Turkey Breast Stuffed with Sausage, Fennel, and Golden Raisins
- 3/4 pound Italian sweet sausages, casings removed
- 3 1/2 teaspoons fennel seeds
- 1/4 teaspoon ground black pepper
- 1 3-pound boneless whole turkey breast
- 2 1/4 cups (about) low-salt chicken broth
Finely chop white part of onions. Place green parts side by side on 15x10x1-inch heavy rimmed baking sheet to form mat. Mix chopped onions, sausage, raisins, 1 1/2 teaspoons fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.
Place turkey on work surface, skin side down. Sprinkle with salt and pepper. Spoon sausage mixture in row between breast halves. Starting at 1 long side, roll up turkey breast to enclose filling. Tie with kitchen string at 1-inch intervals to hold shape. Place turkey atop onion mat. DO AHEAD Can be made 1 day ahead. Cover; chill.
Preheat oven to 400°F. Brush oil all over turkey. Sprinkle with salt, pepper, and 2 teaspoons fennel. Roast until thermometer inserted into filling registers 155°F, basting turkey every 15 minutes with 1/4 cup broth and adding more broth to pan if drippings burn, about 1 hour 20 minutes. Transfer to platter; let stand 5 minutes. Set baking sheet with onions atop 2 burners. Add 1 cup broth to baking sheet. Bring to boil over medium-high heat, scraping up browned bits. Boil 2 minutes. Strain pan juices into medium bowl; discard solids. Serve turkey with pan juices.
How toMake Stuffing
For lovers of stuffing and dressing, Thanksgiving may be the apex of the year, though they are welcome on the table anytime. We'll explain the difference between the two, with tips and recipes for how best to prepare them whether you're basing yours on bread, which is the traditional choice, or grains, an elegant alternative and one well-suited to guests who don't eat bread. And visit our How to Plan and Cook Thanksgiving guide for more ideas and advice.
Synonymous with Christmas, and Thanksgiving in its native America, the turkey is often symbolic of celebratory meals and feasts, and was even considered a culinary delicacy up until the 1800s.
In this delicious collection of turkey recipes, Dominic Chapman provides the ultimate recipe for the main event, with his roast turkey recipe, served with all the trimmings. We also have some tasty recipes for all those delicious leftovers. For an easy breakfast or brunch, there's Graham Campbell's bubble and squeak recipe, or for a quick snack, why not try Alyn Williams' Boxing Day turkey toastie.
Christmas aside, turkey meat lends itself equally well to stews, burgers, sausages, and salads all year round. Turkey can serve as a healthier alternative to many other meats, with turkey mince replacing the fattier cuts of beef and lamb in certain dishes, such as in Marcello Tully's turkey burger recipe, or Andy Waters' turkey meatballs. Bring a sense of fun and adventure to your table with this recipe for Roasted turkey legs with root vegetable mash that looks like a snowy mountain scene.
Also an effective substitute for chicken, Graham Campbell uses turkey meat in his beautiful ballotine recipe, while Adam Gray pairs with Stilton and caramelised onion in his turkey tart.
5 steps to better stuffing
Proceeding majestically from kitchen to table with a gloriously golden turkey practically bursting with stuffing on its platter is an iconic moment in everyone's Thanksgiving dreams. You can do it for real, if you plan properly and take steps to build flavor in your stuffing.
The big challenge is cooking the stuffing in the bird to a safe 165 degrees without incinerating the bird. The key is to keep the turkey moist.
Susan Westmoreland, Good Housekeeping's food director, prefers cooking the stuffing in a baking dish but realizes that Thanksgiving is not Thanksgiving for some without a stuffed bird.
"If you do it … cover the bird with aluminum foil for everything but the last hour," she says. "Then start basting the turkey for some color."
Placing a loose tent of aluminum foil over the bird will create an environment that will help the stuffing reach the proper temperature, she says, while helping the breast meat stay moist.
Westmoreland is editor of "The Good House Keeping Test Kitchen Cookbook" (Hearst, $29.95). The newly published book contains a classic recipe for a vegetable-herb stuffing.
Here, she walks through the deconstructed recipe, explaining how to get the best results with your stuffing. Use this recipe, or adapt your recipe to the steps.
