If You’re Having a Small Thanksgiving, This is The Recipe For You!
Thanksgiving will be here before we know it. And it may not be the large scale, huge extended family event it usually is. So, making a 25 pound turkey may be out of the question.
If you want to scale down your Thanksgiving dinner this year, this would be the recipe for you. Spinach and Herb Stuffed Turkey Thighs with Sausage, Cranberry Pecan Dressing. Simply debone two fresh Turkey thighs. Place each one between 2 sheets of parchment, and use a mallet to pound them thinner.
I used Turkey thighs, but you can definitely substitute them with Turkey breast. It’s your preference. I just prefer the juicier cut.
Sauté fresh spinach and herbs in a sauté pan and divide the mixture between each thigh. Roll them up and secure them with twine. Season with salt and pepper and roast until done. Rest for 15 minutes before slicing.
For the dressing, sauté vegetables and herbs in a sauté pan. Add sausage and cook until done. Add bread cubes, dried cranberries and pecans. You can use pre-cut packaged bread cubes or grab a fresh loaf and cut it up into cubes. If you go the fresh route, you will need to spread out the cubes on a sheet pan and let them dry out out for about 24 hours. If you use soft freshly cut bread cubes, they will all mush together.
Add seasonings and broth to the mixture and toss to combine. Place stuffing in a Calphalon pan and bake for 30 minutes. Calphalon pans are oven safe, which is perfect for this recipe!
Top stuffing with sliced stuffed Turkey Thighs to complete the dish.
This recipe is perfect for a smaller Thanksgiving meal! Add a few sides like mashed potatoes, green beans, rolls and cranberry sauce and your meal is made.
And if you want a dessert, but not a large cake, it can easily be done.
Simply divide your cake recipe in half and bake it in a Calphalon loaf bake pan. Their pans are non-stick, so your cake will slide right out. So convenient!
Half the size but all of the taste.
And I made the whole meal using Calphalon Cookware and Bakeware! From the main dish to sides to dessert, Calphalon has all of the kitchen tools you need to make the perfect Thanksgiving meal.
Calphalon Premier™ Hard-Anodized Nonstick 11-Piece Cookware Set delivers a longer-lasting, superior nonstick performance – 40% longer than Calphalon Classic™ – for effortless food release, so you can cook and serve even the most delicate food with ease.
Calphalon products are available at calphalon.com.
Cook with Calphalon to make your Thanksgiving amazing!
Spinach and Herb Stuffed Turkey Thighs with Sausage, Cranberry Pecan Dressing
Ingredients
Turkey
- 2 Turkey Thighs
- 2 tbsp Olive oil
- 4 cups fresh spinach
- 2 tbsp chopped onions
- 1 garlic clove, minced
- 1 tsp chopped rosemary
- 3 sage leaves, chopped
- Salt and pepper to taste
- String to tie
Dressing
- 1/2 onion, chopped
- 1 stalk celery, chopped
- 1/2 green pepper chopped
- 1/2 stick of butter
- 1/2 pound sweet Italian sausage
- 4 cups bread cubes
- 2 tsp dried sage
- 2 tsp poultry seasoning
- 1/2 cup dried Cranberries
- 1/2 cup pecans, chopped
- 1-2 cups turkey or chicken stock
- salt and pepper to taste
- parsley to garnish
Instructions
- Debone two fresh Turkey thighs. Place each one between 2 sheets of parchment, and use a mallet to pound them thinner. Set aside.In a pan on medium heat, add olive oil. Add fresh spinach, chopped onions, garlic, rosemary and sage to a sauté pan and cook until spinach is mostly wilted. Divide the mixture between each thigh. Roll up each thigh and secure them with string. Season with salt and pepper. Place in a roasting pan, drizzle with olive oil and roast until done, in a 350 degree oven for 45-60 minutes . Rest for 15 minutes before slicing.For the dressing, in a sauté pan add butter, celery, chopped onions and green peppers. Cook for 10 minutes Add sausage and cook until the sausage is done. In a large bowl, Add bread cubes, dried cranberries and pecans. Add the sausage mixer to the bowl. Add dried sage, poultry, and salt and pepper to taste. Add 1 cup of broth to the mixture and toss to combine. If it seems too dry, add more broth 1/2 cup at a time. Place stuffing in a Calphalon pan, sprinkle on chopped parsley and bake for 30 minutes. Top stuffing with sliced stuffed Turkey Thighs.
