Turkey Stuffing & Cranberry sauce for Thanksgiving Recipe Video
ll eyes might be on your Turkey this Thanksgiving, but don't think that means you can neglect your side dishes. Bad versions of any of them will stick out just as much as an overcooked bird. If your side dishes are in need of help, check out my video, as well as the article that follows. Come November 27th you'll be glad you did.
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientFruits
Ingredients
For the Old-Fashioned Cranberry Sauce (Serves 4 to 6), you will need:
# 1 C freshly-squeezed orange juice (3 oranges if doing it from scratch)
# 1/4 C cold water
# 1 C sugar
# (1) 12 oz. bag of fresh cranberries
# Zest of 1 orange
# 1 cinnamon stick
# 1/2 Tsp ground ginger
# Freshly ground nutmeg
For, Cornbread and Sausage Stuffing (Serves 4 to 6), you will need
* 1 box cornbread mix, prepared two days in advance and cut into small cubes
* 1 onion, chopped
* 1 red bell pepper, chopped
* 2 celery ribs, chopped
* 4 cloves garlic, chopped
* 3 Spanish chorizo or hot Italian sausages, removed from casings
* 2 eggs, beaten
* 1 - 1.5 C chicken stock
* 2 - 3 Tbsp fresh thyme, sage, or parsley, or a combination of all three
* Extra virgin olive oil
* Kosher salt and freshly ground black pepper
Directions
Old-Fashioned Cranberry Sauce (Serves 4 to 6)
In a saucepot, bring orange juice, water, and sugar to a boil. Stir to dissolve sugar. Add cranberries, orange zest, cinnamon stick, ground ginger, and nutmeg. Stir to incorporate, and reduce heat. Allow mixture to simmer uncovered for 15 to 20 minutes or until most of the cranberries have popped. Allow mixture to cool, transfer to an airtight container, and refrigerate overnight.
Cornbread and Sausage Stuffing (Serves 4 to 6)
Preheat oven to 350 degrees. In a large skillet, heat a Tbsp or so of olive oil until hot. Fry sausage, breaking it up with a wooden spoon, until fully browned. Transfer cooked sausage meat to a large bowl. In the same skillet, heat 2 Tbsp of olive oil until hot. Add onion, bell pepper, celery, and garlic. Season the veggies with salt and pepper, and sauté for 5 minutes. Transfer veggies to the same bowl with the sausage.
To the bowl, add crumbled cornbread, beaten eggs, chicken stock, and herbs, and then season with salt and pepper. Using your hands, mix until fully incorporated. Grease a casserole dish with butter or non-stick spray, and transfer the stuffing mixture to the dish. Pack the stuffing loosely, and roast it in the oven for 30 to 40 minutes. For an extra-crispy top, place casserole under the broiler for a few minutes. Serve. You can visit NoTimeToCookDinner for more videos like this. We have more recipes and videos there.
In a saucepot, bring orange juice, water, and sugar to a boil. Stir to dissolve sugar. Add cranberries, orange zest, cinnamon stick, ground ginger, and nutmeg. Stir to incorporate, and reduce heat. Allow mixture to simmer uncovered for 15 to 20 minutes or until most of the cranberries have popped. Allow mixture to cool, transfer to an airtight container, and refrigerate overnight.
Cornbread and Sausage Stuffing (Serves 4 to 6)
Preheat oven to 350 degrees. In a large skillet, heat a Tbsp or so of olive oil until hot. Fry sausage, breaking it up with a wooden spoon, until fully browned. Transfer cooked sausage meat to a large bowl. In the same skillet, heat 2 Tbsp of olive oil until hot. Add onion, bell pepper, celery, and garlic. Season the veggies with salt and pepper, and sauté for 5 minutes. Transfer veggies to the same bowl with the sausage.
To the bowl, add crumbled cornbread, beaten eggs, chicken stock, and herbs, and then season with salt and pepper. Using your hands, mix until fully incorporated. Grease a casserole dish with butter or non-stick spray, and transfer the stuffing mixture to the dish. Pack the stuffing loosely, and roast it in the oven for 30 to 40 minutes. For an extra-crispy top, place casserole under the broiler for a few minutes. Serve. You can visit NoTimeToCookDinner for more videos like this. We have more recipes and videos there.
