Thanksgiving Favorites 
from Chef Beau MacMillan

Having grown up in the home of the first Thanksgiving, Beau MacMillan holds this holiday in special esteem. The Elements at the Sanctuary on Camelback Mountain Resort’s Executive Chef shares two mouthwatering side dishes that would grace any Thanksgiving table this year.

Chestnut Stuffing

Yield: 20 Servings


1 lb. Pork or Veal Sausage Meat

½ lb. Onions (finely chopped)

½ lb. Celery (finely chopped)

2 loaves Bread (cubed)

1 ½ lbs. Chestnuts (cooked pieces)

1  Green Apple (diced)

2 Eggs

1 oz. Parsley & Thyme (finely chopped)

1 oz. Sage

14 oz. Turkey or Chicken Stock

6 oz. Cider (Sparkling)

1 ½ oz.  Sugar

1 ½ oz. Sweet Butter

To taste Salt & Pepper


1. Place the cubed bread onto a baking sheet and bake at 300 degrees until golden brown.

2. Sauté the sausage meat in a skillet until browned. Add onion and celery and cook for about 5 minutes on a low flame.

3. Put the sausage meat into a bowl along with the cubed bread.

4. Melt the butter in a small skillet, add the sugar and sauté the apples for about 2 minutes, then add the chestnuts and cook together for another 2 minutes.

5. Put the apples and chestnuts in the bowl with the other ingredients. Add the turkey stock, cider, eggs and herbs. Mix together thoroughly.

6. In a buttered casserole dish, add the stuffing mixture, cover with buttered paper and bake at 350 degrees for one hour.


If using the stuffing to fill the cavity of the turkey, the stuffing can be made the day before and kept refrigerated until ready to use, and then baked with the turkey.

Cranberry Apple Relish

Yield:  1 Quart


1 lb. Fresh Cranberries

1 cup Water

1 cup Sugar

2 each Granny Smith Apples

¼ cup Red Wine Vinegar

¼ cup Lemon Juice

cup Sugar

1 Tbsp. Cinnamon

½ tsp. Cloves

1 Tbsp. Fresh Ginger

½ cup Toasted Walnuts, Chopped


1. In a medium saucepan, combine the cranberries, water and 1 cup of sugar.

2. Bring to a boil, lower heat and simmer approx. 10 minutes.

3. Peel, core and dice the apples. Place in a small saucepan with the vinegar, lemon juice, 1/3-cup sugar, cinnamon, clove, ginger and walnuts. Cook over a low heat until apples are soft (about 5-7 minutes).

4. Add to cranberry mixture and fold in gently.

5. Cool and refrigerate.