I worked on a Cranberry sauce at first, but after 2 years of the Turkey gravy and cranberry sauce turning my plate into a lake, I decided to go with a chutney. It wasn’t quite a stuffing nor, was it the gelatinous jelly mold. It was something in between that seems to go with everything and still eye appealing. In the end, I repeated the recipe for 3 years only modifying it a time or 2 to adjust for my taste. I presented it 2 times at a Thanksgiving potluck at my church and each time both at home and at the potlucks my dish was always gone. To me that equals a successful recipe.
1/8 teaspoon dried hot red pepper flakes
The How Too's:
What I like about this recipe is that you can make this day’s prior to the event. Once, I completely forgot about the cranberries because I became so consumed with cooking the turkey. It was a little embarrassing but I shrugged it off to having a delicious turkey cooked to perfection. So, as always, I invite you to try this recipe out and change it to fit your desires. Add some other fruit, pine nuts, or even some sage. The ideas are endless!Finito!