If I were hosting the big spread this year, the first thing I would do is make some Cayenne Pepper Wafers. My mother's recipe for this spicy gruyere cracker is a must for that first toast of Champagne.
For a unique salad, I would make the Kale Salad with Apples and Walnuts from Tori Ritchie's blog Tuesday Recipe. I have not made this yet, but my friend Catherine made it for me, and I couldn't stop eating it. It's crunchy and fresh, the perfect Thanksgiving salad.
For a printable version of the recipe, click on the file below it.
Sourdough Stuffing with Sausage and Apples
This recipe was adapted from that of Pam Anderson in her book Perfect Recipes for Having People Over.
- 1 pound crusty bread, such as Harvest Organic Sourdough Bread, cut into 1/2 inch cubes
- 1 pound bulk sweet or hot Italian sausage, or breakfast sausage
- 1-2 tablespoons butter (optional)
- 2 medium onion, cut into medium dice (about 2 cups)
- 2 celery stalks, cut into medium dice (about 1 cup)
- 4 small or 2 medium tart apples, cut into 1/2 inch dice
- 1/4 cup minced fresh parsley
- 1/4 teaspoon dried rubbed sage
- 1 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 1/2 teaspoons freshly ground pepper
- 2 cups chicken broth
- 2 eggs, lightly beaten
- a few spoonfuls of pan drippings from the turkey
- Cut the bread into cubes, cutting off the crusts if you like (I like to leave the crusts) and spread them in a single layer on two baking sheets. Leave to dry overnight, or toast in the oven at 300ºF for 15 minutes or until crispy and dry.
- Turn the oven temperature up to 400ºF.
- In a large skillet, fry the sausage until it has broken down into small pieces, and there is no more pink remaining. Drain in a colander and pour off most of the grease from the pan.
- Using the same skillet, sauté the onions, celery, and apples in the pan juices, adding butter if you need to, until soft, about 8-10 minutes.
- Place the sausage, onions, celery, apples, bread cubes, and the rest of the ingredients into a large bowl. Mix well.
- Turn the stuffing into a buttered 3-quart baking dish. Cover with foil and bake until steamy hot, about 30 minutes.
- Remove the foil, drizzle with pan drippings from the turkey if you like, and bake for 10 minutes longer, or until the top is crusty. Try not to eat too much of that crusty goodness before you bring it to the table.