SLOW COOKER TURKEY AND DRESSING CASSEROLE

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1 RECIPE BOOK

2 SLOW COOKER TURKEY AND DRESSING CASSEROLE $2.33 / SERVING for the dressing 3/4 cup dried cranberries ½ cup Calvados or brandy 4 tbls unsalted butter 1 1/2 c diced onions (2 onions) 1 c 1/2-inch-diced celery (3 stalks) 1 1/2 tbls chopped fresh rosemary leaves 3 c herb-seasoned stuffing mix (recommended: Pepperidge Farm) 1 1/2 c Turkey stock, preferably homemade 1 extra-large egg, beaten Kosher salt and freshly ground black pepper for the casserole 4 c turkey, chopped or shredded bite-sized 1can(s) cream of chicken soup Directions 1. PREPARE THE DRESSING: Place cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the cranberries with the liquid, the chopped rosemary,, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.) 2. ASSEMBLE THE CASSEROLE: Spray the slow cooker with cooking spray. Take 1/2 of can Cream of Chicken Soup and spread on the bottom of the cooker. 3. COOK: Turn slow cooker on low and cook for about 4 hours, or until bubbly around the edges.

3 CORN PUDDING $2.33 / SERVING 1/2 cup butter, softened 1/2 cup sugar 2 eggs 1 cup (8 ounces) Sour Cream 1 package (8-1/2 ounces) corn bread/muffin mix 1/2 cup 2% milk 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (14-3/4 ounces) cream-style corn Preheat oven to 325. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. Pour into a greased 3-qt. baking dish. Bake, uncovered, minutes or until set and lightly browned. Yield: 8 servings.

4 SWEET MASHED POTATOES $1.23 / SERVING 5 lbs of russet potatoes 5 lbs of sweet potatoes 2 tbsp kosher salt 1 tbsp black pepper ½ cup butter 3 cups of sour cream Peel sweet potatoes and cut into large pieces. Leave skins on russet potatoes and cut into large pieces. Boil potatoes together until soft. Strain, place in large bowl. Mash potatoes then add all until incorporated and serve warm.

5 BUTTERNUT SQUASH & GREEN BEAN CASSEROLE $.90 / SERVING Butternut Squash- 1 small Green beans - 2 lbs. Medium Mushrooms - 8oz Yellow Onion- 1 Garlic-4 cloves Bacon- 6 strips Grated Cheddar Cheese- 6 oz. Heavy cream- 1 pint Brown sugar- 2 tbsp. White Pepper-to taste Nutmeg-1/4 tsp. Split butternut squash and roast in the oven at 350F for 40 minutes. Dice about 1/4 of the squash into cubes and puree the rest of the squash with heavy cream. Cut green beans into 1 dice and blanch in salted hot water and reserve. Chop bacon, onions and garlic. Saute the bacon in a frying pan until brown, add chopped garlic and onions cook until translucent. Add the sliced mushrooms and cook. Add the pureed squash, brown sugar, white pepper to taste and nutmeg. Transfers into a mixing bowl add the reserved green beans and the diced squash. Blend in half of the cheese and transfer into a greased baking dish topped with the rest of the cheese and bake in the oven for 20 mins or until cheese is bubbly.

6 TABOULLEH $1.65 / SERVING 5 Bushels of Parsley (Chopped) 1 ½ lbs of diced tomatoes 1 cup of chopped green onions 1 table spoon ground mint leaves 2 tablespoons of salt ½ tablespoon of black pepper ½ cup olive oil ½ cup lemon juice Mix all together and enjoy!

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