As seen on FOX 2 Detroit "The Nine"
Serves 12 People | 20 minutes- prep time | 60 minutes- cooking time | 80 minutes- total time
Orange Cranberry Sauce
3 cups fresh cranberries
1 cup fresh orange juice
1 tablespoon orange zest
3 tablespoons agave
2 3-inch cinnamon sticks
1 pound breakfast turkey sausage, removed from casing
2 tablespoon olive oil
2 stalks celery, diced
1 cup onion, diced
1 macintosh apple, cored and diced
1 tablespoon garlic, minced
12 cups bread, chopped into 1- inch cubes
1-2 cups chicken broth
1 tablespoon fresh rosemary leaves
2 eggs, lightly beaten
½ teaspoon dried rubbed sage
½ teaspoon salt
Orange Cranberry Sauce:
Rinse off the cranberries and pick out any mushy ones.
Heat a medium saucepan over medium heat. Add your cranberries, orange juice, orange zest, agave, and cinnamon sticks.
Once your sauce has come to a boil, reduce the heat to low. Allowing it to simmer for 20- 25 minutes or until the sauce becomes thick and most of your cranberries have burst open.
Allow it to cool for at least ten minutes and remove the cinnamon sticks, before serving.
Serve with turkey and/ or stuffing, enjoy!
Heat a large skillet over medium heat and add your oil and sautee your breakfast turkey sausage.
Crumble the turkey with a wooden spoon. After cooking for five minutes, add your onions, celery, and apples. Once your onions become translucent, add your minced garlic, rosemary, sage, and salt. Cook for another two minutes.
In a large mixing bowl, add in your cooked meat, chicken broth, bread, and eggs. Place the muffin liners into the muffin tins and spray with a nonstick cooking spray. Then scoop out ½ cup portions and place into the muffin liners.
Bake at 400 degrees F. for 25 minutes, or until they are crispy and golden brown.
Serve with cranberry sauces or gravy and enjoy.
Recipe courtesy of Chef Will Coleman
© 2017 by Bigg Kitchen.