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Turkey Stuffing & Cranberry sauce for Thanksgiving

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.
  Cold water 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Fresh cranberries 12 Ounce (1 Bag)
  Orange zest 2 Tablespoon (Of 1 Orange)
  Cinnamon stick 1
  Ground ginger 1⁄2 Teaspoon
  Freshly grated nutmeg 1⁄2 Teaspoon
For cornbread and stuffing
  Cornbread mix 12 Ounce, prepared two days in advance and cut into small cubes (1 Box)
  Onion 1 , chopped
  Red bell pepper 1 , chopped
  Celery ribs 2 , chopped
  Garlic cloves 4 , chopped
  Spanish sausages/Hot italian sausages 3 , removed from casings
  Eggs 2 , beaten
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Fresh thyme/Sage / parsley / combination of all three 3 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Freshly ground black pepper To Taste
  Kosher salt To Taste
  Lean ground beef 1 Pound

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.

Recipe Summary

Difficulty Level: 
Turkey, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
I highly urge you to make this as the difference between homemade and store-bought cranberry sauce is monumental. This recipe couldn’t be simpler, and it can be made several days prior to Thanksgiving, giving you one less thing to do in the kitchen that day.
With Thanksgiving closing in, you must have started elaborate meal preparations. What could stand out at the feast would be Turkey Stuffing & Cranberry sauce. Cook with Chef Kirk Leins amazing side dishes for the big day!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 738 Calories from Fat 314

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 11.2 g56.2%

Trans Fat 1.1 g

Cholesterol 190.4 mg63.5%

Sodium 933.7 mg38.9%

Total Carbohydrates 80 g26.6%

Dietary Fiber 7 g28%

Sugars 39.4 g

Protein 27 g55%

Vitamin A 29.2% Vitamin C 93.9%

Calcium 12.6% Iron 28.3%

*Based on a 2000 Calorie diet

Turkey Stuffing & Cranberry Sauce For Thanksgiving Recipe Video