Grandma Sillitoe's Turkey Stuffing

1 loaf Sandwich bread
1 cup Carrots, shredded
Onion, diced
2 stalks Celery, diced
1/2 lb Sausage
Sage
Pepper
Chicken Broth

Break the bread into bite sized pieces and let them dry out in the air. Precook sausage. Mix sausage, carrots, onion, and celery in with the bread. Mix then add sage and pepper to taste. Pour in chicken broth, just enough to make moist not soggy.

Option -
Use 1 loaf whole wheat bread

Preheat oven to 350 degree F (175 degree C). Break or cut the bread into bite sized pieces. Spread the whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, carrots, sage, and pepper; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Pour chicken broth over stuffing, add just enough to make moist not soggy, and mix well to combine. Butter an ovenproof dish and pack stuffing into it. At this point, you may refrigerate the stuffing, well wrapped, for up to a day before proceeding.

Bake at 350°F for about 45 to 60 minutes or until golden brown on top. Serve hot.

Modifications
I was trying to find a recipe that would work in the oven better and I came across this one.  I combined the two to make one great recipe.  Below are the ingredients that I have added to the original recipe.  You will notice sage on both but now I have a measurement instead of a guess.

2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
 1/2 cup butter
2 teaspoons dried sage
3 whole eggs

Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F

In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, carrots, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock and eggs in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top.

Mom's Turkey Noodle Soup

1 Turkey carcass
Water
Country noodles, cooked according to package directions
Turkey gravy dry mix
Onions, chopped, optional
Celery,chopped, optional
Carrots, chopped, optional

Submerge turkey carcass in water, let it simmer as long as possible. A crock pot works as well. Remove bones and add more turkey meat if desired. Add turkey gravy mix to help with flavor. Add onions, celery and carrots if desired. When vegetables are tender add noodles, heat and serve.

Whole Wheat Butterhorns

This recipe is from Better Homes and Gardens All-Time Favorite Bread Recipes.

2-1/2 to 3 cups all-purpose flour
2 packages active dry yeast
1-3/4 cups water
1/3 cup packed brown sugar
3 tablespoons shortening
1/2 teaspoon salt
2 cups whole wheat flour
6 tablespoons butter or margarine, softened
Butter or margarine, softened

In a large mixing bowl stir together 1-1/2 cups of the all-purpose flour and the yeast. In a small saucepan heat water, sugar, shortening, and salt just until warm (115 degree F to 120 degree F) and shortening is almost melted, stirring constantly. Add to flour mixture.

Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat for 3 minutes on high speed. With a wooden spoon, stir in whole wheat flour and as much all-purpose flour as you can.

Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).

Shape dough into a ball; place in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (about 1 hour). Punch dough down; divide into thirds and shape each into a smooth ball. Cover and let rest 10 minutes.

On a lightly floured surface roll 1 ball of dough into a 12-inch circle; spread with 2 tablespoons of the softened butter or margarine. Cut circle into 12 wedges.

To shape the rolls, begin at the wide end of the wedge and roll dough toward the point. Place, point side down, 2 to 3 inches apart on a greased baking sheet. Repeat with remaining dough. Cover and let the rolls rise in a warm place until slightly more than doubled (about 45 minutes). Brush with melted butter.

Bake in a 400 degree F oven for 10 to 12 minutes or until brown. Remove from baking sheet; cool on wire racks. Brush again with melted butter or margarine. Makes 36 rolls.

Make-Ahead Tip: After kneading, divide dough into thirds. Form each portion into a smooth ball. Wrap each ball in clear plastic wrap and transfer to freezer bags. Seal, label, and freeze up to 3 months.

To serve: Let dough stand in freezer bags at room temperature about 2-1/2 hours or until thawed (or thaw overnight in the refrigerator). Shape, let rise and bake as above.

Chicken Rice Bowl

I took this recipe off of Favorite Family Recipes and made alterations to work for us.

1 bottle Mr. Yoshida's Sweet Teriyaki Original Gourmet sauce
3 chicken breasts - I had the butcher block cut these up into bite size pieces
1 head broccoli, florets only, cut into bite size pieces
1 medium zucchini, diced
2 carrots, sliced
1/4 c. celery, sliced (optional)
1/4 c. red pepper, finely chopped - I omitted
1 tsp ginger - I didn't have fresh so I used ground ginger and sprinkled some on
1 clove garlic, minced
1-2 tsp red pepper flakes - I just sprinkled some on
4 c. white rice, cooked

Marinade chicken with Mr. Yoshida's, at least of 15 minutes. While meat is marinating cut up vegetables. Heat wok, pour in marinade and chicken. Cook until chicken is cooked through then remove. Now stir fry broccoli, zucchini, carrots, red pepper, celery, ginger, garlic and red pepper flakes in a little bit of the Yoshida's sauce until all veggies become tender. Serve by layering 1 cup of rice in each bowl, 1/4 of the veggies and 1/4 of the chicken. Serve with sauce if needed.

Marshmallow Popcorn Treats

Took this recipe and picture right from my friend Melody's blog. She made this for us when we had movie night at YWs and it was so tasty. I made it the other day and I think that I would only use 2 bags of popcorn only because I like it soft and that is the way I like my rice krispie treats.

Here is a great treat! Melt a half stick of butter, yes the real stuff (you know... BUTTA!!), and a half bag of large marshmallows together. Pour over 2-3 bags of light microwave popcorn and toss in a half bag of M & M's. REALLY GOOD!!

Chinese Hamburger

This is my version of a recipe that I found.

1 pound hamburger
1 can Cream of Celery soup
1 soup can of instant rice
1 1/3 soup cans of water
A couple of sprinkles of soy sauce
Chow mein noodles

Brown hamburger. Drain then stir soup, rice, water and soy sauce. Bring to a boil, turn down to medium, cover and cook for 5 minutes. Serve over chow mein noodles and with extra soy sauce.