There is no feast without love.
Cranberry Fruit Salad Sauce:
Ingredients:
2 cans 9 oz. cans of whole cranberry sauce
15 oz. can of fruit salad in syrup
Zest and juice of 1 orange
Zest of 1 lemon and juice of ½ lemon
1 inch piece of grated fresh ginger
½ tsp. cinnamon
½ tsp. cloves
Pinch of salt
Sausage Stuffing:
Ingredients:
8 links of sausage
4 cups of Italian bread – cubed
1 sleeve of saltine crackers – crumbled
½ cup of Italian parsley – chopped
5 cloves of garlic – chopped
4 stalks of celery – chopped
1 large onion – chopped
1 pint of mushrooms – sliced
½ cup of Parmesan or Romano cheese
5 tbs. of olive oil
2 tablespoons of butter
½ tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
1 ¼ cups of chicken broth
Preheat Oven 325 degrees:
Place the sausage in a baking pan and cook in oven for 20-25 minutes. Let the sausage cool and chop.
Heat a large cast iron frying pan with 2 tablespoons of olive oil and a tablespoon of butter. Sauté the sliced mushrooms until golden.
Sauté the celery, onions, garlic and parsley until the onions are soft and the garlic fragrant. Add the chopped sausage and the cubed Italian bread and crumbled saltine crackers and cheese.
Add the seasonings and chicken broth and gently incorporate.
Butter a baking dish and add the stuffing mixture. Grate a little more cheese on top and drizzle a little more olive oil and dabs of butter.
Bake 30-35 minutes.
Roast Turkey:
Ingredients:
For the Turkey :
13 lb. turkey
¼ cup salt
1 lemon – cut in half
3 – 4 stalks of celery – halved
3-4 carrots – halved
2 cups chicken broth
For the Seasonings:
½ lb. of butter or margarine – softened
1 tsp. garlic powder
½ tsp. salt
½ tsp. paprika
½ tsp. black pepper
3 tablespoons of soy sauce
1 tsp. sesame oil
½ tsp. sugar
1 tbs. lemon
Preheat Oven 325 degrees:
Clean the turkey inside and out with salt and cool water.
Rub the turkey inside and out with the lemon halves.
Pat the turkey dry.
Mix the garlic powder, salt, paprika and black pepper with the softened butter and rub all over the turkey.
Place the turkey in the baking pan with the carrots and celery and chicken broth. Bake uncovered until the skin is slightly golden.
Combine the soy sauce, sesame oil, sugar and lemon juice and rub on the turkey skin the make an aluminum foil tent over the breast and finish cooking.
Total roasting time; approximately 3 – 3 ½ hours.
Let the turkey rest for 15 – 20 minutes before carving.
Poblano and Jalapeño Relish:
Ingredients:
4 poblano peppers
4 jalapeño peppers
1 large onion – quartered
5 cloves garlic
1 tablespoon balsamic vinegar
4-5 tablespoons olive oil
1 tsp. salt
Preheat Oven 350 degrees:
Place the peppers, garlic cloves and onion quarters in a cast iron pan; drizzle with olive oil and sprinkle with salt.
Roast until slightly charred and let cool. Take the stems off the peppers.
Place peppers, onion, garlic, balsamic vinegar, olive oil and salt in a food processor and chop until a relish like consistency exists. Add salt to taste and a little more olive oil if you like.
Enjoy with Love,
Catherine
xo
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Silvia Brisigotti says
Chatty Crone says
Nee says
Sandee says
Have a fabulous weekend Catherine. Big hugs. ♥♥♥
sofiaaurora says
Sofía
Te de Ternura says
Felices días :)))
Conxita
Dottie says
This is a wonderful post of such delicious recipes. it makes me want to have Thanksgiving all over again! The Cranberry Fruit Salad Sauce and the Stuffing with Sausage look incredible. I love the ingredients in these dishes. Plus the turkey looks so beautiful, you don't want to even eat it, it is like a picture. Thanks for sharing.....Blessings on a good rest of the weekend! Dottie :)
David says
Angie Schneider says
Rose says
Tanya Walton says
Rose Clearfield says
April Tuell says
Hope to see you again soon!
April