Traditional Bread Stuffing With Herbs
This is my grandmother's recipe, which my mother has been using to make our Thanksgiving turkey stuffing for more than 40 years. I've never tasted any turkey stuffing that has come close to as good as mom's. Although years ago we used to stuff the bird, these days we cook the stuffing separately. It is much easier to get an even cooking of the turkey (and safer too) if you do not stuff it. To infuse the stuffing with turkey flavor we simmer the giblets for an hour, and use that stock in the stuffing.
Ingredients
·         ½ cup (1 stick) Margarine
·         5 large Celery Stalks (chopped)
·         1 large Onion (chopped)
·         1 tsp. dried thyme
·         ¾ tsp. Salt
·         ½ tsp. Pepper
·         ½ tsp. dried Sage
·         1  (14½ ounces) Turkey Broth
·         2 loaves (16 ounces each) sliced firm White Bread (lightly toasted and cut into ½-inch cubes)
·         ½ cup loosely packed fresh Parsley Leaves (chopped)
·         TurkeyGiblets
 Instructions
Preheat oven to 325 °F.
Heat a 12-inch skillet over medium flame and melt margarine. Add celery, onion, and Giblets. Sauté for 15 minutes, or until tender, stirring occasionally. Blend in thyme, salt, pepper, sage, Turkey broth, and ½ cup water. Remove the skillet from heat and set aside. Place the bread cubes in a large bowl. Pour over celery mixture and toss to mix well. Transfer the stuffing in a 13x9 inch glass baking dish and cover with foil Bake for 40 minutes, or until the stuffing is heated well through.
Enjoy the Season!
Chef David

It's time to plate up with turkey and much more at the Jacaranda Trace Thanksgiving Buffet. Residents won't have to worry about preparation and clean up, because our staff has an entire menu of delicious, traditional foods ready for them to enjoy! The elaborate meal will take place in the Dining Room, and of course many plan to bring their family in to celebrate. Happy Thanksgiving from Jacaranda Trace!

Jacaranda Trace Weekly Dinner Specials
Week of: November 22^nd - November 28^th, 2011
 
Tuesday: Chicken A la Gruyere
 
Wednesday:  Ruby Red Trout with Almond
                        Butter
 
Thursday:***Thanksgiving***
 
Friday:Blue Cheese Encrusted Prime Rib of                               
              Beef, Au Jus
 
Saturday: Shrimp & Scallop Stuffed Crepes
                  With Béarnaise Sauce
 
Sunday:***Brunch***
 
Monday:  German Knockwurst with                          
                  Steamed Potatoes & Sauerkraut
                   
        

Jacaranda Trace Dinner Menu
November 22^nd – November28^th 2011
 
                              Chopped Salad                                                    Soup Du Jour
                                                                                          
                  Greek Salad with Feta & Olives                               Creamy Tomato Soup
                                                                                                 With Cheddar Cheese & Croutons
 
Baked Italian Manicotti
Sweet Ricotta Cheese Mixed with Shredded Parmesan Cheese, Fresh Basil, Oregano, and Thyme Piped into Long Pasta Shells then Covered and Baked with Tomato Sauce, Sliced Fresh Mozzarella Cheese, and Served with a Side of Garlic Toast
 
Roasted Lemon Chicken
Your Choice of White Breast & Wing, or Dark Thigh & Leg that has been seasoned with Herbs & Spices, then Roasted and Finished with a Lemon Zest and light Chicken Sauce
 
Pork Medallion- Prosciutto  
Tenderized center cut Pork Medallion wrapped in Aged Prosciutto, Seasoned then Pan Seared to lock in Juices, Finished in the oven with a touch of Honey and Nutmeg
 
Bourbon Street Rib-Eye Steak
Choice Rib-Eye Steak Cut & Trimmed Daily for Freshness, Marinated with Bourbon Whiskey, Soy Sauce, Brown Sugar, Worcestershire sauce, Salt and Pepper then Grilled on an open Flame Grill
 
Filet of Grouper Du Jour
From the Gulf of Mexico, this Fresh White Meat Fish is Seasoned, then Grilled, Blackened, Sautéed, or Baked to your Preference. New England Tartar Sauce is served upon request
 
Substitutes Available Upon Request:
Idaho Baked Potatoes, Baked Sweet Potatoes, Rice Pilaf, Broccoli Florets, Steamed Carrots, Poached or Grilled Chicken Breast, No Sugar Added Cake

Jacaranda Trace Weekly Dinner Specials
Week of: November 15^th - November 21^st, 2011
 
Tuesday: Chicken Saltimbocca with Lemon Sauce
 
Wednesday:Stuffed Cabbage with Tomato Raisin Sauce
 
Thursday:Home Made Meatloaf with Mushroom Gravy
 
Friday:Carolina Style Baby Back Ribs
 
 Saturday:    Veal Marsala with Angel Hair Pasta
 
Sunday:Brunch
 
Monday: Stuffed Sole with Creamy Dill Sauce
 
 
Note: Most Specials can be served with Sauce on the side upon Request. Potatoes or Rice can be substituted for Pasta on all Specials.

