Cranberry Orange Marmalade

Tart cranberries, sweet oranges and bitter orange peel simmer away with sugar and cinnamon, and preserved into a chunky Cranberry Orange Marmalade so that you can enjoy fall all year round. 

Tart cranberries, sweet oranges and bitter orange peel simmer away with sugar and cinnamon, and preserved into a chunky Cranberry Orange Marmalade so that you can enjoy fall all year round. 

Today kicks off #CranberryWeek, a super fun week hosted by Caroline at Caroline’s Cooking featuring one of my favorite winter fruits – the cranberry. All week long, you’ll see my blogging friends sharing recipes featuring fresh cranberries, dried cranberries, and cranberry juice. Follow along with us by searching the hashtag on social media, or following the event’s Pinterest Board (which will show both this year and previous years’ recipes). Plus, check out the list of other fun cranberry recipes that went live today, at the bottom of this post. 

Continue reading “Cranberry Orange Marmalade”

Turkey Breast Roulade with Apple, Cornbread & Sausage Stuffing

Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.

This post is sponsored on behalf of #AppleWeek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan’s Irish Oatmeal, Nairn’s and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.

I have a confession to make. I’m not a huge fan of turkey. With almost 10 years of blogging, this is the first turkey recipe on my blog. No traditional Thanksgiving turkey recipes here – not just because I’m not a huge fan but also because we tend to crash a friend’s house for the holiday. Much less work for me that way. 😉

Today’s recipe is much more my speed. If I could choose, I’d skip the big Thanksgiving dinner and go for something like the dish I am sharing with you today. Boneless, skinless turkey breast stuffed with deliciousness. This dish is wonderful for a small Thanksgiving meal or for a cozy fall Sunday night dinner at home. It takes a little time to prep, but then it gets thrown in the oven to bake, leaving you with almost an hour to watch Sunday football (if you’re into that sort of thing), play with the kiddos, or perhaps indulge in a pre-dinner glass of wine.

Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.

This turkey breast is stuffed with fall flavors – apples, rosemary, sausage and cornbread. It’s surprisingly sweet… the stuffing actually tastes a little bit like candy. My husband pretty quickly declared that this recipe needed to be added into the regular dinner rotation.

I think the sweet Envy apples really make this dish – so I’m incredibly lucky they sponsored this post, as well as #AppleWeek. For those that don’t know, Envy apples are grown in New Zealand (as well as in Washington state) and are a cross between a Braeburn and Royal Gala apple. They’re absolutely delicious. (I had to put my box of apples on lock-down, to prevent my husband and daughter devouring them before I had a chance to get cooking!).

Tips:

  • Whether you bought rosemary just for this recipe or picked it fresh from your garden, remember that fresh rosemary can be minced and frozen to use later. Mince, spread in a single layer on a baking sheet, and freeze for at least 1 hour. Once frozen, transfer to an airtight container for long-term storage. I use this freshly frozen rosemary in place of fresh rosemary all of the time, to reduce waste and get the most out of my summer crop.
  • I found my boneless, skinless turkey breast at Wegman’s grocery store – in case you have trouble finding it outside of Thanksgiving. I don’t think I’ve seen it sold anywhere else. I’ve also used boneless skinless turkey breasts (4 for this serving size). 

Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.

Don’t Forget!

  1. Be sure to scroll down and take a look under the recipe and check out the other #AppleWeek recipes that went live today. You can also search #AppleWeek on social media or follow the #AppleWeek Pinterest board to see all of the great recipes going live this week.
  2. Check our Envy Apples on social media (Facebook, Twitter, Instagram, and Pinterest). They have some recipes that look simply wonderful. It’ll give you the motivation you need to go apple picking this year, as well as some great inspiration for fall baking (and cooking!).
  3. Update: The Rafflecopter for the #AppleWeek giveaway was removed in November 2020, as the giveaway had long since closed! 
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Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.

Turkey Breast Roulade with Apple, Cornbread & Sausage Stuffing

Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Author Liz

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 1 medium apple (I used Envy) finely chopped
  • 1 rib of celery finely chopped
  • 1/2 c. finely chopped yellow onions
  • kosher salt divided
  • 5 oz. mild Italian sausage casings removed (1-2 links)
  • 1 c. crumbled cornbread
  • 1 Tbs. finely chopped fresh rosemary
  • 2 Tbs. finely chopped fresh parsley
  • 2 Tbs. pure maple syrup
  • freshly ground black pepper
  • 2 lbs. boneless skinless turkey breast

Instructions

Prep the Stuffing:

  1. In a medium nonstick skillet, heat 1 tsp. olive oil over medium heat. Saute chopped apple, celery, onion, and a large pinch of kosher salt until translucent, about 10 minutes. Add sausage (casings removed) and rosemary. Continue to cook until sausage is browned, breaking it up into little pieces as it cooks. 

  2. Remove apple-sausage mixture from heat. Transfer to a large bowl and mix with cornbread, parsley and maple syrup. Set aside to cool.

Stuff and Roast the Turkey:

  1. Ensure that a rack is positioned in the center of the oven. Preheat oven to 400F.

  2. While the stuffing is cooling, butterfly turkey breast and flatten to 1/2-inch thickness by placing the butterflied breast between two slices of plastic wrap and pounding with a meat mallet (or if you're like me and don't own one, a rolling pin).

  3. When stuffing has cooled enough to handle, spread on top of turkey breast, leaving a 1/2-inch area around the edges. Start at one side and roll tightly, tying with kitchen twine every 2 inches.

