Thanksgiving Dinner in July?

Thanksgiving dinner in July you ask?  YES!  Well, at least in miniature version and with a little twist.  The other night I roasted a boneless skinless turkey breast the to use in making a sandwich which incorporated some leftovers form the night before.  Then, my dilema was what to do with the leftover turkey? Fortunately, having leftover turkey around is a perfect excuse to make stuffing, but not the standard Thanksgiving stuffing, it had to be something a bit bold to match the flavorful BBQ rub roasted on the bird. The family has certain expectations regarding the standard side dishes to be served on Thanksgiving so there is not much opportunity to experiment with some different ingredients, particularly when it comes to the stuffing.  Alas, this time it was just me to please and, therefore, the perfect chance to try out the chorizo stuffing I have been wanting to make.  Chorizo sausage is so flavorful and has the perfect amount of heat and garlic which mingled deliciously with the toasty bread stuffing bits.  The spicy BBQ rubbed turkey and the heat of the chorizo stuffing needed a little zippy side dish to cool them out just a bit.  Harkening back to my Baltimore upbringing (where there is never a turkey or chicken served without sauerkraut) I decided on a crisp, zingy pot of sauerkraut simmered on the stove with a sweet and tart sliced apple. The perfect and very simple accompaniment.         

In a large skillet I melted a couple of tablespoons of butter and, in it, sauteed 1/2 diced onion and 1 diced celery stalk.  I added about 1/4 pound of bulk chirozo and cooked that with the onions and celery until it was cooked through.  Directly to the pan I added about 1 cup of chicken stock and stirred to combine.  In a large bowl I combined about 1/4 bag (I only made stuffing for 2 servings) of stuffing bread bits (not the cubes but the crushed up consistency), the skillet of onions, celery, sausage and chicken stock, 1/4 cup dried cranberries and 1 egg.  I mixed it really well to combine and seasoned with salt and pepper.  The consistency was rather moist but not really too wet.  I placed it in a square baking dish and covered it with foil.  It baked in a 325 degree oven for about 45 minutes and another 10 uncovered.  So delicious!

The sauerkraut was made simply by combining 1 can with 1 thinly sliced Granny Smith apple and a 1/2 can of beer.  Lid on a simmer slowly for about 45 minutes. If you have never tried sauerkraut with turkey or chicken you simply must, it is a great combo!