Homemade Stuffing

Ingredients

• 1 loaf of bread
• 3-4 stalks of celery (depending on taste)
• 1 onion
• 1 egg
• water
• salt/pepper
• poultry seasoning
• celery salt
• celery seed
• sage (if you like the taste)

Directions

1. Cut up bread and leave out to harden (3-4 days ahead of making)
2. *If making in casserole dish, preheat oven to 350.
   
3. Dice celery and onion. Saute with butter, salt, and pepper until done. Set aside
4. In large bowl, mush bread crumbs, egg, and a little water until all combined to a good consistency. Mixing with hands works best.
   
5. Season with all seasonings to taste.
   
6. Dump in celery and onion.
7. Mix again until combined well.
8. Stuff bird or put in casserole dish. If baking alone, bake in oven for 30-40 minutes.
   

Mexican Casserole

Ingredients

1 (5.25-ounce) can whole green chiles, drained

Cooking spray

1 pound ground turkey breast

1/2 pound ground beef

1 cup chopped onion

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (more to taste)

1/2 teaspoon salt (more/less to taste)

4 garlic cloves, minced

1 (10-ounce) can diced tomatoes and green chiles (Rotel works best)

2 cups frozen whole-kernel corn

1 (16-ounce) can black beans

2 cups (8 ounces) shredded cheddar cheese

1 cup chopped tomato

1/2 cup chopped green onions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, beef, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add cayenne pepper and diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn and beans. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.