Thanksgiving recipes: chorizo stuffing and cranberry relish

Thanksgiving meal 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

From Sunset magazine, NOVEMBER 2010 issue

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.

Nutritional information

  • 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

From Sunset magazine, NOVEMBER 2010 issue

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


  1. 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.
  2. 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.

Nutritional information

  • 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

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