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  <title>Latest Thanksgiving Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/thanksgiving-recipes/46/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Sausage and Apple Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-sausage-and-apple-stuffing/582/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:56:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-sausage-and-apple-stuffing/582/index.html</guid>
   <description><![CDATA[ Cook bacon until it just begins to brown, Crumble sausage meat in same pan and cook till done. Add onions, mushrooms and celery cooking until onions and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the apples. Remove from heat, add parsley
]]></description>
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  <item>
   <title><![CDATA[Recipe: Easy Thanksgiving Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/easy-thanksgiving-turkey-stuffing/581/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:48:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/easy-thanksgiving-turkey-stuffing/581/index.html</guid>
   <description><![CDATA[ Mix together all . Fill cavity of the turkey with the mixture, then roast.]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Fruit-And-Nut Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-fruit-and-nut-stuffing/580/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:46:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-fruit-and-nut-stuffing/580/index.html</guid>
   <description><![CDATA[ 1. Put the prunes, currants, raisins, and apricot halves in a bowl, and pour the orange juice over the fruit. Cover bowl, and soak overnight.
2. Combine the apples, onions, and celery in a large skillet along with four T olive oil. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and the celery is tender, about 10 minutes.
3. Heat 2 tsp olive oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.
4. Transfer the sautйed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining . Gently mix the stuffing with 2 large spoons or your hands until evenly blended. Set the stuffing aside while you prepare the turkey for roasting.
5. After the turkey has been stuffed, any remaining stuffing can be cooked separately. Place stuffing in an oiled baking dish, cover and bake at 350 degrees for about 45 minutes until heated through.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Stuffing (contains corn)]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing-contains-corn-/578/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:39:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing-contains-corn-/578/index.html</guid>
   <description><![CDATA[ In a large skillet, melt the butter over medium heat. Add the onions, celery. Sauté, until the onions are golden. Add everything else but the grits - sauté for a minute or two until thoroughly combined. 

Over medium high heat, add grits and cook (with a stir fry motion) until everything is combined and the texture is fluffy (like non gf stuffing). At this point it can be eaten, or put baked in a greased casserole dish until browned on top.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Baked Vegetable Stuffing ]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-baked-vegetable-stuffing-/577/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:33:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-baked-vegetable-stuffing-/577/index.html</guid>
   <description><![CDATA[ Combine all of the above in a casserole dish. Then in a small bowl combine:
¼ cup vegetable stock
¼ cup wine (can use ½ cup veg stock if you don’t want to use
the wine)
½ tsp sage
½ tsp thyme
2 Tbsp fresh parsley, chopped (or 1 Tbsp dried)
 
Whisk the above together and then poor over the vegtable mixture. Cover and bake about 35 minutes at 350. A baked sweet potato
would go great with this.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Vegan Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-vegan-stuffing/576/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:27:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-vegan-stuffing/576/index.html</guid>
   <description><![CDATA[ Saute onions, garlic, and celery in the veggie broth until onions are soft. Then add mushrooms, soy sauce, water, and herbs. Saute for
additional 5 minutes. Add cornbread and whole wheat cubes and mix well. You may wish to add additional water if mixture seems dry.
Lightly spray a casserole with cooking spray and mound in the stuffing, cover with foil and bake. 

Bake this in the oven at 350F or 375F for about 30 minutes.  For those who like their flavors a little more subdued, just cut all the amounts of herbs and the garlic in half. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving  Roast Turkey With Corn Bread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-roast-turkey-with-corn-bread-stuffing/516/index.html</link>
   <pubDate>Tue, 17 Nov 2009 11:47:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-roast-turkey-with-corn-bread-stuffing/516/index.html</guid>
   <description><![CDATA[ 1. Preheat oven to 425'F.
2. Cut butter into very thin slices; place in freezer to harden while you prepare bird.
3. Wash turkey inside and out. Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the breast,
separate the skin from the meat by working your fingers between them. Slice your hand under skin as far as you can go and gently free the skin on both sides of the breast. Loosen it around the upper part of the legs, stopping about halfway down the legs. Insert slices of the cold butter, first under the leg skin, then under the breast skin. Reshape the loosened skin on the bird by patting it gently back in
place. It will sag a bit but don't let that upset you; it will cook back in place. Wrap bird loosely in waxed paper and refrigerate while
preparing stuffing.
4. Fill cavity of turkey loosely with stuffing. (Place any remaining stuffing in a shallow baking dish and place in oven about 30 minutes
before bird is roasted. Bake until firm and lightly browned.) Fasten neck skin of turkey to body with skewer. Push legs under band of skin
at tail or tie to tail. Place slices of salt pork over breast and fasten with wooden picks. Place turkey on its side on rack in shallow
open roasting pan.
5. Cook for 15 minutes, then turn bird on other side and roast for 15 minutes longer.
6. Lower temperature to 325'F. and continue to roast turkey, turning the bird from side to side and basting often with the drippings from
pan, for about 3-1/2 to 4 hours, or until juices run yellow - no longer pink - when thigh is pierced with a fork. Roast turkey breast
side up for the last 15 minutes of cooking time. (Remove and discard salt pork when crisp and most of fat has been rendered. If fat in pan bgins to burn, add a few tablespoons of water.) Transfer turkey to serving platter and let rest 30 minutes before carving. Reserve all
drippings in pan for gravy.

