Providence employees share Thanksgiving recipes

STUFFING

Awesome Sausage, Apple and Cranberry Stuffing
By Abigail, Progressive Care Unit

• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 Golden Delicious apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Directions:  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. 2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. 3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill…OR bake in casserole dish.

Turkey Stuffing
by Tonya, General Surgery

• Two bags bread crumbs
• Two packages of bacon (substitute turkey bacon for a healthy alternative)
• 3 celery sticks
• 1 can chicken broth

Directions: Chop bacon and celery sticks and sauté in a pan then mix breadcrumbs and broth, milk may also be used. Set aside in fridge while getting Turkey prepped. Wash your turkey pat dry. Then  melt butter and sage and base the turkey inside and out. Then take another package of bacon and wrap the turkey around legs and breast. Then put ¼ of stuffing around turkey in pan and in cavity of Turkey then cook according to chart.

Raisin Stuffing
By Mary, Providence Regional Cancer System

• 12 ounces of “Stove Top” or any seasoned brand of stuffing
• 1 onion, chopped and sauteed
• 1 handful of raisins
• 1/4 cup brown sugar
• Chicken or turkey broth (in the amount suggested on stuffing box)
• 1 can “Campbell’s” mushroom soup
• Optional sauteed mushrooms and celery

Directions: Bring broth to boil, stir in all ingredients except bread crumbs. When mixed thoroughly, add crumbs and gently toss. Stuff turkey.

SALADS

Spinach Jell-O Salad
By Joni, Nursing informatics

• large bunch of fresh spinach  ,cut up not too fine
• 1 cup fresh chopped (not real small) walnuts or pecans, whatever you wish
• 2 large packages lime jell-O
• 1 large celery stalk cut into half inch bits
• 2 large cans pineapple bits, drained well
• 1 large onion cut up
• 1 cup of fat free cottage cheese
• 2 large cans of mandarin oranges, completely drained
• 1 small pkg of marshmallows (optional-adds calories)

Directions: Make the jello and harden it overnight in the frig.  Fold in carefully all the ingredients in am after jello is hardened, cover it  and then refrigerate for 4 hrs before serving.  If you make it in a glass dish, the colors look lovely. – Remember, we first eat with our eyes!

Roasted Sweet Potato Salad
by Paula, St. Peter Chemical Dependency Center

• 4 lb sweet potatoes, peeled, cut into 1-inch chunks
• 3 slices turkey bacon, cooked and cut crosswise into 1/2-inch pieces
• 1 tsp each salt and freshly ground pepper
• 3 1/2 Tbsp canola oil
• 1/3 cup fresh lime juice
• 1 tsp Dijon mustard
• 1 clove garlic, crushed through a press
• 1 tsp toasted sesame oil or roasted peanut oil
• 6 scallions, thinly sliced
• 1 red bell pepper, seeded, cut into 1/2-inch dice
• 1/3 cup roasted peanuts, coarsely chopped
• 1/4 cup chopped cilantro

Directions:. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.

Crunchy Cranberry Salad
By Edna, Boldt Diabetes Center

• 1-9oz can crushed pineapple (1 cup)
• 1 small package cherry gelatin
• ¼ cup sugar
• 1 T. lemon juice
• 1 cup fresh cranberries, finely chopped
• 1 small orange, quartered and ground in food processor (including rind)
• 1 cup celery, finely chopped
• ½ cup walnuts, chopped

Directions: Drain pineapple.  Reserve juice and add enough water to make 2 cups.  Heat juice/water mixture then add gelatin; stir to dissolve.  Add cranberries, orange, celery and walnuts.  Cover, and chill until set.  Looks jewel-like and beautiful in cut glass or crystal containers.

VEGGIES & SIDES

Misty’s Texas Corn
By Misty, PMG-Centralia Urology

• 1lb. bag frozen corn
• 1 block of Philadelphia Cream Cheese (use fat free or low fat for healthy alternative)
• 1 small can of green chilies (drained)
• Salt and pepper to taste

Directions: Cook corn as directed on package, drain all of liquid off and place back onto burner on medium low heat. Add block of cream cheese to corn, stir until completely melted. Stir in can of green chilies (you can also add chopped jalapenos for more spice!).Add salt and pepper to taste. Turn off burner and let sit for 15 min. (gives you time to set up).

