Food tips

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Turkey with Sausage Stuffing Recipe

	Category	Sausage Recipes
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Ingredients And Procedures

5 pounds To 7 lb bone-in turkey -- brea

1/4 cup Butter or margarine -- melted

24 ounces Bulk pork sausage

2 cups Sliced celery

2 medium Onions -- chopped

4 cups Dry bread cubes

2 cups Pecan halves

1 cup Raisins

2/3 cup Chicken broth

2 Eggs -- beaten

1 teaspoon Salt

1/2 teaspoon Rubbed sage

1/4 teaspoon Pepper

"Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender." ~ Aura Lee Johnson Rinse turkey breast and pat dry. Place with breast side up in a shallow baking dish. Brush with butter. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until the internal temperature reaches 170 degrees. Cover loosely with foil to prevent excess browning if necessary. Meanwhile, in a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain. Remove from the heat; add all remaining ingredients and mix well. Spoon into a greased 3-quart casserole. Cover and bake at 325 degrees for 1 hour. Serve with sliced turkey.

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<h1>Turkey with Sausage Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>5 pounds To 7 lb bone-in turkey -- brea <P>1/4 cup Butter or margarine -- melted <P>24 ounces Bulk pork sausage <P>2 cups Sliced celery <P>2 medium Onions -- chopped <P>4 cups Dry bread cubes <P>2 cups Pecan halves <P>1 cup Raisins <P>2/3 cup Chicken broth <P>2 Eggs -- beaten <P>1 teaspoon Salt <P>1/2 teaspoon Rubbed sage <P>1/4 teaspoon Pepper <P><P>"Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender." ~ Aura Lee Johnson Rinse turkey breast and pat dry. Place with breast side up in a shallow baking dish. Brush with butter. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until the internal temperature reaches 170 degrees. Cover loosely with foil to prevent excess browning if necessary. Meanwhile, in a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain. Remove from the heat; add all remaining ingredients and mix well. Spoon into a greased 3-quart casserole. Cover and bake at 325 degrees for 1 hour. Serve with sliced turkey. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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