Step 1 Buy good bread. You'll need 11/2 loaves (16 ounces each) of sliced, firm bread. "Use either a Pullman loaf from a bakery or a good quality sandwich bread that has some body,'' Westmoreland says. Or try more creative loaves, such as Parmesan or herb. Toast slices on baking sheets in a 400-degree oven until golden and dry, turning slices over halfway through toasting, 16 to 17 minutes. Cut into 1/2-inch cubes.
Step 2 Saute vegetables for deeper, richer flavor. Finely chop 2 carrots, 2 ribs celery and 1 onion. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the vegetables cook until vegetables are tender and lightly browned, stirring occasionally. Don't crowd the pan you want the vegetables to cook but not steam. Remove from heat stir in 1/2 cup coarsely chopped fresh parsley leaves, 3/4 teaspoon poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Step 3 Boost the bread's flavor by adding liquids. Pour 2 1/2 cups canned chicken broth or homemade chicken stock over the bread cubes in a bowl. Add the vegetables. Toss until the bread mixture is evenly moistened. How can you tell you've used enough broth? "If the pieces are moist on the outside, not soaked through, and hold their shapes," says Westmoreland. Use your hands — that's the way to tell for sure. Broth is a flavor carrier, she adds, meaning the recipe can use less fat. USDA officials like a moist stuffing for another reason: Heat destroys any bacteria more rapidly in a moist environment.
Step 4 Spoon stuffing loosely into the turkey. Stuff the bird as soon as the stuffing is assembled, advises the USDA, using 3/4 cup stuffing per pound of turkey. A looser pack means the stuffing will heat more evenly.
Step 5 Roast the turkey (at 325 degrees or higher) as soon as it is stuffed, until the center of the stuffing reaches 165 degrees. Let the roasted turkey rest at least 20 minutes remove all stuffing from the bird.
Susan Westmoreland offers three quick ways to vary stuffing's flavor profile:
Chestnuts and sausage:
Saute 1 pound crumbled sausage in skillet along with vegetables mix in 2 cups roasted, peeled, chopped chestnuts.
Fennel, pears, dried fruit:
Swap out carrots, celery and onion for 1 small bulb fennel, chopped, 2 chopped pears and 1 cup dried cranberries or golden raisins.
Substitute corn bread for white bread. Saute 1 chopped bell pepper and 1 chopped jalapeno along with the vegetables.
Rather not stuff?
Cook the stuffing in a greased, shallow, 3- to 31/2-quart ceramic or glass baking dish. Cover with aluminum foil bake 30 minutes in a 325-degree oven. Remove foil, bake 15 to 20 minutes longer or until heated through and lightly browned on top.
- 1 pound (about one medium-sized loaf) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 8 cups
- 1 stick butter
- 2 medium-sized onions, diced (about 1 1/2 cups)
- 3 ribs celery, diced (about 1 cup)
- 5 to 6 chicken livers (about 10 ounces)
- 1 quart low-sodium store-bought or homemade chicken or turkey stock
- 1 teaspoon dried thyme
- 1 teaspooon dried rosemary
- 2 whole eggs
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
Adjust oven racks to lower middle and upper middle position. Preheat oven to 300°F. Spread bread evenly over two rimmed baking sheets. Bake until bread cubes are completely dried, 30 to 40 minutes, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 375°F.
Melt 4 tablespoons butter in a saute pan over medium-high heat. Add diced onions and celery and saute over medium heat until softened but not browned, about 5 minutes. Remove and set aside.
Pat livers dry with a paper towel and cut into 2-inch segments. Melt 2 tablespoons butter in the pan over high heat. Add livers and cook until well browned on one side, about 2 minutes. Flip and continue cooking until centers are medium rare, about 1 minute longer. Remove livers and add 1 cup of stock to pan. Remove from heat.
In a blender, food processor, or with an immersion blender, puree livers with the deglazing liquid until mixture is mostly smooth with a few small chunks of liver remaining. Set aside.
Whisk remaining stock, eggs, and dried herbs in large bowl until homogeneous. Whisk in the liver mixture. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold in bread cubes, onions, and celery.
Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9- by 9-inch rectangular baking dish, cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with parsley, and serve.
28 Stuffing Recipes to Fill out Your Thanksgiving Feast
Turkey is the star of the Thanksgiving show, but this year, the stuffing is is sure to be the star of the side dishes. There's just something about that combination of bread, meat, herbs, and spices that makes stuffing a can't miss dish. And even people who see it as a side dish they could do without will be saying otherwise after trying any of these mouth-watering stuffing recipes.
