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!
And the winner is… Eating Well magazine’s Orange Cranberry Sauce. 🙂
“I liked the Orange Cranberry sauce. Very yummy!!!”
“Thank you so much for the turkey dish! I loved every bite. Loved the rice and the stuffed turkey. To be honest, I enjoyed both cranberry sauces. But if I had to choose, I would choose the Ginger Relish. I found myself eating that first even though I finished both! I liked the sweeter flavor, the added ginger I found light. The Orange Sauce seemed to have more zing, and I liked the sweetness and the texture of the Ginger Relish better. Thank you again!”
Here are some pics I took as I was preparing these recipes at home…