ICE CREAM FLAVORS:

Butter Pecan (Sugar Free), Wild Berry (Sugar Free),
Rainbow Sherbet, Kona Coffee,Chocolate
 
 
                   

Jacaranda Trace Dinner Menu
November 15^th – November21^th 2011

 
                              Tossed Salad                                                 Soup Du Jour
                                                                                          
                  Tomato Mozzarella Basil Salad                     Chicken with Egg Noodle Soup
                          With Toasted Baguette

 
Pumpkin Squash Ravioli
Ravioli stuffed with tender Pumpkin and combined with crisp Asparagus, Sweet Butternut Squash, and Juicy Red Apples. This Vegetarian dish is topped with a Butter-Parsley sauce
 
Buttermilk Chicken Breast with Sweet Corn Sauce
All White Meat Chicken Marinated in Buttermilk then Dredged in Seasoned Flour, Sautéed, and Finished with a Kernel Corn, Onion, Garlic, Red Pepper, Chicken and Honey Sauce.
 
 
Smothered Pork Chops    
Two Center Cut Pork Chops Seasoned and Grilled, Covered with Rich Pork Gravy then Braised until Fork Tender and Served Cornbread Stuffing.
 
 
Bistro Medallions with Red Wine Reduction
Twin USDA Choice Beef Medallions Seasoned then Grilled to your Specifications and Finished with a Red Wine, Shallot, and Chopped Parsley Sauce.
 
Filet of Tilapia Du Jour
Fresh White Meat Fish, Seasoned, then Grilled, Blackened, Sautéed, or Baked to your Preference New England Tartar Sauce is served upon request.
 
Substitutes Available Upon Request:
Idaho Baked Potatoes, Baked Sweet Potatoes, Rice Pilaf, Broccoli Florets, Steamed Carrots, Poached or Grilled Chicken Breast, No Sugar Added Cake

Jacaranda Trace Dinner Menu Specials
November 8^th - November 14^th 2011
 
Tuesday:
Glazed Grilled Ham with Peaches
 
Wednesday:
Swedish Meatballs over Egg Wide Noodles
 
Thursday:
Baked Flounder with Tomato Caper Sauce
 
Friday:
Herb Encrusted Prime Rib of Beef, Au Jus
 
Saturday:
  Baked Bone in Chicken Cacciatore
 
Sunday:
Brunch  
 
Monday:
Shrimp Alfredo over Angel Hair Pasta
 
Note:
Most Specials can be served with Sauce on the side
Potatoes or Rice can be substituted for Pasta on all Specials.
 

Jacaranda Trace Dinner Menu
November 8^th – November 14^th 2011

                               Tossed Salad        Soup Du Jour                                                                       
Tri Potato & Bacon Salad        Italian Vegetables Soup

 
Stuffed Zucchini
A Fresh Zucchini always makes a good Meal when you Stuff it with Sautéed Onions, Corn, Peppers, and Rice, Bake it with Mozzarella and Top with Marinara Sauce and Parmesan Cheese
 
Baked Chicken Pot Pie
Pulled White and Dark Chicken Meat Folded into a Creamy Chicken Sauce with Fresh Herbs and Vegetables, Topped with a Flaky Pie Crust Covering, and Baked until Golden Brown
 
Pork & Pineapple Kabobs    
Tenderized Pork Meat, Pineapple, and Bell Peppers are placed on Bamboo Skewers then Grilled and Based with a Sweet and Sour Sauce then Severed with Steamed Jasmine Rice
 
New York Strip Steak with Portobello Stew
Meaty baby Portabella Mushrooms are Stewed with Pearl Onions and Red Wine then severed with freshly cut Strip Steak grilled to your preference
 
Filet of Salmon Du Jour
Fresh cut Salmon is Seasoned, then Grilled, Blackened, Sautéed, Poached, or Baked. New England Tartar Sauce is served upon request. This week Ask for the Orange Hollandaise
 
 
 
Substitutes Available Upon Request:
Idaho Baked Potatoes, Baked Sweet Potatoes, Rice Pilaf, Broccoli Florets, Steamed Carrots, Poached or Grilled Chicken Breast, No Sugar Added C

This is a great time to start thinking about Holiday Dinners and Parties. Like what to fix for Family and Friends.
Here is a great recipe for a cheese ball that my family has made for every holiday! Serve cold with crackers.
Enjoy The Season!
Chef David
 
 
Party Cheese Ball
 

• 2 (8 ounce) packages cream cheese, softened
• 2 cups shredded Cheddar cheese
• 1 tablespoon finely chopped pimento
• 1 tablespoon finely chopped green pepper
• 1 tablespoon finely chopped onion
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 pinch salt
• 1/2 cup finely chopped pecans

Directions
1.    Combine the cream cheese and Cheddar cheese in a bowl; use your hands to mix together. Add the pimento, green pepper, onion, Worcestershire sauce, lemon juice, and salt; mix, and shape into a ball. Spread the pecans onto a plate. Roll the cheese ball in the pecans until evenly coated. Refrigerate overnight before serving.

 Jacaranda Trace Dinner Menu Specials
November 1^st - November 7^th 2011
 
Tuesday:
Baked Chicken Cordon Bleu w/ Dijon Cream Sauce
 
Wednesday:
Hungarian Beef Goulash over Egg Wide Noodles
 
Thursday:
Sweet & Sour Shrimp over Fried Rice
 
Friday:
Baby Back Ribs w/Brown Sugar BBQ
 
Saturday:
 Sautéed Beef Liver with Bacon and Onions
 
Sunday:
Brunch
 
Monday:
Chicken Piccata w/ Angel Hair Pasta
 
Note:
Most Specials can be served with Sauce on the side
Potatoes or Rice can be substituted for Pasta on all Specials.