Cranberry-Orange Relish

1 12-oz. pkg. cranberries, washed and sorted
1 whole orange, seedless and 3/4 inch diced
1 apple, cored and 3/4 inch diced
1 cup Hammons Black Walnuts, Fancy Large
1/8 tsp. salt
1 1/2 cups sugar
2 stalks celery
1 can jellied cranberry sauce

In a food processor bowl, combine all ingredients and pulse until ingredients are well blended and finely diced. *Do not over process. Place relish in refrigerator. Relish can be made a day or two before and stored in a closed jar, as it is better to stand. Makes approximately 14 servings.

Green Beans with Raisins and Black Walnuts

1 lb. green beans, trimmed, cut into 2 inch lengths
2 T. butter
1 tsp. grated fresh ginger
1/4 cup raisins, minced
1/4 cup Hammons Black Walnuts
2 T. lemon juice
Salt & Pepper

Cook green beans in large pot of boiling, salted water until crisp-tender, about 6 minutes; drain. Rinse under cold water to cool; drain well. Melt butter in heavy, large skillet over medium-high heat. Add ginger, raisins and black walnuts; cook until ginger and black walnuts are just golden brown; stirring constantly; about 2 minutes. Add green beans and lemon juice and cook until beans are heated through and coated with black walnut mixture; stirring constantly, about 2 minutes. Season with salt and pepper.

Sausage, Wild Rice & Black Walnut Stuffing

1 cup wild rice, cooked according to package directions
1 lb. pork sausage, lightly browned
8 cups toasted bread cubes
1 cup Hammons Black Walnuts, chopped
½ cup butter
1 ½ cups celery, chopped
1 cup onion, chopped
3 eggs
½ cup parsley, finely chopped
½ cup golden raisins
2 cups chicken or turkey broth
Salt and pepper to taste
1 Tbs. poultry seasoning
1 tsp. thyme leaves

In a large bowl combine wild rice, pork sausage, bread cubes and black walnuts. Over medium-high heat, melt butter in a skillet; add celery and onion, sautéing until soft. Add to stuffing mixture. Stir in eggs, parsley and raisins. Slowly stir in chicken broth until stuffing is moist and holds together. Season with salt, pepper, poultry seasonings and thyme leaves. Turn into greased baking dish and bake at 350 degrees for 30 to 40 minutes. Makes enough stuffing to accommodate an 18 to 20 lb. turkey, approximately 20 servings.

Wild Rice

1 cup uncooked wild rice
4 tsps. or 1/2 stick butter
3/4 - 1 cup Fancy Large Hammons Black Walnuts
1/2 cup chopped green onion
1 cup sliced mushrooms
1/2 cup chopped green pepper
1 tsp. garlic salt

Cook wild rice according to basic directions. Melt butter in skillet. Saute Black Walnuts, mushrooms, onions and green peppers about 3 minutes or until the vegetables soften slightly. Add wild rice and garlic salt and continue cooking, stirring several times, until wild rice is heated through. Makes 4 – 6 servings.