3/4 pound bacon, diced
1 pound linguica (traditional Portuguese sausage), casings removed and diced
1 large onion, chopped
3/4 cup sliced celery
1 cup chopped flat-leaf parsley
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
1 loaf French bread, cubed and left out overnight
2 cups reduced sodium chicken broth
Salt and pepper to taste
In a large sauté pan, cook bacon until crisp then add linguica. Remove meat and set aside. Skim off half of the oil. Add onion, celery and herbs and sauté for 5 minutes. Add cooked meat and sauté an additional 5 minutes. Stir in bread cubes and chicken broth. Add additional broth until desired consistency. Cook for additional 5 minutes closely to make sure the stuffing doesn’t dry out (if it does, add more broth). Season to taste with salt and pepper. Serve with turkey gravy.
Serves 6
Maria’s Golden Raisin Scones
3 cups flour
1/3 cup sugar
2½ teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter
1 cup buttermilk
1 cup golden raisins
Mix together flour, sugar, baking powder, baking soda, and salt. Cut butter into dry mixture until pieces of butter are very small. Add raisins and coat with flour mixture. Add buttermilk and mix only until moistened. Press together into a ball and knead twelve times. Roll dough into a ½ inch thick circleand cut into triangles. Place one inch apart on ungreased baking sheet. Bake in preheated 425 degree oven for 10-12 minutes or until golden.
Diane's Bean Dip
1 can of Frito Lay bean dip
8 ounces sour cream
8 ounces cream cheese
½ package taco seasoning
½ bunch green onions, sliced
Cheddar, Monterey Jack or Mexican blend cheese, grated
Sliced black olives, if desired
Mix bean dip, sour cream, cream cheese, seasoning, and green onions in a food processor. Pour into a baking dish and sprinkle with grated cheese, and sliced black olives, if desired. Heat until bubbly. Serve with tortilla chips.