If you're looking to impress your guests this year (even if it's just your quaran-team), any one of these stuffing recipes is sure to earn you a round of applause. From a cornbread and chorizo combo to a mix of crescent rolls and sausage, these stuffing recipes will be the talk of the table come Thanksgiving, and might even be everyone's favorite part of the meal. Even if you aren&rsquot a Master Chef, these super delicious stuffing recipes can be easily thrown together, and adjusted to accommodate any number of guests, should you have some people show up at the last minute.
Salted Chocolate and Caramel Tart by Fergus Henderson
To serve at least 16 – this is a very rich tart, you will not need very much
Here is an expression of the gradual erosion of chocolate. Fergus notes that the increasing challenge of finding a chocolate bar that does not contain salt is an example of a good idea going too far. For years his loyalties have lain solidly with Cadbury’s Fruit and Nut Bar – affectionately called ‘Fnerr’. But of late, he laments, he has begun to recognise its rough edges. Fergus and Fnerr have parted ways. In spite of (or maybe evidenced by) a little recent saturation, the combination of chocolate, caramel and salt
is still a good idea, and so here is our tart. A very rich tart, you will not need very much.
200g plain flour
45g cocoa powder
7g bicarbonate of soda
180g demerara sugar
25g caster sugar
5g Maldon sea salt
225g unsalted butter, softened
225g dark chocolate, chopped finely –
the pieces should be smaller than
a chocolate chip
225g caster sugar
70g unsalted butter, cut into chunks
80ml double cream
500g double cream
400g dark chocolate, broken into pieces
Sea salt, for sprinkling
First make the tart case. It is easiest by far to use a machine for this. Mix together the flour, cocoa powder, both sugars and the salt, place in a food processor with the butter, and whizz until a loose dough forms. At this point add the chocolate and mix again. Wrap in cling film and allow to rest for half an hour or so.
If you are making the pastry any further in advance, take it out of the fridge in good time – you need the softness of room-temperature dough for it to work. When ready, butter and flour a tart case and roll the pastry between two sheets of baking parchment – the shards of chocolate would tear cling film, but the dough is too sticky to be rolled loose. Line the case with the pastry, rolled to around 4mm thick, line the pastry with foil or cling film, fill with baking beans and bake in a medium oven for 25 to 30 minutes.
When you remove the case from the oven, wait 10 minutes before removing the beans, otherwise the hot, soft pastry may tear. Once you have done so, press the base and sides all over with the back of a spoon while it is still warm – the aim here is to smooth the interior ready for the caramel, pushing down the inside corners which may have risen and rounded a little in the baking.
Once the case is cool, make your caramel. It is essential to move quickly when the caramel is ready, so ensure that all your ducks are in a row before you start. Place the sugar in a scrupulously dry pan and melt over a medium high heat. Do not stir! Stirring will result in a crystallised disaster. Swirling the pan a little is allowed. By the time the sugar has dissolved you should have a good colour, trusting that it can be quite dark and still be comfortable. Throw the butter in first and follow with the cream, whisk them together quickly and, at the very moment that they are smoothly incorporated, pour it into the case immediately. With speed, pick up your tart case and move it around, tilting it to ensure that the caramel covers the entire base. Leave aside to cool.
Finally, heat the cream with the glucose and take it just shy of a simmer. Place the chocolate and butter in a bowl and pour the hot cream over the chunks in three stages, stirring gently to incorporate – the first will melt the chocolate, the second will loosen the mixture and the third will make the smooth ganache. Then pour the chocolate mixture into the tart and leave to cool and solidify. Sprinkle with a little sea salt and serve with crème fraîche.
Extracted from The Book of St John by Fergus Henderson and Trevor Gulliver (Ebury Press, £28 hbk) Photography by Jason Lowe
Buy this book
The Book of St John: Over 100 Brand New Recipes from London’s Iconic Restaurant
About the Dish:
Portobello mushrooms are the mature version of the little, brown, Crimini mushroom. They have a firm texture and full flavor. When selecting your mushrooms, look for ones that are plump, firm, and solid with a nice, earthy smell. The caps are typically 4″ – 6″ in diameter. Peak season is during the fall and winter months. Avoid any mushrooms that are shriveled or slippery, as that indicates they are going bad. Mushrooms can be stored in the refrigerator for apx. 5 days. Portobellos also make a great base for a variety of toppings, and readily absorb the smokey flavors of the fire.
