HOTLINE: Saturday, Nov. 19

Posted: Updated:

Arizona Classic Balloon Festival
Brittney Shipp was live out at the Arizona Classic Balloon Festival at the Wild Horse Pass located at 48th St & North Loop Rd.  Donate a non perishable food item and get $3 off admissions.  For more information go to www.azballoonclassic.com

Gilbert Days Parade
The Gilbert Days Parade kicks off on Saturday November 19th at 9am, starting at Gilbert Rd & Olive.  For more information go to www.gilbertdays.org

The Undy 5000 5K Run/Walk
The Undy 5000 5K Run/Walk to fight colon cancer will return to Phoenix on Saturday November 19th at 9am.  The run will take place at the State Capitol District in Downtown Phoenix.  For more information go to http://www.ccalliance.org/

Chandler's Rock the Block
The Chandler "Rock the Block" streat party is scheduled for Saturday November 19th from noon until 8pm along Arizona Avenue from Chandler Blvd to Frye Rd. For more information go to www.fieldworksevents.com

Woofstock Festival
The Woofstock Festival returns to Tumbleweed Park in Chandler on Saturday November 19 from 9am until 2pm.  For more information go to www.chandleraz.gov/woofstock.

American Indian Heritage Festival
In honor of Native American Recognition Days, the Deer Valley Rock Art Center is hosting a free American Indian Heritage Festival on Saturday November 19th from 10am until 3pm.  For more information go to http://drvrac.asu.edu

3rd Annual Phoenix Reptile Expo
The Phoenix Reptile Expo will be held on Saturday November 19th from 10am until 5pm and Sunday November 20th from 11am until 5pm at the Mesa Centennial Hall located at 200 N. Centennial Way in Mesa.  For more ifnromation go to www.phxreptileexpo.com

12 Days of Workouts
Anderson Training Systems is located at 4685 S. Ash, Ste H-1 in Tempe.  For more information call 480-227-8090 or go to www.facebook.com/andersontrainingsystems

The Wildlife World Zoo
The Wildlife World Zoo is located at 16501 W. Northern Ave. in Litchfield Park. For more information on all the zoo's exciting attractions and events, call 623-935-WILD or check out their website www.wildlifeworld.com.  For more pet training tips from Dr. Grey Stafford, visit www.iReinforce.com

Travel Deals from TravelationOnline.com
For more information on today's travel deals, you can contact Rosanne Coloccia at rosanne@travelationonline.com or go to the agency website at  www.travelationonline.com

Dave Owens, The Garden Guy
Contact Dave at gardenguy@gardenguy.com, or visit www.gardenguy.com

ShowUp.com
www.ShowUp.com provides a comprehensive calendar of the theater, music, dance, art, festivals and cultural attractions throughout the Valley and around Arizona - along with a Ticket Marketplace that sells last-minute discount tickets. Sign up for "You've Got Shows!" at www.ShowUp.com for a chance to win free tickets. ShowUp.com is a project of the non-profit Alliance for Audience and Matt Lehrman is its Executive Director.

5th Annual Harvest Festival
The Enchanted island 5th Annual Harvest Festival takes place November 19 and 20th from 11am to 6pm at Encanto Park located at 15th Ave and Encanto in Phoenix.  Entrance is $5 or 5 donated canned goods.  For more information call 602-254-1200 or go to www.enchantedisland.com

Stuffing Done 3 Ways
M culinary is located at the Studio M Heirloom Restaurant at DC Ranch.  For more information call 602-200-5757 or go to www.mculinary.com

Italian Bread Stuffing with Spicy Sausage, Fennel & Bell Peppers
Yield 15-20 servings

Ingredients
3 lbs. Italian Bread -  cubed & oven-dried
2 cups Onions - large diced
2 tbsp. Garlic - chopped
1 cup Fennel - medium diced
2 cups Red Bell Pepper - medium diced
6 links Spicy Italian Sausage- chopped in Cuisinart
1/4 cup Butter
1/8 cup  Extra Virgin Olive Oil
1/4 cup Heavy Cream
3 cups Chicken Stock
1/4 cup  Parsley - chopped
1/8 cup  Basil - chopped
2 Whole Eggs
Salt & Pepper to taste

Method
- Purchase Italian Bread, cube & dry till crispy.
· Butter the Pyrex dish.
· In a skillet, add EVOO, sausage, onion, garlic and fennel.  Cook till all are all  incorporated and the sausage is cooked.
· Add in Italian bread, butter, heavy cream, chicken stock, 2 eggs, parsley, basil, salt & pepper to taste, fold all together and pour into the Pyrex dish.
· Bake @ 350° for 50-60 minutes.  Let rest for 5-10 minutes.


Cornbread with Apples & Green Chile Stuffing
Yield 15-20 servings

Ingredients
3 lbs. Cornbread - cubed & oven-dried
2 cups Onions - large diced
1 tbsp Garlic - chopped
2 cups Green Chiles - fresh or canned
2 cups Apples, Grannysmith, peeled, cored & diced
1/4 cup Butter
1/8 cup Canola Oil
1/4 cup Heavy Cream
3 cups Rich Chicken Stock
1/8 cup Parsley - chopped
1/4 cup  Cilantro - chopped
2 Whole Eggs
Salt & Pepper to taste

Method
· Premake the cornbread.  Use your favorite recipe of purchase.  Cube and dry in the oven till crispy & dry.
· Butter the Pyrex dish & reserve.
· In a skillet, add canola oil, onions and garlic.  Cook till the onions are sweated.
· Now add butter, green chiles, apples and cream.  Cook for 5 minutes
· Now add cornbread, chicken stock, parsley, cilantro, egg and salt & pepper to taste.  Stir until well-incorporated.
· Add this mixture to the greased pan and bake at 350° for 50-60 minutes.  Let rest for 5-10 minutes.


Croissant Stuffing with Bacon, Onion & Sage
Yield 15-20 servings
1 Large Pyrex Dish

Ingredients
3 lbs. Croissants - cubed & oven-dried
2 cups Onions - large diced
1 tbsp. Garlic - chopped
2 cups Bacon - chopped
1/4 cup Butter
1/8 cup Canola Oil
3 cups Rich Chicken Stock - hot
1/4 cup Heavy Cream
1/4 cup Parsley - chopped
1/8 cup  Sage - chopped
2 Whole Eggs
Salt & Pepper to taste

Method
· Precook the croissants,  that can be leftovers from the freezer or purchased.  Dry in the oven till crispy.
· Butter the Pyrex dish & reserve.
· In a skillet, add the bacon, onions and garlic.  Cook till the bacon is medium cooked.
· Add the butter and stir until melted.  Now add the cubed croissants, oil, stock, cream and egg and fold in the parsley, sage and salt & pepper to taste.
· Spoon into the buttered Pyrex dish and bake uncovered at 350° until crispy on top, about 50-60 minutes.  Let rest for 5-10 minutes.