Harry Potter/Thanksgiving Feast; Kell's contribution

Holiday Stuffing (Kell)

1 1/2 cubed whole wheat bread

3 3/4 cubed white bread

1 lb Pork sausage

1 c chopped onion

3/4 c chopped celery

2 1/2 tsp dried sage

1 1/2 tsp dried rosemary

1/2 tsp dried thyme

1 or 2 golden delicious apples

3/4 c dried cranberries

1/3 c parsley

3/4 c chicken/turkey stock

4 T melted butter

Preheat oven to 350.  Spread bread in single layer on baking sheet.  Bake 5-7 minutes.  Transfer to a large bowl.  In a large skillet cook sausage and onions on medium heat till browned.  Add celery, sage, rosemary, and thyme.  Cook till flavors blend (2 minutes)  Pour sausage mixture over bread.  Add cranberries, chopped apples, parsley, stock, and butter.  Bake uncovered at 350 for 30 minutes.

Salted Caramel Pie (Kell)

1 1/4 cups graham cracker crumbs (1 pk)

6 T butter

1/4 cup brown sugar

two 14 oz can sweetened condensed milk

Fleur de sel (chunky salt)

2 C heavy whipping cream

2 T confectioners' sugar

Preheat oven to 350.  In food processor pulse graham cracker, brown sugar and butter together.  Press into 9" pie plate.  Bake for about 10 minutes.  Let cool.  Increase oven temp to 425.

Scrape 2 cans Sweetened condensed milk into 9x13 baking dish and cover with foil.  Place baking dish in a roasting pan.  Add enough water to roasting pan to come 1/3 of the way up the baking dish.  Bake for 2 hours, lifting foil and stirring 2-3 times through cooking process. (If caramel comes out a little lumpy, don't worry.  It will smooth out as it chills)

Scrape caramel into pie crust and sprinkle with fleur de sel.  Cover with plastic and chill for 4 hours.

Whip 2 cups cream till soft peaks.  fold in 2 T confectioners sugar.  When ready to serve, spread over caramel.

Serve if desired with crisp tart apples.