I’m having one of those Thanksgivings where I’m doing everything last minute, like deciding my final menu to getting my groceries. I still have to write down my Thanksgiving shopping list! Still I wanted to share what I finally decided to cook up for our Thanksgiving feast before I get out of my PJs to run off to the grocery store.
Chorizo Apple Stuffing
I was attracted to this dish because of the chorizo sausage. We recently had some deer chorizo made by our local butcher after my husband’s last deer hunt. It should be a bit leaner than regular chorizo and should reduce a few fat grams in this dish. I’ll also be using homemade chicken broth and gluten free bread since my mother-in-law has a sensitivity to gluten.
Yield: Serves 16
- 1 pound chorizo sausage, squeezed from casings
- Olive oil (if needed)
- 2 large celery stalks with leaves, thinly sliced
- 1 large onion, chopped
- 5 large garlic cloves, minced
- 2 tablespoons dried Mexican oregano
- 1/2 teaspoon cayenne (optional)
- 2 Granny Smith apples, peeled and thinly sliced crosswise
- 2 cups reduced-sodium chicken broth
- 1/2 cup chopped flat-leaf parsley
- 1 1/2 pounds crusty bread such as pugliese, cut into 1-in. cubes
1. Preheat oven to 350°. Cook chorizo in a 12-in. frying pan over medium-high heat until browned, stirring often and breaking meat into small chunks, about 8 minutes. Measure fat from pan; you should have 1/4 cup (if needed, add oil). Add celery, onion, garlic, oregano, and cayenne, if using; sauté until slightly softened, about 4 minutes. Add apples and stir to coat.
2. Transfer mixture to a very large bowl. Add broth to pan and stir to loosen browned bits; pour into bowl. Stir in parsley and bread. Spoon stuffing into a buttered 9- by 13-in. baking dish, mounding it.
3. Bake stuffing until browned and center reaches at least 160°, 50 to 60 minutes; drape with foil if it starts to get dark.
Make ahead: Up to 1 day through step 2, covered and chilled; bake about 1 hour.
- calories 262 (42% from fat)
- fat 12g (sat 4.2g)
- cholesterol 28mg
- carbohydrate 26g
- sodium 643mg
- protein 11g
- fiber 1.9g
Weight Watchers POINTS = 6
Cranberry, Apple, and Orange Relish
I’ll be making Holly Clegg’s easy, no cook cranberry sauce, too. And I’ll substitute toasted pine nuts for almonds since my daughter has a nut allergy. (Pine nuts are really seeds.) I’m also using Stevia in the Raw instead of sugar, which will lower the calorie count significantly.
Yield: Serves 18 (makes 6 cups) (serving size: 1/3 cup)
- 1 1/2 medium oranges, unpeeled
- 1/2 medium lemon, unpeeled
- 2 medium Granny Smith apples
- 1 pound (1 qt.) fresh or thawed frozen cranberries
- 1/2 to 3/4 cup sugar
- 1 cup toasted slivered almonds
- Trim ends from oranges and lemon and discard. Cut citrus into 2-in. chunks, discarding seeds. Peel and core apples and cut into 2-in. chunks.
- Pulse fruit chunks and cranberries in batches in a food processor until coarsely chopped; pour into a bowl. Stir in sugar to taste. Add almonds up to 2 hours before serving.
Make ahead: Chill up to 1 week.
- calories 95 (29% from fat)
- fat 3.1g (sat 0.2g)
- cholesterol 0.0mg
- carbohydrate 17g
- sodium 1.2mg
- protein 1.6g
- fiber 3.2g
Weight Watchers POINTS = 1