- 1 16 oz. bag of fresh cranberries, washed and drained
- 1 medium orange, cut into eighths
- 1/4 to 1/2 cup of sugar
- 1 Habanero chile, seeds and stem removed (or substitute 2 Serrano chiles)
- Lemon or lime juice to taste
Grind the cranberries coarsely, then grind the orange sections into them. Add 1/4 cup of the sugar to the mixture and stir. Grind the Habanero and add it to the mixture, stirring well. Place the mixture in the refrigerator and let it chill for a few hours. Then taste the mixture; if it is too sweet, add some lemon or lime juice to cut the sugar. If the mixture is too tart for you, add more of the sugar. Then refrigerate until needed.
SPICY TURKEY AND STUFFING
This is a recipe I adapted from Paul Prudhomme's Stuffed Pork Chops recipe, which is also wonderful. I will include it later in an article on Cajun cuisine.
The stuffing is best cooked separately in a baking dish to go along with your turkey.
First:
- 1 Tablespoon salt
- 1 teaspoon onion powder
- 1 teaspoon red pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Mix the above ingredients. Reserve 2 tablespoons and sprinkle rest on turkey or if using turkey breast, lift up skin and sprinkle seasoning underneath, then replace skin. You might make more mix for a large turkey.
Second:
- 2 medium apples, coarsely chopped
- 4 Tablespoons unsalted butter
- 3 Tablespoons light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
Process apples, butter, sugar, vanilla and nutmeg until smooth. Set aside.
Third:
- 3/4 pound bulk pork sausage
- 1 cup onions, chopped
- 1 cup celery, chopped
- ½ cup chopped green pepper
- 2 teaspoons minced garlic
- 1 4 oz. can chopped green chiles, undrained
- 1-2 cans chicken stock
- 1 package Pepperidge Farm Herbed Stuffing Mix.
- 1 package Pepperidge Farm Cornbread Stuffing Mix
- 1 cup chopped walnuts
Brown sausage in skillet over high heat for 3 minutes. Add onions, celery, green pepper, garlic and 2 tablespoons seasoning mix, stirring well. Cook about 4 minutes, stirring occasionally and scraping skillet until sausage is well browned. Reduce heat, add green chiles and chicken stock and cook 5 minutes stirring frequently. Add apple mixture and cook about 2 minutes more, stirring constantly. Remove from heat.
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