Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
(Family Features)You’ll want to start with a fresh or frozen thawed turkey, appropriately rinsed and drained.
Quarter a fresh orange or two and stuff into the carcass.
Stir together about 3 tablespoons fresh orange juice, 1/4 cup of vegetable oil, 1 teaspoon garlic salt, 1 teaspoon fresh or dried herbs of your choice, and a dash of pepper, and brush over the bird.
Cover and bake according to package directions.
The citrus flavor permeating your turkey will perfectly blend with Mrs. Cubbison’s Easy Sausage and Cranberry Stuffing. Add some baked yams, canned cranberry sauce and fresh bakery rolls or bread for a meal to remember. Your stuffing can bake while the completely roasted turkey rests and is carved.
- 1 cup dried cranberries
- 1/2 cup apple juice
- 1/2 cup chicken broth
- 1 pound uncooked breakfast or mild sausage
- 2 cups diced, fresh celery
- 1 cup diced, fresh onion
- 1 to 1 1/2 cups chopped pecans (optional)
- 3/4 cup chicken broth
- 1 10-ounce package Mrs. Cubbison’s Herb Seasoned Cube Stuffing
Place dried cranberries, apple juice and 1/2 cup chicken broth into small glass bowl; microwave uncovered on high for 2 minutes. Stir, and place to the side (allowing liquid to be absorbed by dried berries).
Preheat oven to 350°F. In large, nonstick pot, brown sliced or chopped sausage, breaking up and stirring frequently until browned.
Reduce heat to low, add vegetables and sauté until somewhat tender (about 3-4 minutes).
Add chopped pecans if desired, soaked cranberries (including liquid), and 3/4 cup of chicken broth; stir and remove from heat.
Fold in entire contents of stuffing mix until well combined, and spoon mixture into a 9 x 11-inch baking dish that has been prepared with cooking oil spray.
Cover baking dish with foil and bake for approximately 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered.
Remove from the oven, cool slightly while slicing turkey or other poultry to serve with the meal, and garnish before presentation with 1/2 cup pecan halves, if desired.
Yield: 10-12 servings