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New England StuffingThis is the only recipe MY MOTHER asked me to have and for a proud cook, that`s a big deal! I love it! It`s different and yet comforting and familiar. 1 pound hot Italian sausage, casings removed
1/4 cup unsalted butter
2 large onion, chopped
2 cups chopped celery, with leaves
1 (8 ounce) jar steamed or roasted chestnuts, chopped
1/4 cup chopped parsley
1 tablespoon poultry seasoning.
22 ounces oyster crackers, lightly crushed
1 1/2 cups chicken stock
1 egg In a medium skillet, cook sausage until cooked through, crumbling as you cook. Transfer to a bowl. Add butter to the skillet and melt over medium heat. Add onions and celery. Saut? until tender (8 minutes). Mix in chestnuts, parsley and 1 tablespoon poultry seasoning. Add to sausages and mix in crackers. Spoon in turkey.To remaining stuffing, mix in chicken stock, egg and 2 tablespoons melted butter. Cover and refrigerate. Bake at 350 degrees F for the last 40 minutes of the turkey�s cooking time. My mom begged for this recipe after I served it for our �first� Thanksgiving dinner, being just married, and now it�s a family favorite.

Pink Champagne Turkey
Pink Champagne Turkey1 bottle pink champagne1 (12 pound or larger) turkey1 teaspoon seasoned salt1 teaspoon garlic salt1/2 teaspoon crushed red pepper2 cups waterClean and dry the turkey. Put turkey breast down on roasting pan. Pour the entire bottle of champag (Upload by user)

Hungarian christmas biscuits with poppy seeds (makosgubo)
Hungarian Christmas Biscuits with Poppy Seeds (Makosgubo)Posted by Olga at The Cutting Board Saturday Sep 24th, 2005 12:36 pmSource: <i>Visions of Sugarplums</i>1 envelope dry yeast 2 tablespoons lukewarm water 1 teaspoon sugar 3/4 cup milk 1/2 t (Upload by user)