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JuJu's Favorite Holiday Recipes

I would like to share several of my favorite holiday recipes with you.  I hope you enjoy them as much as I do. 

 Harvest Stuffing with Sage Sausage

  • 1 cup chopped celery
  • 1 cup shredded carrot
  • ½ cup chopped onion
  • ½ cup butter or margarine
  • 1 teaspoon ground sage (use if you do not add Sausage with Sage flavoring)
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ teaspoon ground cinnamon
  • 8 cups dry bread cubes (or fresh bread toasted and cubed)
  • 2 cups, finely chopped, peeled apples
  • ½ cup OceanSpray Cranraisins
  • 1 package Jimmy Dean Sausage with Sage seasoning
  • ½ to ¾ cup Swanson chicken or vegetable broth

In a skillet, cook carrot, celery, and onion in butter or margarine until tender, but do not allow to brown.  Stir in sage seasoning, salt, cinnamon, and pepper.  In a large mixing bowl, combine bread cubes, chopped apple, and Cranraisins.  Add cooked vegetable mixture to bread and fruit mixture.  Drizzle with a sufficient amount of chicken or vegetable broth to moisten, tossing ingredients lightly.  Use to stuff a 10-lb turkey, or bake in glass baking dishes.  If you bake stuffing in a dish, cover dish with foil and bake at 375° for 20-30 minutes.

Makes approximately 10 servings


Cranberry-Orange Sauce

  • 2 cups water
  • 1 ¾ - 2 cups sugar
  • 4 cups (16 ounces) Oceanspray cranberries (one or two bags)
  • 1 can mandarin oranges
  • 1 can Oceanspray Jellied Cranberry Sauce

In a large pot, combine water and sugar.  Bring to a boil, stirring to dissolve sugar.  Boil rapidly for five minutes.  Add cranberries and return to boiling.  Cook, uncovered, over high heat for five to six minutes or until cranberry skins pop.  Remove from heat.  Add mandarin oranges and jellied cranberry sauce.  Stir ingredients and let simmer briefly.  If excess liquid exists, strain cranberries in strainer.  Spoon cranberry sauce into serving containers.  Serve warm or chilled. 

Makes about five cups

Fresh-Snapped Green Beans with Bacon & Almonds

  • 1 pound fresh green beans, snapped
  • 1 package hickory-smoked bacon
  • ½ bag slivered almonds
  • 2 tablespoons butter or margarine
  • 4 cans Swanson vegetable broth (plain or with garlic)

Wash and snap fresh green beans into pieces.  Place green beans into large cooking pot.  Add vegetable broth and soak in refrigerator overnight (this infuses broth seasonings into the beans). 

Slice bacon into small bits and cook as usual in frying pan.  Drain grease.  Cook beans and bacon over medium heat, stirring occasionally, until contents begin to boil.  Add almonds and stir, mixing contents well.  Spoon into serving dish. 

Serves six

Julie’s Baked Honey-Ham Glaze

  • ½ cup packed Brown sugar
  • 1/8 teaspoon clove powder
  • 2 tablespoons honey
  • 1 jar ham glaze with maraschino cherries
  • 1 can sliced pineapple
  • Whole cloves (for ham itself)

Combine brown sugar, honey, ham glaze, clove powder, and remainder of juice from slice pineapples.  Stir well and ensure brown sugar does not form pockets within honey and other liquid ingredients. 

I use a spiral baked ham which requires heating only.  Place whole cloves in the spiral cuts of ham creating rows.  Place pineapple slices on top of ham.  During heating (about 30 minutes), pour glaze over ham and allow to heat, checking every 10 minutes and spooning glaze repeatedly over ham. 


Creamy Pumpkin Pie

  • 1 can Libby’s Pumpkin Pie mix
  • 1 can Eagle Brand Condensed Milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg (can substitute pumpkin pie spice or allspice)
  • 3 regular size eggs
  • ½ cup milk
  • 1 Pillsbury Pie Crust (red box)


Preparing the Crust:  Set the Pillsbury crust on the countertop and allow it to adjust to approximately room temperature.  Unfold pie crust and mold seams together.  Sprinkle with bakers’ flour while molding seams to encourage smoothness.  Gently press crust to sides of pie pan.  Using a fork, press edges of pie crust around pan, making indents with fork.  Strip excess crust from pan.  Bake crust until golden, following temperature instructions on package.  (This ensures the bottom of your crust is baked and not raw before the filling is added!)

Preparing the Filling:  In a large mixing bowl, combine pumpkin, cinnamon, ginger, nutmeg (or pumpkin pie spice or allspice, if using substitute for nutmeg).  Add eggs – using a fork, lightly beat the eggs into the pumpkin mixture.  Add condensed milk and regular milk; mix well.  Pour filling into baked pie crust.  Cover the edge of pie with foil.  Bake in a 375° oven for 25 minutes.  Remove foil and bake for another 25 to 30 minutes or until a knife inserted off-center comes out clean.  Cool pie.  Cover and chill to store.  When serving, use Cool-Whip Free or fresh cream with a dash of sugar to taste.

Serves eight