Tuesday, November 5, 2013

Beet Berry Relish with a Stuffed Roasted Chicken

My husband is not a fan of Cranberry Relish but he loves beets. So In order to get him to try cranberry relish again I created this fabulous recipe and now every time we make a turkey dinner he specifically asks for this recipe. This recipe is also good for the kids because they will never realize there are vegetables in their relish.

Beet Berry Relish
1 cup of Pomegranate Juice
1 Jar of sliced Ruby Red Beets Chopped
2 cup of Cranberries (1 Bag)
1 cup of Sugar

Drain Ruby Red Beets and Chop. Take all 4 Ingredients place in a sauce pan and bring to a boil, then reduce heat and boil for an additional 10 min.

Roasted Chicken
1 5-7 pound Chicken
1 teaspoon garlic powder
3 Tablespoons Salt for cleaning Cavity
1 teaspoon Salt and Pepper
1 Tablespoon Olive Oil

½  Bag of Glutino Gluten Free Seasoned Stuffing in a box
1 Granny Smith Apple about a cup
1 Onion chopped about 3/4 of a cup
1 ½ cups of celery chopped 3 stalks
1 ½ cups stock chicken or vegetable

Clean Chicken by removing neck and giblets and salt cavity and rinse well and set aside. I cook with the chicken for the gravy

Next Make Stuffing and Chop Apples, Celery and Onions and combined with Stuffing and Broth. Mix together until completely combined. Next Stuff The Bird then Season the Bird with Salt & Pepper and Garlic Powder then drizzle with olive oil.

Cover Bird with Foil and cook until stuffing registers 140 degrees on thermometer Remove foil leave Thermometer in Stuffing and put back in oven until Stuffing reaches 165 and juices run clear.
Serve with mashed potatoes.

Bon Appetite!


Sheila Fretz


  1. What a fabulous looking feast. The beet/berry relish is the kind of thing I love to make. I'm thinking Thanksgiving. I hope you are having a great day. Blessings...Mary

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  3. The bird is gorgeous! I've never had beet relish but, it sure does look yummy :)