Sure Save

Print

Pumpkin Bread Pudding

(small batch)
1/ 3 bread
18 oz canned or 1/ 2 lb steamed or puréed pumpkin
3 eggs
1/ 2 Cup milk
1 Cup of sugar or 1/ 2 Cup if using canned
1 tsp vanilla
Pinch of cinnamon

Put bread in a 8x8 in. pan and set aside.
In a mixing bowl, mix all other ingredients until smooth. Pour mixture over the bread and Bake in a 8x8 in. pan for 25 min at 250 degrees

(Party sized batch)
1 1/ 2 loaves bread, cut up
2 1/ 2 pounds pumpkin, steamed and pureed or (6) 15oz. canned pumpkin
16 eggs
1/ 2 gallons milk
5 cups sugar, 2 cups if using canned pumpkin
4 Tbsp. vanilla extract 1 Tbsp. cinnamon

Put bread in a 4 inch deep pan and set aside.
In a mixing bowl, mix all other ingredients until smooth. Pour mixture over the bread and bake for 1 1/ 2 hours and 250 degrees.

Print

Basic Stuffing

2 onions, minced
One half stalk celery, minced (1/2 stalk)
1 pound bacon, chopped
2 cans water chestnuts, sliced
1 cup lup cheong
1 cup shiitake mushrooms, sliced
Stuffing mix
2 cans chicken stock
Poultry seasoning
Sage
Butter
Salt and pepper, to taste

Saute onions, celery, and bacon in butter. Add the lup cheong and shiitake mushrooms then add the sage and poultry seasoning.
Add the chicken stock and bring to a boil. Fold in stuffing mix and season to taste with salt and pepper.

Put stuffing into a buttered foil and roll into a log. Place in 350 degree oven for 35 to 40 minutes or stuff at room temperature into either turkey or chicken.