Sausage, Apple and Cranberry Stuffing

Ingredients (serves 8–10)

Bread Base

10 cups cubed bread (about 1 large loaf)
Sourdough, French bread, brioche, or country white all work great.
3–4 tbsp olive oil or melted butter (for toasting)

Meat & Produce

1 lb (450 g) pork sausage (mild or sage)
1 large onion, diced
3 celery stalks, diced
2–3 cloves garlic, minced
2 medium apples, peeled & diced (Honeycrisp, Fuji, or Granny Smith)
¾ cup dried cranberries

Herbs & Seasoning

2 tbsp fresh parsley, chopped
1–2 tsp fresh thyme, chopped (or ½–1 tsp dried)
1 tsp dried sage (or 1 tbsp fresh chopped)
¾–1 tsp salt
½ tsp black pepper
Optional: ¼ tsp nutmeg for a warm holiday flavor

Liquids

1 ¾–2 cups chicken broth (more if you prefer moist stuffing)
2 eggs, beaten
4 tbsp melted butter

Instructions

1. Toast the bread

Preheat oven to 300°F (150°C).
Spread bread cubes on a sheet pan, drizzle lightly with oil or butter, and bake 20–30 minutes, stirring once, until lightly crisp and dry.
This helps the stuffing absorb flavor without getting soggy.

2. Cook the sausage

Increase oven heat to 350°F (175°C).
In a large skillet, cook sausage over medium heat until browned; break it apart into small chunks.
Remove sausage and set aside (leave a little fat in the pan).

3. Sauté vegetables & fruit

Add onion and celery to the skillet; cook 5–7 minutes until softened.
Add garlic, apples, herbs, salt, and pepper; cook 3–4 more minutes.
Stir in dried cranberries.
Add sausage back into the pan and mix well.

4. Assemble the stuffing

Place toasted bread cubes in a very large bowl.
Pour the sausage-apple mixture over the bread.
Drizzle in melted butter.
Whisk chicken broth and eggs together, then pour over the mixture.
Gently fold until evenly moistened. Add more broth if needed—bread should be soft but not mushy.

5. Bake

Transfer to a greased 9×13-inch baking dish.
Cover with foil and bake 30 minutes.
Remove foil and bake 15–20 minutes more until the top is golden and crisp.

Tips & Variations

Make-ahead: Assemble the day before, refrigerate, and bake day-of. Add extra ¼–½ cup broth before baking if it looks dry.
Crunchy topping: Add toasted pecans or walnuts during the final bake.
More savory: Use sage sausage.
Sweeter: Add 1–2 tbsp maple syrup to the broth mixture.
Stuffing inside turkey: For food safety, bake stuffing separately and serve alongside.

OTHER RECIPES

A great thanksgiving recipe to try !

Thanksgiving Recipe INGREDIENTS

* 1 1/2 cups cubed whole wheat bread
* 3 3/4 cups cubed white bread
* 1 pound ground turkey sausage
* 1 cup chopped onion
* 3/4 cup chopped celery
* 2 1/2 teaspoons dried sage
* 1 1/2 teaspoons dried rosemary
* 1/2 teaspoon dried thyme
* 1 Golden Delicious apple, cored and chopped
* 3/4 cup dried cranberries
* 1/3 cup minced fresh parsley
* 1 cooked turkey liver, finely chopped
* 3/4 cup turkey stock
* 4 tablespoons unsalted butter, melted

Thanksgiving Recipe INSTRUCTIONS

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill...and the Thanksgiving recipe stuffing is ready to serve.....!
Thanksgiving--cranberry-ice.

VIDEO:

Thanksgiving-Banana Sour Cream Bread

Thanksgiving Banana Sour Cream Bread

Why it’s special

Sour cream makes the loaf incredibly tender, bananas keep it naturally sweet, and classic fall spices—cinnamon, nutmeg, a touch of ginger—bring Thanksgiving warmth.

Ingredients (1 loaf)

Dry:

2 cups all-purpose flour
1 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger (optional)

Wet:

1 cup mashed ripe bananas (about 2–3 medium bananas)
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup sour cream
2 tsp vanilla extract

Optional Thanksgiving add-ins:

½–¾ cup chopped pecans or walnuts
½ cup dried cranberries
½ cup chocolate chips
1 tbsp orange zest

Instructions

1. Prepare

Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment.

2. Mix the dry ingredients

Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

3. Cream the butter & sugar

In a large bowl, beat the butter and sugar together until light and fluffy, 2–3 minutes.

