If you're looking for some new sides to put on the Thanksgiving table this year, check out these stuffing and chutney recipes from our cookbook of the month, David Tanis' Heart of the Artichoke. They're definitely out of the common way and will wow your guests.

314_Turkey deconstructed

Spicy Cranberry Chutney

This chutney is easy to put together, it keeps for a few days, and you can make it ahead.

3 cups fresh cranberries
3/4 cup sugar
One 2-inch piece ginger, peeled and finely slivered
Grated zest of 1/2 orange
1/2 teaspoon salt
1/2 teaspoon cayenne
1 jalapeño, seeded and finely diced

Put the cranberries and sugar in a shallow saucepan or a wide skillet over medium heat, stirring well to dissolve the sugar. Simmer for a few minutes, then add the ginger, orange zest, salt, and cayenne. Continue cooking until the mixture thickens slightly, about 10 minutes.

Stir in the jalapeño. Transfer to a serving bowl and let it cool and jell in the refrigerator before serving.

Chicken Liver and Apple Stuffing

Since you’re cooking the turkey in parts, the stuffing bakes in its own dish. You can bake it hours ahead and reheat it just before dinner.

8 tablespoons (1 stick) butter
2 large onions, finely diced
4 celery stalks, finely diced
Salt and pepper
4 tart apples, peeled, cored, and coarsely chopped
1/2 pound turkey or chicken livers, chopped
1 tablespoon chopped sage
2 teaspoons chopped thyme
10 cups cubed day-old bread (crusts removed), in 3/4-inch pieces
1 cup turkey broth
1/2 cup heavy cream
2 eggs

Preheat the oven to 350°F. Melt the butter in a large skillet. Add the onions and cook until softened. Add the celery and let it soften, then season with salt and pepper. Add the apples and cook for a minute, then stir in the livers. Add the sage and thyme and turn off the heat.

Put the bread cubes in a large mixing bowl and add the contents of the skillet. Stir together well. Pour in the turkey broth and cream and mix well to moisten the bread.

Taste and adjust the seasonings; it should be highly seasoned.

Beat the eggs, and stir them in well. Transfer the stuffing to a buttered shallow baking dish. Bake for about 40 minutes, until golden.


heart of the artichoke jacketExcerpted from Heart of the Artichoke by David Tanis (Artisan Books)
Copyright 2010
Christopher Hirsheimer, photographer

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