Paula Deen's Creamy Pumpkin Soup

Ingredients

2 tbsp extra virgin olive oil

1 large onion, chopped

1 inch chunk ginger, peeled & chopped

2 cans pumpkin puree (15 oz)

4 cups low sodium chicken broth

1/8 tsp cinnamon

1 dash nutmeg, freshly grated

1 cup whole milk

kosher salt

black pepper, freshly ground

Directions

Heat the oil in a large saucepan over medium high heat.  Add the onion, ginger, garlic and saute until tender, about five minutes.  Season the vegetables with salt and pepper.  Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium high heat for 15 minutes.  Puree until smooth.  Stir in the milk the last 5 minutes of cooking.

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Paula Deen's Good Old Country Stuffing

Ingredients

2 loaves of dry white bread

2 cups cooked white rice

1 sleeve crushed saltines

1 pound bulk breakfast sausage

2 cups chopped celery

1 large onion, chopped

7 cups chicken stock

salt & freshly ground black pepper

1 tsp dried sage leaves

1 tbsp poultry seasoning

3 eggs, beaten

1/4 stick butter, melted

mushroom giblet gravy

Directions

Preheat oven to 350 F.  Crumble dried white bread into large bowl.  Add cooked rice and crushed saltines.  Cook pork sausage in a large saute pan until it browns.  Add celery and onion and saute until transparent (five to ten minutes).  Pour over bread and rice mixture.  Add stock and mix well. Add salt, pepper, sage and poultry seasoning.  Mix well.  Add the beaten eggs and melted butter. Mix well.  Reserve two tablespoons of the stuffing mixture for the giblet gravy.  Pour into greased pan and bake until golden brown (about 45 minutes).  

http://www.foodnetwork.com/recipes/paula-deen/good-old-country-stuffing-recipe.html