Holiday Stuffing

This recipe can be made 1 day ahead and kept in the refrigerator raw. The day you want to eat it just place in the oven and cook.

This recipe has been at every family holiday gathering. The day before the holiday my grandma would prepare her holiday stuffing. When my cousin and I were little girls our grandma would invite us over to help prepare for the holiday. We would have tons of fun trying to out race each other ripping the bread for the stuffing. We used to watch our Grandma cook and prepare it. When she no longer could cook for the holidays the tradition lived on with me preparing it just like Grandma.

Ingredients

¾ lb of Hanova Hills natural bulk pork sausage

1 large onion

2 stalks of celery

1 ½ medium loaves of multi grain bread

2 eggs

Sage

Salt

Black pepper

Pam to spray baking dish

Tools you may need

1 large casserole dish

1 large mixing bowl

1 frying pan

Recipe

1) Pre heat oven to 350 degrees

2) Cut or rip bread into bite size pieces and place into a large mixing bowl. Set a side for later

3) Fry pork sausage. Place fried sausage and pan drippings in the bowl with the bread.

4) Cut onions and celery into small pieces

5) Fry onions and celery. Place fried onions and celery and any drippings in the large bowl with the sausage and bread

6) Sprinkle sage, salt and black pepper into the bowl with the other ingredients

7) Mix all ingredients until well blended.

8) Add both eggs to mixture and mix well. At this point you may have to use your hands to do the mixing.

9) If mixture is dry you can add a small amount of water to add moisture. You do not want it soupy.

10) Spray cooking pan with Pam and than place stuffing mixture in pan---even distribute the stuffing.

11) If you are making this a day in advance, than cover pan and place it in the refrigerator raw until you're ready to cook it.

12) When you are ready to cook the stuffing, just place it in the preheated oven and cook for 1 hour or until edges turn a toasted brown. 

Recipe contributed by Kelly Hamon

Chicken with Maple and Smoked Bacon

We now have whole natural chickens.

Just the other night we had some friends over for dinner and I created a new recipe. My guests and husband really enjoyed it so I am sure your family and friends will too. Due to using a Marinade injector the chicken was nicely flavored as well as moist.


Ingredients
1 Hanova Hills whole natural chicken 
4 slices of Hanova Hills natural bacon

1/2 cup of pure maple syrup
1/2 cup of warm water
salt
black pepper
olive oil
corn starch


Tools that you may need
Marinade injector
Dutch oven
Frying pan
Small pot to use on top of stove to make gravy
Mixing bowls to
Whisk



Recipe (cook time is 1 1/2 hours total)

1) Preheat oven to 350 degrees


2) Rinse off chicken and use paper towel to dry off


3) Rub olive oil, salt, and black pepper on the entire chicken


4) 3 shakes (or more) of salt and black pepper into the chicken cavity


5) Place you maple syrup and warm water in a bowl and stir until well combined. Set aside for later use.


6) Place chicken in the frying pan (my Dutch oven's lid served as the frying pan) and brown on all sides

7) Fill the Marinade injector with the maple syrup mixture (step5).

8) Using the injector inject the chicken several places until mixture if gone.

9) Place chicken in dutch oven and cook for 1 hour

10) After cooking for 1 hour open lid carefully. Place the bacon on top of the chicken so that the whole breast is covered. Continue to cook without the lid on for 1/2 hour more.

11) When the chicken is done place it on a serving dish and allow to rest while making your gravy

Recipe for Gravy
12) In a small mixing bowl take approximately 1/2 cup of cold water and 1/4 cup of corn starch and mix until there are no lumps--set aside this mixture

13) Take all drippings from your Dutch over and pour into a pot on the stove and allow to boil. Place your corn starch mixture slowly into the boiling pot  while whisking the drippings.

14) Continue to stir the boiling mixture until the liquid has a gravy constancy


Nice Sides
stuffing
boiled potatoes
salad
squash

Recipe contributed by Kelly Hamon