Because some secrets are just too good to keep to yourself....

Sunday, November 20, 2011

Thanksgiving Recipes: Grannie B's Wild Rice Stuffing & Days Ahead Potatoes

These recipes have been family secrets for many years. My Grannie B was a wonderful cook, and was always in the kitchen cooking up something wonderfully delicious.  Her Wild Rice Stuffing and Days Ahead Potatoes are two of my favorite holiday recipes, and are super easy. The nice part about these recipes, is that you can do them a few days ahead of all of your other recipes. I hate giving these recipes away, but they are too good not to share with you all :)

Grannie B's Wild Rice Stuffing
-1 box Uncle Ben's Long Grain & Wild Rice Original Recipe
-1 yellow onion
-3 stalks celery
-1 apple
-1 Tablespoon of butter (melted)
-1 big link of Portuguese Sausage (Linguica for all you mainlanders). You can substitute another type of sausage, but it is best with Portuguese
-1 package croutons

1. Cook the rice according to the directions, and set aside to cool.
2. In the meantime, chop the onion, celery, and apple. Cook in a tablespoon of melted butter. Once onion is translucent in color, add sausage and cook more.  Add rice and enough croutons so that it is easy to handle. The stuffing should be moist, but not soggy. This much can be done ahead of time. Refrigerate.
3. The next day, or the day of,  stuff the small cavity of the turkey first (breast down). You will need to secure the flap of skin over the the dressing with skewers. Then turn over and stuff the main cavity. You want to stuff firmly, but not packed.  This is enough stuffing to stuff a medium sized turkey.
4. If there is left over stuffing, put it in a casserole dish and heat in the oven.

Days Ahead Potatoes
-8 Potatoes (Boiled & mashed)
-8oz sour cream
-8oz cream cheese
-2 teaspoons garlic salt
-Pepper to taste

1. Stir sour cream, cream cheese, garlic salt & pepper into mashed potatoes.
2. Place in baking dish & refrigerate 2-3 days (you dont have to but you can)
3. On the day of feast, back at 350 degrees for about 1 hour or until golden brown on top.

These are some of my rusty trusties. I do not dare show up at my mother-in-laws house, on Thanksgiving, with out these two side dishes.  I hope they come through for you like they always do for me!

Xoxo- Jamee

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