Sausage, Apple and Cranberry Stuffing

I used to make stuffing using raisins for at least a decade or more.  Maybe close to 20 years?  Last Thanksgiving, I decided to try this variation using dried cranberries and I loved it!  I love the sweet tartness that the dried cranberries add to the stuffing. It livens up the taste and helped to brighten up the same-old, same-old recipe, but doesn’t step too far away from the “tradition”.


Sausage and Apple Stuffing

Prep time: 20 mins      Cook time: 30 mins
Serves: 8 to 10


1 package kielbasa, diced
4 tablespoon butter
2 large leeks, while and pale green parts only, sliced
1 cup chopped celery
2 Granny Smith apples cored and chopped
1 cup dried cranberries
6 cups stuffing
1 tablespoon poultry seasoning
2 teaspoons chopped fresh rosemary
1/3 cup chopped fresh parsley
2 – 3 cups chicken stock
salt and pepper to taste


Preheat the oven to 375 degrees. Butter a 14-inch oval or 9 by 13-inch rectangular casserole dish.

In a large frying pan over medium-high heat, saute the sausage until cooked through. Transfer the sausage to a large bowl and set aside. Melt butter in the same pan and add the leeks and celery. Saute until the celery and leeks start to brown. Add the mixture to the bowl with the sausage. Add the apple, cranberries, stuffing, seasoning and the herbs to the bowl. Gently stir until thoroughly mixed. Add the chicken stock a little at a time until the stuffing is moist. Season with salt and pepper to taste. Transfer to mixture to the casserole dish. Bake in the oven for 20 to 30 minutes, uncovered, until the top is crispy and the center is hot.

Barefoot Contessa’s Herb Roasted Turkey Breast

I’ve never roasted just a turkey breast before and I worried that it would come out dry. Well, the turkey breast came out perfect with this recipe.  I’ve also tried the recipe with whole chicken and the roasted chicken was delicious!


Barefoot Contessa’s Herb Roasted Turkey Breast

Prep time: 15 mins    Cook time: 1 3/4 to 2 hours

Serves: 6 – 8


1 whole bone-in turkey breast
3 cloves garlic, minced
2 teaspoon dry mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoon extra virgin olive oil
2 tablespoon fresh lemon juice
1 cup dry white wine (Pinot Grigio)


Preheat the over to 325 degrees. Place the turkey skin side up on a rack in the roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, oil and lemon juice to make a paste.
Loosen the skin on the turkey and apply half the paste directly on the meat. Apply the rest evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours or until the meat thermometer registers 165 degrees when inserted into the meatiest part of the breast. Loosely cover the breast with aluminum foil if the skin is browning too much.

When the turkey is done, cover with foil and allow it to rest for 15 minutes at room temperature before slicing.

Merry Christmas!!!

Hope everyone is having a wonderful Christmas with their loved ones!




The girls and their presents from Santa… Peanut loves the Rapunzel head and Soso’s favorite present is the boxes of her very own tea she asked for. Not the laptop or the cell phone or the movie/games/books… but tea! She’s such a funny girl!