One of my favorite sides on Thanksgiving this year was the stuffing. I created my own recipe this year and it came up great! Here I’m sharing it with you. This stuffing recipe is to be cooked outside of the turkey so you may prepare it ahead of time, which is an added bonus for me.
1 apple, 4 chicken sausages, 1 cup pitted green olives ( any kind), 1 cup dried cranberries, 1/2 cup of mixed nuts ( sunflower seeds, almonds and pecans), 1 cup Sherry cooking wine, 1/4 cup chicken broth, toasted bread crumbs for stuffing. 1 TBSP Oregano and Salt and pepper to taste.
Cook the sausage in a heated pan with a tablespoon of oil. When it’s starting to brown add all other dry ingredients. Add oregano, salt and pepper. Mix well. Then, add the Sherry wine and the broth. Let it cook until it simmers for a little bit (5 to 10 minutes) and add more wine if you notice the mix is too dry. It will be done when all liquid has been absorbed. At this point it’s ready to serve.
One of the things I like the most about this recipe is the apple and how it absorbs the sherry wine flavor and the extra punch of flavor from the green olives. This really came out as a great stuffing!
After Halloween we’re left with pumpkins of all sizes here and there. Here’s a simple pumpkin seed recipe. Everyone at home loves this pumpkin seeds recipe.
– Pumpkin seeds
– 1 tsp of butter
– 1 pinch of salt
– Heat up oven at 345 F.
– Take the pumpkin seeds out of a pumpkin. Wash them throughly and place on a round baking pan or big plate where you can spread them out well. Let them air dry for about 4-6 hours or overnight.
Heat the butter until it melts and add the salt. Mix well. Add the seeds to the butter mixture. Cover a baking pan with a baking sheet. Place the seeds on the pan making sure they are well spread appart.
– Bake for 40 to 45 minutes or until seeds are brown.