*** CORN BREAD STUFFING ***
1. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
a large mixing bowl.
2. Saute celery and onion in butter in a large skillet until soft.  Spoon vegetables and butter over corn bread crumbs.
3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and
pepper to taste.
Makes approximately 3 quarts, or 12 cups.

*** TURKEY STOCK ***
1. Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock.

*** TURKEY GIBLET GRAVY ***
1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in
pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving  Sausage Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-sausage-stuffing/510/index.html</link>
   <pubDate>Wed, 11 Nov 2009 14:51:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-sausage-stuffing/510/index.html</guid>
   <description><![CDATA[ Use 1-1/2 loaves of stale bread. Remove heavy crust and dip bread in hot water; squeeze to remove all excess moisture and crumble. Saute a pound of sausage for 5 to 8 minutes, then drain; add to bread with 2 chopped onions and 1 minced green pepper.

Season with salt, pepper and poultry seasoning. Add preserved cherries for variety.
Yield: stuffing for 12 to 16 lb bird.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving dressing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-dressing-vegan-/508/index.html</link>
   <pubDate>Tue, 10 Nov 2009 14:41:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-dressing-vegan-/508/index.html</guid>
   <description><![CDATA[ Sautee all the veggies in white wine or broth.  Add herbs to the sauteeing veggies.  Cook til veggies are tender but not limp and mushies have let go of their juice.

Mix veggies with bread cubes.  Add egg and enough broth to make it all quite moist but not soupy, you know, just right. Bake covered about 30 minutes, uncover and bake 15 minutes more.

Serve with mushroom gravy.

MUSHROOM GRAVY:
Slice one pound mushrooms, slice one small onion, mince 2 cloves garlic. Sautee all in about 1/3 cup white wine. When veggies are soft, add about 2 - 3 tbsp of flour, stir and cook for a minute or two add about 2 cups of one of the following:  veggie broth, chicken flavor
veggie broth, or nf milk, use dairy or lf soy or rice, they all work. Stir and heat til thickened.

If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt but add some of the sauce to the yogurt, then add back to sauce.  Heat this all together but do not boil If you want it darker, richer, add a bit of soy sauce or Bragg’s Aminos.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Turkey Stuffing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-turkey-stuffing-vegan-/506/index.html</link>
   <pubDate>Tue, 10 Nov 2009 14:04:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-turkey-stuffing-vegan-/506/index.html</guid>
   <description><![CDATA[ Sautee in water or veggie broth the first 7 ingredients. when this is barely wilted, add 3 tsp poultry seasoning, ½ tsp nutmet, ½ tsp curry powder and ½ tsp ginger.  
Finish cooking, but remember they’ll cook in the turkey so not too long, then add lg bag of unseasoned bread crumbs or bread cubesstir well, mix it up and bake in covered casserole, 20-30 min. or re-heat in m-w. 

You can also add raisins and that will be good, sweet and yummy - most of all, remember to give thanks for all the gifts!
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving  Yummy Turnip Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-yummy-turnip-cake/505/index.html</link>
   <pubDate>Tue, 10 Nov 2009 13:48:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-yummy-turnip-cake/505/index.html</guid>
   <description><![CDATA[ Blend these and then add the flour mixture. Then add 11/2 cups grated turnips and 11/2 cups of well-drained crushed pineapple. Bake in a greased and floured 9-by-13-inch cake pan in a 375-degree for 45 to 50 minutes. Turn out and cool. 

Frost with Betty Crocker’s whipped cream cheese frosting. Top with pecan pieces.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Mushrooms Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-mushrooms-stuffing-recipe/494/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:39:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-mushrooms-stuffing-recipe/494/index.html</guid>
   <description><![CDATA[ Cook mushrooms, onions, garlic and celery in nonstick wok until celery tender.  Add remaining . (Only add enough broth to make it
reasonable moist - not soupy)  Nuke a little to check the seasoning.  Adjust to your tastes. 

