The aromas and flavors of fall always seem to conjure nostalgic memories of welcoming guests into your home over a colorful harvest meal. Nothing quite compares to the bustling kitchen of a culinary enthusiast spreading the warm scents of the season throughout the home, making mouths water and creating new memories with family and friends over the dinner table.

Here at Thermador, one of our favorite autumn recipes is for Individual Turkey Cornucopias with Zesty Fruit Stuffing. It is the perfect mix of sweet and savory, combined with creative seasonal plating, an array of color and spectacular flavors that will set the mood for a perfectly tasteful evening.

1/4 Cup dried apricots, chopped
1/4 Cup fresh cranberries (may use dried)
1/2 Cup onion, chopped
1/2 Cup celery, chopped
6 Tbsp. cooking oil, divided
1 tsp. Caribbean Jerk seasoning
1/2 tsp. salt
1/2 (6 oz.) pkg. purchased seasoned stuffing
1/2  Cup chicken broth
1 egg, beaten
1 & 1/2 lbs. turkey breast meat
1/4 Cup flour
1/2 tsp. rosemary
1/2 tsp. thyme
salt & pepper, to taste
1 yam
1/4 Cup blueberries
1/4 Cup parsley, chopped

1. Preheat oven to 350 degrees. Boil cranberries and apricots to soften; drain.  In a large skillet over medium heat, saute onions and celery in HALF the oil. Add jerk seasoning and salt.  When onions are transparent, pour into large bowl. Stir in cranberries & apricots, stuffing mix, broth, and egg. Transfer to non-stick sprayed baking dish, bake 20 minutes. (Keep skillet handy).

2. Make 4 small cornucopia forms from aluminum foil (the size of ice cream cones). Wrap each with parchment. Slice ½-inch thick turkey strips and wrap around forms, holding in place with toothpicks. Coat with flour, then sear until golden in a hot skillet containing remaining 3 Tbsp. oil. Sprinkle with rosemary, thyme, salt, and pepper, then bake at 350 degrees for 15-20 minutes or until turkey strips are no longer pink (may bake alongside stuffing).

3. Five minutes before cornucopias are done, pierce yam with a fork to release steam, and microwave on high for 4 minutes; set aside.  Remove stuffing and turkey cornucopias from oven.  Remove toothpicks and forms, then fill cornucopias with baked stuffing. Slice yam open. Using a melon baller, scoop balls of yam and tuck into stuffing along with blueberries.  Sprinkle with parsley and serve.