Mom: Sage Stuffing/Dressing

It just isn't a holiday without mom's Sage Stuffing

Sage Dressing/Stuffing

12 cups stale bread broken into bits
1 T. salt
1/2 t. pepper
2 eggs, beaten
1 cup chopped onion
1 t. ground sage
1-1 1/2  turkey broth, chicken stock, or water
1/4 c. melted butter
1 cup celery-opional
1 t. poltry seasoning
1 t. paprica
Mix together in large bowl and stuff into bird or cover in cassarole dish and bake at 350 degrees for 1 hour.

GW: Baked Hash Browns

My mother-in-laws recipe.   Very yummy.  Reserved for special occasions :)

Baked Hash Browns
2 # frozen hash browns
1 can condensed cream of potato soup
2 cups shredded cheddar cheese
1 can condensed cream of celery soup
1/2 cup melted butter (or less)
1 teaspoon salt
2 T. grated onion
mix and pour over hash browns in a 9x13 baking dish.
Sprinkle with crushed corn flakes or paprika
Bake in a preheated over at 350 degrees F. 1 hour and 15 minutes uncovered

Quick Parmesan Couscous

Prep: 5 min., Cook: 5 min., Stand: 5 min.

Ingredients

2 cups chicken broth
1 tablespoon butter
1 (10-ounce) package plain, uncooked couscous
1/3 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Preparation

Bring 2 cups chicken broth and 1 tablespoon butter to a boil. Stir in 1 (10-ounce) package plain, uncooked couscous; cover and remove from heat. Let stand 5 minutes. Stir in 1/3 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper. Fluff with a fork, and serve immediately.

Note: For testing purposes only, we used DiGiorno Grated Parmesan Cheese.

Yield

Makes 4 servings

Verdict:
Taste before adding salt. It was so salty, nobody ate it. :(

PD: Corn Casserole : Food Network

Recipes : Corn Casserole : Food Network

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.