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
2 medium onions, finely diced
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 cups dried cranberries
Melt the butter in a large skillet and saute the onions, apples, and sausage, breaking up the sausage as you cook.
Place into a buttered casserole dish and bake for 45 minutes.
- 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!