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Have you ever tried making cranberry sauce instead of serving it from a can? I tried it for the first time last year, and I couldn't believe the difference! I also couldn't believe how easy it was! How come it took me so long to figure this out? Here's the recipe that I found from America's Test Kitchen. It is a little different from the recipe on the back of the cranberry package. It has a bit less water to make it the ideal consistency, and it also has a touch of salt to bring out the flavor. I can't wait to have this with my Turkey!
Basic Cranberry Sauce
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3/4 cup water
1 cup sugar
1/4 tsp. salt
12 oz. cranberries (picked through)
Bring water, sugar and salt to boil in medium saucepan over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have burst, about 10 minutes. Transfer to serving bowl and cool completely, at least 1 hour. Serve.
note: can be refrigerated for 1 week
This is my FAVORITE stuffing recipe. It is very simple and has no weird ingredients. The secret that makes this stuffing the best I've ever had is the sourdough bread and the FRESH herbs. I can't wait to make it for Thanksgiving this year! You must try this recipe if your food assignment is the stuffing, and I guarantee everyone will LOVE it!
Sourdough Bread Stuffing
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1 pound loaf sourdough bread
8 Tbsp. butter, divided
10 oz. baby bella mushrooms, sliced
salt and pepper
2-4 stalks celery, chopped
1 medium onion, chopped
10 sprigs fresh thyme, leaves stripped from the stems
10-12 fresh sage leaves, chopped
3 1/2 cups chicken broth
3 Tbsp. chopped Italian parsley leaves
Preheat oven to 350. Grease a 2-quart baking dish and set aside.
Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
Melt 2 Tbsp. butter in a large skillet over medium heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6-8 minutes. Add celery, onion, 2 Tbsp. butter and thyme. Once the butter has melted, cook until the vegetables have softened, stirring frequently, about 5 minutes. Add sage and remaining 4 Tbsp. butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper to taste.
Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
I made these scones the other day for my family. Believe it or not, I have never made scones before--probably because I love them so much and I can't imagine how many calories are in them! We ate them with this honey butter--the BEST honey butter ever! So simple to make, and so dang delicious!
Honey Butter
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1 cup butter
1/2 cup honey
1/2 cup marshmallow fluff
1/2 tsp. pure vanilla extract
Whip together with an electric mixer. Serve at room temperature.