4. Add eggs & bananas

Beat in the eggs one at a time.
Stir in the mashed bananas and vanilla.

5. Add sour cream

Mix in the sour cream until smooth.

6. Combine with dry ingredients

Pour the dry mixture into the wet and stir gently until just combined—do not overmix.
Fold in nuts, cranberries, or any add-ins.

7. Bake

Pour batter into the loaf pan and smooth the top.
Bake 55–65 minutes, or until a toothpick comes out clean.
If the top browns too fast, tent with foil the last 20 minutes.

8. Cool

Let cool in the pan 10 minutes, then remove and cool fully on a rack.

Optional Thanksgiving Glaze

Whisk together:

½ cup powdered sugar
1 tbsp melted butter
1–2 tbsp maple syrup
A splash of milk if needed

Drizzle over the cooled loaf.

Serving Ideas

Serve warm with honey butter or maple cinnamon butter.
Toast slices for breakfast the next day.
Turn leftovers into French toast!

OTHER RECIPES

A great Thanksgiving recipe to try !

INGREDIENTS

* 1/4 cup white sugar
* 1 teaspoon ground cinnamon
* 3/4 cup butter
* 3 cups white sugar
* 3 eggs
* 6 very ripe bananas, mashed
* 1 (16 ounce) container sour cream
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 3 teaspoons baking soda
* 4 1/2 cups all-purpose flour
* 1 cup chopped walnuts (optional)

INSTRUCTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.
The Thanksgiving recipe is ready to serve...enjoy !
Thanksgiving-holiday-cranberry-relish

VIDEO:

Holiday Cranberry Relish

🎄 Holiday Cranberry Relish (Fresh, No-Cook, Traditional Version)

Unlike cranberry sauce, which is cooked and syrupy, cranberry relish is raw, zesty, and slightly chunky—combining sweet, tart, and citrusy flavors with a touch of spice if desired.

🛒 Ingredients

12 oz (340 g) fresh cranberries, rinsed and drained
1 medium orange, unpeeled (seeded, washed thoroughly)
1 apple, peeled and cored (Gala, Honeycrisp, or Fuji recommended)
½ to 1 cup sugar, to taste
½ cup crushed pineapple (optional)
¼ cup chopped pecans or walnuts (optional)
Pinch of salt (optional, enhances flavor)
Optional festive add-ins:
- 1 tsp orange zest
- ½ tsp cinnamon
- 2 tsp grated ginger
- ¼ cup dried cranberries or raisins
- 1–2 tbsp Grand Marnier (adult version)

🔪 Instructions

Prep fruit
Cut orange (with peel on) into chunks. Slice apple into chunks.
Pulse in food processor
Add cranberries, orange pieces, and apple chunks to processor. Pulse until finely chopped but not puréed. Stop occasionally to scrape sides.
Sweeten & adjust
Transfer to a bowl. Add sugar a little at a time, stirring and tasting until balanced (cranberries are naturally tart).
Optional enhancements
Stir in pineapple, nuts, zest, spices, or liquor if using.
Chill for best flavor
Cover and refrigerate at least 2–4 hours, or overnight. The flavors meld and mellow beautifully.

🍽️ Serving Suggestions

Serve cold as a holiday side
Spoon over roasted turkey, ham, or chicken
Use as a spread for leftover turkey sandwiches
Add to yogurt, oatmeal, waffles, or cottage cheese
Pair with cheese boards (brie, cream cheese, goat cheese)

📌 Storage

Refrigerate: up to 5 days
Freeze: up to 2 months (texture softens slightly but still delicious)

⭐ Bonus Gourmet Variations

Style	Additions
Spiced Holiday	cinnamon + pinch nutmeg + orange zest
Maple-Ginger	maple syrup instead of sugar + grated fresh ginger
Tropical	pineapple + lime zest + coconut flakes
Savory	add minced jalapeño + cilantro + lime juice
Cocktail	1–2 tbsp Grand Marnier or cranberry liqueur

...a nice thanksgiving recipe to try !

