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  • Prep Time 20 min

  • Cook Time 1 hr 38 min

  • Total Time 1 hr 58 min

  • Servings 4

    Skill Easy

Turkey Twist

All those familiar holiday flavors without the hassle of a huge turkey. A turkey-style dinner, in less than half the time.

Created by: Emily Wilson

Recipes included in this meal:

Ingredients

    Produce

    • Acorn Squash
      1

    • Celery
      1/2 Cup

    • Garlic
      2 Cloves

    • Leeks
      1/2 Cup

    • Shallots
      2

    Meat & Seafood

    • Chicken, Apple And Cherry Sausage
      1 Pound

    • Cornish Game Hen
      2 (1 1/2 Pounds each)

    Dairy & Eggs

    • Butter, Unsalted
      5 Tablespoons

    Bread & Bakery

    • Rustic Bread Loaf, Unsliced
      5 Cups

    Canned Goods, Soups & Mixes

    • Chicken Stock, Low Sodium
      2 1/2 Cups

    Spice & Baking

    • Black Pepper

    • Brown Sugar
      1 Tablespoon

    • Dried Sage
      2 1/2 Teaspoons

    • Kosher Salt

    Condiments, Oils & Dressings

    • Apricot Jam
      1/3 Cup

    • Extra Virgin Olive Oil
      4 Tablespoons

    Beverages

    • Water
      1/3 Cup

Kitchen Equipment

    Kitchen Supplies

    • Aluminum Foil

    • Paper Towels

    Appliances

    • 2 Microwave

    • 2 Oven

    • 2 Stove Top

    Cooking Equipment

    • 1 Baking Dish, 8"x8"

    • 1 Baking Dish, 9"x17"

    • Chef's Knife

    • Cutting Board

    • Instant-Read Thermometer, Optional

    • Measuring Cups

    • Measuring Spoons

    • 2 Microwave-Safe Bowl, Small

    • 1 Mixing Bowl, Large

    • 1 Pastry Brush

    • 1 Saute Pan, Large (12" or Larger)

    • 1 Saute Pan, Medium (10"-12")

    • Serrated Knife

    • 1 Sheet Pan

teps for Chicken, Apple and Cherry Sausage Stuffing

Prep Steps

  1. Cut the green top and root end off the leek, leaving just the white and pale green section. Peel off any loose outer layers. Cut in quarters lengthwise, then slice thinly to measure the indicated amount.
  2. Place the cut leeks in a large mixing bowl and fill with cold water. Agitate the water to help release any dirt. Soak the leeks as you prep other ingredients.
  3. Slice the bread into 1/2 inch cubes. Scatter on sheet pan.
  4. Slice celery into 1/4 inch thick pieces to measure the indicated amount.
  5. Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the celery.
  6. Gently lift the leeks out of the bowl of water and transfer to a plate lined with paper towels. Dry thoroughly. Do not dump the leeks out of the bowl, or you will capture all the dirt that settled in the bottom.

Cook Steps

  1. Preheat the oven to 375 degrees.
  2. Remove the casings from the sausage.
  3. Heat a medium saute pan over medium heat. Add olive oil and warm.
  4. Once oil is warm, add the sausage and use the back of a spoon to break it up into small, bite-sized pieces. Cook until well browned, about 10 minutes. Stir often. If sausage is very greasy, drain on a plate of paper towels after cooking, then place in a large mixing bowl. If it's not greasy, just transfer directly to bowl. Save pan.
  5. Drizzle the bread cubes with olive oil and season with salt and pepper. Toss to coat evenly, then place in the preheated oven and bake until crispy and golden, about 7-10 minutes.
  6. Place the sausage pan back over medium heat. If the sausage did not leave enough oil in the pan to cover the bottom, add some olive oil and warm.
  7. Once oil is warm, add celery, leeks, garlic and dried sage. Crush the dried sage between your fingertips as you add it to the pan, then season with salt and pepper. Saute until vegetables are softened, about 4-6 minutes. Stir often. Do not brown. Once cooked, add to the bowl of sausage.
  8. Place butter in a small microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
  9. Add the toasted bread to the bowl of sausage and veggies. Toss together with chicken stock and melted butter. Ensure the liquid is well absorbed by the croutons.
  10. Butter an 8"x8" baking dish. Transfer the bread and sausage mixture to the dish, then bake until warmed through and top is getting crispy, about 20-30 minutes.
  11. Transfer the chicken, apple and cherry sausage stuffing to dinner plates or serve from baking dish. Ready to eat!

teps for Apricot-Glazed Cornish Game Hen

Prep Steps

  1. Cut shallots in half and remove the peel.

Cook Steps

  1. Preheat the oven to 375 degrees.
  2. Place apricot jam in a small microwave-safe bowl. Microwave on high in short 20-second increments until jam is spreadable.
  3. Rinse the Cornish game hens inside and out with cold water. Dry thoroughly.
  4. Season the game hens inside and out with salt and pepper. Use a pastry brush to spread the apricot jam all over, then crush the dried sage between your fingertips as you sprinkle it over the birds. Set the game hens in the 9"x17" baking dish with the breast side facing up. Stuff the shallots into the cavity of each bird, then pour the chicken stock into the dish.
  5. Place the game hens in the preheated oven. Bake until an instant-read thermometer reads 165 degrees when inserted into the thickest part of the thigh, without touching bone, about 50-60 minutes. If you don't have a thermometer, test by inserting a knife into the thigh area. Juices should run clear. Rotate the baking dish after 25 minutes to ensure even cooking.
  6. Once you remove the game hens from the oven, cover loosely with foil and let rest for 10 minutes before carving.
  7. To carve the game hen, set the bird so the legs are closest to you. Use a sharp knife to cut down between the drumstick and the body of the bird. As you cut, simultaneously pull the drumstick and thigh away until they release, then repeat on the other side. Next, cut down on either side of the center breastbone to remove each portion of breast meat.
  8. Transfer 1 breast, 1 drumstick and 1 thigh portion to each dinner plate. Or, place all portions on a serving platter and let guests help themselves. Ready to eat!

teps for Sautéed Acorn Squash

Prep Steps

  1. Cut both ends off the acorn squash. Stand upright on a flat end, then cut in half from top to bottom. Use a spoon to remove the seeds and stringy membrane.
  2. Cut each half of squash into 4 wedges. Sprinkle with salt.

Cook Steps

  1. Heat a medium saute pan over medium heat. Add olive oil and warm.
  2. Once oil is hot, gently set the squash wedges on their sides in the pan. Oil should sizzle when you add the squash. Sear until caramelized, about 3-5 minutes, then flip and cook until the second side is caramelized, another 3-4 minutes.
  3. Once the squash is nicely caramelized on both sides, add water and cover pan with lid or foil. Cook until water is evaporated and squash is tender, about 3-5 minutes.
  4. Once water has cooked out, place pan over medium heat and add brown sugar and butter. As butter melts and sugar dissolves, swirl the pan and flip the squash to coat both sides evenly. Once squash is well coated, remove from heat.
  5. Transfer the squash to a serving platter or dinner plates. Ready to serve!