Foolproof Pie Dough

This is a recipe that I have been using for a long time.  My crusts are not very pretty ( I am still working on that) but the taste is amazing.  Yes, you read it correctly that there is vodka in the recipe.  I promise you won't taste the alcohol as it burns off first so you are left with a flakey crust. This recipe makes two crusts but you can easily 1/2 this recipe to make one crust if needed. 

Ingredients:

• 2 1/2 cups All Purpose Flour
• 1 tsp salt
• 2 Tbsp Sugar
• 12 Tbsp Cold butter, but into 1/4-inch pieces
• 1/2 cut butter shortening, (Crisco) cut into 4 pieces
• 1/4 cup Cold Vodka
• 1/4 cup Cold Water

Directions:

1. Process flour, salt, and sugar in a food processor until combined, about 2 one-second pulses.  Add butter and shortening and process until dough just starts to collect in uneven clumps, about 12 - 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour)
2. Scrape the bowl rubber spatula and redistribute dough evenly around the processor blade.  Pulse until evenly distributed around the bowl and the mass of dough has been broken up. 4-6 quick pulses.
3. Empty mixture into bowl.  Combine vodka and water.  Sprinkled liquid over the mixture.  With a rubber spatula or wooden spoon, use folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together.
4. Divide dough into two even balls, wrap in plastic wrap, and flatten each into a 4-inch disk.  Refrigerate at least 45 minutes or up to 2 days.  Freezes very well. 

Sausage Dressing

This dressing is so much more than a recipe—it’s a cherished tradition passed down from my grandma to my mom, and then to my sister and me. I’ve always just eyeballed the ingredients, trusting the feel and memories of making it, but this time, my husband helped me measure everything so I could share it with you as close as possible to how we make it. In my family, we always prepare it the day before—it’s just the way it’s always been done. You could bake it right away, but letting it rest overnight allows the flavors to come together most magically, just like we’ve enjoyed for generations.

Ingredients:

• 12 oz bag of Pepperidge Farms stuffing (I use the seasoned classic stuffing)
• 2 boxes of Stove Top Stuffing (I use traditional sage and turkey)
• 1/2 lb breakfast sausage
• 2 sticks butter
• 1/2  cup onion
• 1/2 cup celery
• pepper to taste
• 1 garlic clove
• 2 eggs, beaten
• 1 cup Milk
• 4 cups chicken broth
• 1 tsp Sage
• 1 tsp  Poultry Seasoning
• 1 tsp Thyme

Instructions:

1. Preheat oven to 350°
2. Melt one stick of butter, add the celery, onion, and pepper to taste, and saute for about 5-7 minutes or until soft. Add the garlic and cook for an additional minute or two.  You don't want to burn the garlic as it can get bitter
3. In a large bowl, add the stuffing, the sausage, and the vegetables. Stir in the broth, beaten eggs, and milk.  
4. You can add the additional Sage, Poultry Seasoning, and Thyme and stir well.  Add more milk or broth if it is too dry. 
5. Stir everything together until it's evenly combined and add it to a greased 9x13 baking dish.
6. Cover with foil or lid and bake for 30 minutes.  Remove the foil/lid and place it back into the oven for an additional 30 minutes uncovered.  
7. Let it rest for a few minutes before serving.