posted on November 12, 2014 by Kat Martin

My favorite Thanksgiving recipe: A stuffing recipe to remember!

Dear Friends,

nothing but velvetExcited to celebrate the re-issue of one of my favorite Historical Romances, NOTHING BUT VELVET.  It’s the story of Velvet Moran and Jason Sinclair.  To save her family from ruin, Velvet must marry the grim and cruel Duke of Carlyle.  But on the way to the Duke’s estate, she is captured by the notorious highwayman, One-eyed Jack Kincaid.

Innocent of the murders he’s been accused of, disguised as the villainous criminal, Jason Sinclair is determined to clear his name and claim the dukedom his brother has stolen.  Kidnapping the duke’s bride seems the answer to his dilemma.

But as his feelings for Velvet grow and the peril increases, Jason begins to realize that his feelings for Velvet pose a terrible danger to them both.

Now for my recipe.  I hope you enjoy it as much as we have over the years.


Cook turkey neck and giblets in pan of boiling water until done (about an 1 1/2 hours).

1 can chicken broth
2 cubes butter
1 can sliced water chestnuts and juice
1 small can sliced mushrooms and juice
1 small can of olives (drained)
l whole apple chopped (peeling off or on)
l medium onion chopped
1/2 cup of pecans
3/4 cup of raisins
1 egg (optional)
1 box stuffing mix (cornbread or regular)

Peel cooked turkey meat off neck and set aside.  Chop remaining cooked giblets and set aside.  (Leave some for turkey gravy.)  Pour can of chicken broth into large saucepan.  Add sticks of butter.  Bring to a low simmer.  Add turkey.  Add mushrooms and juice, water chestnuts, sliced olives, chopped onion, chopped apple, raisins, and pecans.  Beat egg and add to mixture.  Simmer until onion and apple are cooked.

In large missing bowl, place both packets of stuffing mix (I usually buy 2 boxes so I can add a little extra if needed to achieve the right consistency)  Pour chicken broth/giblet mixture over stuffing a little at a time, stirring as you go, to get right texture.  Add thyme, sage, salt and pepper to your taste.

When you are finished, stuff your turkey (stuff the old boy, my friend’s recipe card says), or grease 9 x 13 inch backing pan, load stuffing into pan, and bake for forty-five minutes at 350 degrees.

When you take it out, you will have a great, old-fashioned raisin-pecan stuffing for your table that I hope will become a family tradition.

NOTHING BUT VELVET can be purchased in mass market paperback or 01/14 eBook
format for/from:

Kat Martin

Kat Martin

Bestselling author Kat Martin is a graduate of the University of California at Santa Barbara where she majored in Anthropology and also studied History. Currently residing with her Western-author husband, L. J. Martin, in Missoula, Montana, Kat has written sixty-eight Historical and Contemporary Romantic Suspense novels. More than sixteen million copies of her books are in print and she has been published in twenty foreign countries. Kat is currently at work on her next Romantic Suspense.

Kat Martin Contest

Kat Martin is giving away a copy of HOT RAIN to two winners (winner’s choice of eBook or print format).

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2 thoughts on “My favorite Thanksgiving recipe: A stuffing recipe to remember!”

  1. Avatar Jaycie says:

    Sounds delicious! One question, are the olives green or black? Thanks for sharing.

    1. kat martin kat martin says:

      hi, Jaycie! I use black olives. I think green might be too sour for this recipe. Happy Thanksgiving! kat

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