Mom's Turkey Stuffing

This is my all-time favorite stuffing recipe, passed on by mom. I make it every year, and can't imagine there is a better recipe out there! This recipe makes a TON of stuffing. This year we halved it, and still had plenty to stuff the turkey and fill a 9 x 12 baking dish!!

2 Packages Pepperidge farm stuffing mix (We used...
1 Loaf Italian French Bread
3/4 lb. (3 cubes) butter (salted)
1 12oz package fresh cranberries
8 oz. whole pecans
12 oz. mushrooms
1 bunch fresh parsley, washed and snipped
6-8 stalks celery sliced
2 bunches fresh green onions chopped
1 granny smith apple cubed
1/3 cup chardonnay

Cube the French Bread and dry it in the oven (or leave out overnight). Pour into a BIG bowl, along with the Pepperidge Farm Stuffing Mix.

Saute in one cube of the butter: The mushrooms until cooked, then add celery, apple, parsley and onions, sauteing until warmed through. Pour over the stuffing in bowl and lightly toss.

Melt remaining butter, add Chardonnay. Pour over the stuffing and toss again. Add pecans and cranberries and lightly toss.

*If more moisture is needed, add chicken stock. Stock may also be used as a substitute for some of the butter if desired.

*Bake extra stuffing in a large casserole dish for 30-45 minutes at 350.

Potatoes Fontecchio

This recipe, from the Silver Palate Good Times cookbook is one of my all time favorites. You may remember it from our last BBQ!

5 1/2 pounds red new potatoes

8 cloves garlic, finely minced

1 1/2 cups best quality olive oil

1 large or 2 small bunches fresh mint, stems removed, leaves finely chopped

2 tablespoons coarse (kosher) salt

freshly ground black pepper, to taste

Preheat oven to 350.

Scrub the potatoes and prick each one about 6 times with a fork (this may take longer than you think!). Place in a shallow roasting pan and roast for 2 hours. Cut each potato in half.

Toss the potatoes with the garlic, oil, mint, salt and pepper to taste in a large bowl. Let stand for 30 minutes before serving.

Serves 8 (at least!)

Mama Z's Coleslaw

A great addition to a BBQ or potluck dinner

Slaw Ingredients:
1 package (1 lb) coleslaw cabbage (or 1 pound shredded cabbage with some shredded carrots in it)
1/2 c. slivered almonds (i usually add more)
1 bunch scallions
2 tsp. sesame seeds (again, i add a LOT more)
2 packages ramen noodles without the flavor package

Dressing Ingredients:
4 tbs sugar
1/2 c. oil
6 tbs. white vinegar
2 tsp salt
1 tsp pepper
Directions:
1. brown almonds and sessame seeds and let cool
2. slice scallions into discs
3. mix slaw and scallions
4. add almonds and sesame seeds once cool
5. in a seperate container mix together dressing ingredients
6. pour the dressing onto the slaw mixture
7. break up uncooked noodles.
8. add ramen to slaw right before serving

ps--this usually tastes better when chilled, so if you have time, do that!