In this video, you’ll find an overview of how to make delicious stuffed Portobello mushrooms — plus, a bonus look at preparing steak on a Tuscan grill, a great accompanying dish! The video was filmed during a recent Wood Fired Cooking Class, which Chef Anthony holds regularly at the school.
40 Healthy and Delicious Ways to Eat Apples
Apples are one of the most popular fruits in the western world, and they can be used about a thousand different ways—not to mention that they’re delicious to eat out of hand! These paleo apple recipes cover baked goods like cakes and muffins, ice cream dishes, salads, stews, soups, and anything else you can think of using apples. Try some this apple season!
1. Spicy Strawberry Dessert Salsa
This salsa is sweet, crunchy, fruity, and delicious with a bit of a kick from the jalapeno. Strawberries, kiwi, apple, and lime juice make the perfect base for this treat, which you can serve with paleo sugar cookies as a dip! A cookie recipe is linked on the page.
Photo: Two of a Kind Cooks
2. Pan Fried Pork Loin With Roasted Sweet Potatoes and Apples
Remember pork chops and applesauce? Apples and pork go really well together, and this amazingly colorful meal is super delicious using both of them along with red onion, fresh rosemary, apple cider vinegar, sweet hot mustard, butter, sweet potato, and fresh parsley.
3. Silky Butternut Squash and Apple Soup
This easy soup is nourishing with rich butternut squash, sweet and tart green apples, bone broth (you could use any broth from the store if you don’t have bone broth), coconut milk, nutmeg, allspice, pecans, and coconut oil. With such simple ingredients, where can you go wrong?
4. Apple Muffins
Apples are great in muffins because they’re a natural sweetener, and they have a flavor that’s very agreeable to most people without overwhelming the lovely flavor of the muffin itself. This version is made with eggs, coconut flour, vanilla, coconut oil, and cinnamon.
5. Cinnamon Apple Noodle Breakfast Bowl With Candied Nuts
This yummy breakfast bowl is crunchy and sweet with fruit and nuts, and you can make it diary free by using coconut yogurt (or your favorite paleo yogurt) instead of Greek yogurt. Adjust the seasonings to your liking—I’d add more cinnamon, I think!
6. Green Goddess Smoothie
This luscious smoothie really is fit for a goddess, with vanilla almond milk, apple, frozen banana, fresh spinach, chia seeds, and avocado. It’s super creamy and the banana makes it both frosty and sweet, with lots of nutrients from chia seeds and the other ingredients.
7. Whole30 paleo Roast Pork, Apples, and Carrots
Here’s a full meal that’s suitable for most diets and extra delicious. You can make it with unsweetened applesauce, whole grain mustard, tart apples, onion, garlic, carrots, ghee, apple juice, fresh rosemary, black pepper, and more. Full of protein and veggies!
8. Apple Cider Vinegar and Greens Detox Salad
Perfect for the day after you’ve indulged a bit more than you meant to and you’re feeling sluggish, this bright green salad has lots of greens and healthy vegetables, chia seeds, sunflower seeds, green onions, and olive oil. It’s fresh, light, nutritious, and delicious.
9. Dijon and Apple Brussels Sprouts
Playing on the bitterness of Brussels sprouts and the sweetness of apples, this Dijon-flavored dish is perfect for Brussels sprouts skeptics. It’s flavored with maple syrup, cayenne, pepper, slivered almonds, garlic, and lemon zest for the perfect blend of flavors and textures.
10. Apple Lassi
Lassi is an Indian yogurt drink that’s used as a digestive and also happens to be super tasty. This easy paleo version is made by swirling cinnamon and apple butter into coconut yogurt—if you want it more drinkable like the traditional version, thin it with a bit of almond milk.
11. Sweet Plantain Apple Bacon Hash
Sweet plantains are a great source of healthy carbohydrates, and they add a sweet flavor to this breakfast hash that goes wonderfully with apples and bacon. A touch of cinnamon really plays on the flavors—add lots of protein and nutrients with cooked eggs on top!
12. Cinnamon Apple Streusel Bread
Who doesn’t love streusel bread? It has a gooey, crumbly top that’s better than frosting on cake, and this version is made with dates, grass-fed butter, honey, cinnamon, and apple, so it’ll be pretty difficult not to just eat it with a spoon before you put it on the bread.
13. Cranberry and Apple Stuffed Turkey Breasts
In this recipe, sweet apples and tart cranberries infuse their flavors into the turkey breast, creating a fantastic dish that’s easy to make but impressive to family and guests. You’ll also need bacon, walnuts, mushrooms, fresh rosemary, fresh thyme, and a cooking fat of your choice.
