Merry Christmas

Traditional Christmas Goose & Stuffing

Place dry stuffing in a large bowl,add sauté sausage mixture to stuffing,add chicken stock and melted sweet butter. The water in pan will help render the fat. Wash goose inside and out well. Cover with paper towels and place in refrigerator overnight. After stuffing mixture has been prepared and goose is ready for roasting Stuff, truss, and tie goose. Goose needs to have the skin pricked with a fork to help release fat from skin and insure proper self basting. Brown goose lightly on all sides,save pan drippings. Set goose breast side up in roasting pan. Add 1 cup of water,cover,and roast in a preheated oven at 450 degrees for one hour. Drain fat off,do not discard fat from roasting pan. Fat renderings may be used later in other recipes and goose fat may be frozen. It is called liquid gold. Reduce oven temp to 375 degrees for remainder of cooking time. Continue roasting uncovered for 15 to 20 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter,and keep warm by covering loosely with foil. Remember the internal cooking temp is still cooking the goose after you have removed it from the oven. Let stand at least 15 minutes. Remove stuffing directly after roasting.

Ingredients

1 (10 pound) goose

2 Pkg chicken Stove Top stuffing

2 pkg Jimmy Dean sage sausage

2 large apples sweet or tart,your choice

3 tablespoons sweet butter,melted

3 tablespoon olive oil

2 large onion,chopped

2 stalk celery, chopped

2 tbl spoons minced garlic

2 tbl poultry seasoning

1 c. chicken broth

1 c. water

Sea salt & fresh ground black pepper to taste.

Brown sausage drain,set aside in a separate pan. Sauté chopped apple,onion,celery in olive oil. Add all to bowl of dry stuffing mix,add chicken stock till desired moisture is achieved. (Start stuffing.) If you have additional chicken stock left over add to gravy. Gizzards may also be cooked,diced and added to stuffing mix. Left over stuffing may be placed in separate baking dish for warming. Save cooking liquids and Goose pan dripping for gravy. Note: Stuffing may be made a day in advance. Stuff Goose just before roasting. And remove stuffing after roasting.Plate with additional fresh herbs and sliced oranges leave peels on oranges.

Remember your stuffing ingredients have all been cooked. It is not necessary to to use this stuffing in side of the goose. You may reheat and plate this stuffing as a side dish and stuff goose with a mixture of sliced oranges,apples,onions and. The choice is yours.

Dinner menu

Roast Goose

Apple Sausage Stuffing

Mashed Potato's And Gravy

Roasted Root Vegetables

Baked Sweet Potato's

Scalloped Potato's

Cucumber & Onion Salad

Three Bean Salad

Corn On The Cob

Cranberries

(2) Relish Trays # 1 & #4

Fresh Baked Breads And Rolls

Gingerbread Cake

Ice Cream

Pies

Bread Pudding ♞

Happy Thanksgiving Spatchcock Style

12 to 15 lb Turkey.

Set the turkey breast side down on a cutting board. Use kitchen shears to cut along both sides of the backbone, removing a strip about 2 inches wide; reserve this piece for making stock or gravy. Turn the bird breast side up and use the heels of your hands to press down on both sides of the breast, breaking breast bone and flattening it. Clean the cutting board; rinse the bird well, pat dry with paper towels and return to the cutting board. Brush The entire bird with olive oil,fresh cracked pepper and sea salt.

One hour before you are ready to roast the turkey, position an oven rack on the lowest level and preheat to 450 degrees. Place the bird on its rack in the roasting pan, skin side up. If roasting with the stuffing under the bird, evenly spread the stuffing in the pan, then place the turkey on top of the stuffing skin side up; no rack is needed. You might need to bend the legs up a bit, and the drumsticks might overlap the pan's edges; that's okay. Tuck the wing tips behind the wings. Gentle push fresh sweet butter slice's under skin of breast meat.

When ready to roast the turkey, melt sweet butter and brush some of it over the top of the bird. Roast for 30 minutes, then reduce the temperature to 375 degrees and brush the skin with the remaining melted butter. Roast for about 1 ¼ unstuffed 1 3/4 hours stuffed or until

an instant-read meat thermometer inserted into the thickest part of the thigh meat registers 170 degrees and the skin is crisp and nicely browned. Transfer the turkey to a large cutting board. Loosely cover with aluminum foil and let rest for 30 minutes before carving. You may use fresh herbs of Rosemary and Sage. If you like.

Craving: Cut legs off of thighs,arrange on platter. Cut wings off and place on platter. Put one side of breast on carving board and cut 1 inch slices against grain on the diagonal repeat with the other breast and place in center of platter.

Suggestion: Use oversized platter decorate with fresh herbs,fruit,nuts or vegetables.

Suggestion: If using stuffing place a piece of parchment paper cut to size of pan to place stuffing on.

Suggestion: Place stuffing in a stuffing bag for easy removal from pan and bird.

Suggestion: This works well using a low flat long pan. Disposable foil cookie sheets are ideal. Remember to remove excess pan drippings as needed.

Suggestion: Roast back bone of Turkey and use pan drippings for gravy Mmmmmmm.♞

STUFFED PORK CHOPS

2 Center cut 2" pork chops

1 cup of Stuffing

⅓ cup flour

Stuffing mix:

1 6oz box Stove top stuffing Chicken or your

favorite stuffing mix

1 pkg Jimmy Dean sage sausage

1 stalk fresh celery

1 small brown onion

1 small red delicious apple

1 cup chicken stock

1 tbl olive oil

1 tbl butter

1 tbl minced garlic

Adding gizzards optional

Brown sausage(drain well) set aside

Dice celery,onion and apple

garlic can be fresh minced or jarred store bought.

Saute in fresh butter and olive oil 3 minutes on medium heat.

Add all dry ingredients together mix well slowly add chicken stock and saute mixture together until desired moisture content is achieved.

Cut small pocket inside of pork chop side with paring knife and work blade back and forth until inner pocket is large enough to stuff.

stuff each pork chop full,close with wooden toothpicks.Dredge in flour and brown in skillet 1 minute on each side remove and place in pyrex baking dish or roasting pan cover with foil and bake at 350 degrees 35 to 40 minutes

Use pan drippings to make gravy,drizzle over pork chops and serve with side dishes listed below.

Seasoning: Sea Salt and fresh ground black pepper.

Left over stuffing should be used as a side dish with a nice batch of stewed apples.

You may also use this stuffing recipe for your Thanksgiving Dinner.♞

Fancy Pasta Salad

1 Large bag of Penne Pasta or Rigatoni

1 Large bag frozen Italian vegetables

1 Can pitted black olives

1 Jar marinated artichokes hearts

1 Jar marinated mushroom your choice

6 Cloves of fresh garlic or 1 Tbls crushed prepared garlic

1 Pack of Good Seasons Italian dressing mix

follow package directions

Cook Pasta drain well set aside in refrigerator

covered 30 min

Blanch frozen vegetables in colander with hot tap

water drain well cover set aside in refrigerator

Prepare dressing according to directions add

garlic to dressing shake well

Assemble Pasta,vegetables,olives

and separated artichoke hearts toss with dressing chill cover in refrigerator 1 hour remove toss serve on cold butter cup lettuce cups

Seasonings optional diced red onion,red pepper flake's, sea salt,fresh ground black pepper fresh grated parmesan cheese ♞