Thanksgiving is almost here, and if you haven't finished all your cooking, here are two delicious recipes that will definitely be a hit on your table.

TRISH'S STUFFING
1/4 cup olive oil
1 stick (1/2 cup) unsalted butter
2 medium onions, chopped
1 bunch scallions, chopped
8 celery stalks, chopped
1 lb mushrooms, sliced
2 (16 oz) bags cornbread stuffing
1 10 3/4 can cream of mushroom soup
1 10 3/4 can cream of celery soup
1-2 cups good low sodium chichen stock
1 1/2 cups chopped italian parsley
1/2 cup orange juice
1/4 cup lemon juice
3/4 lb pancetta, cooked until crisp and drained
3  hot italian sausage
4 sweet italian sausage remove from casing and cook till brown and broken up
2 small or 1 large gala apple

In large pot, cook sausage meat and pancetta until brown and drain all but 2 tbls fat and set meat aside
Saute onions, scallions, and celery until tender (approx 10 minutes). Add mushrooms and cook 2-3 minutes more. Transfer to large bowl, stir in all the remaining ingredients and moisten with chichen broth, until desired moisture level.  Grease a large, shallow roasting pan (I usually use a throw away) and add stuffing (yes, I'm Italian we call it stuffing! lol)
Cover with foil and bake at 325 for 50-60 minutes, and more stock if needed.  Remove foil and bake about 10-15 minutes more until the top gets golden and crispy (the best part).  This is a perfect mixture of the Italian stuffing I remember and a little bit of Ron's Kentucky roots with the cornbread...you'll love it!
I personally am not a fan of the whole sage/Bell seasoning taste, so you can see, I don't use it...don't think you'll miss it...but of course add if Thanksgiving wouldn't be the same without it!! lol

SMOOTH AND CREAMY PUMPKIN DREAM SQUARES

3/4 cup butter
2/3 cup sugar
1 1/2 cup uncooked quaker oats
1 1/4 cup flour
1/2 toasted chopped almonds
2 8 oz cream cheese (room temp)
1 1/2 cup sugar
4 eggs
1 16 oz can pumpkin (not pie filling)
1/2 cup light or dark Karo syrup
2 tsp cinnamon
Set oven to 350
Butter 13 x 9 pan
Beat butter and sugar until fluffy, and oats, flour and nuts and mix well.  Spread and press into greased pan and bake 18-20 minutes till it starts to get golden, let cool a bit.

In large bowl beat the cream cheese, 1 1/2 c sugar, eggs, pumpkin, Karo and cinnamon, beat until smooth
Pour over the crust and continue baking for about 35-40 minutes till set.
A dollop of freshly made whipped cream and....better than pumpkin pie!

Enjoy and ciao bella!
xo