Twins Judy & Joy makeThanksgiving stuffing

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Bundt Pan Stuffing and Glaze



1-inch bread cubes, garlic ciabatta (1 1/2 pound loaf)

4 tablespoons butter

2-3 tablespoons olive oil

2-3 leeks, washed & chopped

3 stalks-diced celery

2 carrots, minced

2 peeled, cored apples

2 eggs beaten


salt & pepper to taste

1 pound sweet or spicy sausage, casings removed

1 cup heavy cream

1 cup dried craisins



Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes .Remove the bread cubes to a very large bowl Raise the oven temperature to 350 degrees F.

Meanwhile, in a large saute pan, melt the butter and oil and add the leeks, celery, apples, carrots salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the cream and the craisins to the mixture, mix well, and pour into prepared bundt pan. ( I used Pam cooking spray). Press mixture firmly into pan. Bake for 25 -35 minutes  until browned on top and hot in the middle. (insert knife into middle of stuffing and touch the blade to see if hot inside). Cool 10 -15 minutes in pan. Loosen the sides of the stuffing from the pan by sliding the blade of the knife between the stuffing and the pan. Place serving piece over bundt pan and turn it over. Tap pan to loosen. Good Luck! Serve warm.


Cranberry Glaze


1/2 cup orange juice

1/2 -3/4 cup packed dark brown sugar

1 (16 ounce) can jellied cranberry sauce



Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.  Spoon over bundt stuffing and let it drip over sides as if glazing a cake.




Stuffed Pumpkin


1 large pumpkin


stuffing recipe (above)


Wash pumpkin;  cut a 3-in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder. Rub the pumpkin with olive oil and stuff with sausage mixture;  Splash with some cream or milk.


Place in a 13-in. x 9-in. baking dish; Cover the stem of the top with foil to prevent burning. Bake, uncovered, at 350° for 30 -35 minutes (for a smaller pumpkin). Cover loosely with foil; bake 45-50 minutes longer or until tender.





Mini Stuffed Jack Be Littles with Roasted Garlic Bulbs & Roasted Pumpkin Seeds


3 mini pumpkins


Stuffing recipe (above)


Cut a circle around each stem. Gently move stem to release. (set top aside). Remove the insides and season with salt & pepper. Rub the pumpkin with olive oil and place on a cookie sheet. Fill with stuffing mix, add a splash of cream or milk and bake until tender, about 20-30 minutes.





Cut a small circle around each stem


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