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taste of thanksgiving: apple crisps with turkey, stuffing & cranberry sauce

Take your traditional turkey and deconstruct it with a stunning new twist – it’s Thanksgiving in a bite!

Simple & Crisp Apple_Thanksgiving Inspirations

Thanksgiving is right around the corner—and that means shopping, prepping, cooking, and entertaining!  While you’re writing your holiday grocery list, why not add just one more item before you stock up your kitchen—Simple & Crisp!

We’ve created a truly unique and completely delicious new spin to your Thanksgiving classics: turkey, cranberry sauce, and stuffing!  Our Turkey Apple Crisps will add little to your grocery list and cook time, but will certainly leave a stunning impression on your friends, family, and guests!

Simple & Crisp Apple_Thanksgiving Inspirations 2

It’s so simple—here’s how:
  • Roasted turkey
  • Cranberry sauce (recipe below!)
  • Cornbread pecan stuffing (recipe below!)
  • Simple & Crisp Apple

Scoop 1 tablespoon of stuffing and place onto Simple & Crisp Apple.  Place a 2” piece of roasted turkey over the stuffing, and top with a small scoop of cranberry sauce.

Your guests won’t know what hit ’em!

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For that cranberry sauce:
  • 12-oz bag of fresh cranberries
  • ¾ cup sugar
  • 1 tsp lemon zest
  • 1 cup water

Bring cranberries, sugar, lemon zest, and water to a boil in a medium sauce pan.  Reduce to a simmer and cook until cranberries are soft, for about 10 minutes.  Pour into a bowl or container and allow to cool to room temperature.

And for that cornbread pecan stuffing:
  • 2 cups pecans
  • 2 8”x8” dishes of cornbread coarsely broken into 2-inch pieces to make 16 cups
  • 3 tablespoons unsalted butter, cut into small pieces, plus more for dish
  • 8 slices smoked bacon, cut into ½-inch pieces
  • 4 celery stalks, cut into ½-inch pieces
  • 1 large yellow onion, cut into ½-inch pieces
  • 1 tablespoon chopped fresh thyme
  • Coarse salt and freshly ground pepper
  • 2½ low-sodium chicken stock
  • 4 large eggs, lightly beaten

Preheat oven to 350 degrees.  Mix pecans with 1 teaspoon vegetable oil, then place on a rimmed baking sheet.  Toast for 7 minutes, let cool slightly, then coarsely chop.  Mix pecans and cornbread together in a large bowl.

Butter a 9”x13” baking dish, then set aside.  Cook bacon in a large high-sided skillet over medium high heat until almost crisp, about 3 minutes.  Reduce heat to medium, add celery and onions.  Cook until vegetables are tender, stirring occasionally for about 10 minutes.  Stir in thyme and 1¼ teaspoons salt, season with pepper.  Transfer to a large bowl.

Return skillet to medium high heat and add chicken stock.  Bring to a simmer and scrape up any brown bits in the pan, stirring constantly with a wooden spoon.  Add stock to the bowl with bacon mixture.  Stir in eggs and gently mix in cornbread mixture; do not overmix.  Pour cornbread mixture into baking dish.  Top with butter pieces and bake until golden brown, for about 35 minutes.

For more information on Brittany Wright, you can visit her on Wright Kitchen and follow her on FacebookPinterest, and Instagram

For more Simple & Crisp Thanksgiving inspirations, follow us on Instagram, Facebook, and Twitter!

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