Stuff into a casserole and bake like a custard in a larger pan of water until center firm or bake in a pumpkin which is set in a pan with about an inch of water.  
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Ginger cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-ginger-cookies/492/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:19:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-ginger-cookies/492/index.html</guid>
   <description><![CDATA[ Add the dry ingredients to the creamed mixture. Cover tightly and chill. Preheat oven at 350 degrees. Form dough into small balls about the size of a walnut. Roll in granulated sugar and bake for 71/2 minutes. 

Afterwards, let cookies stay on cookie sheet another minute to finish baking and then remove to cool. You may need to modify the baking  time according to your oven.
]]></description>
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  <item>
   <title><![CDATA[Recipe:  Thanksgiving Sugar Pumpkin Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/-thanksgiving-sugar-pumpkin-soup/491/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:15:43 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/-thanksgiving-sugar-pumpkin-soup/491/index.html</guid>
   <description><![CDATA[ Roast the pumpkins at 350 degrees. Wrap all the spices in cheesecloth bag and attach to the handle of the pot. Sautee the onion, celery, carrot and garlic in butter being careful not to brown, approximately for 3 minutes. Add the apple, pumpkin, squash, and spice bag. Add water to almost cover the vegetables and bring to a full boil.

Reduce heat to a steady simmer. Puree the soup when the carrots have softened. Return to heat and cook with the addition of the cream and butter. Puree more to obtain a smooth and thick consistency.
]]></description>
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   <title><![CDATA[Recipe: Thanksgiving Spiced Pumpkin Cheesecake]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-spiced-pumpkin-cheesecake/476/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:33:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-spiced-pumpkin-cheesecake/476/index.html</guid>
   <description><![CDATA[ Crush gingersnaps in food processor creating crumbs. Pour into bowl and add melted butter until mixture resembles wet sand. Pat into the bottom of a spring form pan forming an even layer. Pat crust onto sides of spring form, about half way up the sides. Bake at 350 degrees for 8 minutes (or until golden brown) and set aside to cool.

In standing mixer with paddle attachment, beat cream cheese until light and fluffy. Wrap the spring form pan two times with heavy-duty aluminum foil making sure there are no tears and the pan is completely covered. Pour the cream cheese batter into prepared pan. Place the pan into a large roaster and set into oven. Pour in enough water that comes half way up the sides of the spring form pan. Bake at 350 degrees for 1-1/2 hours or until cheesecake if puffed and softly set.

Cheesecake needs to chill overnight so plan accordingly.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Green Bean Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-green-bean-casserole/475/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:18:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-green-bean-casserole/475/index.html</guid>
   <description><![CDATA[ In 1-quart casserole, stir soup and soy sauce until smooth; mix in 1/2 can onions, plus beans, and pepper. Bake in a 350 degree oven 20 minutes or until bubbling. Top with remaining onions. Bake five minutes more. Makes 6 servings
]]></description>
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  <item>
   <title><![CDATA[Recipe: A gluten-free, dairy-free Thanksgiving Classic Turkey]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/a-gluten-free-dairy-free-thanksgiving-classic-turkey/474/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:05:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/a-gluten-free-dairy-free-thanksgiving-classic-turkey/474/index.html</guid>
   <description><![CDATA[ Classic Turkey:
Heat oven to 450°. Mix melted butter and wine in a bowl. Soak layered cheesecloth into mix and soak. Place turkey on a roasting rack in a roasting pan. Place ½ tsp of salt and pepper inside washed turkey. Fill large cavity with plenty of stuffing; tie legs together with string and use toothpicks to close neck flap over. Rub turkey with softened butter and ½ tsp of salt and pepper. Remove cheesecloth from butter and wine and place it over turkey. 

Cook turkey for 30 minutes and baste cheesecloth and turkey. Lower temperature to 350° and cook 2 ½ more hours, continuing to baste turkey every half hour. Use juices for gravy.  Turn turkey over and cook for one more hour, continuing to baste. 
Test turkey with instant thermometer at the thickest part of turkey. Once the temperature reaches 180°, it’s ready! Remember to continue basting until it’s fully cooked. Stuffing needs to be between 140 and 160 degrees.  When finished, remove from oven and let sit for 30-45 minutes. 

Gravy:
Pour the juices from the pan into a glass bowl. Let stand 10 minutes and skim off any fat. Pour ingredients into roasting pan on cook top and heat.  Add one cup of wine to mix and boil. Add diced giblets to pan and continue to cook.  Season with butter, onion celery, salt and pepper to taste. Continue to cook 10-20 minutes.  Strain and serve. 

