Finally, the Thanksgiving Stuffing!


One of my absolute favourite parts of the Thanksgiving meal is the stuffing. It was Thanksgiving recipe research that led me to cooking stuffing in a roasting dish outside the bird – we had grown up with a delicious herb stuffing, breadcrumbs, loads of Stork (remember that!), and dare I say it usually dried mixed herbs and parsley.We then progressed onto fresh thyme, sage and parsley and there’s no denying this herb stuffing goes perfectly with Turkey.

But this is a time for trying new things out. This year I decided on two, one for in the bird and one for outside. They were both so so good. Cranberry, Apple & Sausage Stuffing baked in a roasting tray outside the bird and Chorizo, Almond & Orange for stuffing the actual bird.

Cranberry, Apple & Sausage Stuffing


8 tablespoons (1/2 cup or 1 stick) butter, unsalted
2 medium onions, finely diced
1/2 – 3/4 French Baguette cubed
4 apples, peeled, cored and chopped
1 pound breakfast sausage or Italian sausage, casings removed
2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
2 teaspoons chopped fresh sage leaves, (about 6 leaves)
2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
2/3 cups turkey stock (I make mine with the turkey giblets, neck, two sticks of celery, a carrot with water)
2 cups dried cranberries

Preheat oven to 350F / 170C.
Melt the butter in a large skillet and saute the onions, apples, and sausage, breaking up the sausage as you cook.
After about 10 minutes, add the fresh herbs and dried cranberries. Add the cubed bread and moisten with the turkey stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter – if you don’t, just add less stock)

Place into a buttered casserole dish and bake for 45 minutes.

Chorizo, Almond & Orange Stuffing
4 / 5 cups breadcrumbs
1 onion finely chopped
250g chorizo
4 oz almonds
grated rind one orange
  • Gently fry the onions and chorizo in about 3 oz butter
  • Tip into a bowl with the breadcrumbs, grated orange rind & almonds. It shoul dbe quite moist from the butter.
  • Its now ready to stuff!



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