Dried Cranberry–Pecan Stuffing, Gingersnap Punch and Cranberry Pepper Biscotti

Dried Cranberry–Pecan Stuffing

2 tablespoons unsalted butter, divided

1 tablespoon olive oil

3 medium Vidalia or sweet yellow onions, chopped

6 cloves garlic, thinly sliced

2 tablespoons chopped fresh thyme or 2 teaspoons dried, divided Salt Freshly ground black pepper

5 stalks celery, chopped

1/2 cup very thinly sliced fresh basil leaves, divided

1 1/2 cups chopped fresh parsley, divided

10 cups cubed bread (see headnote above)

1 cup dried cranberries, cherries, or tomatoes

1 cup (3 1/2 ounces) pecan halves or other nuts, coarsely chopped

1 to 1 1/2 cups milk

Directions

1. In a large skillet, heat 1 tablespoon of the butter and the oil over medium-low heat. When the butter has melted and begins to sizzle, add the onions and garlic and cook, stirring, for about 8 minutes, or until the onions are soft. Season with half the thyme and some salt and pepper. Add the celery, half of the basil, and half of the parsley, and cook for 5 minutes, stirring frequently, or until the celery is just beginning to soften. The celery should still have somewhat of a crunch.

2. Meanwhile, place the bread in a large bowl, and mix in the remaining thyme, basil, parsley, the dried cranberries, and pecans. Pour the celery mixture from the skillet on top of the bread and gently toss to mix all of the ingredients. Place the skillet back over low heat and add the milk and the remaining 1 tablespoon butter and simmer for 2 to 4 minutes, using a spatula to scrape up any bits and pieces clinging to the bottom of the skillet. Pour 1 cup of the hot milk mixture over the bread and toss; the stuffing should be somewhat moist. If the stuffing seems dry, add the remaining 1/2 cup milk. Season to taste.

3. If making the stuffing more than an hour ahead of time, cover and refrigerate until you are ready to stuff the bird. The stuffing can also be placed in a lightly greased baking dish or casserole and baked at 350 degrees F for about 20 minutes, or until hot throughout. If possible, baste with some of the turkey juices from the bottom of the turkey pan to keep the stuffing moist.

Variations -- Add 1 dozen freshly shucked oysters (and their juices) to the skillet when the celery is cooking and cook for about 1 minute. They add a rich, briny flavor. -- Add 1 pound sweet sausage (taken out of the casing) to the skillet along with the onions and cook for about 8 minutes, until golden brown. -- Add 1 cup roasted, coarsely chopped chestnuts instead of or in addition to the pecans

Cranberry pepper biscotti

INGREDIENTS:

1 3/4 cups all-purpose flour

1 cup dried cranberries

1/2 cup coarsely chopped walnuts

1 teaspoon coarse ground pepper

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup butter (or hard margarine), softened

1/2 cup granulated sugar

2 large eggs

DIRECTIONS:

Put first 6 ingredients into large bowl. Stir. Make a well in center.

Cream butter and sugar in medium bowl. Add eggs 1 at a time, beating well after each addition. Add to well. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times. Divide dough in half. Shape each half into 8 inch long log. Place logs crosswise on greased baking sheet about 3 inches apart. Flatten logs slightly to 3/4 inch thickness. Bake in 350ºF oven for about 25 minutes until edges are golden. Remove from oven. Let stand for about 10 minutes until cool enough to handle. Using serrated knife, cut logs diagonally into 1/2 inch slices. Arrange, cut-side down, on greased baking sheet. Reduce heat to 275ºF. Bake for about 20 minutes until bottoms are golden. Turn slices over. Turn oven off. Let stand in oven for about 30 minutes until dry and crisp.

1 biscotti: 102 Calories; 4.2 g Total Fat (1.1 g Mono, 1.2 g Poly, 1.5 g Sat); 23 mg Cholesterol; 14 g Carbohydrate; 1 g Fibre; 2 g Protein; 47 mg Sodium

Make Ahead: The biscotti may be baked up to 2 weeks ahead of time and stored in an airtight container at room temperature. For longer storage time, these freeze well for up to 3 months.

INGREDIENTS:

6 cups ginger ale

2 ounces raspberry syrup

3 ounces freshly squeezed lime juice

8 candied lime slices, for garnish

DIRECTIONS:

Fill a large glass punch bowl with ice. Pour in ginger ale, raspberry syrup, and lime juice. Stir. Serve in a glass punch cup, garnished with a slice if candied lime.