Chef Doug’s Recipes

Chef Doug’s Stuffing Balls

• 2 cups diced celery
• 1/2 cup chopped onions
• 1/2 cup of Foster Farm butter
• 1 cup chopped fresh apples
• 5 cups of seasoned stuffing cubes
• 1 to 1-1/2 cups of chicken broth
• 1/2 cup of plump raisins
• 2 eggs lightly beaten
• 1/2 cup of pecans
• 1 teaspoon sage
• 2 tablespoons of Tallman’s brand seasoning
• 1/2 lb. of ground Spencer’s Fresh Markets sausage


In a large skillet, sauté celery, onions, and apples in
butter until tender.  Remove from heat and mix in the
rest of the ingredients and form into balls.  Place in a
greased baking dish uncovered at 375 F for 25
minutes or until golden brown.

Chef Doug’s Cranberry Turkey Pockets

• 1 small can of whole cranberry sauce
• 4 oz. whipped cream cheese
• 2 cups of chopped cooked turkey
• 1 cup of chopped pecans
• 1 tablespoon of Tallman’s brand mild seasoning
• 1 tube of crescent rolls
• Butter and sesame seeds for topping
  
  
  In a large mixing bowl stir in cream cheese and
  cranberry sauce, then add turkey, nuts, and
  seasoning.  Separate crescent roll dough and
  spoon the mixture in the middle, pinch edges
  to seal closed.  Place on baking sheet, brush
  with butter and sprinkle with sesame seeds.
  Bake at 375 F for 15-20 minutes or until
  golden brown.

Chef Doug’s Carrot Salad

• 3 small packs of shredded carrots
• 2 cups of walnuts
• 2 cups of raisins
• 2 bottles of Spencer’s Peach Dressing


Mix all ingredients together, refrigerate for one hour
before serving.

Chef Doug’s Christmas Salad

• 1/2 bag mixed greens
• 1/2 bag fresh spinach
• 1 bottle of Brianna’s Mandarin Orange and Ginger dressing
• 1 bag of shelled pecans
• 2 small cans of drained mandarin oranges
• 1 box of sliced strawberries
• 1 bag of dried sweetened cranberries


In a large bowl, toss all ingredients with dressing
to taste