Chorizo, Mushrooms, and Granny Smith Apples with Cranberry Relish (Serves 3)
The “stuffing” I made for the Turkey Roll-Up I prepared on Thanksgiving Day 2010 is now one of my favorite meals apart from the turkey. The stuffing makes a quick and tasty meal by itself, but is even better with a simple Cranberry relish made with cooked cranberries, Granny Smith apple, Navel Oranges, and canned Pineapple tidbits.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
1 pound of Chorizo sausage
1 medium sweet-yellow onion
16 ounces of mushrooms (a mix of Baby Bello, Shiitake, and Oyster is nice)
1 Granny Smith apple
Extra virgin olive oil
3 cups of fresh cranberries
One Granny Smith apple
1-2 Navel oranges
1 can of Pineapple tidbits
Chop 1 Granny Smith apple, and 1 or 2 Navel oranges (depending on size) into bite-sized chunks.
Chop onion, mushrooms, and 1 Granny Smith apple into bite-sized pieces. Remove Chorizo sausage from casing or divide into bite-sized chunks.
Add fresh cranberries to a sauce pan and add water until cranberries are half submerged. Bring to a boil, then reduce heat, and let simmer for 10-15 minutes until the cranberries pop. Turn off heat and let sit for 10 minutes. Add cranberries to a large mixing bowl. Add apple and orange chunks. Add pineapple tidbits and all juice from can. Mix ingredients well. Cover mixing bowl and place in the refrigerator to marinade and chill.
Add olive oil to a wok over medium heat. Add onions and stir fry a few minutes until onions begin to soften. Add mushrooms. Add salt, dried rosemary, dried thyme, and garlic powder to taste. Stir fry for 6-8 minutes until mushrooms begin to cook down. Add sausage and cook until it browns evenly. Add one Granny Smith apple. Mix all ingredients and let cook covered over low heat for a few minutes.
The chorizo sausage, mushroom, and Granny Smith apple mixture makes an incredible “stuffing” to roll-up in a boneless turkey breast or to eat by itself with chilled Cranberry Relish.
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