Foodie Fridays: Holiday Recipes

Whole Grain Apple Cranberry Stuffing

Ingredients Nonstick cooking spray, for greasing 2 cups low-sodium chicken broth, hot 1 cup dried cranberries 1 cup chopped celery (about 7 ribs) 1 onion, chopped 2 tablespoons unsalted butter 2 Granny Smith apples, cored and finely chopped 6 cups day-old whole grain baguette, cut into 1/2-inch cubes 3 large eggs, scrambled 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/4 teaspoon ground black pepper

Directions Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with nonstick cooking spray. Directions: --Combine the broth and cranberries in a small bowl and let soak for 30 minutes. --Saute the celery and onions in the butter in a large skillet until tender, 5 minutes. Add the apples and cook for 5 minutes, stirring frequently. Remove from the heat and transfer to a large bowl. --Place the baguette cubes into a large bowl. Pour the broth and cranberries over. Pour in the eggs, and then add the salt, poultry seasoning, pepper, cinnamon and sage and mix together. --Mix in the onion and celery mixture. Spoon the stuffing into the prepared dish and bake until the center is set, 35 to 40 minutes. Read more at: http://www.foodnetwork.com/recipes/bobby-deen/bobbys-whole-grain-apple-cranberry-stuffing-recipe.html?soc=sharingpinterest&oc=linkback

Sarsaparilla Basted Ham

Ingredients One 12-pound cured ham 1 cup pineapple juice 3 tablespoons sarsaparilla 3 tablespoons brown sugar

Directions --Preheat the oven to 325 degrees F. Score the skin and fat of the ham in a diamond pattern. --Combine the pineapple juice, sarsaparilla, sugar and 1 cup water in a small saucepan. Heat over medium-high heat, stirring frequently until the sugar is dissolved. --Place the ham in a shallow roasting pan. Baste with the pineapple juice mixture, and then bake until the ham reaches an internal temperature of 140 degrees F, 3 hours to 3 hours 30 minutes, basting with the pineapple mixture about every 30 minutes. Read more at: http://www.foodnetwork.com/recipes/bobby-deen/sarsaparilla-basted-ham-recipe.html?soc=sharingpinterest&oc=linkback

Grapefruit Mint Salad

Directions Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice. Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing. Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grapefruit-mint-salad-recipe.html?soc=sharingpinterest&oc=linkback