FEATURED RECIPES

CRANBERRY STUFFING POTATO CASSEROLE

CRANBERRY STUFFING POTATO CASSEROLE SERVING

CRANBERRY STUFFING POTATO CASSEROLE

Cranberry bread stuffing made from fresh, partially dried bread, GFS Vegetable Base, sage and jellied cranberry sauce. Topped with instant mashed potatoes with ground pepper and nutmeg. Baked till piping hot. A simply made, but delicious casserole that’s good to serve year round!

Serves 6

Preheat oven to 350 degrees

Stuffing:

10 slices country-style white bread, dried in 300 degree oven till almost dry, but still a little soft in the centers – cool, then cut into 1/2 inch cubes, about 7 c. cubes – set aside

1/3 c. margarine

1 c. diced celery, 1/4 inch

1 c. diced onion, 1/4 inch

salt

2-1/2 – 3 c. boiling water

2 T. GFS Vegetable Base

1  T. sugar

1 t. dried rubbed sage or 1/2 t. ground sage

7 c. dried bread cubes

1 c. jellied cranberry sauce

additional sage to taste

freshly ground black pepper to taste

Prepare bread cubes.

In extra-large skillet, melt margarine, over medium heat. Add celery, onion and a little salt, then saute till tender-soft.

Add boiling water, GFS Vegetable Base, sugar and sage. Stir well to dissolve.

Add bread cubes all at once. Stir and mash till each cube is thoroughly moistened. If you need more water, use it to achieve your desired consistency.

Add jellied cranberry sauce. Stir and mix till evenly distributed.

Adjust for salt and sage, then add freshly ground black pepper to taste. Turn heat off.

Instant mashed potatoes:

Make 6 servings of your favorite animal-free instant mashed potatoes, using salt and margarine as directed or desired, substituting water for the milk, or non-dairy creamer or plain soy or almond milk.

Add a little nutmeg, and freshly ground black pepper. Mix to distribute.

Chef Karlin and Idahoan brands are animal-free, as well as most others

Assembly:

6 tablespoons margarine

paprika

In 8 x 8 inch baking dish, evenly spread stuffing, then top with mashed potatoes – evenly spreading those. Cover tightly with aluminum foil. Bake in preheated 350 degree oven for 1 hour.

Remove from oven, remove foil, then cut into 6 equal pieces in the dish. Place 1 tablespoon margarine on top of each piece. Sprinkle lightly with paprika. Place under the broiler about 10 minutes or till lightly browned on top.

Remove from broiler, re-cut and serve. If you prefer to serve the dish family style, don’t make the cuts, simply dot with margarine and broil the top.

Notes: Be sure to saute celery and onion till soft, since it won’t soften up much more when baked.

Although many people relegate stuffing dishes to holiday meals, others serve it year round – otherwise companies that make stove-top stuffing mixes wouldn’t sell them all year. The same goes for cranberry sauce.

The cranberry flavor in this stuffing is not potent, so serving additional cranberry sauce on the side is a good idea. Accompany with your favorite side dishes.

GFS VEGETABLE BASE FOR SOUPS AND SAUCES

http://www.gfs.com/en/gfsstore






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