Thanksgiving Recipes for "Heat Lovers"


celery, cut into 1/4-inch diagonal slices
  • 1 large sweet apple, such as Rome Beauty, cored and cut into 3/4-inch chunks
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon dried sage leaves
  • 1/2 teaspoon dried rosemary leaves
  • 12 ounces hot or sweet Italian sausage, cut into 1/3-inch pieces
  • 1/4 cup chopped fresh parsley

    1. Heat oven to 325 degrees F.

    2. Spread bread cubes in two large rimmed cookie sheets; bake 10 minutes until crisp and pale golden, stirring occasionally. Set aside.

    3. In 12-inch skillet heat 1/4 cup chicken broth, 3 tablespoons margarine, and sugar, to melt. Add red pepper and celery; cook, covered, about 5 minutes until vegetables are crisp-tender.

    4. Uncover; cook 5 to 8 minutes longer, stirring occasionally until vegetables are browned and liquid is absorbed. Add apple, thyme, sage, and rosemary; cook 1 minute longer, stirring well to mix. Transfer vegetable mixture to large bowl.

    5. Wipe out skillet; heat over medium-high heat. Add sausage; cook 8 minutes, stirring frequently until well browned. Using slotted spoon, drain from skillet; add to vegetables in bowl, along with remaining 2 1/2 cups chicken broth; toss well to mix.

    6. Spoon stuffing mixture into prepared baking dish, cut remaining 2 tablespoons margarine into small pieces; dot over stuffing. Bake, covered, 30 minutes; uncover and bake 15 minutes longer. Sprinkle with chopped parsley to serve.

    TURKEY AND CORN FAJITAS
    Country Living
    This is a good recipe to use leftover turkey.

    Fajitas--essentially Mexican-style meat stir-fried and wrapped in warm flour tortillas--were originally made with skirt steak. Today's cooks often use poultry, fish, and vegetables in this quick-cooking dish.
    Serves: 4

    • 2 teaspoons olive oil
    • 1 medium-size onion, sliced into thin rings
    • 1 small sweet green pepper, seeded and cut into thin strips
    • 1 clove garlic, finely chopped
    • 1/2 teaspoon ground cumin
    • 1 cup chunky salsa
    • 1/2 cup fresh, canned, or frozen whole-kernel corn
    • 2 cups shredded cooked turkey
    • 4 8-inch flour tortillas
    • 4 tablespoons sour half-and-half or nonfat sour cream

    1. In large skillet, heat oil over medium heat. Add onion and green pepper; sauté 10 minutes. Add garlic and cumin; sauté 1 minute longer. Reduce heat to low; stir in salsa and corn and cook, stirring occasionally, 5 minutes. Add turkey and cook just until heated through.

    2. Just before serving, warm tortillas following package directions. Divide turkey mixture equally among tortillas, mounding it across the middle of each. Top each serving with 1 tablespoon sour half-and-half. Fold sides of tortillas over to enclose

    The copyright of the article Thanksgiving Recipes for "Heat Lovers" in Spicy Cuisine is owned by Judy Howle. Permission to republish Thanksgiving Recipes for "Heat Lovers" in print or online must be granted by the author in writing.

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