Sausage & Herb Dressing
Serve up this savoury stuffing for your Thanksgiving dinner that’ll have guests begging you for the recipe.
Serve up this savoury stuffing for your Thanksgiving dinner that’ll have guests begging you for the recipe.
Per serving
Restaurant cost $4.50
To make $1.88
Savings $2.62
Healthy Lunch Tip: Restaurant soups can contain as much as 1,000 mg of sodium per bowl. The sodium in our homemade version is reduced by more than half of the average restaurant serving by using sodium-reduced chicken broth and less salt.
With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.
Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.
This recipe is simple and makes a nice, moist rice-based stuffing. It takes less time to bake than a large bird and there is no carving. Just cut each hen in half and arrange over the mounded stuffing.
A rack of pork is dramatic and easy to carve by simply cutting between the ribs. Check that the butcher has either cut off the backbone or cut the bone between the ribs.
Rainbow trout is a perfect quick-cooking fish. When it's seared, the tender flesh—enhanced here by smoky, spicy chipotle chili powder—practically falls off the skin. Filled with colourful veggies, smoky lentils and a citrusy vinaigrette, this salad is a comforting meal served warm, and any leftovers make a light, refreshing lunch straight out of the fridge.
This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.
