You all know by now how much I love NAKANO Rice Vinegars. Well, today I wanted to share a few recipes to make your Thanksgiving a more healthy one thanks to them! Besides what you see below though, think about NAKANO Rice Vinegars over baked potatoes, on salads, and on veggies. It is the perfect product to use in place of heavy condiments! I would love for you to give these a try and let me know what you think. Also, be sure to check out all the other great recipes!
Marinated Sausage Cornbread (Dressing)
Ingredients:
Marinated Sausage
1 lb. uncooked Italian sausage, casings removed or bulk
1 tsp. dried basil, crushed
1/2 tsp. fennel seeds
1/4 tsp. dried oregano, crushed
1 cup diced yellow onion
1/2 cup each, diced celery and carrot
1/2 cup NAKANO Natural Rice Vinegar
Cornbread
8 cups cubed cornbread (about 1 1/2 lbs or one 8 inch square pan of cornbread*)
1 cup frozen whole kernel corn
1 tsp. kosher salt (OR 1/2 tsp salt)
1/2 tsp. poultry seasoning
1/2 tsp. dried sage
1/3 to 1/2 cup chicken broth
1/2 to 1 cup shredded fontina cheese (optional)
Method of Preparation:
Break sausage into small pieces and place in a 12 inch skillet with lid. Sprinkle sausage with basil, fennel and oregano. Add onion, celery and carrot to pan. Cook over high heat, stirring occasionally, 5 to 7 minutes or until sausage is cooked through. Turn off heat and immediately stir in rice vinegar. Cover pan and let stand 30 minutes.
While sausage marinates, assemble cornbread* mixture. Cut cornbread into 1/2 to 1 inch cubes and place in a large bowl. Add frozen corn and stir gently. In a small bowl, stir together salt, poultry seasoning and sage. Sprinkle half the seasonings over cornbread; stir. Sprinkle in remaining seasonings and stir again.
Preheat oven to 350 degrees. When sausage is ready, pour into bowl with cornbread and stir gently to combine. Stir in chicken broth, using more or less depending on how moist you prefer the dressing. Spoon dressing into a 3 quart casserole dish. Cover and bake 45 minutes. Uncover and sprinkle with cheese, if desired. Bake 10 minutes more.
Makes 8 to 10 servings.
* NOTE: Cornbread should be made ahead and be completely cooled. If using your favorite recipe, decrease the sugar by about half. For 8.5oz boxes of cornbread mix, use two boxes for one 8 inch square pan.
Stuffed Turkey Rolls with Wasabi Cranberry Sauce
Ingredients:
Marinated Turkey
2/3 cup NAKANO Original Seasoned Rice Vinegar
1/4 cup olive oil
2/3 cup + 3 Tbsp. chopped fresh basil, divided
4 Tbsp. chopped fresh mint, divided
3 cloves garlic, minced
1/2 tsp. kosher salt (OR 1/4 tsp salt)
2 lbs. turkey breast cutlets (boneless, skinless)
Stuffing
3 cups shredded Gruyere cheese (approx 8 oz.)
1 1/2 cups finely chopped toasted walnuts (approx 6 oz.)
1 cup finely chopped leeks
1/4 cup plain dry bread crumbs
1/2 tsp. poultry seasoning
1/2 tsp. kosher salt (OR 1/4 tsp salt)
Wasabi Cranberry Sauce
1 1/2 to 2 cups cranberry sauce (homemade or 1 can whole berry cranberry sauce)
1 to 2 tsp. prepared wasabi
Basil and mint
Method of Preparation:
In a 9×13 non-metallic baking dish or a sealable gallon plastic bag, combine seasoned rice vinegar, olive oil, 2/3 cup chopped basil, 3 Tablespoons chopped mint, garlic and salt; stir to dissolve salt. Lightly pound turkey cutlets on both sides. Add to marinade and turn to coat. Cover and refrigerate 1-1/2 hours.
In a large bowl, toss together stuffing ingredients; set aside. In a medium bowl, stir together cranberry sauce, wasabi paste, remaining 3 Tablespoons basil, and remaining 1 Tablespoon mint. Pour into serving bowl and cover until ready to serve.
Preheat oven to 350º F. To assemble turkey rolls, first drain cutlets well in a colander. Reserve about 3/4 cup stuffing for topping. Place a cutlet on a dinner plate or piece of plastic wrap. Place about 3 Tablespoons stuffing on top and press stuffing down to cover most of the cutlet. Starting at smaller end, roll cutlet and place seam side down in 9×13 baking dish. Repeat for remaining cutlets. Sprinkle turkey rolls with reserved stuffing. Cover and bake 35 minutes. Uncover and bake 10 minutes more or until internal temperature is 165º F. Serve individual stuffed turkey rolls topped with a teaspoon of pan juices and a side of Wasabi Cranberry Sauce.
NOTE: Some cutlets may separate into two pieces. To stuff, place 2 pieces of cutlet side by side and spread with stuffing. Roll tightly, holding pieces together. Place in baking dish. Once baked, these turkey rolls will remain intact as one piece.
Makes 6 to 8 servings (10 turkey rolls).
Disclosure: This is a sponsored post from Mizkan but I really do love their product. All thoughts and opinions are my own.
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