HAPPY FALL EVERYONE!!

What a beautiful, sunny, crisp fall morning!!!  The leaves are changing color here...I can almost smell the pumpkins!!!  A great imagination or what?! LOL

Well, last night was a big dinner.  I roasted a small chicken and pork roast together - delicious!!  And my sausage and apple stuffing was yummy too!!!  I started using a recipe, but then started making my own recipe from the one I was using because it was for filling a bird, and mine was too small to fill.

Roasted Chicken and Pork Roast

1 5 lb Chicken - thawed
1 5 lb Pork Roast - thawed
2 medium sweet onions
1 -2 cups chicken broth
1/2 pkg onion soup mix
poultry seasoning

Rinse chicken in cold water, and remove any giblets and neck if you do not care for it.
Pour chicken broth into roaster - enough to cover bottom of roaster.
Place chicken and pork roast, side by side.
Sprinkle poultry seasoning over chicken.
Sprinkle onion soup mix over pork roast.
Peel and quarter onions and place around chicken and pork roast.
Bake at 350 degrees F for about 2 and 1/2 hours.  If cooking too fast, then turn oven back to 300 degrees F for about 1/2 hour.

Ready for the oven!

Coked to perfection!

Pork Roast!

 

Chicken!

Sausage and Apple Stuffing

8 cups cubed white bread  (I used french bread)
1 pound country sausage
2 medium sweet onions, diced
3 medium Granny Smith apples, peeled, cored, and chopped
1/2 cup chicken broth
1 Tbsp poultry seasoning

Cube bread and leave out on a cookie sheet to dry out; or place in oven at 250 degrees F for 10 minutes or until dry to the touch.  When ready to make stuffing, place bread cubes in a large mixing bowl.

Brown country sausage in frying pan; breaking into pieces as it cooks.  Cook until there is no pink left in the sausage,  With a slotted spoon, remove sausage from frying pan, and add to the cubed bread.  Mix together, breaking up any larger pieces of sausage.

Pour fat from frying pan, reserving but 1 to 2 tablespoons for sauteing onions.  Add onions; saute them until they are tender, not brown.  Stir in the chicken broth and apples; heat to boiling.  Pour over bread and sausage mixture; add poultry seasoning.  Mix or toss until evenly moist.

Place in buttered 9x13 pan, and bake at 350 degrees F for about 30-45 minutes.

NOTE:  If you are not using this stuffing to stuff a bird, then please add 1 cup of chicken broth rather than 1/2 cup.  You may even want to add a touch more when you go to put it in the pan to bake.  Make to your taste for moistness.  I used just the 1 cup and it was a little dry, but so tasty!!

Yields : Makes enough stuffing to stuff a 10 to 12-pound turkey or chicken.

Ready for oven!

See how nice and chunky it is!

All cooked and ready to eat!

Very tasty!!

Enjoy folks... before we know it, it will be Thanksgiving!!