Three Turkey Stuffings for Thanksgiving
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Looking for a stuffing recipe while preparing Thanksgiving turkey? Choose one of these three easy stuffing recipes made with pecan, cornbread or chestnut
04 November, 2012
ingredients
Butter
4 tbsp
Carrots
2 each, diced
Onion
1 small, chopped
Tomatoes
4 - 6 each, cherry variety, halved
Apples
2 each, peeled, cored and chopped
Pork sausages
4 - 6 thick, sliced
Sweet corn
110 g, drained
Pecans
100 g, halved
Sage
4 leaves, chopped
Salt
Pepper
Thyme
some sprigs
Butter
50 g
Oil
1 tbsp
Cornbread
175 g, cubed
Onion
1 large, chopped
Sweet potatoes
2 each, diced
Red bell peppers
1, deseeded and chopped
Sausages
450 g, sliced
Sage
4 leaves, chopped
Pumpkin seeds
2 tbsp
Salt
Pepper
Thyme
some sprigs
Marjoram
Oil
3 tbsp
Onion
1, finely chopped
Butternut squash
1/2, cubed
Rice vinegar
200 g pack mixed wild and basmati
Chicken stock
500 ml
Chestnuts
200 g pack cooked and chopped
Tomatoes
5 - 6 each sundried in oil, drained and halved
Sage
4 leaves, chopped
Salt
Pepper
Thyme
some sprigs
Preparation
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 baking dishes.
For the pecan stuffing
Melt the butter in a frying pan and cook the carrots, onion, tomatoes and apple until softened. Tip into a bowl.
Add the sausages to the pan and cook quickly until browned. Add to the bowl with the remaining ingredients and stir well. Season to taste with salt and pepper. Put into a baking dish and cook for 25-30 minutes until lightly browned. Garnish with thyme.
For the cornbread stuffing
Heat the butter and oil in a frying pan and cook the cornbread cubes until lightly browned. Remove from the pan and tip into a bowl.
Add the onion, sweet potatoes and pepper to the pan and cook until softened. Tip into the bowl.
Add the sausage to the pan and cook until lightly browned. Add to the bowl with the sage and pumpkin seeds and season to taste with salt and pepper. Mix well and put into a baking dish. Cook for 25-30 minutes until lightly browned and the bread cubes are crisp. Garnish with thyme and marjoram.
For the chestnut, squash and wild rice stuffing
Heat the oil in a large pan and cook the onion and squash until lightly browned and softened. Add the rice and stock and bring to a boil. Cook gently for about 20 minutes until the rice is tender and the stock is absorbed. Add the chestnuts, tomatoes and sage and season to taste with salt and pepper. Put into a serving dish and garnish with thyme.
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