Thanksgiving Healthy Squash Carrot Souffle (plus soup leftovers!)
By Laura, St. Peter Lymphedema Clinic

• 1 onion
• 1 butternut squash
• 1 acorn squash
• 1 sweet dumpling squash
• 4 carrots
• ¼ c orange juice
• 1/3 c butter

Directions: Roast the squash in the oven and puree with immersion blender or food processor, set aside. Cook the onion and peeled chopped carrot in butter and orange juice-blend with immersion blender—add to squash. Place in a oven safe soufflé dish and cook uncovered in oven at 350 for 30 minutes. You can add cinnamon, cloves to alter taste. The leftovers can easily be turned into soup the next day by adding chicken stock and 1 small container of low fat half and half.

Sweet Potato Casserole
By Shawna, St. Peter Pharmacy

• 4 Cups sweet potatoes, peeled and cubed – can use fresh or canned sweet potatoes
• 2 Cups organic granulated sugar
• 4 Eggs, beaten
• ¾ Cup butter, melted
• 1 Cup evaporated milk (or fat free milk for healthy alternative)
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 Cups miniature marshmallows
• 1 Cup flaked coconut
• 1 ½ Cups crushed cornflakes cereal
• ½ Cup packed organic brown sugar
• 1 Cup chopped pecans
• ¾ Cup butter, melted

Directions: Preheat oven to 400 degrees. Prepared a 9×13 inch baking dish with butter. In a large bowl, mash the sweet potatoes. Mix together sugar, eggs, ¾ cup melted butter, evaporated milk, nutmeg, cinnamon, marshmallows, and coconut. Scoop the mixture in to the baking dish. Bake for 20 minutes, or until sweet potatoes are tender. In a small bowl, mix the crushed cornflakes, brown sugar, pecans, and remaining ¾ cup butter. Spread the topping over the baked casserole. Return the casserole to the 400 degree oven and bake an additional 10 minutes. Remove from oven and serve.

Grandma’s Dip
by Joni, Nursing Informatics

•  2 fat free cream cheese pkgs
• ½ cup Kechup
• ½ cup French or catalina fat free dressing
• 2 tbspoons mustard  (honey or plain)
• 2 tblspoon sweet pickle juice
• dash of garlic salt
• dash of onion salt
• dash of  pepper

Directions: mix to dip consistency. Taste to tell if a little more sweetner is needed and then use a calorie free sweetner like sweet and low. My family loves this with fresh cut up vegetables, chips or fresh fruit like apples.

TREATS

Pumpkin Cake Cookies
By Tonya, Providence TeleStroke Program

Take 1 box of spice cake mix, add 1 can of pumpkin and stir. Once well blended, scoop cookie size amounts onto a cookie sheet and bake at 350 for about 10 minutes. Let cool and then frost with cream cheese frosting and add sprinkles in fall colors (or for a healthier alternative skip the frosting).

Light Pumpkin Pie
By Alisha, Family Birth Center

This pumpkin pie saves 151 calories and 12 grams of fat per slice compared with traditional versions, and it tastes identical.

• 1 1/2 cups ground ginger snaps
• 16 oz can pumpkin (or fresh pumpkin you baked)
• 4 egg whites
• 1/2 cup sugar
• 2 tsp Pumpkin pie spice or your favorite combination of cinnamon, ginger and cloves.
• 12 oz can non-fat evaporated milk

Directions: Grind cookies in a food processor and pat into a lightly oiled pie pan.  Mix ingredients in a medium mixing bowl, pour into crust, and bake for 15 min at 425 degrees, then turn down oven to 350 degrees and bake for 50 min until a knife inserted in the center comes out clean. Serve topped with fat-free whipped cream.

