Do you need a little twist on the traditional side items this Thanksgiving? Try out these recipes for a new take on stuffing and cranberry sauce!
Cornbread Cranberry Stuffing
1 loaf of your favorite cornbread (Try this recipe here)
4 tbsp. butter
1 cup diced white onion
1 cup diced celery
1/2 tsp. salt
1 cup chicken broth
2 eggs, whisked
1/2 cup dried cranberries
1. Preheat oven to 350 F.
2. Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until they are a bit dried out
3. In a pan heat the butter and then sauté the onions, celery, and salt until tender.
4. Whisk together the chicken broth and egg in a separate bowl
5. Place the toasted cornbread pieces, the vegetable mixture, and egg/broth in a large bowl with the cranberries and toss to combine.
6. Place stuffing in a buttered baking dish and bake for 45 minutes.
7. Cool & serve.
4 cups fresh cranberries, washed
1 cup water
1 cup sugar
Zest of 1 small orange
½ cup chopped toasted pecans
1. Place the water and sugar in a saucepan
2. Bring to a slow boil, stirring until sugar is dissolved
3. Add the cranberries and orange zest- bring the mixture back to a boil
4. Simmer for about 10 minutes, the cranberries will beging to pop open and the sauce will start to thicken
5. Taste sauce to see if you want to add more sugar. Once it is at your desired sweetness level remove from heat
6. Stir in chopped pecans and let sauce cool for 10 minutes
7. Place in refrigerator to thicken
Kris Schoels is the author of Young Married Chic, a blog devoted to baking, fashion, home decor, and travel.
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