My Favorite Stuffing

Stuffing is a matter of taste. People tend to be very particular about their stuffings or dressings. They like them a certain way. My favorite is the basic bread stuffing recipe (made from scratch or the package from the store) with breakfast sausage and apples.

My Favorite Stuffing

Use any basic stuffing recipe but before you sauté the vegetables, cook one pound of breakfast sausage (crumbled up). To that add the vegtables called for in the recipe plus a cup and a half of diced apples. Due to the amount of fat the sausage renders I suggest cutting the amount of butter suggested in the recipe by one-fourth or even half.

Prepare the rest according to directions.

It is amazing!! I cannot provide a photo as I am not hosting Thanksgiving this year (for the first time in my adult life.) I am a little sad as there is not any sausage and apple stuffing in my future. Living in Turkey my access to pork products is limited.

However, if you are cooking this stuffing and have guests that do not eat pork, turkey breakfast sausage makes a nice approximation of the dish.

Make this and send me a picture so that I may live vicariously through you! Best wishes for a happy and safe holiday. Or as we say here, Iyi Bayramlar!

Pumpkin and Apple Soup

To keep the fall theme going...I love squash and pumpkin, any kind, anywhere. This soup is very easy and versatile. Originally it called for butternut squash. Well, in Turkey they do not sell squash. Yes, I know. NO SQUASH! It really is a personal tragedy. So instead, I hauled my behind down to the weekly pazaar and found a nice farmer selling pumpkin. Close enough. If you do not have fresh pumpkin, use fresh butternut squash.

Pumpkin and Apple Soup

2 Tablespoons of Butter

1 Onion, Chopped

1/2 teaspoons Ground Nutmeg

4 pounds Pumpkin, Peeled, Seeded and cut into 2 inch cubes

4 Vegetable or Chicken Broth

1 Apple, Peeled, Cored and Quarter

1/2 cup Apple Juice

Salt And Pepper

In a large pot melt the butter over medium heat. Add the chopped onion and nutmeg. Saute until onion are translucent. Add the pumpkin, broth, apple and apple juice.

Bring to a boil and simmer until pumpkin and apple are soft.

Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.

Blend the soup in a food processor or an immersion blender (Still one of the best things I have ever bought.)

Salt and pepper to taste. I like a thick soup, but if you would like it thinner add more broth.

Makes a big batch.