Turkey Stuffing:
Melt butter and add celery and onions. Cook about 8-10 minutes. Add sage and stir for a few minutes. Add ½ cup chicken stock. Cook for about 5 minutes.  Place all ingredients in large bowl; add the rest of the stock and mix.  Stuff inside turkey or bake separately for about 30-40 minutes. Remove and enjoy!!! 


]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Coffee Cake Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-coffee-cake-recipe/268/index.html</link>
   <pubDate>Tue, 6 Oct 2009 14:46:27 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-coffee-cake-recipe/268/index.html</guid>
   <description><![CDATA[ Combine 2 cups flour and the sugar. Blend eggs, sour cream and orange peel and add all at once to flour mixture, mixing until smooth. Pour half of batter into greased pan and spread cranberry sauce over batter, then cover with remaining batter. Stir together 3 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs, then sprinkle over batter.

Bake at 350 degrees for 40-45 minutes
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-pumpkin-pie/246/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:44:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-pumpkin-pie/246/index.html</guid>
   <description><![CDATA[ Preheat oven to 450 degrees. In a small saucepan, scald the half &amp; half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half &amp; half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. 

Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or until a table knife comes out clean from the middle of the
pie.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Vera Kerekes’s Thanksgiving Dressing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/vera-kerekesa-s-thanksgiving-dressing/239/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:17:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/vera-kerekesa-s-thanksgiving-dressing/239/index.html</guid>
   <description><![CDATA[ Saute onions until browned. Add celery and mushrooms and cook until soft, about 15 minutes. Mix cooked vegetables with bread and
remaining . Bake in casserole at 375 degrees for one hour.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing/238/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:15:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing/238/index.html</guid>
   <description><![CDATA[ Prepare Andi Wunderbread as directed on package &amp; let cool.  Tear into pieces to make 5-6 cups.  Sauté chopped celery &amp; onions in 2 tbsp oil in large frying pan over medium heat until soft.  Add spices &amp; pepper as desired to taste.  Pour in chicken stock &amp; simmer over low heat for 15-20 min.  Stir in bread until fully saturated in sauce &amp; seasonings.  

Place in 400°F  oven for 40-50 min, covering as needed with aluminum foil, until done.  If placed inside turkey, remove stuffing from bird to store in fridge.]]></description>
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  <item>
   <title><![CDATA[Recipe: Old Fashioned Turkey Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/old-fashioned-turkey-stuffing-recipe/237/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:13:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/old-fashioned-turkey-stuffing-recipe/237/index.html</guid>
   <description><![CDATA[ In a 9-inch non-stick skillet, melt a tbsp of the butter and add the onions, apples, celery, pepper, and garlick. Cook over medium heat 
stirring frequently, until the celery is tender. Stir in the raisins and the poultry season and set the mixture aside. 

Combine in a medium mixing bowl the rest of the . Add the vegetable and fruit mixture, and stir to combine. Add the rest of the 
butter. 

Preheat your oven to 375 degrees. Grease a 2-quart casserole and add the stuffing mixture, then bake until it’s browned - about 30 minutes. 
Or, you can use it to stuff the turkey and cook it along with the turkey
]]></description>
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  <item>
   <title><![CDATA[Recipe: Thanksgiving Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing/91/index.html</link>
   <pubDate>Sun, 13 Sep 2009 11:47:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/thanksgiving-recipes/thanksgiving-stuffing/91/index.html</guid>
   <description><![CDATA[ 1.  Cook the chestnuts:  Cut a groove on  each  chest-nut, and roast them on the stove (if you’ve got an electric  stove,  placing  the  chestnuts  on  the burner will do the trick, though you’ll have to do some cleaning afterwards.) When they’re done, peel them.  Watch your hands. 

2.  Brown the beef with half the butter.

3.  Add the rice, salt and a little water, and let  itcook on low heat, until the water is absorbed.

4.  Boil the liver, mince it and add it into the  riceand meat.

5.  Add the almonds, prunes, raisins,  chestnuts  (cutin  chunks)  and  pine nuts. Add a small amount of water and let everything simmer until the water is absorbed.

(6)  The stuffing is ready to use.  Add  the  remaining butter  and  bake it.  I usually wrap the stuffing in aluminum foil, put it in  a  separate  pan  and bake  it  along with the chicken. When the chicken is ready, the stuffing is ready too!

Notes: If the chestnut-roasting procedure is to messy for you, then just boil them. The amounts in the  list are there for  completeness’ sake.  You should really interpret them as “a few”, “a handful” or “one small package”. The only thing you have  to bear  in  mind  is  that  putting  more prunes will make the stuffing sourer, and  putting  more  raisins  will  make  it sweeter.The original  recipe  suggested  using  un pitted  prunes.  I believe that using pitted prunes is safer for the teeth!
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