turkey neck and organs into tiny pieces and add to your gravy.

Or take the easy way and buy a carton of chicken STOCK at the store.  Stock has more of a meaty flavor and less seasoning than broth.

NOTE:  I call this ‘dressing’ because it’s a side dish.  I’ve never ‘stuffed’ it inside a turkey and cooked it.  In fact – I’ve never stuffed a turkey with anything!

PECAN PIE

SERVES: 6-8

INGREDIENTS:

3                 eggs, slightly beaten

1 C              sugar        

1 tsp.          vanilla

2 TBSP      butter – melted

1 C              light Karo Syrup

1-1/2 C      chopped pecans

1              unbaked pie shell (I love the Pillsbury All-Ready crusts)

DIRECTIONS:

Preheat oven to 350°

Spray bottom of pie plate lightly with PAM and then spread crust; trim/flute the edges

Combine everything but pecans and beat until fluffy.  Add pecans and pour into pie shell.

Bake 50-55 minutes until a knife inserted in the center comes out clean.

To 'flute' a pie crust, press index fingertip on the lip of the pie plate, facing away from center - with the other hand, using thumb and forefinger, gently press the crust around your fingertip.  Continue around the perimeter of the pie plate.  Try to tuck in any SMALL dangly pieces of excess crust - this makes a lovely 'home made' pie shell!