Classic Turkey Dressing and a Li Hing Pineapple Cranberry Sauce
Summary
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Ingredients
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Classic Turkey Dressing 6
6 bacon slices (diced) 1⁄4 pound
ground pork (or favorite sausage) 1
onion (diced 1/8 inch) 2
large celery ribs (diced 1/8 inch) 1⁄2 cup
parsley (chopped) 1 cup
green onions (sliced) 1
can water chestnuts (drained and chopped) 1 tablespoon
poultry seasoning (or 3 sprigs of fresh sage) 8 cups
cornbread (diced ½ inch and toasted or bread crumbs or stuffing cubes) 1⁄4 pound
unsalted butter 3 cups
turkey broth (or chicken broth) header
Li Hing Pineapple Cranberry Sauce 1
bag fresh cranberries (12 oz) 2 cups
fresh pineapple (peeled, cored and cut into 1 inch pieces) 1
thumb-sized piece of ginger (smashed) 1⁄2 cup
orange juice 1 cup
Brown Sugar 2
Pieces star anise 3
Seedless Li Hing Cherries (chopped or lemon peel)Instructions
Notes
Classic Turkey Dressing
- Preheat oven to 350°.
- In a medium sauté pan, sweat bacon, ham, and ground pork.
- When cooked through, add in onion and celery. Cook for 3 minutes.
- Add in parsley, green onions, water chestnuts, and poultry seasoning.
- Combine cooked ingredients (with fat) with the bread and fold.
- Moisten with butter and broth to taste, and adjust seasoning with salt and pepper.
- Place in an ovenproof pan and bake for 45 minutes covered.
- For a crisp top, uncover the stuffing for the last 15-20 minutes of baking.
Li Hing Pineapple Cranberry Sauce
- In a pot, combine 2/3 of the cranberries, pineapple, ginger, juice, sugar, and anise. Bring to a boil and reduce to a simmer.
- When sauce is slightly thickened, stir in the remaining cranberries and cook for a few minutes. Turn off heat and add seedless li hing cherries, and mix well.
- Remove the ginger and star anise and place in refrigerator to chill.
