Cranberry Sauce

This great sauce came from a Rachael Ray magazine years ago.  It's a tasty addition to your Thanksgiving turkey and is great the next day on top of your turkey sandwich!

Makes 2 1/2 cups

1 cup sugar
1 cinnamon stick
2 t. finely chopped fresh ginger
2 t. grated orange peel
1/4 t. salt
1/8 t. ground cloves
1 - 12 oz. bag fresh cranberries

1. In a medium saucepan, combine 1 cup water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves.  Cook over medium heat, stirring constantly, until the sugar is dissolved.  Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes. 
2. Transfer the mixture to a bowl and remove the cinnamon stick.  Let cool

(This can be made ahead and stored in the fridge)

Butternut Squash Stuffing

Growing up, I didn't care for stuffing or squash.  Now that I'm all grown up, I have gained a love for both.  This is a tasty alternative to the "standard" bread stuffing. You can mix up the types of bread as well (or substitute cornbread!)

Ingredients

·        12 c. sourdough bread (about 1 loaf)

·        8 oz. bacon

·        1 butternut squash, cubed

·        3 stalks celery, diced

·        8 oz. shallots

·        2 tbsp. chopped fresh sage leaves

·        Salt and ground black pepper

·        3 c. chicken broth

Directions

1.   Preheat oven to 325 degrees F. Divide bread between two 15 1/2" by 10 1/2" jelly-roll pans or large cookie sheets. Place pans on 2 oven racks and toast bread 30 to 35 minutes or until golden, stirring bread and rotating pans between upper and lower racks halfway through toasting. Cool bread in pans on wire racks.

2.   Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat 15 to 20 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to very large bowl.

3.   Remove all but 3 tablespoons bacon fat from skillet. Add butternut squash, celery, and shallots, and cook over medium-high heat 15 minutes or until vegetables are tender and shallots are lightly browned, stirring frequently. Remove skillet from heat; stir in sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

4.   To bowl with bacon, add bread and broth; toss to mix well. Add vegetable mixture and toss.

5.   Use squash mixture to stuff 12- to 16-pound turkey, or spoon into greased 13" by 9" glass baking dish. Cover baking dish with foil and bake stuffing in preheated 325 degrees F. oven 20 minutes. Remove foil and stir stuffing. Bake 25 minutes longer or until heated through and lightly browned on top

Cranberry Sauce

1 - 12 oz pkg cranberries
1/2 orange, zested
1 1/2 cinnamon sticks
1 c. orange juice
1 c. brown sugar.

In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.

Green Bean Casserole

This is a great "lighter" and in my opinion, tastier version than the cream of mushroom soup version

Ingredients

Vegetable cooking spray

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

1 cup skim milk

1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese

1/2 cup low-fat sour cream

1 teaspoon sugar

1/2 teaspoon salt

2 (9-ounce) packages frozen French-style green beans, thawed and drained

1 1/2 cups herb-seasoned stuffing mix

2 teaspoons margarine, melted

1 egg white, lightly beaten

Coat a medium saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar, and salt; cook 5 minutes or until thickened and bubbly, stirring constantly.

Place green beans in an 8-inch square baking dish; pour the sauce over beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well, and sprinkle over green bean mixture. Bake at 350° for 25 minutes or until thoroughly heated.

Chorizo and Cornbread Stuffing

1/2 lb. chorizo (or linguica)
2 celery ribs, chopped
2 garlic cloves, chopped
1 small red bell pepper, cored, seeded and chopped
6 corn muffins, crumbled
1 t. smoked paprika
2 T. chopped fresh thyme, from 4 - 5 sprigs
chicken or beef broth

1. Heat a medium nonstick skillet over medium-high heat.  Add 1 T. olive oil.  When oil smokes, add chorizo and brown for 2 minutes.
2. Add the celery, onion, garlic and bell peppers; season with salt & pepper.  Cook for 5 minutes or until vegetables are tender.
3. Crumble the cornbread into the skillet and combine with the vegetables.  Dampen the stuffing with chicken or beef broth and season with the paprika and thyme.
4. Transfer to a baking dish and bake at 350 for approx. 30 minutes*

*all the ingredients are cooked, so it really just needs to be reheated.