Sausage Cranberry Stuffing

Really good. Omitted the apples, would do less cranberries. We precooked the sausage and added back in with fat.

Ingredients

• 2 tablespoons of olive oil
• 1 medium onion diced
• 2 stalks of celery diced
• 1 pound of pork breakfast sausage
• 1 teaspoon of salt
• freshly ground pepper to taste
• 2 tablespoons of fresh sage minced
• 2 teaspoons of fresh rosemary minced
• 2 tablespoons of fresh flat leaf parsley chopped (I left this out)
• 1 large golden delicious apple cored and diced (or whatever apple you have, or leave out)
• 3/4 cups of dried cranberries (maybe 1/3 to 1/2 cup)
• 2 cups of turkey or chicken stock
• 6 cups of dry unseasoned bread cubes (I used a whole loaf of French bread cubed and baked at a low temp until dry.
• 4 tablespoons of melted butter

Instructions

1. Preheat oven to 350 degrees. In a large sauté pan, heat onions and celery over medium heat until softened. Add sausage, breaking up as it browns. Once sausage is cooked through, season with salt, pepper and stir in fresh herbs. Then stir in diced apples, cranberries, bread crumbs and stock.

2. Transfer stuffing mixture to a 9x13 baking pan that has been sprayed with non stick cooking spray, drizzle melted butter over stuffing mixture and cover tightly with foil. Bake for 25 minutes covered, then for another 20 uncovered until stuffing is lightly toasted. Sprinkle with additional fresh herbs before serving.

   
   

   Modified slightly recipe from number-2-pencil.com

Arroz Caldo (Filipino Chicken and Rice Ginger Soup)

2 tablespoons olive oil 
1 onion, diced 
2 cloves garlic, crushed 

1 piece of ginger (2 inches or so) peeled and sliced

1/2 rotisserie chicken deboned and chopped into bite sized pieces

black pepper salt to taste

6 cups broth or chicken bouillon and water

1 cup rice

toppings: sliced green onions, lemon slices 

Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken broth, rice and bring to a boil. Cover and cook on medium for about 10 minutes, stirring occasionally to check sticking. Top with toppings can also add a splash of fish sauce if you'd like.