MISSION, KS--(Marketwire - November 22, 2010) - (Family Features) There's nothing quite like home cooking for the holidays -- but there's not always time to prepare everything from scratch. Holiday helpers, such as Southeastern Mills gravy and baking mixes, let you make dishes that taste like you spent hours in the kitchen while giving you more time to spend with the people you love.
For more easy home cooking recipes, visit www.semills.com.
| Holiday Dressing | |
| Serves 8 to 10 | |
| 3 | tablespoons olive oil |
| 1 | pound mild ground sausage, thawed |
| 1/2 | cup (1 stick) butter, sliced |
| 1 | cup finely chopped onion |
| 1/2 | cup finely chopped celery |
| 1 | 8-ounce package button mushrooms, |
| rinsed and sliced | |
| 1 | 14-ounce package herb seasoned cubed |
| stuffing | |
| 2 | tablespoons dried parsley flakes |
| 1 | tablespoon dried sage |
| 1 | tablespoon dried thyme |
| 1/2 | teaspoon garlic powder |
| 1 | cup chopped pecans |
| 1/2 | cup dried cranberries, chopped |
| 1 | 2.75-ounce package Southeastern Mills |
| Brown Gravy Mix | |
| 2 | cups water |
| 3 | eggs, lightly beaten |
Preheat oven to 375°F. Coat 3-quart casserole with non-stick cooking spray.
In large, heavy bottomed skillet, over medium-high heat, add olive oil. Add sausage, cook and stir, until done, about 15 to 20 minutes.
Add butter slices, onions, celery and mushrooms. Cook until onions are translucent, about 5 to 8 minutes, set aside.
In large mixing bowl, add stuffing cubes, parsley, sage, thyme, garlic powder, pecans, cranberries and dry gravy mix; toss to combine.
Add sausage mixture; stir to combine.
Pour water and eggs over stuffing mixture; stir to moisten evenly.
Place dressing into prepared casserole and bake uncovered until done, about 35 to 40 minutes. If dressing begins to over brown, lightly cover with foil.
| Scalloped Potatoes | |
| Serves 8 to 10 | |
| 3 | pounds potatoes (about 8 to |
| 10 medium Russets), | |
| peeled and cut into | |
| 1/4-inch slices | |
| 2 | 2.75-ounce packages |
| Southeastern Mills | |
| Country Gravy Mix | |
| 1/4 | teaspoon onion powder |
| 1 | teaspoon salt |
| 2 | cups cool water |
| 2 | cups half-and-half |
| 1/4 | cup butter |
| 1/2 | cup grated Parmesan cheese |
Preheat oven to 350°F. Coat a 3-quart casserole dish with non-stick cooking spray. Place on rimmed baking sheet. Prepare potatoes as directed above, set aside.
Pour dry gravy mix, onion powder and salt into a medium bowl, whisk in 2 cups water, set aside.
In a large saucepan over medium heat, add half-and-half and butter. Heat and stir until butter melts.
Whisk in gravy mixture; when gravy begins to thicken, remove from heat.
Layer potato slices in prepared casserole dish. Carefully pour gravy mixture over potatoes.
Cover with foil and bake for 1 hour. Remove foil, top with Parmesan cheese, and continue baking until top browns, about 30 minutes or when fork tender.
| Holiday Meatball Appetizers | |
| Makes about 3 dozen | |
| For Meatballs: | |
| 1 | 2.75-ounce package |
| Southeastern Mills | |
| Brown Gravy Mix | |
| 1 | pound lean ground beef, |
| thawed | |
| 1 | pound ground mild |
| sausage, thawed | |
| 1/4 | cup finely grated carrot |
| 1/2 | cup finely minced yellow |
| onion | |
| 1 | egg, lightly beaten |
| 1/4 | cup chili sauce |
| 1/2 | teaspoon garlic powder |
| 2 | tablespoons dried parsley |
| 1/2 | cup plain dry bread crumbs |
| For Sauce: | |
| 1 | 2.75-ounce package |
| Southeastern Mills | |
| Brown Gravy Mix | |
| 2 1/2 | cups spicy tomato juice |
| 1/4 | teaspoon garlic powder |
| 1 | cup jellied cranberry sauce |
Preheat oven to 400°F. Coat a rimmed baking sheet with non-stick cooking spray.
In a large bowl, mix meatball ingredients.
Shape mixture into 1-inch meatballs and place on baking sheet.
Bake until done, about 12 to 15 minutes.
In a large saucepan over medium-high heat, combine dry gravy mix, tomato juice and garlic powder. Cook, whisking occasionally.
When sauce begins to boil, add jellied cranberry and whisk until smooth.
Coat a slow cooker with non-stick cooking spray. Place meatballs in slow cooker and pour sauce over meatballs. Set cooker on warm and cover. Serve meatballs thoroughly heated.
| Turkey Pot Pie with Cheddar-Garlic Crumble | |
| Serves 6 | |
| For Filling: | |
| 1 | 2.75-ounce package |
| Southeastern Mills | |
| Turkey Gravy Mix | |
| 1/2 | teaspoon poultry seasoning |
| 2 | cups half-and-half |
| 1 | cup water |
| 2 | tablespoons butter |
| 1 | 12-ounce package frozen |
| mixed vegetables | |
| 1/4 | cup finely diced yellow |
| onion | |
| 2 | cups shredded cooked |
| turkey (may substitute | |
| with cooked chicken) | |
| For Crumble Topping: | |
| 1 | 7-ounce package |
| Southeastern Mills | |
| Cheddar Garlic | |
| Biscuit Mix | |
| 1/3 | cup half-and-half |
Preheat oven to 400°F. Coat 6 (6-ounce) ramekins with non-stick cooking spray, place on rimmed baking sheet.
In large saucepan over medium heat, add dry gravy mix and seasoning; whisk in half-and-half and water. Add butter, cook and whisk, until gravy begins to thicken.
Stir in vegetables, onions and turkey. Heat filling thoroughly.
Remove filling mixture from heat.
In medium bowl, combine biscuit mix and half-and-half just until a moist crumble.
Spoon filling into ramekins, about 3/4 full. Top each with equal amounts of crumble.
Bake until done, when topping turns golden brown, about 30 minutes.