Per serving: 165 calories, 1.5 g fat, 1.5 mg cholesterol, 170mg sodium, 32 g carbohydrates, 2g fiber, 6g protein.  Diabetic exchange: 2 bread

Apple Pumpkin Bake
by Sherrie, Providence Medical Group Administration

Makes 12 pieces

• 3 tart apples, peeled, cored, and chopped into 1/2″ chunks
• 2-3 very ripe bananas, mashed
• 12 large eggs
• 14 ounce can pumpkin puree
• 14 ounce can full fat coconut milk
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup sliced almonds
• 1/4 cup ribbon coconut

Directions: Preheat oven to 425°F. Grease a 9×13″ baking pan well with coconut oil. Toss chopped apples into the pan, spreading evenly over the bottom. In a large bowl, mash bananas. Whisk in eggs, pumpkin puree, coconut milk, vanilla, cinnamon, nutmeg, and salt. Combine well. Pour over apples in pan. Sprinkle the top of the mixture with sliced almonds and ribbon coconut. Bake, uncovered, for 45 minutes; until set. Cut into 12 pieces and serve hot or refrigerate to serve cold.

Easy Pumpkin Cream Pie
by Debra, Providence Regional Cancer System

• 1 9-inch (6 oz.) prepared graham cracker crust
• 1 can (15 oz.) Pumpkin
• 1 pkg. (5.1 oz.) sugar-free vanilla instant pudding and pie filling mix
• 1 cup low-fat evaporated milk
• 1 teaspoon pumpkin pie spice
• 2 cups light frozen whipped topping, thawed, divided
• 1 cup fresh raspberries

Directions: Combine pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.

Cranberry Apple Pear Pie with oatmeal crumb topping
By Shawna, PMG-Centralia Women’s Center
*This filling is enough for 2 small pies, or one deep dish pie.

Cranberry Apple Filling:

• 8 gala apples or honey crisp apples
• 4 bartlett pears
• 10 ounces fresh cranberries
• ½ cup packed brown sugar
• 2 tablespoons maple syrup
• ¼ cup all purpose flour
• 1 tsp cinnamon
• 1/8 tsp cardamom (optional)
• 1/8 tsp nutmeg
• ¼ tsp salt
• 1 ½ tbsp fresh lemon juice
• 4 tbsp ½ stick of butter (sliced)

Oatmeal crumb topping:

• 2/3 cup flour
• ½ cup old fashioned (not instant) rolled oats
• 1/3 cup packed brown sugar
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp cardamom (optional)
• 6 tbsp cold butter (sliced)

For the crust: You can use the pie crust of your choice, but here is a perfect recipe

• 1 cup all purpose flour
• ½ tsp salt
• 1/3 cup plus 1 tablespoon shortening
• 2 to 3 tablespoons water

Prepare crust in advance and then refrigerate for at least 1 hr or until ready to use.

Directions: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.

For the Filling: Preheat oven to 425 degrees F with the rack in the lower third.

Peel, core and slice the apples. In a large bowl, combine the apples, cranberries, brown sugar, maple syrup, flour, cinnamon, cardamom, nutmeg, salt, and lemon juice. Place the filling inside the prepared pie shell.

For the Oatmeal Pecan Crumb Topping: Measure the flour and oatmeal into a food processor. Pulse to combine and blend the oatmeal. Add in the remaining ingredients: brown sugar, cinnamon, nutmeg, cardamom, butter, and pecans. Pulse until a crumbly, mixture is achieved. Dot the top with the sliced butter. Set aside until after the first bake cycle.

Bake the Pie

Cover the edges of the pie loosely using foil. Bake at 425 degrees F for about 35 minutes. Then, reduce the temperature to 375 degrees F. Remove the pie from the oven. Discard the foil. Sprinkle with the crumb topping.

Bake for an additional 45 – 60 minutes, or until the apples are tender, crumbs are browned and the filling is bubbly. Let cool at room temperature for 2-3 hours before serving.

BACON Warning: not healthy, but delicious!

“Bacon Blanket”
By Anita, Providence SoundHomeCare & Hospice

I weave a pound of bacon into a “bacon blanket” and place on top the turkey while it’s baking. It is a self-basting feature, and makes for some super tasty drippings and gravy!  It protects the skin from burning and drying out too. About 45 min prior to the turkey being finished remove the bacon to let the top skin brown.  You can then crunch up the bacon to add to your stuffing or on top your green bean casserole, or even for putting on turkey sandwiches later.