14. Spiced Apple Walnut Loaf With Apple Butter
With ginger, cloves, cinnamon, and allspice, this delicious loaf has bursts of unexpected flavor along with sweet apples and a nutty flavor from the almond flour and chopped walnuts. It’s sweetened with apple juice and a touch of honey—maple syrup would also work well.
15. Rosemary Apple Pork Chops
These pork chops couldn’t be easier to make. All you need is olive oil, salt, pepper, paprika, apple, and rosemary! Top them with an apple cider vinaigrette made with lemon juice, maple syrup, salt, pepper, and olive oil. Serve with your favorite veggie side dish.
16. Fennel Salad With Pears, Apples, and Mustard Vinaigrette
I love apples and pears with fennel because the fruit is so sweet and the fennel as that deeply sweet-savory licorice sort of taste that is so unique. This salad is lovely and simple topped with a dressing made from olive oil, lemon juice, and grainy mustard.
17. Creamy Banana and Apple Butter Parfait
Have you ever frozen bananas and whipped them into banana ice cream? It’s so tasty and naturally sweet, and I love using it in this apple butter parfait with sweet homemade apple butter, vanilla extract, and honey or coconut sugar candied pistachios.
18. Baked Squash With Apples and Cranberries
This baked Hokkaido squash is soft and sweet and filled with apples and cranberries along with walnuts, chewy dates, maple syrup, lemon juice, cinnamon, ground cloves, and salt. It’s so delicious and sweet it’s almost like a dessert squash! Yummy.
19. Grain Free Sausage and Apple Stuffing
This stuffing is perfect for your paleo Thanksgiving table, or any old time you’re craving some good stuffing! Make it with onion, carrots, celery, fresh thyme, fresh rosemary, almond flour, egg, melted ghee, and mild Italian sausage patties for some meaty goodness.
20. Plum, Pear, and Apple Grain Free Crumble
There’s no denying that apples were basically destined for fruit crisps and crumbles. They hold their shape when cooked down but are still soft and gooey, and in this crumble with plums and pears and a cinnamon almond flour topping, they are perfectly maple-sweet and amazing with coconut milk.
21. Stuffed Pork Tenderloin With Cranberry Sauce
Served with delicious honey-and-orange cranberry sauce, this savory pork tenderloin is stuffed with shallots, garlic, baby bella mushrooms, apples, and crushed walnuts. It’s a bit crunchy with sweet and savory flavors. The perfect entrée!
22. Healthy Apple Pie Breakfast Bowls
Want apple pie for breakfast? You can make it happen with these apple pie bowls topped with pumpkin granola and filled with sunflower seed butter, granny smith apples, dairy free milk, shredded coconut, vanilla, cinnamon, cloves, and sea salt.
23. Apple Cinnamon Granola
Grain-free granolas are a healthy way to start your day with plenty of protein and flavor with dried apple rings, Brazil nuts, pecans, walnuts, shredded coconut, coconut flakes, sesame seeds, coconut oil, honey, vanilla extract, cinnamon, and allspice. Serve with almond milk.
24. Boozy Vegan Salted Caramel Apple Ice Cream
You don’t even need an ice cream maker to make this awesome treat, though you could certainly use one if you have it. It’s hand-churned with chopped apples, coconut oil, cinnamon, coconut milk, maple syrup, and a homemade salted caramel apple bourbon sauce.
25. Fennel Apple Salad
Here’s another take on fennel apple salad with lemon juice, olive oil, chopped walnuts, barberries, chopped dill, salt, and pepper. It’s super simple to make and keeps well enough that you could make it the night before and take it to lunch the next day.
26. Cranberry Sauce
Sweetened with apple and coconut sugar and spiced with cinnamon, allspice, and freshly grated ginger, this easy coconut sauce will blow anyone out of the water who’s used to that canned junk that nobody likes. I’ve converted lots of cranberry haters with similar recipes!
27. Slow Cooker Spiced Pear Sauce
This pear sauce is creamy and delicious, made with both pears and granny smith apples. It’s spiced with star anise, cinnamon, and vanilla bean scrapings for a delicious treat that’s awesome on its own or served with dairy-free ice cream for an extra delicious dessert.
28. Apple Spice Sauerkraut
I’ve been a little obsessed with fermentation lately, so much so that I’ve bought a few books and tried more than a dozen recipes. Most of them have been awesome, and one favorite has been this apple spice sauerkraut that’s a little bit sweet, tart, and cinnamony all at once.
29. Zucchini Apple Spice Muffins
For muffins that are soft, moist, and gently sweetened with honey, these are perfect. The almond butter base ensure that they’re rich with an awesome flavor, while ground ginger, cloves, nutmeg, allspice, and lots of cinnamon add some warmth. Vegan adaptation available!
30. Healthy 1 Minute Apple Cinnamon Muffin
This single-serve muffin can be made either in the microwave or in the oven if you’re not into microwave baking. It’s made with applesauce, cinnamon, coconut and almond flours, dairy free milk, and just a few other ingredients. Omit the oat flour for the paleo version.
31. Grain Free Apple Cinnamon Muffins
You can never have too many muffin recipes, and this one makes about a dozen, so you’ll want to keep in on hand. These muffins are made with almond flour, tapioca flour, cinnamon, eggs, honey, coconut milk, coconut oil, shredded apple, and vanilla extract.
32. Roasted Acorn Squash and Apple Soup
Apples sweeten this soup up nicely, but don’t get the wrong idea—this is a very savory dish with onion, carrots, celery, garlic, turmeric, ginger, curry powder, and coconut milk for a bit of added creaminess. I’d like to have this with some warm, grain-free biscuits or rolls.
33. Apple Brussels Sprouts Hash
Hopefully by this point in my list, you’ve now started to appreciate apples in savory dishes if you didn’t already. This is one of my favorites, with Brussels sprouts, garlic powder, balsamic vinegar, chopped hazelnuts, pepper, and if you’d like some extra protein, eggs.
Photo: The Sophisticated Caveman
34. Cinnamon Apple Chia Pudding
Chia pudding is a great way to start your morning with protein and nutrients, especially if you aren’t a fan of eggs (sadly, I’m not). This version is made with coconut milk, vanilla bean, ghee, apple, cinnamon, raisins, shredded coconut, and sea salt.
35. Cauliflower Parsnip Soup
Apple really is a great asset in soups because it has a silky texture and gently sweet flavor when pureed. This soup also has parsnips, onion, coconut milk, coconut oil, garlic, cauliflower, and delicious truffle oil to drizzle on top. If you can’t find truffle oil, garnish with olive oil instead.
36. Paleo Caramel Apple Gingersnaps
These gingersnaps are grain-free with almond meal and coconut flour, sweetened with flavored with molasses, ginger, cinnamon, and coconut sugar. They’re filled with dried apples and covered with a homemade caramel sauce made from coconut sugar, coconut milk, and grass fed butter. YUM.
37. Marinated Beet and Apple Salad With Banana Peppers
This superfood salad is so colorful you’re going to feel like you’re eating a rainbow. To make it, you’ll need a banana pepper, granny smith apple, olive or avocado oil, red wine vinegar, Worcestershire sauce (or coconut aminos), dry mustard, onion salt, coconut sugar, and chopped pecans or walnuts.
38. Roasted Vegetable, Apple, and Sausage Medley
With protein, veggies, and sweet apples, this medley of chicken sausage, onion, garlic, bell peppers, sweet potatoes, and butternut squash is ideal for any meal of the day from breakfast to lunch to dinner. Finish it off with sea salt, pepper, and fresh sage.
39. Brussels Sprouts Slaw With Cabbage and Apples
Slaws are refreshing any day of the year, especially when they’re filled with flavors like granny smith apple, chopped walnuts, and crunchy (and pretty) red cabbage. This one is made with a lemon-Dijon vinaigrette with honey, sea salt, and ground ginger.
40. Paleo Plantain Apple Cake
This apple cake is dense and fudgy, almost like a brownie but without the chocolate! You’ll need eggs, avocado oil, maple syrup, vanilla extract, ripple plantains (not the green ones), salt, cinnamon, and peeled and chopped apples. This cake is awesome
- 1 pound bulk Italian sausage
- 6 eggs
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 5 cups shredded mozzarella cheese
- ¾ cup ricotta cheese
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 1 double crust ready-to-use pie crust
- 1 tablespoon water
Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
Line a 10-inch pie plate with bottom pastry pour filling into crust. Roll out remaining pastry to fit top of pie place over filling. Trim, seal, and flute edges cut slits in pastry. Beat water and remaining egg yolk in a small bowl brush the mixture over top of pie.
Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.