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A Great Organic Food Recipe For Thanksgiving: Asian-Style Sausage Stuffing
By Rose Hannigan

Thanksgiving is a great time to trade recipes, and this organic food recipe is an excellent way to inject some health into the proceedings. To ensure the integrity of this recipe, the best suggestion would be to go to an organic market like a Whole Foods, so that you know that this will remain an organic food recipe. This is a great recipe because it reheats, well.

When Using One Organic Food Recipe, Why Not Make The Whole Dinner Organic?

Along with the stuffing, a great idea would be to use an organic food recipe for the whole dinner. Organic cooking is a trend, so finding cookbooks with an organic food recipe for turkey or cranberry sauce won't be a problem.

Ingredients:
1 lb of fresh pork sausage, removed from the casings
1 whole bell pepper (either red, green, orange or yellow)
1 cup of dried bread crumbs
3 shallots finely chopped
½ a large onion, chopped
1” of ginger, finely chopped
1 clove of garlic minced
2 tbl of soy sauce
1 tbl of oyster sauce
¼ water
¼ dry white wine
1 tbl of almonds finely crushed

In a large skillet or pan over a medium heat, fry the sausage until browned. Make sure to break up the sausage into clumps. Stir the sausage, so that there is not burning on the bottom of the pan. If burning does occur, slowly add the water and scrape the browned bits from the bottom. Make sure the sausage is all cooked. Once finished remove and set aside.

Put the remainder of the ingredients, except for the bread crumbs, almonds and the wine. Cook the vegetables until softened, and the onions are translucent. You don't want anything to brown, and remember to stir often so that the garlic and the shallots don't burn. If there are any brown bits on the bottom, pour the white wine and scrape the bottom. Allow for the wine to evaporate.

When the vegetables are done, return the browned meat and mix together. Add the breadcrumbs slowly and stir. This will give the appearance and texture of meaty oatmeal. Add the crushed almonds and stir cooking until warm and bubbling. If desired, butter pats can also be added to make the mixture creamier. Serve with turkey (though for health reasons do not actually stuff the turkey). Serves 6 – 8 people.

Author Details:
Rose Hannigan, copywriter for various web sites writing articles and contributing to sites such as Information Junkie & The A-Z of.

Article Source: Free Articles

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