Do you hike the woods for your Christmas Tree?
Living in Montana, we’re lucky to enjoy a white Christmas. Up here, many people cut their own trees, but we learned early on what a ton of work that is! After a day of driving snowy roads to find the perfect pine, there is still the problem of the dirt and bugs in the branches, which fall on the floor as the tree warms up.
So we buy our trees now, but we still have a big family gathering where we cook all day, then sit down to a table overflowing with the goodies we have been blessed to make.
One of my favorite side dishes is old-fashioned pecan-raisin dressing. A dear friend gave me this recipe so long ago I’ve started claiming it, but every year when I read the recipe card she gave me and see her handwriting in fading blue ink, I think of my friend.
I hope your family enjoys this recipe as much as we have over the years.
If you have turkey giblets, cook them in boiling water until done (about an 1 1/2 hours). The recipe works fine without them. In a large pot combine:
1 can chicken broth
2 cubes butter
1 can sliced water chestnuts and juice
1 small can sliced mushrooms and juice
1 small can of olives (drained)
l whole apple chopped (peeling off or on)
l medium onion chopped
1/2 cup of pecans
3/4 cup of raisins
1 egg (optional)
1 box of stuffing mix (cornbread or regular)
Pour chicken broth into large saucepan. Add sticks of butter. Bring to a low simmer. Add mushrooms and juice, water chestnuts, sliced olives, chopped onion, chopped apple, raisins, and pecans. Beat egg and add to mixture. Add the cooked giblets if you have them. Simmer until the onion and apple are cooked.
In a large missing bowl, place both packets of stuffing mix (I usually buy 2 boxes so I can add a little extra if needed to achieve the right consistency) Pour chicken broth/butter/pecan-raisin mixture over stuffing a little at a time, stirring as you go, to get right texture. Add thyme, sage, salt and pepper to your taste.
Grease a 9 x 13 inch backing pan, load stuffing into the pan and bake 45 minutes at 350 degrees. You can stuff your turkey if you want.
When you take the pan out, you’ll have a great, old-fashioned raisin-pecan dressing that I hope will become a family tradition.
And while you’re enjoying the holidays, if you haven’t read my novella, THE CHRISTMAS CLOCK, it’s currently available in all e-book formats.
Next up for me is INTO THE FURY, the first of my BOSS Inc, novels. When ten of La Belle lingerie’s most beautiful models receive death threats as they travel the country on a widely publicized fashion show tour, it’s bodyguard Ethan Brodie’s job to protect them. Throw in murder, mayhem, and copycat killers and you have INTO THE FURY.
Ethan goes head-to-head with blond bombshell, Valentine Hart, in this fast-paced novel of action, adventure, and steamy romance. It’s on the bookshelves January 26, 2016, and available for pre-order now in ebook format. I hope you’ll watch for it.
Have a wonderful Christmas! Kat
INTO THE FURY can be purchased in mass market paperback and/or eBook