Monthly Archives: November 2011

Homemade Christmas Ornaments


I wanted to gather together a list of Christmas ornaments that you can recreate fairly easily,  but are still gift worthy for friends and family. So here they are:









Turkey and Stuffing Bake


Impatient for Thanksgiving to arrive? I know I am, so here is my little “Thanksgiving casserole”, with the turkey, stuffing, gravy and cranberries all in one easy dish. My husband was a little hesitant when I started cooking ground turkey (something that rarely makes an appearance at my house), but pleasantly went back for seconds!

1 Tbl extra virgin olive oil

1/2 lb ground turkey

1/2 lb breakfast sausage

2 tsp ground sage

1/4 tsp thyme

1/4 tsp oregano

1/4 tsp rosemary

salt and pepper, to taste

3 Tbl flour

3-1/2 c chicken broth

3 Tbl butter

1 yellow onion, diced (a leek would be lovely as well)

3 celery stalks, diced

1 apple, diced

5-6 mushrooms, diced

1 loaf crusty bread, cut into large cubes (8 cups)

1/2 c dried cranberries

2 large eggs, lightly beaten


Preheat oven to 350 degrees. Spread the cubed bread on baking sheet, and bake for several minutes until bread is dried out. Take the bread out of the oven, and increase oven temperature to 425 degrees. In a large skillet, heat 1 Tbl oil over medium high heat. Remove sausage from casing, break up and cook with turkey, until browned, 8 to 10 minutes. Add seasonings and flour and stir to coat. Add 3 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened, about 3 minutes. Transfer ingredients to a large bowl. Pour cranberries into bowl, and stir into liquid.

Rinse out skillet; wipe dry. Return to heat and add  butter. Add onion, celery, apples, and mushrooms and cook until softened, 8 minutes. Remove from heat and add to the meat mixture, add most of the bread cubes (leave out about a cup); toss until combined. Stir in eggs. Spoon mixture into a casserole pan, sprinkle remaining bread cubes on top. Bake until juices are bubbling and bread is golden brown, 20-25 minutes. Let cool 10 minutes before serving.