Turkey Stuffing and Apple Cake
A Thanksgiving meal isn’t complete without the stuffing! Here, we have a simple and classic recipe that will beat what comes in the box any day. This recipe is packed with flavor and will make any bird better!
Something for dessert to make ahead of the feast is a delicious apple cake! It uses the classic Bundt pan, making it easy to portion and beautiful to present.
Stuffing – Cooking Down East
Ingredients
- 11 cups bread crumbs
- 1 cup fine cracker crumbs
- 1 cup fat
- 3/4 cup minced onion
- 2 tablespoons salt
- 1 1/2 cups diced celery, leaves too
- 1 teaspoon black pepper
- 1 tablespoon sage or poultry seasoning
Directions
Melt fat in a skillet, add the minced onion and cook over a low heat until the onion is yellowed. Add seasonings to the diced celery, mixing all together. If you prefer, use one tablespoon celery seed rather than the celery. Mix well.
Have prepared brad and cracker crumbs in a good-sized bowl and mix with the fat, onion mixture, making sure the crumbs are well saturated. It should be cool before it is stuffed into the bird.
Add enough cold water to the stuffing to make the mixture just cling together. This avoids a soggy stuffing. Stuff bird, truss, grease, and place into oven.
Shelly’s Apple Cake – Etta Bryant, MASP
Ingredients
- 5 cups sliced apples
- 1 1/2 cup sugar
- 1 1/2 tsp. cinnamon
- 4 eggs
- 1 cup oil
- 1/3 cup orange juice
- 2 cups sugar
- 2 tsp. vanilla
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 tsp. baking powder
Directions
Blend together apples, sugar, and cinnamon; set aside. In mixing bowl, mix eggs, oil, orange juice, sugar, and vanilla. Blend in flour, soda, salt and powder, then add add apple mixture.
Grease and flour Bundt pan; pour in. Bake at 350 Fahrenheit (175 Celsius) for 1 hour. Let cake cool in pan 5 to 10 minutes, then remove.