6 portions

Ingredients
8oz sliced white bread with out crusts
4oz of peeled stick celery cut into cubes (2cm squares)
3oz chopped white onion
21/2 oz unsalted butter
1TBS freshly chopped or dried sage
2TBS chopped curly parsley
2 eggs
¼ cup heavy cream
½ cup chicken broth
4oz sliced dried apricots
3oz Peeled chestnuts (optional) may need to use fresh or look at high end gourmet market for peeled and frozen)

Method of Preparation

1. Cut the sliced white bread into 1 inch cubes. Add the chopped parsley and the sliced dried apricots.
2. Cook the diced onion and the celery in the butter for 3-4 minutes, then add the chopped sage and parsley. Slice the peeled chestnuts and add to the stuffing then lightly season with salt and pepper.
3. In a stainless bowl mix the eggs with the chicken broth and the heavy cream, season with salt and pepper.
4. Pour onto the bread mixture and gently combine.
5. Butter a pie dish 8 inches wide by 21/2 inches deep. Fill the dish with the stuffing and place in a water bath.
6. Bake at 375f for 25-30 minutes until cooked and the top is lightly golden. Serve immediately with Salter's Cranberry-Orange & Port Relish, roast turkey and ladles of gravy.

Serves 4

Ingredients

1 jar Salter's Chesapeake Cranberry Orange and Port Wine Relish
1 Box Puff Pastry Shells (4 each)
1 2oz Cooked Turkey Breast (cut into bite size pieces)
1 Tbsp Unsalted whole Butter.
4oz Mixed Mushrooms (oyster shitake button) cut into quarters.
2 Each Shallots
1 Clove Garlic
1 Tbsp Chopped Rosemary or Sage
2 Cups Chicken Bouillon
½ Cup Heavy Cream
1 Tbsp Corn Starch
2 Tbsp Cold chicken Bouillon

Method of Preparation

1 Bake the pastry shells on a sheet pan for 10-15 minutes at 375f until lightly golden
2 Pour the white wine & 2 cups chicken bouillon into a sauce pan. Add a small bay leaf and a sprig of rosemary.
3 Boil the stock until 1 cup remains. Remove the bay leaf and the sprig of rosemary. Add the heavy cream and simmer for 2 minutes. Stir the cornstarch and the cold bouillon together and add to the sauce to thicken. Cook for 1 minute.
4 Heat frying pan, add the butter and the mixed mushrooms followed by the chopped rosemary or sage.
5 Add the turkey and the sautéed wild mushrooms to the sauce & season with salt and pepper.
6 Spoon into the pre baked puff pastry shell and top with the Cranberry Orange and Port Relish
Happy cooking and Happy Holidays.

** This is a particularly good recipe for turkey, the day after Thanksgiving. Alternatively just buy oven roasted turkey from your local store and prepare this delicious appetizer or entrée. You may want to serve a double portion for an entrée.

Serves 8 people

Ingredients

¼ Cup Low Fat Cream Cheese
4 Tbsp Goat Cheese (optional)
1 Tbsp Chopped Chives
2 Tbsp Chopped Smoked Ham (cut into small dice)
Pinch of Ground Black Pepper
1 Loaf French Baguette
2 Tbsp Olive Oil
4 Tbsp Salter's Chesapeake Cranberry Orange and Port Wine Relish

Method of Preparation

1 Mix the cream cheese and the goat cheese with the chopped chives, the chopped ham and the black pepper.
2 Slice the French baguette on the bias and cut into 1cm thick slices. Drizzle with the olive oil and bake in a pre heated oven 375f for 10 minutes until crispy and lightly golden.
3 Put to one side for 5 minutes before spooning on the cheese and ham mixture. Top with 1 teaspoon of Salter's cranberry Orange and Port relish.

** For a vegetarian option omit the ham and also serve on toasted pieces of pumpernickel or baguette.
In Place of the cream cheese one may use local Cave Aged Cheddar Cheese.
One may also use Procuitto di Parma ham; just cut into small pieces and layer on the baguette with the cheese and the Cranberry-Orange and Port Relish.

Salter's Cranberry Orange and Port Relish makes a great spread on sandwiches with Turkey and is perfect with every Thanksgiving dinner.
Also use as a side on Cheese Cake, you won't believe how good it is .