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An American friend who celebrates Thanksgiving wherever she is in the world, gave me this absolutely delicious Thanksgiving stuffing recipe.
Funny thing is, when she's at home in San Diego, she makes it with turkey sausage meat, but when she celebrates Thanksgiving at her home in Spain, she uses pork sausage meat.
Having only made it myself with pork, I'm reliably informed that it's equally delicious either way.
I hope you enjoy it.
Ingredients:
- 1 lb turkey or pork sausage meat
- 4-5 cups of homemade breadcrumbs made with stale bread (white, brown or a mixture - whichever you prefer)
- 1 large white onion, chopped
- 1 large garlic clove, very finely chopped
- 1 cup of celery, finely chopped
- 1 large apple of your choice, peeled, cored and chopped
- 1 cup of dried cranberries or sour cherries
- 2 teaspoons of dried sage
- 1 teaspoon of dried rosemary, finely chopped or ground
- 1 1/2 teaspoons of dried thyme
- 1/2 cup of fresh parsley, chopped
- 3/4 cup of turkey or chicken stock
- 1/4 cup of butter, melted
- Zest of half a lemon
- Salt and black pepper to season
Method:
1. In a large frying pan, cook the onions and garlic for a few minutes over a medium heat until they begin to soften, but not brown.
2. Add the sausage meat to the pan, break up with a spoon and cook until it begins to brown and release its juices.
3. Now add the herbs, the celery, the apple, the cranberries or sour cherries and the lemon zest and continue to cook over a low to medium heat for a further five minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. At the end of the cooking time, turn off the heat and put the pan to one side.
4. Put your breadcrumbs into a large bowl and add the sausage mixture to them.
5. Mix everything together well and then add the stock, the melted butter and season well with salt and pepper. Give everything a good stir to combine all the ingredients (don't worry if it looks a little wet at this stage, as it will firm up during and after cooking).
6. Transfer the mixture to a greased baking dish and bake in a hot oven (350ºF/180ºC) for 40 minutes until the stuffing is golden brown and crisp.
If you don't want to cook the stuffing separately, you can, of course, use it to stuff your turkey. Just make sure you don't pack it in too tightly and that you follow the cooking instructions to ensure that the turkey is thoroughly cooked through.
After Thanksgiving, try the stuffing in sandwiches, cut into cubes and dropped into steaming bowls of turkey soup or cut into thick slices, gently fried on either side in butter, served on a slice of wholewheat toast and topped with a poached egg - delicious!
I have varied interests including experimental cooking, writing, working online, my dogs and creating new looks using budget methods.
I live in southern Spain with my husband and my two dogs.
Article Source: http://EzineArticles.com/?expert=Sherrie_Briault
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