Grandma D's classic turkey dressing

I grew up eating Grandma's stuffing every year as prepared by my mom. I am excited to make it this year to. Bring with us to the in-laws on Thanksgiving. I hope that I will have many more opportunities to make it so that PeeWee can learn how to make it, too!

Ingredients
1lb pork sausage
2 C. Diced onions
2 C. Thin sliced celery
1/4 C. Butter
17 slices of Melba toast
1 T. Salt
1 T. Dry parsley
1/4 tsp. black pepper
1 T. Sage or poultry seasoning
3 beaten eggs

Fry sausage until it is medium done. Then, steam sausage, onions, celery, and butter for about 15 minutes. Soak Melba toast in cold water until spongy. Squeeze out, tear apart, and mix with sausage and vegetables. Sprinkle mixture with spices and stir in eggs.

Sugar Cookies

Here is a tasty little recipe we found at: http://www.delish.com/recipefinder/basic-sugar-cookie-rbk1207

• 1 1/2 cup(s) (3 sticks) unsalted butter, softened
• 1 cup(s) sugar
• 1 large egg
• 2 teaspoon(s) vanilla extract
• 4 1/2 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt

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Directions

1. In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.
2. Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm.
3. Heat oven to 350 degrees F.
4. On floured surface, roll dough 1/8-inch thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.

Pecan Crusted Chicken

This is a delicious and healthy recipe for "fried chicken" adapted from: http://www.eatingwell.com/recipes/pecan_crusted_chicken.html

• 2 Boneless skinless chicken breasts
• 1/4 cup pecans, chopped
  
• 1/8 plain dry breadcrumbs
• 1 teaspoon freshly grated orange or lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon chipotle powder (or red chile powder)
• 1 large egg white
• 2 tablespoons water
• 2 tablespoons canola oil

Cut chicken breasts into strips to make chicken "fingers" about 1 inch thick.

Mix chopped pecans, breadcrumbs, zest, salt, and chipotle powder in a shallow dish.

In another shallow dish, which egg white and water to create an egg wash.

Heat 2 tablespoons of oil in a non-stick skillet over medium heat.

Dip each piece of chicken in the egg wash then into the breading mixture and toss to coat. Once coated, shake off excess and place into the hot oil.

Place half the pieces in the pan and avoid crowding. Cook 3-4 minutes on each side or until fully cooked.

Drain and let cool on a paper towel before serving. Makes 2 portions, about 280 calories per portion.