• ¾ cup water
• ½ cup sugar
• 1 12-ounce bag fresh cranberries
• ¼ cup walnuts (optional)
1. Combine the water, and sugar, in a medium saucepan. Stirring until the sugar dissolves. Bring to a boil over medium heat, add cranberries stir and let simmer slightly covered until the berries burst open and the cranberry sauce thickens slightly, stirring often, about 15 minutes.
2. Transfer sauce to a bowl, add walnuts and let cool. I make this the day before and store in the refrigerator.
CORNBREAD (Southern Style)
• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons safflower oil
(Northern Style) cornbread add ¼ cup sugar
I prepare this the night before.
1. Preheat oven to 350 degrees F
2. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
• 2 cups celery, chopped
• 1 medium onion, chopped
• 1 cup chopped mushrooms (optional)
• 1 cup chicken stock (Kitchen Basics Brand)
• 1 teaspoon sage (optional)
• salt and pepper to taste
• 1/3 sweet potato juice
1. Crumble cornbread in a large bowl. Set aside.
2. Melt butter in a large skillet over medium. Add the celery and onion and sauté about 5-10 minutes.
3. Add all the ingredients to cornbread, including 1/3 cup of sweet potato juice, mix well, and bake for 30-45 minutes.
Use 1 loaf of homemade bread (or gluten-free), sliced and toasted or baked, until dried.
Use food processor or coffee grinder to make breadcrumbs.
(I prepare this the night before and place crumbs in covered dish).
Follow the same instructions for the cornbread stuffing. Add more sweet potato juice if necessary.
• 1 apple cored, peeled and chopped
• ½ cup of raisins.
All remaining juices add to the roasting pan as necessary