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Monday, November 23, 2015

Easy Cranberry Sauce & Turkey Stuffing

Ingredients 1 pkg. (12 oz.) fresh DOLE Cranberries or DOLE Frozen Cranberries
1 cup orange juice
3/4 cup sugar
Pinch ground cloves
Direction Stir together cranberries, juice, sugar and cloves in medium saucepan. Cook over medium-high heat, stirring occasionally, until boiling, reduce heat to simmer and cook 8 to 10 minutes.


 Turkey Stuffing

1  fresh DOLE® Tropical Gold® Pineapple
1/2 cup margarine
6 oz turkey kielbasa sausage, chopped
1-1/2 cups DOLE Onion, chopped
3/4 cups chopped DOLE Celery
1-1/2 tsp dried thyme leaves, crumbled
1/2 cup chicken broth
1/3 cup fresh parsley, chopped
15 cups cubed day-old French bread 

Ingredients 1 fresh DOLE Tropical Gold Pineapple
Direction Twist off crown from pineapple. Cut pineapple lengthwise into quarters. Cover and refrigerate one quarter for later use. Core and skin fruit; chop fruit to make 2 cups.
 
 
Direction Melt margarine in large pot or skillet over medium-high heat. Add sausage, onions, celery and thyme; cook and stir about 5 minutes or until onions are tender-crisp. Remove from heat. Stir in pineapple, chicken broth and parsley. Stir in bread.



Direction Spoon dressing into 13 x 9-inch baking dish.

Direction Bake at 350°F., 30 to 35 minutes or until brown on top and heated through.

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