Time 2 Dine: Unique twists on the traditional Thanksgiving stuffing

BALTIMORE - They’re the staples: Turkey and dressing. This holiday, though, you can “wow” your friends and family with a twist on that traditional stuffing.

Friday on Good Morning Maryland @ 9's "Time 2 Dine" series, Chef Roddy Domacasse from Restaurant Sabor joined Charley Crowson in the kitchen with two great recipes you may have never thought of before. One was a Cranberry and Apple Stuffing the other Ground Beef and Plantain Stuffing.

If you would like to learn more about the stuffing and some tips on making the perfect stuffing for your family, click on the video box to the left of this article. We have also provided the receipes from Chef Domacasse below so you can try them at home.

Cranberry and Apple Stuffing
Serves 4

Ingredients:
4oz dried cranberries
1/2 granny smith apple small to med dice
1/2 baguette diced
1 teaspoon chopped garlic
2 teaspoon chopped white onion
3 ribs celery small diced
3 1/2 oz of chicken broth
2 Tablespoon butter
2 whole eggs
2 teaspoon chopped sage
3 stems thyme picked
salt & pepper to taste

Procedure:
At medium fire, saute the onion, celery, and garlic with the butter
In the meantime, soak the bread on the broth, with dried cranberries, and apples
In a medium bowl, mix all the ingredients thoroughly, add the egg, and then add the sage, and thyme
On a pre sprayed oven pan, cover and bake for 25 minutes, or until it sets
Let cool or serve immediately.
To add another dimension, you could add two tablespoons of Chestnut puree, with the same ingredients, and procedure.

Ground Beef and Plantain Stuffing
Serves 4

Ingredients:
8oz ground beef
1 teaspoon chopped garlic
2 teaspoon chopped white onion
3 oz of beef broth
2 Tablespoon butter
2oz raisins
1 Tablespoon Sofrito
2 very ripped plantains (the darker the better) medium diced
2 bay leaves
2 whole eggs
salt & pepper to taste

Procedure:
At medium fire, saute the onion, celery, and garlic with the butter
Add the ground beef, sofrito, and bay leaves, beef broth, and cook thoroughly
Add the diced plantains, and put fire to low, med low, and cook until the plantains are mushy and cooked (about 30 mins)
Using a hard wire whisk, mash the whole mixture (stuffing) until the plantains are half their size
Add the raisins, and cook for 10 more minutes
Add the eggs, off the fire, and after the mixture has cooled a bit, then.
On a pre sprayed oven pan, cover and bake for 25 minutes, or until it sets
Let cool or serve immediately.
A bit more spicy for your taste, you could add some red pepper flakes to taste or Tabasco.