Back to the Basics

Conversations on French food will be on hold for a week. Its back to the basics-getting ready for Thanksgiving. Check out these cute easy turkey Oreos

The photo below is the turkey cookie made in a kindergarten class.  The Oreo cookie is opened and canned chocolate frosting is used to secure the candy corn and a malted milk ball. 

This is a great kid friendly recipe site with lots of creative ideas.
http://www.thepartyanimal-blog.org/

Wild Rice Cornbread Stuffing

Cook’s note: This stuffing can be made a day ahead. Cover and refrigerate. You may need more than 3 cups of chicken broth to have mixture moist right before baking.

Ingredients:

• 1 TB.Extra-virgin olive oil
• 1 medium onion chopped
• 3/4 lb. Italian sweet sausage (casing removed)
• 2 cups cooked wild rice 
• 3 ribs of celery chopped fine
• 2 cloves of garlic
• 3 cups chicken broth (use low sodium-low fat)
• 1 box of cornbread cooked in an 8 inch square pan
• 4 slices of whole wheat bread cut in cubes
• 1 cup dried cranberries or dried cherries
• ¾ cup toasted pecans
• 2-3 TB.dried parsley flakes
• Salt and freshly ground pepper to taste
• 1 TB fresh chopped sage or 1 tsp. dried sage
• ½ tsp. dried thyme

Directions:

• Bake cornbread according to directions on box. Cool then crumble and place on a cookie sheet to dry out overnight
• Do the same for the whole wheat bread crumbs to dry out
• Sauté in a fry pan with olive oil onions, celery and garlic-cook 5-7 minutes
• Add sausage and cook till browned 5-7 minutes
• In a large pot bring chicken broth to boil, add thyme, sage,parsley, onion, celery sausage, cooked wild rice and garlic. 
• Add cubed bread and cornbread. Mix well
• Season with salt and pepper
• Fold in pecans and cranberries
• Place in a greased casserole and bake @ 350 for 35 minutes covered