Thanksgiving Chicken With Wild Rice-Cranberry-Sausage Stuffing
If you can't find bulk chicken sausage, buy a stuffed sausage and remove the ground meat from the casing. You can also use pork sausage.
- 1 whole small chicken, 3 to 3 1/2 pounds
- 2 teaspoons Kosher salt and ground black pepper
- 1 teaspoon dried thyme leaves
- 1 tablespoon olive oil
- 6 ounces bulk Italian chicken sausage*
- 1 medium-large onion, cut into medium dice
- 1 teaspoon dry-rubbed sage
- 2 cups wild rice blend
- 1 quart, plus 1 cup chicken broth, divided
- 1/2 cup dried cranberries
- 1 teaspoon cornstarch dissolved in 1 teaspoon water
Sprinkle chicken on both sides with salt, several grinds of pepper and the thyme; let stand while making rice. While the rice cooks, adjust oven rack to lower-middle position and heat oven to 450 degrees so it's fully preheated when the rice is done.
Meanwhile, heat oil over medium-high heat in a large saucepan or small Dutch oven. Add sausage and cook, stirring to break it up, until it loses its raw color, 2 to 3 minutes. Add onion; sauté until softened, 3 to 4 minutes longer. Stir in sage and rice to coat. Add 1 quart broth and bring to a boil. Reduce heat and cover until rice is tender and has absorbed the broth, about 45 minutes; stir in cranberries.
Immediately turn hot rice onto a large rimmed baking pan in a tall mound. Lay chicken on top so that it completely covers the rice. Roast until chicken is impressively brown and fully cooked, 45 to 50 minutes.
Transfer chicken to a cutting board; let rest for 10 minutes. Spoon rice into a serving bowl; cover and keep warm. Set baking pan on a burner set over low heat. Add remaining 1 cup broth and gently bring to a simmer, scraping up brown bits and rice that have adhered. Transfer broth to a small saucepan; bring to a simmer. Whisk in cornstarch and continue to simmer until thickened slightly. Cut chicken into desired portions and serve with rice and gravy.
Pumpkin Bread Pudding With Caramel Sauce and Brandied Whipped Cream
Serves 8 to 9
This bread pudding makes a wonderful breakfast or brunch dish as well. Just substitute maple syrup for the caramel sauce and skip the whipped cream.
- 1 can (15 ounces) 100 percent pure pumpkin
- 6 tablespoons dark brown sugar
- 1/2 teaspoon each: ground ginger and cinnamon
- 1/4 teaspoon ground cardamom
- 3 large eggs
- 2 cups half and half
- 6 thick slices good quality raisin bread, cut into large dice (about 6 cups)
- 3/4 cup coarsely chopped walnuts
- 2 teaspoons granulated sugar
- 2 tablespoons brandy
- 3/4 cup heavy cream
- A generous 1/2 cup your favorite caramel sauce
Adjust oven rack to lower-middle position, and heat oven to 325 degrees. Lightly grease a 9-inch baking pan.
Heat pumpkin, brown sugar, ginger, cinnamon and cardamom in a medium heavy-bottomed saucepan over medium heat until sputtering hot. Meanwhile beat eggs in a medium bowl. Working slowly at first to keep eggs from curdling, whisk pumpkin mixture into eggs. Continue to whisk in pumpkin mixture until smooth, then whisk in half and half. Add raisin bread: gently toss to coat, then turn into prepared casserole.
Cover with foil and bake pudding for 20 minutes. Remove foil and sprinkle with walnuts. Continue to bake, uncovered, until fully set, about 30 minutes longer.
Remove bread pudding from oven and let stand until warm and ready to serve.
Meanwhile, add sugar and brandy to cream and beat to soft peaks. Refrigerate until ready to serve.
To serve, cut warm pudding into 8 or 9 pieces and transfer to plates. Drizzle with caramel sauce, dollop with cream, and serve.
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