Pumpkin Cheescake with Toasted Pecan Caramel


Stuffin' Muffins


Stuffin' Muffins

1 ½ pounds fresh ground pork

2 tablespoons unsalted butter 

2 tablespoons olive oil

1 cup chopped sweet onion

1 ½ cups chopped pear

1  tablespoon chopped, fresh sage leaves 

3 tablespoons of fresh rosemary

½ cup pine nuts

6 cups bread cubes, lightly toasted (Tuscan bread or similar) 

1 1/2 cups chicken broth

1/4 cup heavy cream 

3 eggs lightly whisked

Salt and freshly ground black pepper 

Muffin tins

Cran-Raspberry Sauce with Lime and Ginger

½ cup water

½ cup sugar

½ cup maple syrup

1 ½ teaspoons lime zest

2 tablespoons lime juice

1-12 ounce package cranberries

1 cup fresh raspberries

1 teaspoon fresh minced ginger

1 cup fresh raspberries



Stuffin' Muffins

Preheat the oven to 375°F . Butter muffin tins; set aside. 


Brown the sausage in a non stick skillet and spoon into a large mixing bowl. Heat the butter & olive oil, add the onion and cook until edges start to brown.  Stir in the chopped pears and rosemary, cover tightly and cook until pears are soft, stirring occasionally.  Add to the mixing bowl with sausage.  Stir in the sage, pine nuts, cubed bread, season with salt & pepper and mix well.     


Whisk the eggs and heavy cream together in a bowl.  Pour over the top of stuffing mixture, following with the chicken broth and mix well.


Fill buttered muffin tins with the dressing. Bake for 20- 25 minutes or until golden on top.  Let cool and remove from tins.  

Cran-Raspberry Sauce with Lime and Ginger

Stir together water, sugar, maple syrup, lime zest and lime juice in a heavy, medium saucepan.  Bring to a boil and reduce heat.  Simmer, uncovered, for 3 minutes until sugar has dissolved.


Add cranberries and continue to simmer, uncovered, for 5 minutes, sirring occasionally.  Stir in ginger.  Simmer uncovered, 6 minutes more until berries have popped and mixture starts to thicken, stirring occasionally.  Add raspberries and mix gently.

Remove from heat and let cool.  Makes about 3 cups