INGREDIENTS

* 4 large naval oranges, peeled and cut into chunks
* 4 large apples, cored and cut into chunks
* 1 (12 ounce) package frozen cranberries
* 1 (3 ounce) package strawberry flavored gelatin mix
* 1 cup white sugar
* 1 cup chopped pecans

DIRECTIONS

1. Place the oranges in the bowl of a food processor, and pulse until chopped, 2 or 3 pulses. Remove and place the chopped oranges into a large bowl. Chop the apples in the food processor for 2 or 3 pulses, and place in the bowl. Chop the cranberries in the food processor for 2 or 3 pulses, and place in the bowl with the oranges and apples.
2. Stir the gelatin mix, sugar, and chopped pecans into the chopped fruit, and mix well. Cover and refrigerate until set, at least 2 hours....and the Thanksgiving recipe of relish is ready to serve...nice one !
homestyle-turkey

VIDEO:

Cranberry Ice

❄️ Cranberry Ice (Classic Old-Fashioned Frozen Dessert)

Cranberry Ice is a refreshing, tart, sweet, palate-cleansing frozen treat that sits between sorbet and shaved ice. It is perfect for holiday dinners, summer parties, or as a light dessert after a rich meal.

🍴 Ingredients

2 cups (200–220 g) fresh or frozen cranberries
1¾ cups (420 ml) water, divided
½ to ¾ cup (100–150 g) sugar, depending on sweetness preference
2 tablespoons lemon juice (fresh preferred)
Optional add-ins:
- ½ orange, juiced + fine zest
- 1–2 teaspoons cranberry or raspberry syrup
- A pinch of salt (enhances flavor)
- 1 tablespoon vodka (helps texture, optional)

🧊 Instructions

Cook the cranberries
Place cranberries in a medium saucepan with 1 cup of water. Bring to a boil over medium heat. Reduce heat and simmer for 5–7 minutes, until berries soften and pop.
Blend and strain
Remove from heat and use a blender, food processor, or immersion blender to puree until smooth.
Strain through a fine sieve to remove skins and seeds. Press with a spoon to extract as much puree as possible.
Prepare simple syrup
In another saucepan, heat the remaining ¾ cup water with sugar, stirring until fully dissolved. Cool slightly.
Combine flavors
Mix the cranberry puree, simple syrup, and lemon juice together. Taste and adjust sweetness or tartness.
Chill the mixture
Refrigerate the mixture for at least 2 hours or until very cold. This improves texture.
Freeze method options

A. Ice cream machine
Churn until slushy and semi-frozen, then transfer to a container and freeze until firm.

B. No machine method
Pour into a shallow dish or metal pan and freeze. Every 30–45 minutes, scrape and stir with a fork to create fine ice crystals. Repeat 4–6 times until fully frozen and fluffy.

✨ Serving Ideas

Spoon into chilled dessert cups or martini glasses.
Garnish with:
- Fresh mint leaves
- Thin lemon or orange slices
- Sugared cranberries
- Whipped cream swirl
- A small scoop of vanilla ice cream on top (contrast)

For adults, drizzle a little sparkling wine or vodka before serving for a festive cocktail-dessert fusion.

🍊 Flavor Variations

Flavor Twist	How to Add
Orange-Cranberry	Add juice + zest of 1 orange
Ginger	Add ½ tsp grated fresh ginger while cooking
Spiced Holiday	Add cinnamon stick + 1–2 whole cloves while simmering (remove before blending)
Lime Refresh	Replace lemon with lime + add zest
Herbal	Steep fresh mint or rosemary in syrup, then discard

Storage

Store tightly covered in the freezer for up to 2 weeks.
If too hard, let stand 5–10 min before scooping.

...a nice thanksgiving recipe to try ! Great !

INGREDIENTS

* 2 teaspoons unflavored gelatin powder
* 2 tablespoons cold water
* 1 pound fresh cranberries
* 2 cups water
* 2 cups white sugar
* 2 cups ginger ale
* 2 (2 liter) bottles ginger ale, chilled

DIRECTIONS

1. Sprinkle the gelatin over 2 tablespoons cold water and set aside.
2. Combine the cranberries and 2 cups water in a saucepan over medium-high heat, bring to a boil and cook until cranberries burst. Remove from heat and stir in sugar until dissolved; mix the softened gelatin into the hot cranberry mixture. Pour the cranberries into a shallow freezer-proof container and chill until cold.
3. When cooled, mix in 2 cups ginger ale and place the mixture into the freezer. Freeze until slushy, about 4 hours. Stir twice during the freezing process to break up the ice crystals.
4. To serve, fill clear glasses 3/4 full with chilled ginger ale, and spoon some of the cranberry ice overtop. The thanksgiving recipe of cranberry is ready to serve immediately.
holiday-cranberry-relish

VIDEO: