Cranberry Apple Stuffing
· 1 1/2 cups cubed whole wheat bread
· 3 3/4 cups cubed white bread
· 1 pound ground turkey sausage
· 1 cup chopped onion
· 3/4 cup chopped celery
· 2 1/2 teaspoons dried sage
· 1 1/2 teaspoons dried rosemary
· 1/2 teaspoon dried thyme
· 1 apple, cored and chopped
· 3/4 cup dried cranberries
· 1/3 cup minced fresh parsley
· 1 cooked turkey liver, finely chopped
· 3/4 cup turkey stock
· 4 tablespoons unsalted butter, melted
1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
(recipe from All Recipes)
Cinnamon Apple Pork Tenderloin
· 1 to 1 1/2 pounds pork tenderloin
· 2 tablespoons cornstarch
· 1 teaspoon ground cinnamon
· 2 tablespoons brown sugar, packed
· 2 cooking apples, peeled, cored and sliced
· 2 tablespoons dried cranberries or raisins
· 1/2 cup of apple cider
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish with the apple cider. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
(recipe from About.com)
For the crust
· 2 cups all-purpose flour
· 1 tsp. salt
· 2/3 cup lard
For the filling:
· 3lbs Apples, quartered, peeled, and sliced (about 6-7 cups)
· 2 small lemons – zested and juiced
· 3 tbs flour
· 1 tsp. cinnamon
· 3/4 cup sugar (plus 2tbs to sprinkle over the pie)
· 2 tbs maple syrup
· 3 tbs butter, cut into 1/4 inch cubes
Preheat oven to 375°. In a bowl, mix the flour and salt, and cut in the lard with a pastry blender until pea-size pieces are formed. Sprinkle with 1/4-cup ice water while mixing with a fork until moist. Form the dough into a ball. On a lightly floured surface, cut the dough in half and roll out into two 10-inch disks. Fold one disk in half and place in 9-inch pie pan. Unfold the pastry and line the pan, pressing the dough into the edges.
Filling: Toss apples with lemon juice, zest, and flour. In a small bowl, mix the cinnamon and sugar. Layer the apples in the pastry, sprinkling each layer with sugar and cinnamon. Drizzle the top layer of apples with maple syrup, and dot with butter. Cover with remaining pastry crust, crimping the edges. Sprinkle 2 tablespoons of sugar over the crust, and make four slashes in the top. Place on bottom rack of the oven, and bake for 40 to 60 minutes until the top is golden. Serve warm with crème fraîche or sour cream.
(recipe from Chef Mario Batali, New York Magazine)