I know I already shared this Cranberry Orange Sauce recipe within the last week, but I finally took a picture of the final product and it’s just too pretty not to share again! Besides, I don’t think cranberries are only relegated to Thanksgiving, right?

I also know that I already posted a photo of this pie, but I just love the leaves on top. The picture has been BEGGING to make an appearance on the blog. I have acquiesced. I promise to stop putting fall-ish pictures up now that Thanksgiving is over and we are all roasting chestnuts on an open fire.

Cranberry Orange Sauce

 

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A recipe I found online somewhere, easy to make and very very yummy alternative to normal cranberry sauce on Thanksgiving

Author: Jane Maynard

Cuisine: Side Dish, Thanksgiving

Ingredients

• ½ pound cranberries
• ½ cup sugar
• ¼ cup orange juice
• zest of 1 orange
• 4 oranges separated, pith and membranes removed

Instructions

1. Bring ½ C water to simmer. Add cranberries, sugar, OJ and zest. Simmer & stir until sugar dissolved and berries begin to pop, ~15 mins. Remove from heat – add orange segments

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Below is my mom’s stuffing recipe. This is what I make every year – it’s not fancy, but it is so good. There are TONS of fancier recipes out there that I’m sure are delicious, but I like my stuffing simple & straightforward. As with all my mom’s recipes, there are no measurements. So sorry!!! Also, there’s lots of good info in the comments on the Gravy post, so make sure you read them!

Quick note on more Thanksgiving Prep posts to come: Tomorrow I will share my entire menu for Thanksgiving, including recipes. Monday is all about dessert – so get your favorite recipes to share ready! Tuesday is about timing the meal prep – this is probably the trickiest part of cooking on Thanksgiving. Wednesday…we may be done, we shall see! The coutdown begins!

Stuffing

 

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As taught to me by mom. Measurements are mine, based on her very vague instructions over the years 🙂

Author: Jane Maynard

Ingredients

• 1 loaf cheap white bread, cut into small cubes
• ½ of a medium yellow onion
• 1-2 stalks celery, diced
• 1-2 carrots, grated
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon dried sage
• 1 stick butter melted
• ½ cup - 1 cup chicken stock
• 1 egg well beaten

Instructions

1. After you have cubed the bread, let it sit out for a couple days to get stale OR bake in a 200º F oven for about 20 minutes until bread is starting to harden.
2. Melt butter in large pan on the stove. Add onions and cook for about 5 minutes over medium heat. Add celery and carrots and cook over low for about 5 minutes.
3. Whisk together the egg, salt, pepper and sage.
4. In a very large bowl, combine the cubed bread with the egg and butter/veggie mixture. Add stock, ¼ cup at a time, until it seems like the right amount of moisture.
5. Bake in a 350º F oven until hot all the way through. You can also stuff some of this in the bird then mix the "stuffed" stuffing with the "non-stuffed" stuffing and combine well.
6. I always double, triple or quadruple the recipe, depending on how many people are coming! 🙂

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