Italian Sausage, Mushroom and Chestnut Stuffing plus 1 more |
| Italian Sausage, Mushroom and Chestnut Stuffing Posted: 11 Oct 2011 04:37 PM PDT  One thing that I often miss when I make a roast turkey breast for Thanksgiving instead of a full bird is the stuffing (aka dressing). Luckily you can make a stuffing without actually stuffing it into a turkey as you can easily bake it in a baking dish. When I was planning this years Thanksgiving meal I could not stop thinking about a stuffing so I decided to do one. The base of stuffing is normally cubed dried bread along with onions, celery and herbs and from there you can add pretty much anything that you want. I was going with a kind of Italian theme for my Thanksgiving dinner this year and so the first thing that I added to my stuffing was some Italian sausage. From there I added sauteed mushrooms and some roasted chestnuts for a touch of sweetness. For me the most distinctive thing about stuffing it the aroma and flavours of the herbs and in particular it is the sage that stands out so I was sure to add a lot of sage along with a bit of thyme. This stuffing is just packed with flavour and it sure did disappear from the table really quickly! 
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| Posted: 11 Oct 2011 03:13 AM PDT  I hope that everyone that celebrated the Canadian Thanksgiving over the weekend had a great one filled with tons of tasty food! This year I made my favourite herb roasted turkey breast and of course no turkey holiday dinner would be complete without cranberry sauce! Cranberry sauce and turkey are meant to be together and I always enjoy a healthy spoonful of it served either right on top of the turkey or just on the side for easy dipping. This is the basic recipe for a cranberry sauce and it is very easy to make. You simply simmer some water, sugar and the cranberries until they burst and the sauce starts to thicken. Once you have mastered the basic recipe you can start playing with it and simple additions like a touch of citrus make it even better. Over the years I have experimented with various things like replacing the sugar with maple syrup or adding ginger, or spicy jalapeno peppers or even pino noir. Tip: You can make the cranberry sauce a day or two ahead of time to lighten the load on the day that you make your big holiday dinner. 
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