Our Thanksgiving Favorites II: Turkey with Apple Stuffing and Spiced Cranberry Sauce

by Anja

Believe it or not - I am a big Thanksgiving fan. And although here in Switzerland it is not a holiday and isn't celebrated, it’s been one of my traditions to have a Thanksgiving dinner with my friends every year. Fortunately, years ago I got a fool-proof recipe for a turkey that won’t turn out dry. The stuffing is the secret!

The spiced cranberry sauce is a surprising alternative to regular cranberry sauces and adds a distinct flavor to this Thanksgiving meal. Give it a try!

I like to complete my Thanksgiving meals with Marjan's sweet yam crunch (sooo good!) and string beans.


Ingredients (serves about 6):

1 small to medium-sized turkey
4-6 apples (depending on the size of your turkey)
2 cups Calvados (an apple liquor) or apple juice if you have kids amongst your guests
1 package of sliced bacon
Salt and pepper

1. Peel apples and cut into cubes, pour Calvados or apple juice over apples and let soak
for several hours (maybe even overnight).

2. Preheat oven to 430°F (220°C).

3. Rub salt and pepper to the inside and outside of the turkey, fill the turkey with the apples (don't worry if you have some left, save them for later) and tie the legs together.

4. Cover turkey with slices of bacon and put on a greased baking tray. Put in the oven for about an hour.

5. After an hour remove the bacon (and have it as a snack, if you want to) and place leftover apples to the side of the turkey. Lower heat to 350°F (180°C) and put turkey back in for another two hours (maybe a little more if your turkey is on the larger side), during which every once in a while you want to pour some of the juice (if you don't have juice on the tray use some apple juice) over the turkey.

6. After about two hours put temperature back to 430°F (220°C), with a brush put saltwater all over turkey and let brown for about 10 min.

7. Remove turkey from oven and wait at least 15 minutes before serving to allow juices to settle.



1 bag fresh cranberries (12 ounces)
½ cup red wine
½ cup sugar
1 onion
1 apple
1 orange
1 teaspoon curry powder
½ teaspoon ground nutmeg
1 teaspoon grated fresh or dried ground ginger (optional)

1. Peel and slice onion, cut apple into littel cubes (a bit bigger than the size of a cranberry).

2. In a small to medium sized pot, bring to boil red wine, sugar and sliced onion. Let simmer until sugar is dissolved.

3. Add cranberries and apple cubes as well as juice and zest of the orange.

4. Add curry powder, nutmeg and ginger, and let simmer until berries and apples are soft.


From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique