Chef Doug’s Recipes

Chef Doug’s Stuffing Balls

Chef Doug’s Cranberry Turkey Pockets

• 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 cup 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
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  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.
   

• 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
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  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 for 15-20 minutes or until golden brown.

Chef Doug’s Carrot Salad

Chef Doug’s Christmas Salad

• 3 small packs of shredded carrots
• 2 cuts of walnuts
• 2 cups of raisins
• 2 bottles of Spencer’s Peach Dressing
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  Mix all ingredients together, refrigerate for one hour before serving.

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