  4. Rub 2 tsp. olive all over turkey. Transfer to a baking sheet or a large roasting pan.

  5. Roast in preheated oven until a thermometer inserted into the thickest part reads 165F, 40-45 minutes. Remove from oven and allow to rest for 15 minutes.

  6. Slice and serve.

This recipe was adapted from Weight Watchers.

Thursday #AppleWeek Recipes:

Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.

Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

 

Cranberry Orange Relish #CranberryWeek

Tart cranberries are sweetened with sugar and an orange to create a relish perfect for the Thanksgiving table, a topping for breakfast favorites like french toast and waffles, or a spread for turkey sandwiches.

Cranberry Orange Relish

I think I’ve mentioned before, but I’m not really a big fan of Thanksgiving. I can take or leave most of the food, and pretty much never host. I’ll bring a dish to a friend’s house when we crash their dinner, but the lack of Thanksgiving recipes on this blog give you an idea of how little I get excited about the holiday. I eschew the standard pumpkin or pecan pies for a cranberry pear tart, or maybe, as a homage to the traditional, a chocolate pecan pie. I’ve got some lovely cranberry appetizers on this blog, which scream fall and Thanksgiving appetizers to me. That’s as close as I’ve really gotten to Thanksgiving recipes on this blog.

Until now. This cranberry orange relish recipe is similar to one my uncle brought one year to Thanksgiving at my parents house, when I was growing up. Compared to the canned cranberry… sauce? gelatin? that my mom used to buy, this was wonderful. Tart cranberries sweetened with sugar and orange, with a hint of Grand Marnier – yum! It’s a wonderful side dish/condiment for your Thanksgiving table, or even better – a topping for brie, pancakes or french toast, or a spread for Thanksgiving Leftover Sandwiches.

Cranberry Orange Relish

Thanks again to Caroline at Caroline’s Cooking for hosting #CranberryWeek again! Be sure to scroll down to check out more fall cranberry recipes for all occasions!

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Cranberry Orange Relish - Tart cranberries are sweetened with sugar and an orange to create a relish perfect for the Thanksgiving table, a topping for breakfast favorites like french toast and waffles, or a spread for turkey sandwiches.

Cranberry Orange Relish

Tart cranberries are sweetened with sugar and an orange to create a relish perfect for the Thanksgiving table, a topping for breakfast favorites like french toast and waffles, or a spread for turkey sandwiches.

Course Condiments
Cuisine American
Prep Time 5 minutes
Refrigerate 1 hour
Total Time 5 minutes
Author Liz

Ingredients

  • 1 12- ounce package fresh or frozen fresh cranberries see note below
  • 1 medium orange cut into eighths, not peeled with seeds removed
  • 3/4 c. granulated sugar
  • 3 Tbs. Grand Marnier

Instructions

  1. Place cranberries and orange slices into the bowl of a food processor. Pulse until desired consistency.
  2. Transfer to a glass bowl. Stir in sugar and Grand Marnier.
  3. Refrigerate at least an hour, or until serving.

Recipe Notes:

  • I used frozen cranberries in this recipe, which gives it a more liquidy texture (like in the photos above). If you use fresh cranberries, the relish will have much less liquid.
  • This recipe was adapted from Ocean Spray Cranberries.
  • Relish may be frozen for future use on pancakes, waffles, sandwiches, baked brie, or for use in other recipes. I recommend freezing in 2 Tbs. portions (i.e. in an ice cube tray) or in 1 cup portions.
Cranberry Orange Relish on Books n' Cooks

See all the other recipes being shared today as part of Cranberry week – follow #CranberryWeek on social media for all the tasty cranberry creations:

Menu: Thanksgiving 2011

My family has never really had any big Thanksgiving traditions. Sometimes we would spend the day with my extended family, and sometimes my immediate family would eat a quite dinner alone. It’s just the way it was, with most of my family spread out across the U.S. I was never impressed with the holiday – I didn’t care much for most of the food and I couldn’t stand the football games that would play on the television through the day. My husband, on the other hand, always had big family dinners with the extended family (just about everyone lived within a couple hours of each other). And, the true southern family that they are, there was lots of football.

Since neither of our families live nearby, the hubby and I usually celebrate Thanksgiving among friends. We don’t usually host, since our big holiday party is in early December, and to be honest, I’m squeemish when it comes to handling a turkey. They’re big and slippery, and I hate pulling the innards out.

This year, we get the honor of hosting not only my family for Thanksgiving, but my hubby’s family as well. We’re thrilled to have everyone traveling to spend the holiday with us, and I’m thrilled that I will have a lot of people to delegate the turkey-touching to. (Hubby doesn’t know it yet, but he’s cleaning the turkey and brining it!). There will be 9 of us, including one vegetarian.

I put together the below menu, with what I hope will be a mix of the traditional foods from both of our families as well as some new favorites.

Happy Thanksgiving!

2011 Thanksgiving Menu

Serves 8-10

Appetizers & Cocktails

Cranberry Lime Bellinis
Spinach-Artichoke Dip
Deviled Eggs
Veggies with Ranch Dressing
Butternut Squash Soup

Dinner

Roast Turkey with Sage Butter
Stuffing with Pine Nuts & Fennel
Stuffing with Sweet Italian Sausage
Baked Sweet Potato Casserole
Cheddar Macaroni & Cheese
Italian Green Bean Salad with Asiago
Dinner Rolls
Salad
Canned Cranberry Sauce

Dessert

Chocolate Chip Cookies
Molasses Cookies

Caramel Apple Cheesecake Pie
Chocolate Espresso Pecan Pie

Favors

Soft Frosted Sugar Cookies