Stuff yo' face stuffing

Ingredients:

8 tablespoons (1/2 cup or 1 stick) butter, unsalted

2 medium onions, finely diced

3 cups chopped celery, (about 6 large stalks)

4 apples, peeled, cored and chopped

1 pound breakfast sausage or italian sausage casings removed

6 teaspoons poultry seasoning

2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)

2 teaspoons chopped fresh sage leaves, (about 6 leaves)

2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)

2 cups dried cranberries

1 box stuffing mix (not cornbread)  (recommended: Pepperidge Farm)

2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions:

Preheat oven to 350 degrees F.

Melt the butter in a large skillet and saute the onions, celery, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock) Place into a buttered casserole dish and bake for 45 minutes.

Seared Ahi Tuna Dip

Ingredients:

1lb tuna steak

olive oil

kosher salt

black pepper

zest of 1 lime

juice of 2 limes

1/2 tsp wasabi paste

1 tsp soy sauce

5 dashes of tabasco

1 avocado sliced

2 minced scallion - white and green part

1/4 red onion

1 tbs toasted sesame seeds

Directions:

Brush tuna with olive oil, salt, pepper. Cook for 2 1/2 min each side. Still a little rare. Whisk 2 Tbs olive oil, lime zest, lice juice, wasabi, soy, tabasco, salt, pepper. Cut tuna into cubes. Toss avocado in dressing, add tuna, red onion, scallion, sesame seeds. Chill for at least 30 min. And if it still not spicy enough in 30 min, mix a mini addition of the dressing and then toss again. Serve with pita chips.

Recipe courtesy of Kathleen Whittell