This recipe makes enough stuffing for a small turkey. Or a Guinea hen. Or a large capon. Or two small chickens. Or about 15 or more game hens.
Green Chile-Cornbread-Piñon Stuffing
This recipe appeared in my very first cookbook that I wrote with Nancy Gerlach, The Fiery Cuisines, in 1984. I still make it whenever I roast a turkey.
Glazed and Roasted Onions
Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! These can also grilled over a low flame, as shown in the photo. Note: This recipe requires advance preparation.
Spicy Green Beans
These beans go well with simple meats, such as turkey, or with cheese dishes. They add color and just a mild heat to any meal. For a different taste, I’ve also used this recipe substituting zucchini squash for the beans and serrano chiles for more heat.
Serrano Ginger Cranberry Chutney
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.