Who doesn’t love Thanksgiving dinner? I know I love it and I’m pretty sure you do too. That is why I created the (what was supposed to be) “Kicked Up 30-minute Thanksgiving dinner”, which I would now like to call the “Hour-or-so-but-still-well-worth-the-time-kicked-up-Thanksgiving dinner!”
I started off by turning the turkey portion of dinner into mini turkey meatloaves, “kicked up” by adding roasted jalapeños and Serrano chilies, a little chili powder and cumin, then topped off with a sriracha ketchup mixture. I then turned my favorite part of Thanksgiving dinner, the stuffing, into little Spicy Stuffing Cakes!
- 1 lb ground turkey
- 1 red onion (chopped)
- 2 carrots (chopped)
- 3 stalks celery (chopped)
- 1 green bell pepper (chopped)
- 2 cloves garlic (minced)
- 4 serrano chilies (roasted, de-seeded and chopped)
- 2 jalapeño peppers (roasted, de-seeded and chopped)
- 1 tsp fresh sage (chopped)
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 eggs
- ½ cup Rice chex (crushed)
- ½ cup ketchup
- 2 tbsp Sriracha
Start by adding the chopped onions, carrots, celery and bell pepper to a skillet over medium heat with a drizzle of olive oil.
Next, remove the vegetable spice mixture from the heat and place in a large mixing bowl with the ground turkey. Add the crushed rice chex and egsg. Use your hands (or a spoon, if you’re civilized like that) and combine the mixture.
Add the Spicy Stuffing Cakes and make a “however-long-it-takes-because-it’s-delicious” kicked up version of Thanksgiving dinner tonight!
♣ Vegetarian Option: Use veggie crumbles instead of ground turkey to make this dish vegetarian.
♦ Gluten Free Option: Rice Chex is gluten-free, so that makes this dish gluten-free!