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 Our old friend, Jack Frost, left his calling card on our scarecrows this week. Our days and nights are really chilly now, so we're warming our kitchens with simmering pots of soup, spicy apple muffins and hot cider. It's the time of year that always brings us back to what's really important in our lives...family & friends. |
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We all look forward to holiday dinners and yearn for familiar foods, our favorite dishes, the simple recipes. So we've picked out some of our own tried & true recipes to share with you for Thanksgiving (one from one of our very first cookbooks!). They're full of flavor and oh-so comforting!
As we gather those dear to us, we'll be giving thanks for good food, great company and a cozy kitchen!
P.S. We've got a special feature in this E-letter...we're highlighting one of our frequent Gooseberry Patch cookbook contributors. See her story below!
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Granny's Apple Dressing
This recipe was sent to us from Geneva Rogers of Gillette, WY. "Sometimes my grandmother would replace some of the almonds with sweetened dried cranberries for a festive touch. This dressing is scrumptious with roast turkey, chicken and pork."
1-1/2 c. onion, chopped
2 c. celery, sliced
1/2 c. butter
1-3/4 c. water
3 cubes chicken bouillon
12 c. dried bread cubes
3 c. tart apples, cored, peeled and coarsely chopped
Optional: 1 c. toasted slivered almonds
2 t. poultry seasoning
1 t. dried parsley
1/4 t. dried sage
In a skillet over medium heat, cook onion and celery in butter until tender. Add water and bouillon; cook until boiling and bouillon dissolves. Combine remaining ingredients in a large bowl; add onion mixture and mix well. Place in a greased 4-quart casserole dish. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Makes about 2-1/2 quarts or 8 to 10 servings.
Click here for a printable version of this recipe.
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Sage-Roasted Turkey
This recipe was published in one of our very first cookbooks, Celebrate Autumn. It's simple
& delicious!
12 to 14-lb. turkey
1/2 t. salt
1/2 t. pepper
1 bunch fresh sage leaves
1/2 c. butter, melted
Remove giblets and neck from turkey; set aside. Rinse turkey under running water; drain well and pat dry with paper towels. Sprinkle inside and out with salt and pepper. Gently loosen skin; arrange as many sage leaves as desired under the skin. Pat skin back into place. Loosely stuff neck and body with stuffing, if desired. Close both openings with skewers. Tie legs together; tuck wings under body. Place turkey, breast-side up on a rack in a shallow roasting pan. Brush all over with melted butter. Roast 15 minutes at 425 degrees; reduce temperature to 325 degrees. Roast 4 to 4-1/2 hours or longer, continuing to baste with drippings, until breast skin is crisp and golden and juices run clear when thigh is pricked with fork. If turkey is browning too quickly, it may be covered loosely with foil. Meat thermometer should register 180 degrees. Serves 12 to 14.
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6 T. butter
1/2 c. onion, chopped
1/2 c. all-purpose flour
1 t. salt
1/4 t. white pepper
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3 c. chicken broth
3 c. cooked turkey, cubed
10-oz. pkg. frozen peas
and carrots, cooked and
drained
2 c. potatoes, peeled, cooked and cubed
17.3-oz.pkg. frozen puff
pastry sheets, thawed
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Heat butter in a saucepan over medium heat. Sauté onion until tender and golden. Blend in flour, salt and pepper; add broth and whisk well. Cook until thick and bubbly; add remaining ingredients except puff pastry. Divide evenly among 6 individual casserole dishes and set aside. | 
Cut puff pastry into 6 squares to fit the tops of dishes; cut a steam vent in the center of each with a mini cookie cutter. | 
Place pastry tops on casserole dishes; set dishes on a baking sheet. Bake at 400 degrees until pastry is golden, about 10 to 15 minutes. |
 Mmm...hot, bubbly, flaky...what's not to love? Serves 6 lucky people!
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Today, we're happy to introduce you to a Gooseberry Superstar!
Ursula has been a Gooseberry Patch customer since 1993, and has generously shared several of her family-favorite recipes with us. You'll find her recipes in 4 of our cookbooks: Autumn with Family & Friends, Slow-Cooker Recipes, Super-Fast Slow Cooking and Autumn in the Country.
We asked Ursula to share a little bit about herself...
Could you tell us a little about you & your family?
I am a mother of four daughters and have my hands full! I'm always looking for great recipes that will appeal to my entire family. Many of my recipes are influenced by my German and Hispanic/Native American heritage and my husband's African American heritage.
 How did you first hear about Gooseberry Patch?
 My dear friend Sherry Simmons got me hooked on Gooseberry Patch about the time your first Christmas book came out, Old-Fashioned Country Christmas. Like Vickie & Jo Ann, we were neighbors and lived across the street from one another on a military post in Alabama. She showed me a catalog, I ordered several cookbooks and I was addicted!
What is your most often requested recipe?
It is probably a tie between the Macaroni & Four Cheeses and my Cheesy Vidalia Onion Casserole.
Of the recipes of yours that we've published, which is your favorite and why?
My favorite is Aubrey's Beefy Stroganoff in Autumn in the Country. My daughter Aubrey was a bit of a picky eater. This was one dish she would beg me to make and always made sure there were no leftovers. We are lucky to have many Superstar friends like Ursula...you can even read about another Superstar on Our Blog right now! We plan to share more of their stories with you in the future...stay tuned!
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Twirling snowflakes, twinkling lights, Christmas trees and eggnog...December is right around the corner. We're looking forward to celebrating the holiday season with you. What's coming up in December's issue of Feather Your Nest? We don't want to spoil the surprise...! See you then!
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