SIDE: Cranberry Orange Jello Salad

Cranberry Orange Jello Salad:
This is a great combination of tart and sweet. The first time I made this I spent most of the meal dishing out second and third helpings that my plate got cold. Now I preserve this dish on salad plates before our meal so I can get a few bites in.

Ingredients
1 pkg (3 oz) cranberry or raspberry gelatin
2-1/4 cups boiling water, divided
1 can whole cranberries
1 pkg (3 oz) orange gelatin
1 can (8 oz) crushed pineapple, undrained
1 cup whipped topping
1/3 cup sour cream

Open canned cranberries and mash. In a bow, dissolve cranberry gelatin in 1-1/4 cups boiling water. Stir in cranberries. Pour into a 7-cup ring mold coated with non-stick cooking spray; refrigerate until set but not firm, about 1 hour.

Meanwhile, in a bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill until thickened but not set, about 1 hour.

Combine the whipped topping and sour cream; fold into orange mixture. Spoon gently over top of cranberry layer. Refrigerate for at least 1 hour or until firm. When ready to serve, draw a sink full of hot water. Dip the mold gently into the water bath keeping the rim of the jello mold above water. gently twist the mold to see if the gelatin begins to separate from the sides. Remove from water bath. Place the serving plate upside down over top of the gelatin mold and quickly flip the plate and mold over so that the serving plate is right side up. Gelatin should unmold. Chill in refrigerator until ready to serve.

*Can be made one day ahead

SIDE: Cloverleaf Rolls

Cloverleaf Rolls:
While I'm not a baker I happen to love my breadmaker and what comes out of it is wonderful. That's why I always end up making the rolls for our Thanksgiving meal.

Ingredients
1 cup lukewarm water
1 large egg
1/4 cup sugar
2 tbsp butter
3/4 tsp salt
3-1/2 cups flour
3 tsp yeast

Glaze
1 large egg
1 tbsp water

Measure ingredients into breadmaker pan in the order listed started with lukewarm water and ending with yeast. Be sure to make a small well in the flour to place the yeast into. Set bread maker to dough setting.

When dough setting is complete remove pan from breadmaker. On a lightly floured surface turn out dough. With floured hands shape the dough into a large ball. Divide into three equal parts and roll into balls.

Using one of the three dough balls; divide the ball into six pieces. Taking one of the six balls; divide into three smaller balls and place all three balls into one of 24 greased muffin cups. Repeat the process with the remaining five balls. Then repeat the entire process over again with the remaining two largest dough balls.

Cover dough in muffing tins with a clean cloth and allow to rise 30 to 45 minutes. Stir together egg and water for glaze. Brush tops of raised rolls with glaze. Bake in a preheated oven at 375 degrees for 15 minutes or until golden brown.

Make 24 cloverleaf rolls.

SIDE: Sausage Stuffing

Sausage Stuffing:
My grandmother made this every year for Thanksgiving as long as I can remember. Now that she is gone my mother, aunt and I always tell stories of grandma and growing up while we make her stuffing. It's not fancy but for us its the familiar comfort of good food and memories. Grandma always made her stuffing from homemade bread. She would allow the bread to dry out two days in advance to ensure that the texture would be just right.

Ingredients
2 pkgs seasoned bread cubes or 1 loaf of stale bread cubed
1 lb breakfast sausage
2 medium onions, diced
8 celery stalks, diced
2 sticks unsalted butter
3 tsp dried thyme
3 tsp dried marjoram
3 tsp dried rosemary
1-2 cans chicken stock

In a large skilled cook sausage, breaking it into small pieces. Drain grease and set aside. In the same skillet, melt 2 tbsp butter and add celery. Saute for 5 minutes. Then add in onions and saute until translucent. Add thyme, marjoram, rosemary, and six tbsps of butter to celery and onion mixture.

Place breadcrumbs into a large mixing bowl and add in sausage. Pour celery and onion mixture over top of breadcrumbs and gently mix. Pour 3/4 can of chicken stock over bread crumbs and toss gently. Add the remaining stick of butter to the skillet and allow to melt. Pour half of the melted butter over the breadcrumb mixture, continuing to toss gently. Adjust the moisture of the bread mixture to desired using remaining butter and chicken broth. Place in an oven safe baking dish and bake at 350 degrees for 30 to 45 minutes.

*Stuffing can be cooked in turkey cavity. Ensure that stuffing reaches 165 degrees AND Turkey reaches 180 degrees using a meat thermometer in the thigh.

MENU: November 23-30, 2008

Rather than post 'how to cook a turkey' I'd rather post side dishes. While turkey is yummy there are some things I just can't live without on T-day. Did somebody say stuffing?

Menu
1. SIDE: Sausage Stuffing

2. SIDE: Cloverleaf Rolls

3. SIDE: Cranberry Orange Jello Salad

Weekly Shopping
3oz pkg cranberry or raspberry gelatin
1 can whole berry cranberry sauce
3oz pkg orange gelatin
8oz can crushed pineapple, undrained
1 cup whipped topping
1/3 cup sour cream
1 lb breakfast sausage
celery
onions
2 pkg dried bread cubes or 1 loaf stale bread, cubed


Pantry Items
eggs
sugar
butter
salt
flour
yeast
thyme
marjoram
rosemary