PLUS Grandma's School Lunch Dressing and Orange-Cranberry Relish (week of Nov 23-29)

Grandma's School Lunch Dressing

Those must have been some mighty fine school lunches back in Grandma's day. This is a heavier stuffing than some - especially if made from homemade whole-grain bread. I like the moistness and the savory vegetables. Best if the bread crumbs are crushed or cubed quite small.

Slice thinly and toast in a warm oven enough bread to make:

• 2 quarts of breadcrumbs

Remove from oven and cube and partially crush the dried-out bread.
Cook over medium heat, until transparent:

• ½ cup butter
• 1 cup onion, chopped
• 2 cups carrots, shredded
• 2 cups celery, chopped

Mix vegetables and breadcrumbs with:

• 5 - 6 Tablespoons fresh sage, chopped (1¾ teaspoons dried)
• 3 eggs
• ½ cup milk or broth
• Salt to taste

Bake at 300° for 1½ hours or until good and hot.



Orange-Cranberry Relish
a marriage of Epicurious' uncooked relish and the one in Thanksgiving 101 by Rick Rodgers with additions from my Mom.

This relish was the surprise hit of this year's Thanksgiving dinner. 

Good with roasted turkey. 

Great on turkey sandwiches with a little blue cheese

softened with cream cheese the next day.

Cut into quarters and pick out seeds from:

• 4 - 5 satsumas (or 1 medium orange), including rinds

In a food processor, combine one-part satsuma pieces with one-part of

• 12-ounce bag fresh cranberries
• 2 teaspoons grated fresh ginger

until the fruit is evenly chopped.

Mix in:

• ½ cup walnuts, finely chopped (and the fresher the better, walnuts go rancid dismayingly fast.)
• 1 cup orange marmalade.